Tony's Barbecue

Juicy skewers. Halo-halo and bibingka. Friendly, homey vibes.

Restaurant Category: Casual Filipino barbecue spot; dine-in and takeout.

Menu Highlights:
– Pork BBQ skewers (often praised as juicy and flavorful; great with vinegar dip or sweet peanut sauce)
– Grilled chicken/chicken inasal and teriyaki chicken (tender, well-cooked)
– BBQ pork ribs (fall-off-the-bone)
– Halo-halo (made to order, refreshing)
– Bibingka/bibingkinitan (warm mini rice cakes)
– Lumpia and pancit
– Taho
– Chilean sea bass with rice (called out as moist and tender by some)
– Lomi (classic taste; topping feedback mixed)

Service Highlights:
– Warm, friendly staff and hospitable owner
– Orders come out hot and on time (even large skewer orders)
– Cozy, simple, and festive Pinoy decor; small family-owned vibe
– Dining room doesn’t smell smoky despite being a barbecue spot

Notes:
– Sauce mix-ups reported (peanut sauce missing or swapped for a spicy soy); one diner said the sub sauce was bland
– Peanut in BBQ sauce on the side; marinade said to be nut-free but possible cross-contamination (allergen caution)
– Pork BBQ can be inconsistent (some skewers tender, others dry/jerky)
– Java rice described as bland by some; soup “not great” to a few
– One report of overcooked, dry salmon teriyaki
– Lomi’s fried pork/chicharon topping noted as tough by one diner

Logistics:
– Parking: Large lot in front
– Small dining room, roughly 20 seats

Customers come for the pork BBQ skewers, ribs, and that familiar pairing of atchara and vinegar dip. The pork skewers get a lot of love for their deep marinade and juiciness, and several diners say the sweet peanut sauce hits the spot. Grilled chicken and chicken inasal are crowd-pleasers, while teriyaki chicken gets singled out as a standout. Folks also rave about the halo-halo made fresh to order and the warm bibingka/bibingkinitan—comforting desserts that taste like home. Rounding out the menu, lumpia and pancit are well-liked, taho gets high praise, and at least one diner called out the Chilean sea bass as perfectly moist and tender.

Diners enjoy the friendly service and that small, family-run atmosphere. Staff are welcoming, orders are timely and come out hot—even big skewer orders—and the room is simple but festive with Pinoy touches like banderitas and a sorbetes cart motif. It’s a cozy space (around 20 seats), and people appreciate that the dining room doesn’t smell smoky despite all the grilling. Many first-time visitors say they’re excited to return, with a few noting the place feels like eating back in the Philippines.

Although most experiences are positive, some diners mention inconsistencies. A few say the pork skewers can range from juicy to jerky-dry, and one person reported a severely overcooked salmon teriyaki. There were sauce hiccups too—someone received a spicy soy instead of the expected peanut sauce, and others note that while the marinade itself is nut-free, the peanut sauce on the side and potential cross-contact are worth noting for those with allergies. Java rice reads bland to some, the soup doesn’t impress everyone, and one lomi order had a tough chicharon topping. Still, the general vibe is that Tony’s Barbecue delivers the kind of Pinoy barbecue, desserts, and hospitality that keep folks coming back.