Chef Mo's Ribhouse

Krish Federigan

4.0

I am so charmed by Chef Mo. I laughed at the LCD screen playback of a burning fireplace at the entrance of their restaurant, placed under their sign, but hey, it set up the mood! We entered, and The Commodores' "Easy" was wafting off an old turntable in mellow, velvet tones. What a great way to start off lunch.It's a small place, decorated log cabin style. Bring in maybe five groups, and the place will be full, so we were lucky we visited on a Friday morning.Their ribs are cut "country style," from a higher part of the rib loin, which means you get less pieces with a lot more meat to them; a good portion is two, which is what they gave us. We tried and enjoyed some very tasty salt and pepper ribs and bbq ribs - and a heavenly carbonara with a perfectly soft boiled egg placed on top.They do a nice job of offering a variety of sidings to their ribs, but they are just okay instead of enhancing the dishes they accompany - for instance, sticky mashed potatoes (overworked, usual problem), and cheesy, but generally unremarkable, mac and cheese.Nevertheless, Chef Mo is a wow for because of the overall experience. Maginhawa raised the stakes, but is losing on bets; it needs more restaurants like this to up the wow factor.I also can't wait to go back and hear more of their records play. The digital generation needs to hear the difference. Analog is better. It just is.Mickey. Alvin Ong | TFC Michelle Ann China Yu Dennis Carlson Lim | TFC

Jacqueline Lee

3.0

Had lunch here and was maybe a bit unlucky because there was a big group dining with us, so our food was served quite late.Chili fries were so-so... Certainly not the best in town but acceptable - nice spicy flavor, a lot of beans, but the potato wedges were a little too soft because of the soupy consistency of the chili 'sauce'. The ribeye steak was cooked, err wrongly? I asked for medium but what I got was a very well done outer part of the steak and a rare central part. Mashed potatoes were ok, sauce was good... All in all, this was not worth its price.The hickory smoked ribs were good! The sauce was yummy, the serving was big (for someone not starving), meat was tender. The mac and cheese was a big letdown though, probably the worst mac and cheese I've tried to date. The servers were very attentive and courteous, they're mostly why I gave the 3/5 😉 Ambience was good, they were playing beatles via a record player! The acoustics of the room were great, considering we were dining with a relatively noisy big group!

Dona Quizan

4.0

Came here for the first time last 12.11.15 and as soon as we were walking in, we were greeted and seated.We ordered the Hickory Smoked Ribs and the Peppered Ribs since those two were the most ordered dishes here. I had high expectations for the brag they get but I wasn't going with high hopes so I wouldn't get heart broken. LOL.Chef Mo's Ribs completely blindsided me. Nice and tender, you can pull it off the bone so easily! I also appreciate that the Hickory BBQ sauce was just the right amount and didn't overpower the ribs. (Don't lie, you know your mouth is watering right now.)Side orders, we got potato wedges, mashed potato, coleslaw, and mac and cheese. The mac and cheese was a bit bland and could use a little more salt to bring out the flavor. I ended up going with the potato wedges which I enjoyed so much. Oh, and you gotta try Chef Mo's Carbonara! IT WAS DELISH! I usually never order white sauce at restaurants but this was perfectly executed! Pasta perfectly cooked, sauce was creamy and buttery, and served with freshly cracked egg. Major plus! Overall everything tasted pretty good! Left with a happy belly and I will definitely be back to try other menu items!#ZomatitosxZomatitas #mickeyyyscrawl