That's What I Like! Restaurant & Lounge

Filipino comfort plates. Lively lounge vibes. Patio hangouts.

Restaurant Category: Casual Filipino restaurant & lounge with bar and live music, $12–25 per plate typical; food truck pop-ups at festivals.

Menu Highlights:
– Lechon/crispy pork belly (well-loved, crackly skin)
– Pork adobo (often tender; occasional bland note)
– Lumpia lineup: Shanghai, cream cheese–jalapeño, and dessert lumpia
– Pancit (mixed feedback; generous portions from the truck)
– Sisig (polarizing—some find it too vinegary)
– Halo-halo dessert
– Teriyaki chicken (fusion favorite for some)
– Filipino beers and rotating craft cocktails; ube ice cream noted but inconsistent

Service Highlights:
– Friendly, welcoming staff; courteous even when busy
– Tropical, cozy dining room; relaxed lounge feel
– Patio seating with a chill ambiance; dog-friendly setups noted
– Lively events: karaoke, open mic, blues jam, and live music
– Bartender-crafted, seasonal/craft cocktails
– Food truck draws praise for flavor and portions

Notes:
– Wait times can be long (seated service and takeout); sometimes just one server
– Inconsistent execution: some dishes bland, oily, or overly vinegary/salty
– A few complaints about dry chicken, not-fresh rice, and grainy/freezer-burnt ube ice cream
– Occasional mismatch with menu photos (shrimp size) and missed requests (extra veg)
– Menu leans pork-heavy; not super traditional across the board

Logistics:
– Dog-accommodating patio seating
– Regular music nights and karaoke; active lounge/bar scene
– Food truck appears at local festivals

Diners come for the crispy lechon, tender pork adobo, and all kinds of lumpia, with dessert lumpia and halo-halo wrapping things up on a sweet note. The lounge side adds to the experience—bartenders mix fun, seasonal cocktails and folks mention Filipino beers, while the patio has an easygoing, tropical vibe. Many locals say portions are generous, especially from the food truck, which gets a lot of love for bold flavors and value.

Service feels warm and welcoming, and customers appreciate how the team accommodates patio diners and keeps the mood upbeat with live music, karaoke, and open mic nights. That said, diners also mention slow pacing. When the room is understaffed, waits can stretch—40 minutes to take an order and well over an hour for food in a few cases—and takeout can run longer than quoted.

As for the food, most people enjoy the pork-forward plates, but experiences vary. Some folks mention pancit lacking depth or vegetables, sisig leaning too vinegary, and occasional issues like dry chicken, salty pork, or rice that doesn’t taste fresh. The ube ice cream has been hit-or-miss, with a few noting a grainy, freezer-burned texture. Still, others say the flavors hit the spot, especially from the truck and during busy music nights, and they keep returning for the friendly vibe, hearty portions, and lively events.