Romados — Restaurant in Montreal

This is my first review ever because today was the last day Romados was geting my money. Long story short I was reluctant on going back today because the 3 last times in the past year that I went I was very disapointed with the food and with how the place had become dry but since “ La poule mouillee “ down the street had full lineup and I was in a hurry I took my chance with Romados again… I got there its empty not a single client , not a problem good they ll be happy to see me right ? Nah cook was in his moods looked like he didnt wanna be there at all and barely put any sauce on my plate and when asked politely to add sum more he refused and said I had to pay for the little cups at the cash. Enough said im gone never coming again and bringing clients to you sir. The Chiken hasnt been the same for years and the place is cold and you show no love at all to your client . Bad buisness . No wonder its empty and people wait in lines at La poule mouille down Rachel street.

Take 2: I had posted this review about an hour ago and just got a replied from the cook/owner. Heres my reply to you Sir. You say you had put enough sauce for two chikens at no cost like I had asked while its completly the opposite I had said. I literally told you I dont mind at all paying xtra at the cash at all like they did in the old days just mark the price on the paper or something. I get that you were exhausted but your attitude us plain wrong. You have a gold mine in your hands and youre ruining it ! I felt bad for your staff , theyre young and friendly and I always tip. Again sir put sum real love into it or drop the buisness. It wasnt about the sauce or the cost.. Your attitude and the place ...

The service was good, the salad was better than expected, the fries were just OK (I received a fresh batch and even then, they could have been soooo much better - I think they were fried in old oil - I make better fries at home in my Breville deep fryer. The key is to not use rancid oil). The part that ruined my experience is the chicken - it was removed from a "heated oven" below the grill area and I think it was at least a day old. The reason I suspect this is because the employee asked me if I wanted spicy, almost encouraging me to get it and I said "sure." I think he was trying to get rid of the older, less-ordered spicy chicken in the warming bin below because I saw fresh chicken above. I felt a bit sick midway through my meal and could not finish it so I just took the rest to go. When I got home, I felt very sick. It got worse, and despite drinking tea and ginger ale, I threw up at 15h00, 15h20, and finally 15h45... after the 3rd time, I finally feel normal so it was definitely the chicken. I have only gotten sick once in 14 years and only had food poisoning once in 2016. I do not like to write bad reviews of restaurants because I know they are struggling, but I felt I needed to so that the restaurant can at least review their policy on how they handle and keep chicken warm. My expectations for this kind of place are not that high but getting food poisoning really ruined my day. I am just happy I recovered after about 2 hours and can finally get back to work. I still gave 3/5 stars. Please fix your warming policy. I don't know how long that chicken was in there, but it was really bad. I threw...

This bakery/rotisserie is basically the beating wood-stove heart of the Plateau. People circulate through this key institution on Rachel and bring out the most amazing grilled chicken and heaping portions into the world to share with their loved ones at picnics on the mountain. If you’re a newbie and you walk into this place you might be taken aback by the dual line-up to the grill counter, and have resentment when you find yourself in the slow line. The trick is to know what you want and phone in advance and go to the “with order” line. If you don’t, you have no one to blame but yourself for being in the regular line. The food is amazing, bountiful and amazingly priced. What do you expect? Bring cash for a tip of course, and make sure to grab a dessert. I’ve worked in another plateau Portuguese bakery before, and Romados’ natas are best simply because they sell too many to ever need frozen ones. This fact makes every other bakery very salty, and they’ll pretend that theirs aren’t frozen. Stella Estrella’s (Duluth) aren’t frozen, but the other ones are. They have the churn needed for constant freshness that only a grill like theirs can provide. If you have a friend who’s visiting Montreal this summer, you just grab yourselves some quarter chickens with spicy sauce and dessert and you head up to that mountain for Tam Tam’s. If you don’t, you’re a bad bad...