Reviews
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Ramro
Contact and Address
| Address | |
| City | |
| State | |
| Postal Code | |
| Country | |
| Phone | |
| Website |
Opening Hours
| Monday | |
| Tuesday | |
| Wednesday | |
| Thursday | |
| Friday | |
| Saturday | |
| Sunday |
Map and Directions
Photos
5 Reviews on “Ramro”
Chefs counter tasting on Saturdays was an awesome curated meal with tasty bites and flavor bombs. It’s a departure from the previous place, Foodstruck, but I welcome it and look forward to coming back. Friendly and attentive staff. Plating was done in front of the counter and presented really well, excuse my terrible camera in the photos. I recommend the espresso martini paired with the cheesecake.
Ramro never disappoints. We’ve been there twice and had a wonderful time each visit. The food is so creative and delicious, every ingredient goes harmoniously together. The cocktails are very impressive, the best ones I’ve ever had with Asian liquor. Ramro also has a warm and intimate setting, with friendly service. Highly, highly recommend this gem in Astoria.
We had a wonderful experience here in Ramro Restaurent. I will give full rating for the hospitality for sure. The food we had was full of flavor. The duck, pork, rice, all had their own distinct flavor. Hats off to the chef. Skewer mushroom was little under whelming compared to the rest of the food. I’m a beer person, so all options are craft but my wife enjoyed the cocktail.
up and coming spot with good portions and good service. drinks are good and well priced. highlight was definitely the beef skewers. entrees were good but came out colder than we would’ve liked. wishing the best for Ramro!
Tasting menu (“Chef’s Counter”) review:
TL;DR: Good ideas, small portions, not worth the money.
– Aperitif: A nice touch but a bit strong, depending on your alcohol tolerance.
– Sisig Hopia: Probably the most creative dish of the bunch. Cute canapes with distinctly Filipino ingredients and Himalayan influences. The rice puff on the far right was standout.
– Hamachi: I *guess* this was their attempt at kinilaw, but it just felt like any other crudo/ceviche dish that every restaurant has on their summer menu. Delicious, sure, but not remarkable
– Lumpiang Seriwa: A total miss. The cabbage wrap was undercooked, making it too hard and chewy to enjoy. There wasn’t enough sauce to accompany the completely bland and unseasoned vegetables, and what sauce there was shouldn’t have been sweet.
– Skate: The most generously portioned of the courses. A large, perfectly fried slab of skate that was crisp on the outside, tender on the inside, and peppery throughout. The accompanying coconut amarillo sauce was nice, but common.
– Long Island Duck: Tiny, tiny slabs of generically seared duck accompanied by a miniscule stalk of fermented greens that were way too salty, and fried rice that was under-seasoned. This was such a disappointing finish, both in terms of flavor and creativity, to say nothing of portion size.
– Digestif: Another nice thought, but way too strong for most people. If port and turpentine had an illegitimate love child, it might’ve tasted like this.
– Calamansi Ice Cream: A refreshing dessert, yes, but I couldn’t really taste any calamansi flavor, sadly. The accompanying Filipino donut sticks were nice though.
For drinky drinks, get the Golden Leaf if you want sober pandan or the Orange Cream if you want sober creamsicle. If you’re craving ethanol, try the beautiful Origami for fruity and bold, or the Negroni for a more citrusy take on the classic.
While the service was friendly, and the space was cute (if tiny), I just can’t see myself coming back for this $100 tasting menu unless they seriously up their portions or design a menu that more consistently showcases creative Filipino/Nepalese flavors. Right now, it feels like Ramro is still in its “audition” phase.