The Crooked Cue

Reviews about The Crooked Cue

• 3 / 5

  By Sara Stewart
  I really enjoy this bar and the atmosphere. The staff is very friendly. The new renovation is very nice. However, since the renovation the price of food has gone up and the portions smaller. I use to order the calamari all the time and it was $15.00 and would be a big portion. Now it is the same price and probably half the portion, even my friends commented on how little the portion was. Moral of the story go for drinks not food.
  April 23, 2017
• 5 / 5

  By Felly Labaro
  I loved this place very much. We came last Saturday for dinner, it was a really amazing, the ribs are so so so good. Can't wait to go back again soon.
  December 13, 2016
• 5 / 5

  By Rebecca Jamnik
  Might be my favourite bar in Port Credit! They are very accommodating for booking parties upstairs. The staff is great and the food isn't bad for a bar. The option to play pool and ping pong is a huge plus for the area as no other bar around offers this. The drink menu is overflowing with options. I hope they bring back the Fruli! Another plus is the size of the place. You can find a table available on most nights and not have to wait around. All in all - always a good time had here.
  November 22, 2016
• 3 / 5

  By feven t
  Used to really like this place but now they've renovated and it hasn't got the home feel it used to, it's a little to sleek now and you can see they're compensating for the Reno in their increased menu prices.. still a good time for some pool or ping pong though
  October 20, 2016
• 3 / 5

  By Zach Stewart
  I used to go to the crooked cue on a regular basis. Food and drinks were great and at a fair price. I've been to it twice since their renovation and the prices sky rocketed. 4 "chicken tenders" are $17.00 (NO side included; if you want fries add $6.00 to that). See the picture on the "chicken tenders" there is no breading. So essentially I had slices of chicken breasts in sauce for $17.00. Drinks are still great and at a decent price though.
  August 25, 2016