Searching for Pho-land-ia on the UES

Vietnaam88
1700 2nd Avenue
New York, NY 10128

So I have a confession to make. My name is Jon, and I’m a pho-aholic. Yes, I am plagued with this unquenchable desire to find delicious bowls of pho across the land. I yearn for overnight beef broth with just the right touch of fatty content, the perfect slurpable bowl of noodles, and, of course, lots of meat. Sometimes I’ll have a great bowl of pho in a fancy restaurant in Hong Kong, sometimes I’ll find it in a small neighborhood noodle shop in the city, and sometimes it will be in a strip mall in a sketchy looking neighborhood. No matter—if it’s delicious, then it’s where I want to be.

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I actually found this place through another Vietnamese restaurant in another part of NYC. Up in the Morningside Heights neighborhood near Columbia University, there is a tiny, hole-in-the-wall Vietnamese eatery called Saiguette. At this joint, it’s taking tight quarters to a whole new meaning. There’s window counter seating for about four people—maybe 6 anorexic individuals, but the food is super legit. It is clearly meant to be a takeout and delivery hotspot, and it is. Their food is spicy, flavorful and feels very authentic. In fact, they were written up as a top pick for cheap eats and great Vietnamese food in NYC by Grub Street.

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While Saiguette is super small, with its own brand of fierceness, Vietnaam is their sister restaurant and basically Saiguette all grown up and rebranded for the Upper East Side. t resembles many Asian restaurants that can be found around New York City. There is a large dining room with many tables crowded together by a long booth, and other stand alone tables dotted around, with some sort of Asian inspired decoration to make it stand out. At Vietnaam, there is a beautiful bamboo divider wall between the kitchen and the dining room. It does make the restaurant feel unique, and also serves another purpose of separation of spaces. While the atmosphere might be different—and oh how I missed the squeeze necessity and precarious balance required for the small window stool of Saiguette, I got over that nostalgia quickly since I had a whole table to myself. What a luxury!

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Vietnaam offers a number of Vietnamese staples—from steaming bowls of pho to overflowing plates of vermicelli noodles to aromatic curry dishes or elevated banh mi sandwiches. Regrettably—actually totally not a hardship at all!—it requires multiple visits (or palates perhaps) to try everything that looks good on the menu. They help you out a bit with this by subtly (i.e. overtly) encouraging you to order extra food by making all food 10% off while dining in during lunch. Yesss! Don’t mind if I do, which I did.

Photo Nov 21, 7 11 09 PMThe Summer Rolls appetizer (Nem Chao on the menu), one of my favorites, were a solid choice. They were fresh and didn’t seem super cold, which was good. Often I’ll order some fresh or summer rolls and they are like ice—how long have you kept these in the refrigerator bro? Appetizer foul 😦 The summer rolls here, though, were fresh, with crunchy lettuce and a chewy and elastic rice paper wrapper. They were filled out nicely with a mix of veggies, vermicelli noodles, shrimp and lettuce—though I wish there was a bit more shrimp. The accompanying peanut hoisin sauce was delish; creamy, nutty, spicy and had a wonderful mouthfeel as it coated the roll. These also came with a second sauce—a more traditional nuoc cham sauce that was spicy and vinegary that highlighted the crisp lettuce and soaked deep into the roll’s filling. Wonderful way to start a meal.

Photo Nov 21, 7 18 02 PMIf going for the summer rolls and trying to be “healthy”-ish, then an order of Nem, or Vietnamese fried spring rolls, was absolutely necessary—if only to maintain proper food karma. The spring rolls were super crispy. As I broke through the crisp outer layer, the steaming hot filling of ground pork, shrimp, taro, glass noodles, mushroom and jicama that was both tender and firm filling filled my mouth. The skin was still chewy with a thick texture, and though they were fried the rolls didn’t feel too oily. They were served simply with some of the ubiquitous nuoc cham sauce to give them a fresh finish, though for a couple of extra dollars you could add some cucumber, lettuce and herbs to the dish. I love how it’s so no frills—more authentic that way I think. They also cut these up into bite sized pieces, so easy to eat, which was good since it was a generous portion.

Photo Nov 21, 8 14 22 PMAnother favorite starter from Vietnaam, is the Laksa. Laksa is a curry and coconut milk based soup that is not exactly Vietnamese in origin, but actually from Malaysian and Indonesian cuisines. In the last few years, it has become much more well-known and popular all over Asia, as well as the rest of the world. One reason that this soup rocks is that it is so comforting when done right—they do it right here! It feels like a warm Southeast Asian hug, and will warm you up from the inside out. The broth is creamy and a bit frothy with some tang from the lime, warming heat from the curry, an aromatic aroma and a sharper heat from the accompanying chili sauce. The chicken was cooked perfectly, though they do a shrimp version as well  (or even vegetarian or tofu if need be). They’re all delicious and this makes for perfect leftovers. Not your grandma’s chicken noodle soup!

Photo Nov 21, 7 25 18 PMFor the main event, and what I judge every Vietnamese restaurant by, is the pho (pronounced “fuh”). Nowadays, you can find multiple varieties of pho—shrimp, veggie, chicken and even some fancy types such as one made with a Porcini mushroom or duck base. They’re almost always tasty, and if you’re looking for a unique spin on the classic bowl of pho, I highly recommend the Mushroom Pho at Stock in the Fishtown neighborhood of Philadelphia or the Pho Bo Satee at Nha Trang One in NYC’s Chinatown. The mushroom pho is as hearty and comforting as a beef based soup, but lighter at the same time. It’s also super earthy from the mushrooms and manages to make the tofu in it taste delicious—a great vegetarian or vegan option. The pho bo satee from Nha Trang One is spicy from an infusion of peanut sate sauce. The sate gives it a wonderful depth of flavor and thickness to the broth. It also has that wonderful peanutty note that many people love about Thai dishes—think a rice noodle soup version of a beef sate appetizer.  Back to Vietnaam….I ordered the Spicy Pho, which I usually don’t do since I like to spicy up the bowl myself. The pho was spicy but still mild—I added additional sriracha sauce to mine. The chili oil used to spice up the soup gave it a vibrant red color, and left a slow, lingering heat that made my lips tingle by the end of the bowl. The broth itself was clean tasting, which means they did their homework and skimmed the fat, but also had a lovely unctuousness to it that we all secretly crave. The bowl was filled with lots of noodles and meat—fatty brisket, firm, but not rubbery beef meatballs, and thinly sliced beef eye round that is placed into the piping hot bowl of soup raw and cooks on its way to the table. This was a big bowl of pho, so it was worth the hefty $12 Upper East Side price tag. I’ve returned for many more bowls of pho.

Vietnaam is a hip, fun place to eat at if you’re on the Upper East Side. They give generous portions, quick service, tasty dishes. Is it the best Vietnamese food I’ve ever had? Hmmm…hard to say, but it was definitely some of the best in NYC. Only thing missing was perhaps that certain “je ne sais quoi” that its sister restaurant, Saiguette, has as a hole-in-the-wall joint. Come to Vietnam if you’re ready for a grown up bowl of pho and other Vietnamese favorites..

Scrumptious Italian Sandwiches in Astoria

Il Bambino
34-08 31st Ave
Astoria, NY 11106

My brother recently moved to Astoria in Queens, NY. Being the awesome, amazing and caring big brother that I am, I was helping him move some things into his new apartment, until we got hungry for some lunch. I think Astoria is a great neighborhood, and it’s a super hotspot right now. While it might have once only been known for Greek restaurants—of which there are still many—it is now a haven for artists, musicians, foodies and hipsters. All over Astoria there are gourmet eateries ranging in cuisine from spicy Thai cook shops, to brick oven pizzerias, gourmet grilled cheese, barbecue smokehouses, big beer gardens, Japanese ramen shops, and many, many more.

Photo Jun 20, 1 28 07 PMOne of these unique restaurants is Il Bambino, which opened in 2006. It is a cute, little hole in the wall place on the 31st Avenue block, specializing in old-school panini, and other Italian fare, with a second location in the West Village as well. It has a casual atmosphere with a big selection of panini and crostini, as well as salads, antipasto, and a special brunch menu on the weekends. It has an open kitchen in the front where there are multiple panini presses working at once sending out creative meat, cheese and veggie combinations. They use ciabatta bread that is freshly baked daily, local produce and handmade condiments. There’s also a great meat a mind cheese glossary available for perusal of those that aren’t familiar with some of the selections.

Photo Jun 20, 1 06 03 PMWe got there during the weekend lunch rush and luckily were able to snag a small table near the front. Everything on the menu looked amazing, and even though I was somewhat distracted by the giant salad being eaten by the woman next to me, we decided to save time and each went with a panini.

Photo Jun 20, 1 19 47 PMThe Bacon Butty ($12) has a powerful and pungent blue cheese flavor. There is a good amount of moist, chewy bacon—it had the perfect texture and amount of smokiness that have some oomph to the sandwich. The combination of avocado, scrambled eggs and blue cheese made for a great combo, and the creaminess from the spicy mayo added a certain level of unctuousness to the sandwich as well. The hot bread was nice and crusty, with a wonderful crunch as it was bitten into. It was also a pretty big panini—perfect for a filling brunch or lunch.

Photo Jun 20, 1 19 40 PMIn contrast to the Bacon Butty, which was slightly more traditional American, the Pass the Hash ($11) was very, very Italian. The eggs were cooked well and not dry at all. The garlic roasted potatoes provided some needed heft and the chorizo bumped up the meatiness of the panini. The whole sandwich had a great truffle flavor from the aioli that also perfumed the filling. The addition of Parmesan made the panini luxurious and really elevated the rather simple ingredients to something special, and tied it all together. The inside of the panini was creamy and contrasted with the crustiness of the grilled bread.Photo Jun 27, 1 27 15 PM

Photo Jun 27, 1 28 35 PMThose two panini were super filling and so delicious that a couple of weeks later we decided to pick up a panini to share as an afternoon snack—alright, I’ll admit…a big snack!—and it was the best takeout ever. The Porchetta ($11) panini was definitely made for the carnivorous at heart. Porchetta is a boneless pork loin that is stuffed with herbs, garlic, then rolled and roasted with the skin still on to keep then meat moist and delicious. In the Porchetta panini, the meaty pork loin was fatty with juice gushing out of the meat. It was topped with a fresh and spicy slaw that was definitely helpful in cutting through the rich, fatty meat. The pickle slaw were a nice surprise hidden in the middle of the panini, and the rosemary aioli also gave the sandwich a nice earthiness and deep woody flavor. The bread soaked up the pork juices and it was mouthwateringly delicious.

Photo Jun 20, 1 27 57 PMIl Bambino is the perfect spot for some lunch, brunch or anything in between. It has a ton of great Italian panini available and great beers and wines to pair with them. While the restaurant might be small in size, it makes up for it with big played and bold flavors. Buon Appetito!

Mouthwatering Mexican in the West Village

La Loteria
Cocina Mexicana Moderna
29 7th Ave South
New York, NY 10014

New York City is expensive—there’s no arguing with that. However, it is still possible to dine out at delicious restaurants while sticking to a budget. One of the best times of the year to sample the city’s plethora of eateries is NYC Restaurant Week. Over the course, in actuality, three weeks, over 300 restaurants throughout the boroughs create special three-course menus ($25 for lunch, $38 for dinner) in addition to their regular offerings. It’s a great way to try a new place or enjoy a high-end meal, for a more affordable price tag.

We ventured down to Bedford Street for some modern Mexican fare at La Loteria. The name of the restaurant is a play on the popular Mexican game, la loteria, which is similar to bingo. While the game might be based on luck, the food and service here are always a sure bet. Under the creative helm of co-owners, Executive Chef Julieta and Managing Partner/Owner Jaime Herrera, La Loteria has become a hotspot in the chic dining scene of the West Village.

Our night started fittingly with some classic Mexican cocktails—margaritas and sangria. The Margarita Tradicional Loteria came in a glass tumbler garnished with a salt rim. It was tart, with a good balance between the heavy tequila and sweet agave nectar, and super refreshing–really hit the spot. The red Sangria del Cantarito wasn’t too sweet and we appreciated that it didn’t come with a whole fruit basket as a garnish. It was no frills, but made with a good wine and tasty.

The Guacamole Tradicional was served in an authentically Tex-Mex stone bowl, which I love and came with a generous portion. It was chunky, so you could still taste the individual pieces of avocado, and mixed with hot chili peppers, juicy tomato chunks, highly acidic lime juice, and rough chopped cilantro that was still visible throughout the dip.

We also got a trio of salsas for the table. These salsas seriously heightened La Loteria from solid Mexican food in NYC to modern and gourmet. The tomatillo avocado salsa was sour from the fleshy tomatillos with a wonderfully bold flavor. It was pulpy from the tomatillos, and strongly acidic, with a nice bite, that was tempered by the creamy and rich avocado. The vibrant green color was also great. The peanut salsa was definitely funky and tasted like a Mexican version of an Asian sate sauce. The sauce was earthy, slightly spicy, nutty with some smoky notes to it, and garnished with chopped peanuts. Yum! The third of the trip was the more traditional chili de arbol salsa. The bright reddish-orange color contrasted beautifully with the green of the tomatillo salsa. It was also super creamy and unctuous, and had a background taste of roasted red peppers. The building heat from the red salsa played nicely with the hidden spiciness of the guacamole, and the mild taste of the peanut salsa.

To scoop up the guacamole and salsas, there were homemade corn tortilla chips. The chips were crunchy and still warm from the fryer, but not greasy. We ended up getting a second bowl of chips since they were so dippable.


The Ceviche de Pescado appetizer featured the catch of the day, which was sea bass, a meaty fish that has steadily been gaining popularity as an alternative to tuna or salmon. Sea bass was a great choice for the ceviche, since it can stand up to the strong flavors in the marinating liquid. The fish was mixed with tomatillo, avocado, and pickled cucumber. The base sauce was made with lime juice, but wasn’t too overpowering. The plate was garnished with mini corn tostadas, pea shoot tendrils and an edible flower—the flower seemed to be a theme, which is popular among many Mexican restaurants. It had a very rustic chic feel to it, and the freshness of the sea bass, almost sushi-grade in its texture, really heightened the flavors.

Ensalada de Betabel, translated to “beet salad,” was not super Mexican, but seemed very appropriate for a downtown Manhattan restaurant and tasty. The salad was a good mix of textures—the meaty grilled beets, soft goat cheese spread, creamy avocado, crunchy caramelized nuts, crunchy spinach leaves, and chewy radicchio. The beets were also the right temperature; often, kitchens serve beets that are ice-cold, which I think dilutes the sweet flavor of the beets, but here they were served room temperature.

The Quesos Flameados, or melted Chihuahua cheese baked casseroles, was also a great dish. This dish is hot in comparison to the others, and made for a nice change from the previously cold appetizers. The cheese was cooked in a cute little cast iron skillet along with some onions for both flavor and texture. The cheese ended up all melted and crusty along the outer edges. It was served with hand-pressed tortillas to scoop up the cheesy goodness, almost like a deconstructed cheese quesadilla.

The second course Enchiladas Callejeras—“street style” enchiladas—were stuffed with panela cheese that has a meaty texture and much higher melting temperature. Therefore, the cheese maintained its shape and very much stood up to the rest of the dish. The enchiladas were smothered in a mouth-watering mole sauce, and rested atop adobo fried potatoes. The mole was very earthy, with sweetness and a slight fruitiness that made it a nice contrast to the spicy, smoky potatoes. The potatoes on their own reminded me of a dish I had when I was in Spain called papas bravas, typically served as a tapas dish in Spanish restaurants that consists of fried potatoes garnished with a spicy tomato sauce or creamy aioli. We requested mushrooms instead of one of the meats available on the menu and they were cooked perfectly and formed a semi-permeable layer between the mole sauce and the enchiladas.

The fish tacos, Tacos de Pescada Baja Style, were also made with sea bass, and the dish was super crispy from the beer batter. There were three big tacos tightly wrapped with flour tortilla filled to the brim with hot fish and a crunchy, sweet and tangy jicama slaw. There was also a creamy and spicy aioli garnish that was tasty, but the taco was already so moist that it wasn’t even needed.

The meal’s final entree was Barbacoa de Arrachera. The barbacoa consisted of skirt steak braised with banana leaves, tequila, Mexican beer, oregano and salsa verde. Using skirt steak was an unusual, but smart choice–it’s a cheaper cut of meat, but the other ingredients elevate it to the fine dining level. The meat was smoky and slightly sweet from the banana leaves, moist from the beer, woodsy and deep flavors from the oregano and tequila, a nice pop of tanginess from the salsa, and fall apart tender. It was garnished with lime and a duo of sauces. The presentation was clean with the meat served in a big bowl along with some hand-pressed tortillas.


At this point, we were all pretty full, but who can say no to dessert? The Flan Napolitano was unbelievably creamy and the custard was set, with the spoon cutting through it like a panna cotta. It was sweet and tangy from the cream cheese, with a layer dulce de leche caramel and topped with some toasted walnuts flavored with cinnamon. The plate also had a raspberry garnish.

The Churros, which are always a personal favorite of mine, were fried perfectly–crispy on the outside and still eggy in the middle–and lightly dusted with cinnamon. The lack of sugar on the Churros was actually a welcome surprise, since the other desserts were uber sweet. They were served with dark chocolate and dulce de leche dipping sauces. Only thing I would change was I wish there was a little more sauce–I’d drink it from the container lol.

Last, but certainly not least, was the Pastel de Tres Leches (aka Tres Leches Cake). The cake was, as expected, super moist from the three kinds of milk–cream, evaporated milk, and condensed milk–and the sponge was slightly grainy. It’s a classic Mexican dessert and this one was a great take on it, especially with the great presentation. The plate was garnished with a small cup of milk. Not only was the white milk in sharp contrast to the dark plate, but I also love when food is garnished with what’s in it! A quality I share with Ina Garten, the Barefoot Contessa.

So if you’re in the mood for some delicious Mexican food in NYC, head downtown to La Loteria, but make sure you’re hungry! Everything is fresh and tasty, and it’s always service with a smile. Dustin, the manager, took such great care of us and really made the whole night special. Can’t wait to come back for Happy Hour and dinner again.

Authentic Thai Spice in Hell’s Kitchen

Pure Thai Cookhouse
766 Ninth Avenue
New York, NY 10019

I love spicy food. It’s a fact of life, and I’m always on the hunt for a new dish to satisfy my heated cravings. For me though, even better than a dish that makes me sweat, is a plate of food that also brings flavor to the party.

Photo Mar 21, 6 57 43 PMPure Thai Cookhouse is a small, hole in the wall restaurant in NYC’s Hell’s Kitchen neighborhood styled after a historic Thai shophouse. Pure is the sister restaurant to Chef David Bank’s Land Thai Kitchen, located on the Upper West Side. While Land is also known for its spicy dishes and heat, it features more traditional Thai meals. Pure specializes in dishes found from Thai street vendors, as well as farm dishes or rural and market dishes throughout Thailand. The food at Pure is super authentic, and takes you on a culinary tour of the many regions of Thailand. While it only has about 20 seats, this place is packing people in for its bold flavors, great service and unique spin on Thai eats. This is a great place to take a date, some friends or even your parents for elevated Thai food.

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The Chicken Curry Puffs ($8) appetizer might have seemed to be pretty standard fare, but were anything but ordinary. The filling was made from moist caramelized chicken, earthy onions, and tender sweet potato. Although the sweet potato gave it a touch of sweetness, the filling was also flavored with warming spices that gave it a mild touch of heat. The chicken was aromatic, and had an almost creamy consistency from being braised and helped along from the potato starch. The puffs had a perfectly flaky crust, that was slightly chewy with crisp edges. The plate came with four good-sized pieces and garnished with a tangy cucumber relish. The relish not only cut through the heaviness of the dish, but also helped cool it down.

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The Ratchaburi Crab and Pork Dry Noodles ($11/$13 lunch/dinner) is a favorite of mine. The egg noodles are handmade from a secret, family recipe, and you can really taste the difference from those that come in a box. The noodles are dressed with a mild sauce flavored with fish sauce, palm sugar, rice wine vinegar and lime. It’s tangy, sweet, sour, salty and pungent.  The lump crab meat is flaky and delicate, and there’s a lot of it to soak up excess sauce. The pork was slight salty—in the best possible way—with a pleasant chewiness that makes it almost “chashu”-esque, similar to the delicate pork belly found in a bowl of ramen. The yu choy and scallions gave the bowl a wonderful crunch and textural contrast to the other soft components. The sauce is mild enough and the perfect vehicle to spice up with the chili and sauce garnish basket placed on the table. Be careful though, you don’t want to overwhelm the vibrant taste of the noodles with too much heat.

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If you’re in the mood for something more stir-fried or curry style, the Wok Chili Turmeric with Beef ($11/$13) is absolutely delicious. Flavored with kaffi­r lime leaves and thai chilis, the heat is very prevalent in this dish. I ordered it Thai spicy since I love it super-spicy and the beef can definitely handle the heat of the turmeric chili sauce. The asparagus and string beans provide a nice crunch, as well as a sense of freshness to the saucy plate. The chili marinade makes the beef very tender and keeps it from getting dry. The turmeric in the sauce gives it a lovely orange color, and a backbone of warmth. The side of rice is essential to this dish to not only sop up extra sauce, but also to take the edge of heat off of the dish. A generous portion of jasmine rice is included for no extra charge, but for an extra $1 you can get sticky rice. I like to use my fingers to grab pieces of rice and dip it into the excess sauce.

Photo Jun 19, 7 09 54 PMThere’s so many great dishes to choose from on the menu at Pure Thai Cookhouse to satisfy everyone–from a Thai spice novice to a expert noodle slurper. Make sure to check out Pure, and also its sister restaurant Land Thai Restaurant a couple of miles uptown for a meal that will make your face sweat and your taste buds tingle!

Authentic Filipino Cuisine in the Outer Boroughs

FullSizeRenderLast weekend, I was planning to attend a Greek Easter party (my first) in Queens, NY, when my friend asked if I wanted to grab some dinner before the party. Who am I to say no to dinner? So we made plans to meet up with a couple of others on Saturday night Filipino food at Papa’s kitchen in the Woodside neighborhood of Queens. As I walked the few blocks from the 7 train to where Google was telling me the restaurant was located, I noticed it seemed a bit residential. Were we going to one of these underground restaurants starting to pop up around NYC the last few years? Or maybe a dinner party through something like Feastly? Alas, while eating in Papa’s Kitchen at times felt like you were in someone’s home, it is definitely a bonafide foodery, but with homely charms.
FullSizeRender-4Opened in October of 2012, Papa’s Kitchen is co-owned by a brother and sister team. Beth, is the hostess, as well as waitress and basically the entire front of the house staff. Her brother is the chef, and perhaps the Papa of the kitchen? The restaurant itself was super cozy; an intimate,
hole in the wall–in best way possible. Beth was super friendly, and even spoke to my friend in Tagalog. As a waitress she was very attentive, which admittedly was probably easy since the space was small–my estimate was 2-3 small as well as 2 larger tables. We were a party of four, so were lucky to have a great window booth in the front.
IMG_1802This place is all about no frills, simply authentic Filipino cuisine. The tables were simply decorated with the food served on styrofoam plates covered with banana leaves with plastic cutlery. The food is not out of the box or super modern, but that’s what makes it great. Personally, I feel that places like Papa’s are missing from the NYC food scene today. Here it’s all about the pure home dishes, and all of the food tasted fresh and home cooked. Food > frills any day!
Oh, not to be forgotten, this place is BYOB, with a decent liquor store down the block. Plus, they have karaoke (for free)! Although it was king of a hard sell–a tad aggressive lol–it made the atmosphere kind of awesome.
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Most important though is the food! Since I wasn’t as familiar with Filipino cuisine as my friend, I let him take the lead and just focus on eating, and singing of course. We started with the Shanghai ($7.95) or Lumpia Shanghai, which is perhaps one of the most well-known Filipino foods. In fact, there are restaurants like Lumpia Shack in Brooklyn and the West Village that specialize in these Filipino spring rolls. Naturally, these seemed like a good place to start our meal. The Lumpia were a little greasy, but made them more authentic. They were extra crispy with a nice crunch, and reminded me of a Middle Eastern cigar dish. They came with a pork filling that was deliciously moist, and a spicy dipping sauce on the side that reminded me of sriracha. Ten of them came in the order, so we were all able to have a couple.
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Next up was the Pancit Palabok/Luglug ($8.95), a dish of thick udon-esque noodles that were cooked in a shrimp sauce with cabbage. The noodles themselves were nice and aromatic with a great chew. The boiled egg and pork rid garnishes provides a nice textural contrast. The lemon, when squeezed over the noodles, provided some much-needed acid to balance out the heaviness of the noodles.
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The Kare Kare ($12.99) entrée came out about the same time as the noodles, along with a large communal bowl of rice. The dish consisted of beef stewed with eggplant, bochnoy (a version of boo choy?) and string beans in peanut sauce. The beef was super tender and the string beans retained a nice crunch. The rice was great to soak up the sauce. A salted shrimp liquid garnish elevates the curry like dish from almost bland compared to the other dishes. Using some of the chili sauce was great with the Kare Kare as well.
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The most anticipated dish, for me at least, the Crispy Pata ($14.99) was up next. To summarize in one word: Yum! Pata refers to the pork, in this case a pig’s trotter or foot, although it doesn’t look like a foot at all when it comes to the table. The Pata lived up to its crispy moniker with the super crispy skin–almost like cracklings. The meat underneath the skin was fatty and delicious, and so moist that we used our hands to tear it off the bone. There was a nice spicy sauce on the side to slather on the meat, and a separate dipping sauce for the skin of chili vinegar. The chili vinegar was tangy with a nice bolt heat, but not too strong. It was a nice break from the heavy meat and helped cut through the fat of the pork.
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While the Crispy Pata might have been the showstopper, the dark horse might have been the vegetable dish of the night, Sitaw n Kalabasa ($10.99). The menu makes a point to note that this dish was in the vegetable, but not vegetarian category. Maybe that’s why the veggies were so hearty. It sounds simple enough, pumpkin and Asian string beans in coconut milk, but the combo was magical. The chunks of pumpkin were plump and tender, but not overcooked. They had an almost potato like meatiness, without the heft that often makes potatoes turn mealy in curry dishes. The pumpkin skin was edible as well. The coconut milk sauce was super creamy and perfectly blanketed the vegetables.
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While we were waiting for our final dish, my friends decided to order a bonus dish, as if we needed anymore, but this allowed me to sample some more Filipino cuisine, so yay! Our order of Pork Adobo ($10.99) was interesting. The pork was braised, so it was slightly meow toothsome than the Pata, but not in a bad way. If that meat was pull apart tender, then this one was almost like a grilled texture. The pork was tossed with red onions that had a salty bite to them. The onions were cooked through, but with a crunch–an almost stir fry texture. The pork was dressed with a tangy, greasy sauce with hints of acid throughout, probably from the soy sauce and vinegar used in the braise. Overall, the dish was pretty addictive; it has a building flavor, and the combination of salty and sour made me keep eating it. I especially loved having some do the rice that soaked up the adobo sauce.
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Up last was the Chicken Tinola ($11.99), which was listed as chicken cooked in a ginger broth and is exactly what you get. I somehow felt that this dish should have come out at the beginning of the meal as a starter. Beth brought the clear chicken broth to the table (in a bowl that I actually have at home), and served it to us in bowls at the table. The broth was deeply aromatic and slightly funky from the ginger. The soup had sliced red onions floating throughout, as well as knobs of fresh ginger, bok choy, and pieces of chicken on the bone. The chicken had been cooked in the broth. The chicken meat ended up being nice and tender with a subtle ginger flavor. The real star of this dish was the broth though. Even though it was the end of our meal, I ended up drinking multiple small bowls of the broth. There was a lot leftover, so I wish that I had been heading home afterwards in order to take leftovers for the rest of the weekend.
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Since the place was BYOB, one of our group went to a store down the block and got a six-pack of Modelo beer, which is from Mexico. The beer was light and refreshing, and just a lIttle bit sweet. Plus, it came in a cool bottle.  Overall, the food was delicious and super tasty. This is definitely a place to come back to soon, and I definitely feel like I’ve gotten a taste of the Philippines.