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These Filipino Restaurants Are Included on The New York Times Restaurant List of 2021

Filipino dishes are indeed among the best!

Two modern Filipino restaurants: Archipelago in Seattle and Kasama in Chicago, made it to the New York Times Restaurant List of “50 most vibrant and delicious restaurants in 2021.”

The publication dispatched critics, reporters, and editors around the United States to compile this year’s list. According to the New York Times, the list reflects “the rich mosaic of American dining—from the melding of Thai curry and Texas brisket in the Pacific Northwest, to heritage crab rice on the South Carolina coast, to vegan soul food in the East Village.”

It is such an honor to highlight some of our staples in other countries! Find out what Filipino dishes shine at the New York Times Restaurant List of 2021. (Read: These Comments on Taste Atlas’ Filipino Food Ranking Will Make You Laugh Out Loud)

Archipelago Restaurant

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Photos from Archipelago Facebook

Situated in Seattle, Archipelago Restaurant is managed by Filipino-American chef Aaron Versoza and Filipino-American artist and designer-restaurateur Amber Manuguid. It is known for its modern Filipino dishes with a distinctly American twist. The restaurant puts a spotlight on pan de sal, rib-eye steak, and shrimp paste.

New York Times writer Tejal Rao described pan de sal as having a “sweet, buttery perfume,” while the shrimp paste has a “rich, muscly scent.” The rib-eye steak seems to be well-loved by many. He also commended the chef for checking with diners after their meal. 

“You could easily get lost in the deliciousness of the modern Filipino food, but Aaron Verzosa and Amber Manuguid do more than send out excellent food,” Rao wrote. (Read: Filipino Restaurant in New York Makes Headlines for Delicious Dishes)

Other mouthwatering and popular dishes on their menu are lugaw, adobo, dinuguan, and crispy pork belly! 

Kasama Restaurant

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Photos from Kasama Restaurant Facebook

Meanwhile, Kasama Restaurant is located in Chicago, owned by husband-and-wife Genie Kwon and Timothy Flores. This restaurant slash bakery is praised for its “delicate, inventive treats” like the ham-and-cheese croissant that is “replete with raclette and topped with dainty shavings of serrano ham.”

Kasama highlights two of the most well-loved Filipino staples: lumpiang shanghai and adobo, described as “unpretentious and soul-warming” by New York Times writer Priya Krishna. The “excellent take on a Chicago-style Italian combo sandwich, made with longaniza” also got approval from the writer. 

They also showcased a delicious Pinoy group snack, including lumpiang shanghai, sisig pork lettuce wraps, barbecue pork skewers, and longganisa skewers. (Read: The Favorite Dishes of Three Filipino Heroes)

You may view the full list of The New York Times Restaurant List of 2021 here.

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