Asadero Doña Pula - Las Américas

[NALs]

Asadero Doña Pula is a Dominican business where the focus is various preparation of meats that started around 2015 in Santiago. Since then the success has lead to expansions. Right now it has 3 places in Santiago, 1 near Bonao and the newest one in Punta Cana (by the Unidos department store.) The Punta Cana restaurant I guess is the first not just targetted to a Dominican clientele, but also to tourists.

Now they are expanding again, this time in the rest stop near the tolls in Las Américas Highway in Santo Domingo Este. This video is from 10 days ago. It seems they might be finished building and open for business before the year is over. Hopefully this one takes off. I’m expecting a few more Asadero Doña Pula open in the following years in Santo Domingo proper.

Any expat has been to any of their locations in the Cibao or Punta Cana? Thoughts on the food, the ambiance, etc?

 

[NALs]

So far these are the only amateur videos in English of people that have been to the new Asadero Doña Pula - Punta Cana.

 

[tee]

I have been to a few of their locations around the country with my family and none of us have been that impressed. We went twice to the one in Puerto Plata before it closed down and it was nothing special. Since then we went to a few others but each time there was always something that was not good. We have a tendency to order different things so that we can all try each others dishes but my wife and daughters (all Dominican) said that they are not fans. We won't be rushing to the new one. If you want really good smoked meats then try the Parador Bella Mar about 1km from Las Americas on the Nagua - Las Americas toll road. Whenever we go that route we always get some ribs as they are so good. You can see the meat smoking in the back garden. Well worth trying.

 

[LindseyKaufman]

I tried the one on the road to Santo Domingo. It was pretty good. Not great. Another time I went to the one in Santiago and the service was absolutely terrible although there was only one other table there and plenty of employees. The Dominican Republic can and does do better when it comes to that kind of fare.

 

[Buffness]

We went twice to the one in Puerto Plata before it closed down and it was nothing special. Since then we went to a few others but each time there was always something that was not good. We have a tendency to order different things so that we can all try each others dishes but my wife and daughters (all Dominican) said that they are not fans. We won't be rushing to the new one.

👆Exactly. The same goes for the new-ish one in Punta Cana. It looks new, shiny, and well-presented on the outside, with features like a kids' play area, and their Instagram makes the food look appetizing.

However, as with many places in the DR, 'all that glitters isn’t gold' . The food is disappointing at best and a complete ripoff compared to the quality you can get for less at some excellent local alternatives. There was a thread here sometime ago on local barbecue spots....most were good.

 

[Notengo]

Parador Bella Mar we have been there a few times, it is busy and the food is ok but not exceptional as I recall. After all it is more a rest stop than a restaurant. However when someone invited us to go to a restaurant we ended up there, lol.

 

[NALs]

September 5, 2024

How Doña Pula came to be (in Spanish). Hear it from the founders.

 

[NALs]

Btw, one of they say they are an official Angus Beef importer (sign a contract for all their steaks to be from Angus Beef), meaning all their steaks such as sirloin is imported from the USA.

Chicken meat is from Dominican chickens.

They also have an inclusive employment program. Essentially, the hire with some disability that normally they have it harder to get employed.

 

[Fulano2]

Btw, one of they say they are an official Angus Beef importer (sign a contract for all their steaks to be from Angus Beef), meaning all their steaks such as sirloin is imported from the USA.

Chicken meat is from Dominican chickens.

They also have an inclusive employment program. Essentially, the hire with some disability that normally they have it harder to get employed.

Is it CAB?
https://www.meatmekanik.com/blogs/news/black-angus-vs-certified-angus-beef-cab#:~:text=Similarly%2C%20not%20many%20of%20us,earns%20the%20brand's%20premium%20name.

 

[M4kintosh]

I have been to a few of their locations around the country with my family and none of us have been that impressed. We went twice to the one in Puerto Plata before it closed down and it was nothing special. Since then we went to a few others but each time there was always something that was not good. We have a tendency to order different things so that we can all try each others dishes but my wife and daughters (all Dominican) said that they are not fans. We won't be rushing to the new one. If you want really good smoked meats then try the Parador Bella Mar about 1km from Las Americas on the Nagua - Las Americas toll road. Whenever we go that route we always get some ribs as they are so good. You can see the meat smoking in the back garden. Well worth trying.

There's only one key to success in restaurant business and it goes to: consistency.

There was a time that Doña Pula almost died of growing too fast... literally death by success: they expanded too fast all over Santiago and Puerto Plata by not keeping consistency at all.. before and during Covid. They even made small scale versions of Doña Pula as a experiment as fast-casual.

They had to downsize their operations in the North to keep growing in nationwide scale, trying to be another Adrian Tropical, cibaeño version. Last time I went there (Dec 2023, their Canabacoa spot) food was terrible. They heavily downgraded since its best days when they started in Pontezuela.

 

[JLSawmam]

They also have an inclusive employment program. Essentially, the hire with some disability that normally they have it harder to get employed.

A thumbs-up for that! So often, employers who show a little patience and understanding along those lines are rewarded with great employees