Since my first visit to Entrepan, I have revisited several times. It has become my go to place for sandwiches. Entrepan has one of the best, if not the best, hamburgers in David. Luis uses a special butcher to provide him with quality beef.
I have had several different sandwiched now and two recent ones are shown on this post.
On my last visit, two of us also tried Luis’s desserts. I had the brownie and it was fantastic. The other dessert shown is the ice-cream sandwich. Luis prepares everything in this restaurant from scratch, including the bread, to insure it is fresh and tastes great.
So many different types of sandwiches, each representing a sandwich as prepared in its country of origin. I have had one from Cuba and one from France and a good old USA hamburger. All great and more to be tried.
If you drop in, Chef Luis will be the one in the kitchen. Tell him you heard about Entrepan from Chiriquí Chatter.
No I do not mean the most recent meal at Smokin Mama’s, I mean it is the last meal I plan on having there.
I had intended on eating at Verano’s Pizza, but I had forgotten the hours of service and it was closed.
I decided I would go to Pizza Hut, but as I passed Smokin Mamma’s, I thought that it had been a long time since I was there and I stopped.
The menu looked larger and before I found the burgers, I saw a brisket sandwich. I love good brisket and that is what I ordered.
When it came out, it looked great. Nice looking bun, cheese and peppers falling out of the bun and a smokey odor that really made me start salivating.
I cut it in half and took a bite. The meat, in the first bite, was tough. The second bite was just as tough and the meat was over cooked. I managed to eat half, but told myself it would not be smart to eat the second half.
I opened the bun to get a better look. the first thing I saw was two huge pieces of sliced fat. Neither was not connected to other meat, so it had to be placed on the sandwich intentionally.
I inspected the rest of the meat and knew that my decision to only eat half was wise.
To say the least, I was more than a little disappointed. The waitress was pleasant and did a good job. I tipped her $2 on my $10 bill to avoid waiting for change.
There are other good burger places in David, so there is no reason for me to back. The next time I need a burger, I ‘ll go back to Beef or Mezcla Gourmet.
Ah, at last the answer to that age old question, “Where’s the Beef?”.
I have been meaning to stop into the Beef restaurant, since I was told about it. Apparently this David restaurant has been around since last October. I heard about it after returning from my Texas/Oklahoma trip.
Yesterday, I decided the time had come to check it out. The restaurant is open Tuesday through Sunday. The hours are noon until 3PM and 5PM until 11PM.
The meat products are brought in from the US (Texas) and Argentina. They also have freezers with products you can take home. These are premium meat cuts with premium prices. They also have some seafood products and they are all local.
I went the cheapest route and got a cheeseburger. It was as good a burger, if not the best burger, I have had in Chiriquí. It won’t be my last meal at the Beef.
The restaurant is easy to find as it is just over the bridge coming into David from Boquete, on the right side of the road.
If you stop in, tell them you heard of them from Chiriquí Chatter.
Photos of the restaurant, my burger, the menu and meat prices follow.
Nestled in the heart of the emerald green highlands of Boquete, Panama, a surprising culinary jewel has emerged. Season Restaurant, the signature feature of the newly opened clubhouse of Lucero Golf & Country Club brings fine dining to a new level.
A native of New York and Panamanian resident, Season Executive Chef Craig Jacobs, draws on influences from his travels to countries as far as Northern Thailand and as close as Cuba and Peru to create menu that is as committed to fresh season ingredients as it is to change. “Seasons will be ever changing,” said Chef Jacobs, “I will modify the menu using what is fresh and in season. We will have a farm-to-table concept and we are starting to plant many ingredients onsite.”
It’s hard to imagine a more fitting environment for exploring Chef Craig’s international fusion menu than the pool side dining deck, or Season’s breezy indoor dining room, which is an equally enticing spot to meet for a drink or to entertain those out-of-town guests who are sure to arrive once word of Chef Craig’s Seasons Restaurant gets out.
Seasons Restaurant, located in La Estrella, Jaramillo, in Boquete, will open its doors on July 18th, and will be open Wednesdays through Mondays from 11:30am to 9pm.