Since the restaurant opened in 1979, it has never wavered from the signature LJC legacy of good food, great service and old-world charm. Café Adriatico became known for a number of dishes that have evolved into signature items on its menu.

The first to catch the crowd's attention was the Chocolate Eh!, a patented brand, patterned after the hot, thick Spanish chocolate favored by Padre Salvi, one of the lead characters in Jose Rizal's "Noli me Tangere." Served in a demitasse cup, it is best sipped while hot, because it thickens as it gets cold. For those who are faint of heart, the alternative Chocolate Ah!, a watered down version of Chocolate Eh!, is the best option.

This quarter, Café Adriatico introduces five new dishes to its menu with two appetizers: Tanigue Ceviche Con Cilantro, a delightful version of the local kilawin with fresh tanigue cooked in a zesty marinade and perked up with the flavor of coriander leaves, and Baked Pacific Clams, a perfect starter or pica-pica, generously topped with garlic butter and herbs.

There are also three new entrees on the menu offering seafood lovers more choices, as well as a Kapampangan favorite to its lineup of meaty choices. The Tuna Steak a la Pobre is a choice cut of tuna fillet pan-fried till golden brown, topped with freshly sautéed garlic, and served with buttered vegetables and rice. With a squeeze of lemon, it makes a healthy meal for those who are watching their weight. The Pampano with almonds and raisins, pan-fried pampano garnished with raisins and almonds and served with steamed rice and buttered vegetables. The Humble Humba, a Kapampampangan dish of pork belly stewed in gravy of soy sauce and vinegar and cooked with saba bananas for a hint of sweetness, will surely stimulate taste buds for more.