The quarters are close — twenty or so seats — but intimacy is The purpose, while you shuffle in and find yourself nearly facial area-to-deal with with Bo Porytko as he diligently operates the stove. The food is hearty — as you might expect from the chef cooking while in the custom of his Ukrainian grandmother — however it is accented by ski
Don't lower price the guisados, however, an entire style of stews and braises, which can be purchased as tacos or costras (essentially discs of griddled cheese that Perform the purpose of tortillas). The menu includes a rotating slate of about a dozen, nevertheless the huachinango, red snapper with pineapple butter and citrus slaw, is hard to forge
Amid their classics aged and new: Fats chow funn, noodles as chewy as mochi, that has a veneer of crisp; honey walnut shrimp in fluffy, shattery clouds of batter, slaked with sweet mayo; crackly edged “Spam” made from Duroc pork; and, for dessert, pale blushing lychee granita, which has a cache of incredibly hot pink dragon fruit ready being sp
) A starter plate of melon and mango having a pungent, spicy dipping sauce pays homage to ensaladang mangga. The custardy charred eggplant with a pile of acidy tomatoes laced with garlic and cilantro was inspired by a dish Mr. Iocovozzi’s uncle cooked for him with a Filipino Seashore. And adobo is just about everywhere — inside the martinis, ba