Bacolod Eats: Diotay's

W e were scrambling to get a seat at what we thought was an off peak hour because it was already past dinner time. It was also a weekday but then we remembered that there was a conference in town so there wasn’t a free table in sight at 9PM but luckily a group of 4 stood up and we were given the vacated area. Someone lined up to order food while we guarded our spot which gave us a vantage point to admire the efficient service of everyone in the restaurant as evident in how fast the food came out of the kitchen, how bus outs were handled immediately and how those waiting in line kept an upbeat mood knowing that the order of who will be seated next will be faithfully followed.

Finally our orders came and then it was our turn to enjoy food cooked in simple ways but can beat the hell out of those Michelin starred places we’ve gone to anytime. Well, as they say, nothing beats “home cooked” food.