The English Rose Rincon Is a Treasure on Piña Hill
Puerto Rico is dotted with plenty of hole-in-the wall establishments that can cater to any hungry passerby. As someone visiting such a beautiful place for such a short time, I was blessed to find a highly praised breakfast and lunch place not too far from where I was staying in Rincon, Puerto Rico.
Passing by a black and white sign down the road from the restaurant on PR 413 didn’t pique my interest. This turned out to be an oversight given that this restaurant is a treasure.
I was lucky enough not to be behind the wheel throughout my trip so I could really focus on absorbing the picturesque beauty that Puerto Rico offers, and that was clear as we rode up Piña Hill to The English Rose Rincon, also known as La Rosa Inglesia Riñcon, for breakfast.
Getting out of the car, a stunning ocean vista greets you as you look over the mountainside you just drove up. The building, which is an inn and restaurant, had a modern feeling overall, and the aromas emanating from the open air dining area were warm, as well as welcoming.
English Rose Rincon Owner Honors the Local Jam
The staff, who genuinely looked like they enjoyed their jobs and the environment, promptly greeted us, and after waiting in the car for a few minutes, in a bow to Covid social-distancing concerns, they seated our party.
The waiter had let us know about the multitude of fresh juices, coffees, and teas that were locally sourced. The three of us tried one of each. I would say the coffee was run- of-the mill, however, the juices were incredibly fresh. The passion fruit juice comes with a sweet mint tea variety that I couldn’t get enough of.
The menu has a classic diner-style appeal with some local twists that I felt really complemented the restaurant’s overall ambiance and location. English-style breakfast in paradise.
Coming up first, we ordered the salmon toast with dill cream cheese and homemade toast. All of the toast was savory and a nice add-on, however we felt a couple more slices would’ve gone miles given the amount of salmon they gave us. Together, it was a really solid and fresh way to begin a breakfast or brunch, and to give your mouth a wake-up call.
The waiter was really invested in how everything was coming along with our meal, and promptly took our next orders and removed our used plates. Our next course, a full, hearty spread, consisted of the steak and eggs with a side of truffle fries, Eggs Benedict with spinach avocado and shrimp, a Classic Eggs Benedict with Canadian bacon, and to finish it off we ordered the Full Monty.
The truffle fries were the first on my agenda. Thinly cut and well-seasoned, they went well with the overall richness of our meals, and there was plenty to go around. I had ordered and I eagerly awaited The Green, which was Eggs Benedict with a shrimp topping, and when it came it did not disappoint. The English muffin underneath held up to the abundance of hollandaise sauce, avocado, and yolk.
Both of the Eggs Benedict orders came out well-plated and balanced. The Classic came with Canadian bacon that looked unassuming at first. However, our waiter informed us that the chef had smoked this Canadian ham with local wood from a mango tree. It may not seem very significant but it made us slow down for a moment to appreciate the subtlety before inhaling it.
Catching the seaside breeze with the smell of a classic breakfast is definitely something you should not pass over.
Looking at the steak and eggs, I could see right away that this was going to be the highlight of this experience. It came out prepared immaculately with a decently sized cut, and a healthy portion of parmesan truffle fries. I won’t describe each bite, but it's certainly worth the drive up the hill, and it will remain a highlight of my overall trip.
The only complaint I could possibly make, besides not living in Puerto Rico, would be about the Full Monty. Now don’t get me wrong: The eggs and bacon, with other protein sides, are staples here. I may have just been served the unlucky tomato or two with mushrooms, and two-fifths of the plate really missed the mark for me.
If you still have any appetite left after all of these aforementioned selections, or something similar, I would highly recommend picking up the morbidly named yet pleasantly sweet Dead Elvis. It had four thick cut slices of French toast, again coming with the restaurant’s homemade bread, caramelized banana, cinnamon, and of course, syrup.
It was a great way to round off a wonderful experience at an even more beautiful gem in Puerto Rico.