La Granja

Rohit★

They charged $46 for seafood rice (arroz de mariscos) and fried seafood (Jalea) and as you see in the pics - the fried seafood was 2-3 days old and seafood rice had ZERO flavor. It was literally just uncooked rice with lots of orange color, maybe 2-3 pieces of seafood in it and no flavor. Would never go there again. Service was good but if I’m paying $23 per dish - I expect already fresh food if not flavorful

FAZE DD .D.1.★★★★★

Love this place. I either get the chicken or steak with rice and beans and plantains. The red sauce is spicy and my favorite. The green sauce is tangy and my favorite. White sauce is creamy Italian dressing. They have an onion bar as well. Fast and kind service. I always ask for my plantains well done and they always cook em up for me no problem. I go atleast 5 times a month when I dont feel like cooking! Ill call ahead of time and place my order and its always ready when I get there when im on the go! Great price great food great service!

Damon Edney★★★★★

I'm from NY but visit hardrock several times a year!! I always make it my business to walk to this place every trip to get my chicken, rice/black beans and plantains!!! Prices are good, food is even better!! I just need to expose the many options on the menu instead of always getting the same thing!!!

Grace Youngblood★

Gave me cold food and a terrible Churrasco steak. 1. The Grain Direction (The Big One) The most significant issue is how it was sliced. If you look at the piece resting on top, it appears to have been cut with the grain (parallel to the muscle fibers) rather than against the grain. • The Result: Muscle fibers in these cuts are long and ropey. Cutting with the grain leaves those fibers intact, making the meat feel incredibly tough and "rubbery" to chew. 2. Texture and "Doneness" • Lack of Sear: A great churrasco usually has a high-heat char or "crust" on the outside while remaining juicy inside