The ladies working there are very nice and attentive. However, the food wasn't that great. I had…read morethe arroz con gandules with carne guisada. I also ordered the sancocho, since it's one of my favorite Dominican dishes. The rice was ok, but the beef in the carne guisada was very dry. Unfortunately, the sancocho lacked flavor and I only ate about 1/4 of the bowl. Perhaps I dropped in on a bad day?

This is the best dominican/spanish food in town!!! I recently had a party catered from Spanish…read moreGrill. Everything was so delicious and fresh. Natasha is awesome!! You wont be disappointed. They had the food ready for pick up as promised.

OK, so for the past year I've been eating from this place and I didn't know that this is where it…read morewas being ordered from until I picked up my order yesterday I got some perineal plantain and rice that rice was seasoned to the Lord. It was so good. The Pernell was perfection the crackling godsend. My plantains were so sweet and they gave me a nice hearty amount. I cannot wait to go back and try more food, I will be returning the service even though it was just a quick pick up amazing the loveliest, ladies and gentlemen I've met in a long time. I should've took a picture before I started eating my food so I'll post one next time.

Amazing food!!!!!! I love it. Pay under $20 bucks and food is good each time. It's really good.read more

The food here is good but not being able to communicate with the waiter was not ideal. The fish…read moretacos were great.

The food is always fresh and the steak tender cooked to perfection. The ambience is causual…read morecomfortable and fun. No loud music to interfere with good conversation with your party. The service is outstanding always clean neat and smiling as they serve you. The best sangria I have ever had. I have become a regular here and know the waiter and waitress names and each of them have their special way of making me feel welcomed and ready to serve. 5 Stars and highly recommended.

Hooray! A Brazilian lancheonette and quilo restaurant!…read more Outside of Hillside and Newark, you'd be hard pressed to find many Brazilian restaurants in the area, perhaps which is why this location is so close to Hillside and Newark! Located in uptown Elizabeth, you'll find that finding a parking spot can sometimes be an absolute nightmare. On my first trip, I ordered off their set menu for their picanha. They have daily specials on a blackboard as well as a quilo buffet filled with delicious fresh homemade options. The picanha was cooked well, of good quality, and was a good portion for the "1/2 lunch portion" for $12 and came with rice, beans, and a side salad. They also make fresh bread and salgadinhos, such as coxinhas, empadaos, pasteis, and kibbeh. On several trips since then, I've gone for the buffet, which offers a variety of typical Brazilian dishes, such as vaca frita, feijao tropeiro, farofa, linguini, fried fish, and more. The buffet goes for $8/ pound or $13 for all you can eat, which is a steal! The owner was very friendly and I'd gladly return again if I'm in the area and craving Brazilian food.

It will be hard to find this restaurant because it's in a residential area, so it's kind of hidden…read more I'm so glad I found this spot. Let the staff know you came for the buffet. Look at the options in the back and chow down. All the food was super flavorful! The food were all so comforting. The pork Chicharrón, beans, potato salad, steak and chicken were all incredible and delicious. A lot of people took food to-go, but I rather try everything and get more from their $17 all-you-can-eat buffet. A very affordable buffet. The owner was very kind as well, I was curious about a fried dough and she let me try one. She even told me the name of it, but I can't recall. But the texture was chewy and a bit savory. They also sell fresh orange juice. I definitely enjoyed all the different options and friendly atmosphere!

This is my second time coming here. It was a yelp event that brought us here first and it was…read moreamazing. I will say parking is street parking or side streets and can get a little crazy on weekends. Service is always great and you feel like you are a part of the family here. Food is always fresh and amazing. Anytime I am near here we stop regardless of being hungry or not. I absolutely am obsessed with their vaca frita and black beans. It's a huge portion so leftovers are always good. My boyfriend always orders their cubano as he said it is the best one he has ever had. Their Maduros are also sweet and crisp and never greasy. We also tried their choripan sandwich and it was awesome. We've never had thinly sliced chorizo which eliminates the usual oil and messiness. Always an amazing meal. We also tried their pineapple Cuban smoothie and ended the meal with their delicious flan.

I would give Cha Cha in Kenilworth 2 stars…read more This was my first visit, and while the service was friendly and welcoming, the food itself was very disappointing. I appreciated the complimentary yuca fritters with special sauce, which was a kind gesture. However, the overall quality, freshness, and authenticity of the main dishes did not meet expectations. Parking is very limited street parking. The Cuban breaded steak was the biggest disappointment. A proper Cuban-style breaded steak should be thin, tender, savory, garlicky, slightly citrusy, well-seasoned, evenly breaded, and pan-fried until crisp and golden. The version I received tasted oddly sweet, the breading separated from the meat, and the steak had a gummy texture with an old-looking color. It did not have the freshness or clean savory flavor expected from this classic dish. The red beans were very concerning. They tasted strongly like vinegar, and I had to spit them out. When I looked closer, there appeared to be a white, murky-looking substance in them. Beans should never taste sour or vinegary unless something is wrong. Cuban-style red beans should be creamy, savory, aromatic, and well-seasoned with garlic, onion, peppers, cumin, oregano, and bay leaves. The white rice was also not acceptable. It was hard, did not taste fresh, and had a vinegar-like smell and flavor. It appeared as if older rice may have been mixed with newer rice. Proper Cuban white rice should be fluffy, clean-tasting, separated, and neutral in flavor. The moro with black beans and rice was better than the white rice, but still lacked depth. It needed more bay leaf flavor and stronger Cuban seasoning. A good moro should have a rich, savory base from sofrito, garlic, peppers, onions, beans, broth, herbs, and slow cooking so the rice absorbs the flavor. The oxtail was tender and okay, but it did not fully deliver the deep, rich Cuban-style flavor I expected. Traditional Cuban oxtail should be slow-braised with garlic, onions, peppers, tomato sauce, wine, herbs, and spices until the sauce becomes rich and the meat is deeply seasoned. This oxtail tasted acceptable, but it seemed as though it may have been prepared a day or two before and reheated. I understand that many restaurants legally prepare certain foods a day ahead, especially dishes like beans, stews, and oxtail. However, food should still taste fresh and be stored, cooled, reheated, and handled according to food safety standards. Sour or vinegar-like flavors in rice or beans can sometimes indicate fermentation, spoilage, or improper storage, and that should never reach the customer. The best part of the meal was the dessert. The vanilla flan was very good, and the coconut flan was excellent. The coconut flan was rich, creamy, and full of coconut flavor, with shredded coconut pieces that added texture and made it stand out. That dessert showed real potential. The prices were reasonable, but reasonable pricing does not make up for poor freshness and low food quality. It did look like they may do better with sandwiches and empanadas, which I did not try and perhaps should have ordered first. I cook Cuban food, Puerto Rican food, and other traditional dishes myself, and I lived in Miami for over nine years. I also learned from Cuban friends who cook authentic Cuban food at home. Because of that, I know how these dishes should taste. In my opinion, the dishes I tried did not represent Cuban cuisine with the freshness, authenticity, seasoning, or care it deserves. The restaurant may have people who know how to cook, but based on this visit, it seems the kitchen has lost some of the authenticity and discipline needed to serve fresh, properly prepared Cuban food. Food that tastes sour, vinegary, old, or questionable should never be served to customers. The service and desserts were the highlights, but the main dishes need serious improvement in freshness, food handling, seasoning, and respect for authentic Cuban cuisine. There are several areas that need improvement. Freshness and food safety should be the main priority. Rice and beans should never taste sour or vinegary unless intentionally prepared that way, and food that seems old or questionable should not be served. The breaded steak should be freshly breaded, crispy outside, tender inside, and properly seasoned with authentic Cuban flavors like garlic, citrus, cumin, oregano, and bay leaves. The rice should be fluffy, the beans creamy, and the oxtail deeply seasoned and fresh-tasting. I believe the restaurant may have cooks who understand Cuban cuisine, but the kitchen needs to reconnect with freshness, consistency, authenticity, and stronger food handling standards. Cuban food is rich in flavor, comfort, and cultural pride, and with improvement this restaurant could better reflect that tradition.

Primeramente, gracias por la mesa…read more por el rumor del mar servido en platos, por el salitre invisible que se mete en el pecho y me recuerda a qué sabe la libertad. Este lugar nuevo no es solo restaurante, es puerto. Es marea lenta entrando al alma. ‍ Los mariscos llegan como bendiciones: camarones, langostas, ostras, testigos de que el océano también reza cuando se deja comer. Cada bocado me devuelve a La Ensenada, Estero Hondo y ha @hotelvillasjk a ese horizonte donde el azul no tiene prisa y el viento habla claro. Luego, Boca Chica me toma de la mano: pescado frito, crujiente como la risa de la infancia, República Dominicana latiendo en cada recuerdo que aún sabe a hogar. La pasta negra... ay, la pasta negra. Tinta que no mancha, que eleva. Me transporta el alma al cielo del cine eterno donde Marlon Brando calla con poder, Al Pacino aprende a reinar en silencio y Robert De Niro recuerda que el honor también pesa. Así de profundo sabe este plato: a legado, a respeto, a destino. Y el Lychee Martini llega suave, preciso, ceremonial. Bendice mi hígado como si yo fuera el primero en descubrir su dulzura en China como si el mundo se hiciera pequeño para caber en un solo sorbo. Comer ensalada de pulpo con Aguacate y verduras es el oxígeno apropiado para esté cuerpo; Este cuerpo es Dominicano Higüeyano al fin @holahiguey de sal, sol y tambor. Pero mi alma es viajera, agradecida de todos los sabores que la comida ofrece sin fronteras. Porque comer es vida. Y la vida, cuando se honra así, se disfruta sin culpa, con los dos pies en la tierra y el corazón navegando libre. Amén. Amen.

I went on a Saturday like 4sh. Great atmosphere, good vibe. From the host to the server, humble…read morepersonality, attentive and smooth. Food was awesome, had the red sangria pitcher, great for 3 while having good conversations, music volume was just right, mind you, I'm used to driving out to Union city for good food. Had a great first time. Servers were attentive and nice, prices were just right, keeping in mind the location. I'm definitely looking forward to my next visit.

So they always have amazing soups. Lots of creams (cream of sancocho, cream of broccoli, cream of…read morecarrot) delicious! I pair it with cheese bread and have them heat it up for me. They have a steak that has a strip of fat on it I like to pair it with papas criollas which are little baked yellow potatoes. My man is not a fan of the steak however and I'm not a fan of the potato salad. The steak comes out on a skillet so if you like your meat medium, ask for it med rare because it will continue to cook on the hot skillet. They always have daily specials which are decent for about $8 you get a soup, meat, a salad (potato, green, or beet) and a side (rice, plantains, tostones, etc.) beans are not included however which I think should be. If you dine in go to the bar side it's a lot nicer and a better atmosphere.

Yes, I was on Jury duty, the first time I had empanadas here. I regretted not ordering more than…read moretwo at that time. Second time around, the lady asked if we could wait en ocho minutos for fresh ones. Of course! These fried empanadas boast a crispy masarepa with a nice bite, while the beef and potato filling was delicious and generous enough. Drop some salsa verde to get a boost of flavor, but I also like it spicy, so I added the red sauce at the same time. These sauces may be the reason I went back. While waiting, I was eyeing their doughnut called Churros Agruipe. Now I am regretting not trying it; it's killing me. So I must go back again.

If any restaurant is not deserving of its low Yelp rating it's Madrid & Lisbon…read more I was planning on only having a drink, but after seeing others served I had to give the food a try. Soooo glad I did, the bacalhau a braz is one of the best I've had in the Ironbound area. Easily more Bacalao than most other local restaurants. Bacalhau a braz is one of my go to dishes at any Portuguese restaurant and Madrid Lisbon. It's a great way to judge the chefs authenticity. Most places serve more egg/potato than bacalao, but it's the complete oposite here. Serving was easily 60% salt fish to potato/egg ratio. Almost licked the plate clean. Parking is rough, but you can double park and a parking attendant will keep an eye on your car. I'll definitely be back to try other dishes.

Delicious and authentic Spanish and Portuguese food. Nice clean dining room with a great wait…read morestaff. Definitely going back here. The prices for the portions you get i consider to be a good value.