10/10 from my partner 🫰

cozy ambiance and great service by sir Arnie 😊👌

Great food and service. Hospitable service from Arnie.

Pizza not as expected from an Amare restaurant. Wondered if it was the variant, since my fav Alvin’s pizza was not available . Had white pizza and never ordering this or eating in this branch. It was like just eating pizza dough without the toppings which was so scarce. Wondered if it was bec of the discount? No wonder there were not much customers. Service is slow too. You have to ask for water or condiments twice.

While we appreciated the discount opportunity, the overall experience left a lot to be desired. ​ ​We ordered the Frutti di Mare, Calamari, Baby Back Ribs with rice, and Alvin’s Pizza. Unfortunately, the execution was highly disappointing. ​Across the board, while beautifully presented, the dishes were bland and lacked proper seasoning. Thankfully there's salt and pepper on the table to give the food flavor. ​We ended up finishing most of the dishes only because we hate wasting food, but the Calamari was the exception—most of it was soggy instead of crispy that we couldn't bring ourselves to finish it. ​To be fair, the staff members were polite during the meal itself. However, a major issue happened when the bill arrived. Our grand total came out to ₱1,086.56 (which already included an ₱89.06 Service Charge). We handed over ₱1,100.00, but when the receipt was returned to our table, no change was provided. When we realized the change was missing, we had to explicitly ask the server for it. The server returned the ₱13 nonchalantly claiming it was just "forgotten". ​To be clear: I know ₱13 is a small amount, but an establishment should never assume they can pocket a customer's change—especially when service charge is already included. Change should always be returned to the table first, giving the customer the agency to decide if they want to leave an additional tip. Being dismissive when called out on it makes it feel less like an honest mistake and more like a standard practice. ​I hope management reviews both the quality control in their kitchen and the hospitality/cashiering ethics of their frontline staff.