El Pollo Restaurant & Bar
The menu.

Three fried pork chops anchor this family combo. Add the available accompaniment and soda choice to bring a pork-centered meal to the table.

Bone-in fried chicken chunks give this combo its main dish. A family-order format for diners who prefer that cut over a whole chicken.

One pound of roast pork makes pernil the centerpiece of this combo. Complete the order with a listed accompaniment and two-liter soda.

Boneless fried chicken chunks offer an easy-to-share chicken choice in combo form. The menu includes an accompaniment selection and a two-liter soda.

Beef stew turns the family combo into a saucy, hearty meal. Choose a listed side option to go with the beef and included soda.

Chicken stew brings a comforting, saucy main to the family-combo list. An option for a shared Staten Island dinner without choosing a roast or fried preparation.

Pernil in a handheld roast-pork sandwich. The Richmond Road menu offers lettuce, tomato, or cheese additions at an extra charge.

Beef steak and onions come together in sandwich form. A compact alternative to the steak plates and separately ordered meat portions.

A breaded chicken cutlet gives this sandwich its coated chicken centerpiece. Add a side separately when you want more than a handheld lunch.

A fish sandwich for a seafood alternative at lunch. Lettuce, tomato, or cheese may be added for an extra charge through the ordering menu.

Sopa de pollo puts chicken soup on the daily menu. A warm bowl to order on its own or alongside a sandwich.

Cow feet soup is a Friday-listed specialty. Ask Richmond Road about that day’s availability and portion choices before planning your order around it.

Listed for Friday. Confirm availability.

Mondongo soup brings beef tripe to a warm, spoonable preparation. A traditional-style soup option distinct from the meat-section mondongo plate.

Avocado on its own, available as a half or whole portion. A simple addition when you want avocado alongside an existing meal.

Lettuce and tomato form a straightforward salad side. Add it beside a richer meat dish or a hot plate for a different texture.

Avocado joins lettuce and tomato in this salad. A useful side for anyone who wants that extra avocado element without ordering it separately.

Broccoli, cauliflower, and carrots bring three vegetables together in this salad listing. Ask about preparation and dressing if those details affect your choice.

A crabmeat salad option listed as ensalada de cangrejo. Confirm the seafood ingredients and preparation directly if you have shellfish questions.

Bacalao in salad form offers a different direction from the hot codfish stew. A seafood side for diners who enjoy codfish.

Grilled chicken cutlet makes this salad a more substantial choice. Find it in the salad section rather than among the chicken plates.

Grilled shrimp adds a seafood centerpiece to a salad format. A different way to enjoy shrimp from the hot garlic-sauce and breaded options.

Mixed seafood salad offers an assortment-style seafood side. The restaurant can confirm the current seafood combination and serving size.

Potato salad gives the meal a familiar prepared side. Consider it when you already have a main and want an accompaniment beyond rice.

Shrimp salad is the camarones option in this section. Choose it for a salad-style preparation rather than a hot shrimp specialty.

Octopus salad brings pulpo to the selection. Ask about the dressing and preparation if you are exploring octopus for the first time.

Diced tomato, onion, and avocado make this Richmond Road pico de gallo a chopped-salad accompaniment with a fresh contrast.

Carne guisada is the beef-stew plate. Choose from the menu’s listed accompaniments to build a meal around the saucy beef.

Beef tripe, listed as mondongo, appears here as a plate with an accompaniment choice. Select this listing instead of the soup when you want that format.

Pepper steak stew is listed for Monday, Friday, and Sunday. Pair the beef-and-pepper main with an available plate accompaniment.

Listed for Monday, Friday, and Sunday.

Oxtail stew is listed for Wednesday, Friday, and Saturday. This plate includes an accompaniment choice and differs from the dine-in-only meat-by-the-pound listing.

Listed for Wednesday, Friday, and Saturday.

Two fried pork chops anchor this chuleta frita plate. Choose a listed accompaniment to finish the pork-centered meal.

Chuleta guisada brings pork chops to a stew preparation. A saucier alternative to the two-piece fried pork chop plate.

Pig feet, or patitas de cerdo, are offered as a meat plate. Ask about the preparation and select a listed side when ordering.

Roast pork shoulder, known as pernil, makes a familiar main for a Spanish-food plate. Choose your accompaniment from the options on the ordering site.

Rotisserie chicken in a plate format, with a listed accompaniment choice. Choose this rather than the half-or-whole chicken side listing when you want a plate.

Spaghetti with chicken is listed for Monday, Wednesday, and Friday. A pasta-based alternative within the section of plates that offer an accompaniment choice.

Listed for Monday, Wednesday, and Friday.

Codfish stew is listed for Wednesday, Friday, and Sunday. Look for bacalao guisado when choosing this saucy fish plate.

Listed for Wednesday, Friday, and Sunday.

French fries offer a familiar side for a sandwich, chicken order, or a mixed takeout spread. Order separately from your main as needed.

Yellow rice provides another rice option for building a plate or adding to a shared meal. Check portion sizes on the ordering site.

White rice keeps the starch simple beside beans, stewed meats, or seafood. Add the quantity that suits the rest of your order.

Mashed green plantains with a choice of pork rind, pulled pork, or chicken. Alfredo sauce or cheese additions cost extra on the published menu.

A cassava-based bite with beef filling, listed as alcapurria. Add it as a savory snack before a larger main dish.

Potato with a beef filling brings relleno de papa to the side-order list. A compact choice for a snack or an extra bite.

Crisp pork rinds, available by the half-pound or pound. Choose your quantity when adding chicharrones to a meal or shared spread.

Roast pork shoulder sold in half-pound or pound portions. This pernil listing lets you add pork separately from rice and other sides.

Rotisserie chicken offered as a half or whole bird. Build your own shared meal by adding the sides you want separately.

Fried pork chops available in one- or two-piece quantities. A side-order format for adding pork to an existing meal.

A beef-filled fried pastry for a savory snack. Pastelillos can join a plate or become part of a small selection of bites.

Traditional Dominican pasteles are listed among the sides. Ask about the current filling, preparation, and portion before you order.

Fried ripe plantains bring maduros to the meal. Their sweetness can balance the savory flavors of rice, beans, and a meat main.

Choose an available bean option: red beans, black beans, or lentils. A flexible way to complete a plate alongside your preferred rice.

Yuca with onions offers a cassava side instead of rice, plantains, or fries. Add it when you want another root-vegetable choice.

Shrimp asopao offers a spoonable, rice-based seafood specialty. The menu lists this item on its own; any additional rice and beans are separate.

Breaded fried shrimp brings a coated seafood option to the specialties. Rice and beans are ordered separately, letting you build the rest of the meal.

Spaghetti with shrimp and Alfredo sauce combines pasta, seafood, and a creamy sauce direction. This specialty does not include a separate rice-and-beans side.

A fried fish fillet for diners who prefer a fillet format. Order any rice, beans, or other sides separately from this specialty.

Grilled fish fillet offers an alternative to the fried fillet. Choose the sides you want separately and confirm the current fish with the restaurant.

Fried red snapper puts a named fish at the center of the meal. Add accompaniments separately from this chef’s-specialty listing.

Mofongo with shrimp pairs a substantial plantain dish with seafood. A different way to order shrimp than with pasta or a separate rice plate.

Mofongo with tomato sauce brings a saucy option to the plantain specialties. Rice and beans, if wanted, are ordered separately.

Alfredo sauce gives this mofongo a different sauce direction from the tomato version. Check the current preparation and choose extra sides separately.

Shrimp trifongo combines green plantain, sweet plantain, and cassava. The three-starch base gives this seafood dish a distinct place on the Richmond menu.

Red snapper in a tomato-sauce preparation offers a saucy alternative to fried snapper. Any rice and beans are separate additions.

Fried salmon gives the salmon selection a fried preparation. Build the rest of the meal with separately ordered accompaniments.

Salmon in a stew preparation for diners who prefer a saucy fish dish. This specialty is listed separately from rice and beans.

Oven-baked salmon provides another preparation alongside the fried and stewed versions. Add sides separately to suit the meal you have in mind.

Shrimp in garlic sauce makes garlic the named flavor of this seafood specialty. Pair it with separately selected rice or another side.

Breaded shrimp with white wine sauce combines a coated shrimp preparation and a named sauce. Check ingredients directly if wine or allergens affect your choice.

Shrimp with tomato sauce, garlic, onions, and peppers brings several named flavors together. A saucy seafood option with accompaniments ordered separately.

Fried calamari is listed on its own in the specialties section. Add sides separately if you want to turn it into a fuller meal.

Love Star is a named specialty without an ingredient description on the ordering page. Ask Richmond Road about its composition and portion before choosing it.

Ceviche offers a seafood-style specialty distinct from the cooked fish dishes. Ask the restaurant about its seafood, preparation, and current ingredients.

Picadera is the menu’s mixed-bites-style specialty. Confirm what is included and the portion size before planning a shared order around it.

Breaded steak adds a coated beef option to the chef’s specialties. Order rice, beans, or other accompaniments separately.

Grilled steak with an egg brings bistec a caballo to this section. A hearty beef-and-egg combination with sides ordered separately.

Grilled steak, listed as bistec de palomilla a la parrilla, focuses the meal on the beef. Add your own choice of accompaniments.

Steak with onions and peppers offers the bistec salteado pairing. Choose this specialty when both vegetables appeal, and order sides separately.

Bistec encebollado pairs steak with onions. This specialty listing is separate from the meat-only onion-steak portion and does not include rice and beans.

Grilled sirloin with mushrooms and roasted peppers brings a more specific cut and topping combination to the steak choices. Accompaniments are separate.

A grilled T-bone steak with sautéed mushrooms for diners who want that named cut. Complete the meal with separately ordered sides.

Fried steak with shrimp combines beef and seafood in one specialty. A way to choose both, with the rest of the meal ordered separately.

Churrasco is the skirt-steak listing in the chef’s specialties. Ask about its preparation and add the rice, beans, or sides you prefer.

Pechuga de pollo empanizada brings breaded chicken cutlet to the specialties menu. A coated chicken main with accompaniments ordered separately.

Fried pork offers a different preparation from the roast pork and pork stews. This specialty lets you choose the sides separately.

The English-named breaded chicken cutlet listing provides another way to find this coated chicken choice. Confirm your preferred menu option when ordering.

Breaded chicken in white wine sauce, listed as Chicken A La Francesca. A sauced alternative to the plain breaded cutlet, with sides separate.

Chicken Francese is listed as breaded chicken with white wine and lemon. Its named sauce gives this chicken specialty a different direction.

Bone-in fried chicken chunks bring chicharrones de pollo con hueso to the table. Add your preferred sides separately from this specialty.

Grilled chicken breast with onions and peppers offers a poultry-and-vegetable pairing. Rice and beans are separate from this named specialty.

Grilled chicken breast gives the chicken choices a straightforward grilled format. Choose your accompaniments separately to build the meal around it.

Boneless fried chicken chunks offer a chicken specialty without bones. Pair them with the separately ordered sides that suit your table.

Sautéed chicken with onions and peppers adds another chicken-and-vegetable preparation. Look for pechuga salteada when browsing the Spanish menu names.

A chicken-stew portion from the meat-only section. Add it to rice and sides you have already chosen, or order those separately.

Beef stew offered as a separate meat portion. This listing gives you the saucy beef without bundling it into a full plate.

Pepper steak stew in a meat-only portion, listed for Monday, Friday, and Sunday. Rice and other accompaniments are separate.

Listed for Monday, Friday, and Sunday.

Steak with peppers and onion, offered without bundled sides. A way to add the beef-and-vegetable combination to a larger spread.

An onion-topped steak portion from the meat-only list. Choose it when you are handling the rice, beans, or plantains separately.

Oxtail sold by the pound and marked for dine-in orders only, not delivery. This meat-only listing is distinct from the oxtail plate.

Dine-in only. Sold by the pound. Not available for delivery under this listing.

Fried pork in a meat-only format. Add it alongside separately selected starches, vegetables, or other dishes for the table.

Boneless fried chicken chunks as a separate meat portion. A useful addition when you already have rice or other sides in your order.

Bone-in chicken chunks from the meat-only section. Choose this listing for a separate chicken portion and add accompaniments as needed.

Breaded chicken cutlet without bundled sides. A way to add a coated chicken component to a meal you are assembling yourself.

Breaded steaks in a separate meat portion. Order them alongside your own selection of rice, beans, or plantain sides.

Grilled chicken cutlet from the meat-only list. The chicken is separate from any starch or vegetable accompaniments you choose.

Breaded shrimp in a meat-and-seafood side format. Add this coated shrimp option to a broader order without a bundled plate accompaniment.

Goat is offered as a separate meat portion. Ask the restaurant about the current preparation before choosing it for your meal.

Codfish stew in a separate portion, listed for Wednesday, Friday, and Sunday. Add sides independently from this bacalao selection.

Listed for Wednesday, Friday, and Sunday.

Spaghetti with chicken from the separate-portion section. An option when you want the pasta-and-chicken dish without a bundled plate side.

Fried pork rinds listed among the meat-only portions. Choose this chicharrones option for a crunchy pork addition and order other sides separately.

Roast pork as a separate meat portion, apart from the family combo and plate versions. Add only the accompaniments you want.

Rotisserie chicken from the meat-only list. Confirm the portion choice on the ordering site and add rice, beans, or plantains separately.

Sautéed chicken with onions and peppers in a separate meat portion. A way to add the chicken-and-vegetable dish to an existing order.

Pork ribs as a meat-only selection, listed for Monday, Tuesday, Thursday, and Sunday. Confirm availability and add accompaniments separately.

Listed for Monday, Tuesday, Thursday, and Sunday.

Flan-style egg custard with a caramel topping offers a soft, spoonable finish. A dessert choice for diners who would rather skip a cake slice.

Dominican cake brings a familiar celebration-style dessert name to the menu. Ask about the day’s flavor and serving if you are choosing a slice.

Bread pudding, or pudín de pan, offers a bread-based sweet ending. A comforting alternative to the custard and cake choices.

Cheesecake adds a cheese-based dessert to the Richmond Road list. Choose it when you want a different finish from flan or Dominican cake.

Papaya shake, also called batida de lechosa, adds a fruit drink to your meal. Ask about the shake base if ingredients matter to you.

Guineo is the banana shake option. A familiar blended-fruit choice to enjoy with a meal or as a sweet drink afterward.

Parcha brings passion fruit to the shake list. A different fruit direction from the banana, mango, and papaya batidas.

Mango in a shake format makes a fruit-led drink option. Add it when your meal calls for something sweeter than a standard beverage.

Coffee for a warm start, a midday pause, or a finish after lunch. Pair it with a dessert if you are making time for both.

Hot chocolate offers a sweeter warm drink alongside breakfast or a dessert. Check the available serving and additions on the ordering menu.

Tea for a simple hot drink with your food. Ask which varieties are available when you place your Richmond Road order.

Orange juice mixed with milk brings morir soñando to the drinks menu. The citrus-and-milk combination offers a different choice from straight juice.

Fresh orange juice is listed as jugo de naranja. A citrus drink option for breakfast or alongside a meal later in the day.

Homemade lemonade brings limonada to the drink selection. A citrus alternative to soda, shakes, and the other juices.

The nonalcoholic piña colada option offers the familiar tropical drink format without alcohol. This listing is separate from the bar’s alcoholic version.

An alcoholic piña colada from the Richmond Road restaurant and bar. Confirm current bar service and applicable ordering requirements directly with the restaurant.

Contains alcohol. Confirm current bar ordering requirements.

Tamarind juice, or jugo de tamarindo, adds another fruit choice to the drinks list. An alternative when you want something beyond orange or lemonade.

A soda choice with Pepsi, Coke, Sprite, and ginger ale listed. Select from the flavors currently available for your order.

A two-liter soda for a shared meal. The published choices include Pepsi, Coke, Diet Coke, and Sprite, subject to availability.

Snapple for an easy bottled beverage alongside a sandwich or plate. Check the current flavor choices when ordering.

Country Club soda brings a familiar Dominican beverage name to the Richmond menu. Add the available flavor that suits your meal.

A malt beverage for diners who want a different character from a typical soda. Check the brand and portion offered on the ordering site.

Coconut juice provides a coconut-based drink option. A different beverage format from the piña coladas and fruit shakes elsewhere on the menu.

Bottled water for a straightforward drink alongside any meal. Add it to a quick lunch or a larger takeout order.

A single can of soda for a smaller drink serving. Choose from the flavors offered by the restaurant at ordering time.

Chao fan is offered as a catering tray. Ask about the rice preparation, included ingredients, and tray sizes when planning your group order.

White rice in a catering quantity gives a larger gathering a simple starch alongside sauces, beans, and meat dishes. Choose your tray size.

Rice with pigeon peas brings arroz con gandules to a catered spread. A group-sized rice option for pairing with chicken, pork, or stew.

A tray of yellow rice provides another base for the party table. Confirm the size and estimated servings with Richmond Road.

Rice with vegetables combines a rice side with a vegetable element for catering. Ask which vegetables are included in the current preparation.

Rice with black beans offers moro de habichuelas negras in tray form. A combined rice-and-bean choice for a larger gathering.

Rice with red beans brings moro de habichuelas rojas to the catering menu. Choose the tray size that suits your guest count.

Paella is listed as a catering tray. Confirm its current ingredients, proteins, seafood, and serving estimate before choosing it for an event.

Rotisserie chicken in catering quantities makes pollo asado a centerpiece for a shared meal. Arrange the tray size and sides with the restaurant.

Bone-in fried chicken chunks offered for catering. A group-order format for chicharrón de pollo when your guests prefer bone-in pieces.

Boneless fried chicken chunks bring the chicharrón de pollo format to a catering tray without bones. Ask about portions and tray sizes.

Stewed chicken in a catering tray puts pollo guisado at the center of a larger meal. Add the rice and sides your gathering needs.

Sautéed chicken with onions and peppers gives the catering spread a poultry-and-vegetable option. Confirm quantities and accompaniments before ordering.

Oxtail, listed as rabo, is offered for catering. Ask Richmond Road about tray sizes, current availability, and how many guests each tray serves.

Steak with onions and peppers in catering quantities brings a beef-and-vegetable pairing to the table. Choose a tray size with the restaurant.

Steak stew, or bistec guisado, is available in tray form for events. A saucy beef option to serve alongside separately chosen rice and sides.

Beef stew in a catering tray offers carne guisada for a group. Discuss serving estimates and available tray sizes when planning the meal.

Pernil, or pork shoulder, gives a catered meal a roast-pork centerpiece. Ask about portions so the quantity matches your guest list.

Pork chop stew brings guisado de chuleta to the catering spread. A saucy pork alternative to the roast shoulder and barbecue ribs.

Barbecue ribs in catering quantities offer a different pork preparation for a group. Confirm the tray size and serving expectations directly.

Salmon is listed among the catering choices. Ask which preparation is offered and confirm the size and servings for your event.

Swai or basa provides another named fish option for catering. Confirm the fish, preparation, and quantity with Richmond Road before ordering.

A mixed green salad tray offers a leafy accompaniment to the catered meal. Ask about dressing, included vegetables, and portion estimates.

Potato salad in tray form adds a prepared side for a party or office lunch. Match the tray size to the rest of the spread.

Macaroni salad brings a pasta-based side to the catering table. Confirm ingredients and servings when planning for your guests.

Vegetables in catering quantities provide an accompaniment beyond rice and plantains. Ask the restaurant about the current vegetable selection and preparation.

Shrimp salad offered as a catering tray gives the spread a seafood-salad choice. Discuss ingredients, storage, and serving quantities with the restaurant.

Octopus salad in a catering format brings pulpo to a larger gathering. Confirm its preparation and the tray size before placing your order.

Sweet plantains, or maduros, add a sweet-and-savory contrast to a catered meal. Choose the tray size to complement your mains and rice.

Cassava, or yuca, is offered as a catering side. A root-vegetable option when you want an alternative to rice or pasta.

Lasagna appears on the catering menu for groups wanting a baked-pasta choice. Ask about the filling, ingredients, and current tray sizes.

Baked ziti provides another pasta tray for an event. Confirm whether meat, cheese, or other additions are included in the restaurant’s preparation.

Eggplant Parmesan adds an eggplant-and-cheese-style baked dish to the catering choices. Ask about ingredients, tray size, and dietary questions directly.