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Puerto Vallarta Forum (PV Bulletin Board)Exchange information on this popular beach destination, tips, recommendations, warnings, anything that'll help other Puerto Vallarta fans, enjoy a more memorable trip to this destination in Jalisco, Mexico. More info on our Facebook Page too. 2008-03-31T23:31:09 https://www.puertovallarta.net/forum/app.php/feed/topic/13762 2008-03-31T23:31:092008-03-31T23:31:09 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=89789#p89789 <![CDATA[total vegan]]> 1 im famous for my meat
2im quite accomodating
so!

tell me what this person likes to eat


bruce

Statistics:Posted by teatrolimon — Mon Mar 31, 2008 11:31 pm

]]> 2008-03-31T22:47:442008-03-31T22:47:44 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=89785#p89785 <![CDATA[Teatro Limon]]>

Statistics:Posted by modmama — Mon Mar 31, 2008 10:47 pm

]]> 2008-03-30T18:41:332008-03-30T18:41:33 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=89744#p89744 <![CDATA[Teatro Limon]]>
We had a wonderful merlot to complement the meal, and the servers were attentive and professional. Bruce and his wife were charming as well, making the whole experience well worth the trip. Call for resevations at 225-2606.

We took the Ixtapa bus from old town and got off at the San Javier hospital. The walk in was about 10 minutes taking care to navigate the cobblestones while admiring all the neat Casitas along the way.

Statistics:Posted by kcowan — Sun Mar 30, 2008 6:41 pm

]]> 2008-02-28T23:10:572008-02-28T23:10:57 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87963#p87963 <![CDATA[call]]>
bruce

Statistics:Posted by teatrolimon — Thu Feb 28, 2008 11:10 pm

]]> 2008-02-27T00:40:412008-02-27T00:40:41 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87868#p87868 <![CDATA[Teatro Limon]]> Statistics:Posted by lojol60 — Wed Feb 27, 2008 12:40 am

]]> 2008-02-26T23:37:282008-02-26T23:37:28 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87865#p87865 <![CDATA[Teatro Limon]]>
What are your hours? Are you open 7 days/week? Do we need to make reservations? Are you within walking distance from GCP? From the map on your website it looks fairly close.

Statistics:Posted by Ozark American — Tue Feb 26, 2008 11:37 pm

]]> 2008-02-26T17:33:552008-02-26T17:33:55 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87844#p87844 <![CDATA[Filet Mignon]]> Statistics:Posted by tojol57 — Tue Feb 26, 2008 5:33 pm

]]> 2008-02-26T16:29:412008-02-26T16:29:41 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87842#p87842 <![CDATA[RACK]]>
glad to have you drop by tom
it was also nice to have sandy drop by

i think she got me to hammered to function the next day


bruce

Statistics:Posted by teatrolimon — Tue Feb 26, 2008 4:29 pm

]]> 2008-02-25T16:44:452008-02-25T16:44:45 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87814#p87814 <![CDATA[a GREAT experience]]>
We got our table, ordered an excellent bottle of Chardonnay from Chile (and acutally drank two thru out the evening)... Chef Bruce was busy away in the kitchen which you are sitting in as well... HA HA HA... comes out from behind the stove, clangs on a glass for everybodys attention... there was a table of 8, a table of 12 or more, a two tables of 4 and us a table of three that night... He proudly annouces he has two special friend dining with him that night, and would Sandy and Tom please stand up... and there was Darryl's wife Sandy and friends over at another table... old times remembered and shared....

we had the five course dinner selected by Bruce... and i have to tell you this right now... IT WAS FANTASTIC... Bruce is in his world of cooking and theartrics.... this is a dinner show people... when he delivers a portion of your meal he gives you a quick over on what he brought to the table and the sauce he prepared... UNBELIEVABE.... Bruce also got my wife to have the Filet Mignon - prepared Medium - and SHE ATE IT... her family is a "well done" family and she loved it.... I had the rack of lamb, and Bruce taught me a valuable lesson that night... he called me up to the kitchen and had me "sample" one of the ribs he was preparing... my mouth EXPLODED with so many flavors... then when he delivered my order of lamb, he came over after i had devoured two of the racks... and asked me which was better, the ones i was dining on or the on i sampled... told him both were great, but the sample was better... it was Medium RARE and i ordered Medium.... OMG what a difference....

i could go on and on and on and on... but i need to keep moving here....

to Bruce: dropped off the information to GCP Guest Relations Manager Myrna as well as the Food and Beverage Manger Senor Pobadilla... they will be in touch...

We all had a great time my friend... Thank you for a FANTASTIC dining experience... see you soon... keep up the good work.... more later....

Statistics:Posted by tojol57 — Mon Feb 25, 2008 4:44 pm

]]> 2008-02-25T16:32:552008-02-25T16:32:55 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87813#p87813 <![CDATA[Teatro Limon]]> Statistics:Posted by chico98 — Mon Feb 25, 2008 4:32 pm

]]> 2008-02-25T16:27:342008-02-25T16:27:34 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87812#p87812 <![CDATA[Teatro Limon]]>
We all had the chef's special, which included a salad, a huge plate of jumbo shrimp, a stuffed crab each, our main course and a dessert for $40.00 each.
Do you honestly think anyone (other than yourself I guess) had trouble knowing it was dollars, and not pesos?

Statistics:Posted by winterpegman — Mon Feb 25, 2008 4:27 pm

]]> 2008-02-25T16:01:552008-02-25T16:01:55 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87810#p87810 <![CDATA[Teatro Limon]]>
only to answer Chico's dumb question
just clarifying that dollar sign $$
means the dollar value
as well as the pesos value

Statistics:Posted by chico98 — Mon Feb 25, 2008 4:01 pm

]]> 2008-02-25T14:57:472008-02-25T14:57:47 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87808#p87808 <![CDATA[Re: not usa]]>
the fillet mignon is canadian and at the rate the prices are going it might not be on the menu for long

daryl go to the store and let me know what the price you would pay for

certified angus brand filet mignon

and then times it by 2

thats what i pay here for the meat then i clean it after dry ageing

well get the drift



bruce
Sorry...I thought it was American. Regardless, I can't see myself running out to find out the price, only to answer Chico's dumb question further! Realistically Bruce, it's no one's business what your specific costs are for the food. People are not paying you for the meat alone, they're paying for the ambiance, your sweet personality (ha-ha), the decor, the food preparation, labour, etc. etc. etc.

If one thinks that the prices a restaurant charges should be based on the food costs alone, then they best be staying at home.

Further, if ANYONE thinks that 350-400 pesos for a 5 course meal is too much, they too should stay home.

It's as simple as that.

See, I get to answer with a bit of an "edge", because it's not my restaurant..nor do I have any interest in it, beyond wanting my friend to succeed!

That IS the reality though...Bruce you are under NO obligation to explain why you charge what you do, and since this isn't the first time you've attempted to do so, obviously it's not working (at least with Chico anyway).

Do what ya do best, cook up a storm and make people happy. Forget the "Restaurant Accounting 101".

Statistics:Posted by winterpegman — Mon Feb 25, 2008 2:57 pm

]]> 2008-02-25T14:36:002008-02-25T14:36:00 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87807#p87807 <![CDATA[a good informative read]]> http://www.betterbeef.ca/english/produc ... /body.html

this site above can allow our forum mebers to better understand beef in general and the the efforts certain people in the business are taking in order to bring the consumer a better product

whether you are a consumer on hollidays or a consumer at home

im trying to bring at least a product that people can be happy with instead of chewing rubber

a lot of people dont know that " CERTIFIED ANGUS (BRAND ) " IS ONLY A BRAND NAME

we have a lot of consumer that are easily confused with the brand and the cattle in itself

whether you like beef or not you can view the top link and also look into the link from the usa where the brand name all started

it will at least inform you about what cuts of beef you can choose for your table


bruce

Statistics:Posted by teatrolimon — Mon Feb 25, 2008 2:36 pm

]]> 2008-02-25T07:28:032008-02-25T07:28:03 https://www.puertovallarta.net/forum/viewtopic.php?t=13762&p=87805#p87805 <![CDATA[Teatro Limon]]>
certified Angus
As a Western Canadian raised on a farm and seeing massive herds of cattle all over Sask and Alta, I have to admit I have seen very few of them Angus cattle (whether they be the red or black variety of the breed, but I do see a high proportion of Hereford and Charlais.

So I'm figuring there are a bunch of guys up here named Angus that are certifying a lot of meat as Beef certified by Angus. Of course another option is that thousands of young 4H'ers named their pet calves Angus and finally had to sell them. That's not suggesting that good old barley and oat grain fed beef isn't extremely tasty, (except on holsteins) as compared to some found in other locales. And good beef prepared to perfection can be quite expensive here too.. I notice that 2 mamas are priced at $ 4 here. Cheese extra.

Statistics:Posted by ronald — Mon Feb 25, 2008 7:28 am

]]>