About 1919 Restaurant
Global flavors. Locally-rooted. World-class cuisine ~ that truly knows its place. At 1919, we are passionately committed to offering up the freshest organic and local ingredients for each and every dish we create. We believe in sourcing all our menu components with social consciousness and always at the pinnacle of good taste.
Condado, PR 00907
Farm-to-table, Vegetarian / Vegan
Hours of Operation:
Tuesday - Saturday 6pm-10pm
Main Entrance Condado Vanderbilt Hotel
$31 to $50
AMEX, Diners Club, Discover, MasterCard, Pay with OpenTable, Visa
VC lounge entertainment Thursdays to Saturdays
Juan Jose Cuevas
Bar Dining, Bar/Lounge, Beer, BYO Wine, Chef's Table, Cigar Room, Cocktails, Corkage Fee, Counter Seating, Dancing, Entertainment, Full Bar, Gluten-free Menu, Late Night, Non-Smoking, Outdoor Smoking Area, Private Room, View, Wheelchair Access, Wine
At 1919, we are passionately committed to offering up the freshest organic and local ingredients for each and every dish we create.
1919 Restaurant Ratings and Reviews
Amazing. My boyfriend and I wanted our last meal in PR to be the best from the ambiance to the food to the service. It was quite the treat and exactly what we had hoped for. The food was impeccably paired and well executed. The service was top-notch. Seriously, I would go for the 5 star service any day. Augustine and William (sp? so sorry!) were the absolute best! If you are looking for a very romantic culinary experience - this is the place to go in PR!
By far the absolute best. Amazing food, stellar service and the best dining experience ever. The staff is superb, excellent customer service, attentive, cordial, polite, regardless of being assigned to our table or not. The many options are incredible but we took a chance and chose the Chef's Menu. They asked about food preferences like meat vs sea food and inquired about food allergies. Then they left it to the chef to create a menu for us. Plate after plate, it was an exquisite adventure in each and every entry, at times even matched the perfect wine. From start to finish, how amazing. To top it all, Chef Jose Cuevas, world renowned, came to our table! What a treat! We had the chance of having a conversation and learn more about his training and even some recommendations for our upcoming trip to Barcelona. At the end of our meal the staff aligned themselves at the exit to wish us a good night and handed a gift too! Cannot thank you enough for the wonderful experience. It was not just food, it was a work of art, taking food and service to a whole new level.
Excellent meal and first class service. The dishes are works of art and delicious. This should be ranked as one of the top restaurants anywhere in the world.
Just outstanding in every way. From the moment you arrive to the time you leave. This place is a must for anyone who enjoys the best.
The most outstanding feature of 1919 is the beautiful dining room. The food is very good. We had the raviolis, the salmon, and the tune. All were well prepared and presented. We decided against the pre fixe and were glad we did because it would have been too much for a late night dinner. The wine list is somewhat expensive but we found a nice bottle for about $100. We'd recommend 1919
I ate here on a Friday night. Service was fine but a little cool. I had the eggplant w lobster to start - the nori flakes on top gave an off-putting gritty taste rather than provide interesting texture; and the accompanying seafood did not taste fresh. The ravioli was very good, as was the dorado. The wine pairing was actually quite good, and generous to the point of being too-much. I was very ill after eating here, perhaps the seafood, though who could know. Overall, while some of the food was quite good and the wine selections were very good, I don't think overall it was a high value.
Excellent food all around. None of the dishes missed and many were superb - the pastas were particularly notable. Incredible flavors and great merger of local and international. Service was first rate and very friendly - highly efficient and professional, but friendly and welcoming. Decor and overall atmosphere was elegant without veering off to gaudy. This place would be noteworthy and top tier in any major city. Highly highly recommend.
They had several large parties so the room was very loud. We are staying at the hotel and came for a romantic evening and had high expectations since it was a Wine Spectator restaurant. The room was too dark (had to use our phone to read the menu) and the service, while professional, was very stiff. The wine list app crashed repeatedly and they offered no assistance in selecting a bottle of wine. They offered a fixed price tasting menu, but just under half of the selections in each category had a supplemental charge. Overall the food was well prepared, fresh and moderately innovative with one glaring exception: one of our entrees was dreadful - don't order the Tuna. The tuna was slightly over cooked and came in a light tomato broth with squid, mussels and other highly fishy seafood. As we tried to pick though this shoreline disaster, the tuna continued to cook in the hot broth. Nothing in this dish elevated or complimented the tuna. We brought up our displeasure in this dish to the captain who assured us that he would relay our review to the chef. No apologies or any effort to smooth over our dissatisfaction. To cap off the experience, the captain gave is a packaged loaf of date nut bread as we passed the hostess stand. Not sure if this was provided to all diners or if was his effort to appease us. This is an expensive, fine dining restaurant not a local B&B - we didn't come for the date nut bread. On the other side, we had amazing meals at Marmalade, Pikayo, and Cocina Abierta.
Creative cuisine with a focus on local ingredients and refined cooking technique. The wine list was expansive and had lots of variety, but not very much value driven options - big gaps in under $70.00 & $100.00 range. Servers were well trained in knowledge and presentation skills.
During my visit, it took much to give us the menu and offer us drinks.
When I get the time Marshall was the pasta was over; and they changed the fish 2 times because you term them also.
They never gave us the wine list, we had to request it to us.
The little attentive waiters to know if we needed something extra, almost never came to the table.
At the end when we asked for the Bill, had included a 20% service.
We ask which service..?
We called the manager who takes nearly 15 minutes to arrive and that we could discuss this sad experience.
Hopefully do something, because for me was one of the 5 best restaurants in Puerto Rico.
Place was freezing
Empty tables and they tried to seat us at the worst tables
Crudo good, angle hair pasta heavy and crab( almost none) was old, Ribeye was overly tenderized and seared hamachi was awful. I told them that it was my husbands birthday , it was never acknowledged. The Hotel parking attendant was the one to tell us to get our ticket stamped by the restaurant , not the hostess, in order to avoid $25 fee; my husband had to trek back to the restaurant to do this. Very expensive and NOT worth it.
Second time dining at 1919. This time they had a special chef guest and somilier working with 1919. Fabulous 5 course wine pairing dinner which was creative, delicious and elegantly served. Unusual Hungarian wines complimented three of the courses. Outstanding gnocchi with khale and nuts, memorable squab and decadent small warm chocolate cake. Grand way to end a vacation. Do go to 1919 and if they are holding a special event - sign up!
Atmosphere a bit formal with cast of service personnel from Maitre D through head waiter to waiter none of which were particularly attentive to our table on a weeknight with a half full room. This yielded among other things a forgotten dessert order though the friendly young waiter scrambled once this was recognized.
The food is worth navigating the service bumps, inventive , modern rifts on local cuisine were all delicious! A parting gift of banana bread a nice touch too. Frustrating to see the thought put into the menu execution fall apart by poor service. At these prices service needs to perform at the same high level as the kitchen.
The restaurant is absolutely gorgeous! Wonderful ambiance and the menu caters to a sophisticated pallet. Super fresh ingredients, wonderfully concocted for an exceptional dining experience. Their wine and drink list is extensive, and everything was magnificent. Staff and service was top notch as well. I recommend this restaurant to anyone looking for a fine dining experience or celebrating a special occasion!
The evening was lovely, the food delicious and the service for the most part, attentive. My only suggestion would be to let the diner know ahead of time, there is a wine pairing option with the meal. We would not have ordered a bottle of wine, instead opting to enjoy the wine pairings.
Average food at ridiculous prices. We are very experienced fine diners and were put off by several things at this restaurant. Number one, we ordered one of the two champagnes by the glass to start only to be told they didn't have it. After checking, the waiter offered another selection, a California sparkling wine, and when we asked the price he indicated it would be the same as the French rose champagne they didn't have. My husband complained and then the waiter came back and said his manager found a bottle of the original champagne they were out of... Ok, problem solved. Next the waiter said we could choose the pre fix menu ($85) or a la carte, however the menu had no a la carte prices. Also nearly all of the selections on the menu required "supplements" to the pre fix pricing (why not just price the pre fix higher? I hate being nickel and dimed) . We were also told they were out of 2 of the main dishes (out of 6) ..... The 2 that I wanted. Ended up ordering the roast pork.... Again, no price .... Found out at the end of the meal the pork leg was $60..... Really? Perhaps that was because they kept the Foot attached for special effect.
Another point about the wine service...we ordered a bottle with our meal only to be presented with a different vintage than what the wine list stated. Now, the wine list is on an iPad so why the heck doesn't the somm keep it updated with the correct info.
Sounds like I am being super picky here, but the little things add up. And when you are paying top dollar you should expect and GET top service and food.
So my question is, where do locals go for a fine dining experience? This place was top rated... In our opinion, over hyped.
The service was very good and top notch. The food was good as we chose the 4 course dinner. Everything seemed to be enjoyable except the other patrons in the restaurant. The dress code of others was not up to par with restaurant policy and the noise of others was overwhelming. Went to Mario Pagan two nights before and that seemed to be better bang for the buck.
Called to inform us of the "dress code". No shorts or sandals permitted. There were quite a few that were admitted like this.
Pushed the 'prix fix' beyond appropriate. After we did not chose this, we received a bill for the 'prix fix' and was told it was "still cheaper this way" -- it was $19 more than we should have been charged. I found the manager and he apologized. You decide.....
We got there right when they opened. They were NOT ready. But very nice. However, waiting for the waitress to head back to the kitchen because she couldn't answer a single question about the menu made for a long and hungry wait for our food. We asked three people for bread over the span of 15 minutes. Two showed up with bread at some point later. The muse bush came after our meals. T honestly believe that it was a fluke. But a messy fluke it was.
1919 has all the possibilities of a great dining experience but falls short with attention to detail. We were looking forward to a nice fine dining event. We ordered the chefs tasting menu and most courses were under seasoned and lacked acid to give the dish brightness. It was also loud with kids and families being noisy and not paying attention to others around. We did give the manager and chef feedback and hope they will take it and learn. Best of luck to 1919.
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