RUE Bourbon

Eko Fajar Suryanto

3.0

Shrimp and anchovy is soooooo disappointing but the crews are great including the manager who atleast managed to add cheese in replace of salty anchovy they said. but didnt made any much impact but we agreed and carried on and stop complaining since we will pay for it anyway. not sure if im gonna go back.

Prastuti Dwi Cahyani

5.0

Thank u to sir ken aporo for the place were I started before you make everything posible for us to have enjoyed in a night Thank you for assisting us captain boma to ther server biboy and Jaymiel For the good shot of the bartender Very good food po talaga lalo n ang juicy ribs And lastly ang the best caramel beer😊😍🍺🍻🍻🍻

Chita Sukma

4.0

I’ve stopped being a boozer when I reached 27 (because I got very sick, that’s why). When I say boozer, I mean, I used to chug a lot of vodka and a whole lot of whiskey. Then, as I got older I turned to wine with white as a preference. You see, beer was never a favorite. Why? Maybe because, unlike hard drinks, my tolerance for the beer is way down. So down that I can get tipsy with a bottle. Of light beer.That’s why I had apprehensions when a very good friend took me to Rue Bourbon. Especially when he started mentioning about that piss-colored alcoholic drink. What the hell. He’s a millennial. He knows better about those things now.When we entered the place, the interior, the dim lighting and the “feel” I fell in love with immediately. We decided to stay at the ground floor for the music was blaring on the next level that talking was almost impossible.As we geared for a night of drinking and talking, my new best friend ordered for a keg of our preferred beer flavor: Caramel. I don’t actually like that particular sugary flavor per se but with beer, it was, yes, magical. With the beer, we also had an order of fries which helped in breaking the caramel’s sweet monotony.You think that the keg was enough? No, sir. My BFF ordered for a mug. One for the road, he claims. Which he generously shared with me. Hik!