

Best friend bar restaurant
4.3(200+)•
DashPass•
Marque virtuelle•
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DashPass
4.3(200+)•
Marque virtuelle
Menu complet
08 h 00 - 00 h 10Articles En Vedette
0 $ US delivery fee, first order
tarification et frais
pour voir le délai de livraison
Articles en vedette
SMALL GRIYO FRITAY
18,00 $ US
•54% (11)
Nº 1 des plus aimés
Ragou/Cowfeet Medium
20,95 $ US
LEGUMES Vyann Beef
27,90 $ US
Griyo Large
27,50 $ US
LARGE GOAT/TASO FRIED
27,05 $ US
Medium Diri Kole Poul Fri
24,00 $ US
Avis200+ ratings • 20+ évaluations publiques
4.3
sur 5 étoiles
C
Caramel C
4 contributionsLiked
• 26-06-24the griot was extremely good and well flavor.they give me a good portion
it came with a sauce i like it
S
Shatyra B
4 contributionsDidn't like
• 26-10-15MEDIUM BEEF STEWor $17 I was given 4 small pieces of beef in a container with uncooked peppers and onion.very disappointing.
D
Derisseau P
2 contributionsDidn't like
• 26-04-30The meat was spoiled, and the smell of the vegetables made it even worse. They gave me a lot of bad meat without any vegetables, and the salad was spoiled too. I’m really not satisfied.
M
Melissa T
1 contributionsLiked
• 26-06-04Food was good! I especially liked the black rice. The cow feet was a little salty but I like how the food came timely and still hot!
M
Marie Edwine B
3 contributionsDidn't like
• 26-01-16Why are you like this? You sell things that aren't good. Your Gâtinais is bad, really poorly prepared. Your macaroni gratin is really not good, it's really not good, it's been there for several days, that's not right. Why do you do this? I had to just throw away the gratin. The plantain was also not good, it was too greasy, it had no taste. We were drinking oil from the plantain, but it's supposed to be a plantain dish! It's not good. And as for your stew, it could have been better if you hadn't put so much chili pepper in it. And on top of that, we pay more than $19 for a stew and you only give us four pieces of meat. You're mean. You're mean, it's not right to do that. I'm not satisfied. I spent $33. Honestly.
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