29 Mar For Incredibly Mouth-watering and Satisfying Seafood Combos Go to Redtail Shrimps and More
When this seafood restaurant first opened at the end of April in 2014 at the Papa Juanito’s Square at the back of Limketkai Center Mall near the Robinsons Center, Kagay-anons were treated to an amusing eating experience. No plates or utensils are used; each person is given long printed paper bibs that they have to wear, thin plastic gloves are worn since you need to eat with your hands, all the food is served in clean plastic bags, and paper plates and table mats are used.
Another branch is located at the Casa Azzurri along Don A. Velez Street in front of Sentro. This branch opened in September of 2014 as well. However, starting this year, as a means to go environment friendly, Redtail Shrimps and More has foregone the practice of using plastic bags but is instead serving its meals in skillets.
Their seafood dishes are served either with its own sauce or in coconut milk (gata) and butter and locked in those plastic bags, so when they are opened, a tasty aroma is emitted in the air. Both restaurants are always filled to the brim almost every day of the week, a testament to their delicious dishes for a restaurant away from the mall atmosphere. Their best-sellers are usually the crabs, prawns, shrimps, panga ng tuna, kinilaw, and their boodle group meals.
If you’re wondering what the “More” is in their name, it’s the non-seafood lineup that surprises a lot of people, such as the pork belly that many swear really tastes good. Their chicken tender is also good.
Their Fisherman’s Catch is also a crowd favorite, a mixture of shrimps, crabs, squid, and mussels all served in a pan, and good for 2 to 3 persons. The salted egg crab and coco loco crab are also must-tries for the eating delight of your palate.
Aside from the regular “gata” and butter sauces most of the meals are also served in the Redtail Shrimps’ creamy seafood chowder. You should also try their baked mussels. You can even request the level of spiciness if you choose the spicy sauce for some meals.
The Concept and the Owners
Though this concept was started in Cagayan de Oro by Redtail Shrimps and More for the first time, this concept of a plate-less and utensil-less restaurant was started in Cebu by the popular restaurant, Bucket Shrimps. First-timers to using the paper bibs and plastic gloves while eating often have a laugh before eating and usually joke all about it while eating. It’s not uncommon to see families or friends getting their pictures taken with the paper bibs and plastic gloves.
Redtail Shrimps and More was started by Ted and Angela Jalad who wanted to try out in Cagayan de Oro the eating experience that they had when they toured the west coast of the U.S.A. They wanted Kagay-anons to experience the unique recipes and eating styles from so-called “fisherman’s restaurants” in Maine and Rhode Island. And by the way, Ted and Angela never went to Cebu and experienced the Bucket Shrimp style there.
Overall Restaurant Atmosphere and Prices
The ambiance of the restaurant is quite nice and festive and reminiscent of those fishing boat ports found around the coast of Maine and Rhode Island. The menu price is actually quite affordable compared to other more pricey seafood restaurants.
Expect to pay between P155 up to P335 per meal, depending of course on whether you’re ordering for one or several persons. Their boodle or pan meals usually start at P395. They do serve beer in case you want to have a night out with the gang and have seafood as your “pulutan.”
Another thing that catches the attention of the restaurant goers is the “graffiti wall.” Some do inquire if the wall was “artistically” done, when in actual fact it is truly a graffiti wall where anyone can write on it, especially when reviewing the delicious menu lineup of the restaurant.
What probably adheres Kagay-anons to keep coming back to Redtail Shrimps and More is the unique taste of their menu food items. Unlike other seafood restaurants that adhere to the tested concepts of “inihaw” and “sinugba,” these concepts are not present in the menu. Except for their non-seafood menu, their seafood menu is mostly sauce-based and served inside those plastic bags that waft out the aromatic smell when opened.
Redtail Shrimps and More has earned such popularity that a few Manila-based celebrities have already tried it out.
Ms. Kim Domingo, Ms. Yassi Benitez, and Ms. Kristine Ko, celebrity models for FHM were spotted having dinner there only last March 1.
Regine Tolentino also tried out the restaurant back in January of this year as well. On October of last year, Yael of Sponge Cola also had dinner at the restaurant, as well as Dimples Romana in September of last year.
Contact Information and Location
Redtail Shrimps and More is open from 11:00 a.m. to 10:00 p.m. Unfortunately, if you are applying to the restaurant as a dishwasher, you’ll never get hired. For inquiries, reservations, or exclusive events, you can contact 880-3950 or 09178755347 for the Papa Juanito’s branch, and 855-0004 for the Don A. Velez branch.