Buttermilk Pancake Stack
$12
Fluffy buttermilk, Maple syrup, Fresh berries, Whipped butter
Phone no: +00 0000 000000 or email us: info@tasteit.com
Mon - Fri / 9:00-21:00, Sat - Sun / 10:00-20:00
TasteIt is what happens when a family recipe book meets a wood-fired kitchen and three generations of stubbornness. Everything on the plate is made here — pasta rolled the same day, beef dry-aged on the premises, sauces simmered from scratch every morning. We named the restaurant TasteIt because that is the only honest sales pitch we have ever needed: try it, then decide.
The ribeye came off the grill with a crust I still think about. Cooked exactly to the quarter I asked for — rare is rare here, not raw.
Asif Rahman
CustomerWe booked a table for a birthday and the kitchen sent out a surprise dessert with candles. That is the kind of place TasteIt is.
Clara Fontaine
CustomerI have eaten the shakshuka every Saturday for a year and it never misses. Same skillet, same spice, same perfect egg.
Diego Morales
RegularThe wine pairing suggestion was the best call of the night. I would never have picked the Barolo myself — now I order it every visit.
Meera Iyer
CustomerTook my parents for the Sunday roast-style menu and they are still talking about the jus. Six weeks later.
Sam Okafor
CustomerJohn opened the first TasteIt counter in 1958. He still walks the pass most weekends, checking the jus and arguing about the playlist.
Michelle runs the pass and writes the seasonal menus. Her rule is simple: if it is not in season, it is not on the page.
Alfred has been grilling since he could reach the flames. He is the reason the ribeye and the lamb tagine never come off the menu.
Antonio handles breakfast and brunch with a weapons-grade attention to detail. He claims his poached eggs have never failed a service.
TasteIt is a wood-fired corner restaurant where plates go out fast but nothing is rushed. Fresh pasta, dry-aged beef and a wine list built by hand — since 1958 in the heart of the city.
The lights come on at TasteIt long before the first guest walks through the door. Here is what a morning inside our kitchen actually looks like — and why it makes your plate better.
There is no secret machine and no mystery powder behind our Char-Grilled Ribeye — just a good cut, a hot fire and a few rules we refuse to break.
Fast food is faster, but slow food tastes better. It is a simple decision: fewer, better dishes made from ingredients we can name.