Batibot

Kare-Kare

Slow-braised oxtail in a thick peanut sauce served with fermented shrimp paste — the dish Filipino restaurants are judged by, done right here

Sisig

Sizzling chopped pork cheek and ears with a calamansi brightness and the right amount of char — ordered by nearly every table

Pancit

Stir-fried noodles with vegetables and meat — a Filipino table staple that holds its own as either a side or a light main

Lechon Kawali

Crispy fried pork belly with crackling skin, served with liver sauce — the kind of dish that explains Filipino food to the uninitiated

Adobo

Braised chicken or pork in vinegar, soy, and bay leaf — the Filipino dish everyone has an opinion on; the version here skews toward the tangy, vinegar-forward style