Latest news with #Filipino-style
Yahoo
3 days ago
- Business
- Yahoo
15 new restaurants, cafes and a food pod to try around Pierce County
An ambitious cafe has opened downtown, an experience chef has landed in McKinley with an all-day Filipino restaurant, and pizza has returned to Proctor. These are just a few of the new places to eat and drink around Tacoma and the South Sound this spring. In our last edition of recently opened restaurants, we highlighted a cocktail bar in a coffee shop, several fresh faces on Tacoma's evolving Sixth Avenue, and a few spots in Fife and Federal Way. As we look toward summer, here's a look at new restaurants and food trucks in Pierce County. ▪ 921 Pacific Ave., Tacoma, 253-797-8605, Kevin Lee has assuredly made a splash since announcing his new breakfast and lunch spot in downtown Tacoma and opening in April. You won't recognize the old Pita Pit, as the space now feels airy and bright, ready for you to dig into a biscuit sandwich, a slice of quiche, a salad, a pastry from the awesome Lobo Bakery or a fun flavor from The Common Cookie. Eggs are cracked fresh. Espresso hails from down the street at Naomi Joe Coffee Roasters. Folks have swung by and returned already for more. Let's hope this invigorating energy leads to more investment in this stretch of Pac Ave. Open Monday-Friday 7 a.m.- 3 p.m. ▪ 764 Broadway, Tacoma, 253-302-5296, Formerly Cremello Cafe, Bostwick Cafe's previous name has returned but again under new ownership. Cecile Lahti took over the downtown coffee shop in March and recently expanded to a full seven-day-a-week schedule. Find Caffe d'Arte coffee, pastries, light sandwiches, and lots of space and outlets to spread out and stay a while. ▪ 716 Pacific Ave., Tacoma, 253-327-1680, Under new ownership since January 2024, downtown Tacoma's only still-standing brewery (for the moment, perhaps) is now serving food. Former Grit City Greens co-owner Sean Guay spearheaded a new in-house food truck, from which taproom customers — or anyone in need of sustenance — can order paninis, sub-style sandwiches and brats. There's also charcuterie boards, potato salad and grilled cheese 'dunkers,' if you'd prefer a nibble during trivia or to accompany your beer. ▪ 3511 McKinley Ave., Tacoma, At his new McKinley Hill restaurant, chef Gerold Castro blends years of hospitality experience with his Filipino heritage while honoring the many Mexican cooks who keep America's kitchens running. Dishes range from lumpia and crispy pork belly with guava-chili jam to mahi mahi or lechon and braised-pork tacos, from chicken mole to Filipino-style beef caldereta and pancit. Breakfast is served all day, including a longanisa burrito, ube French toast and lechon benedict, plus coffee and a full bar. Open Wednesday-Friday 11 a.m-7 p.m. and Saturday-Sunday 10 a.m.-6 p.m. ▪ 2515 N. Proctor St., Tacoma, 253-301-2994, Fondi has been a well-loved name in Gig Harbor dating to the early 2000s and in 2019 became independently owned and operated. Chris Olson scooped up the former Millhouse (and before that, Europa Bistro) space in the heart of Tacoma's Proctor District for its second location of this new era, opening in April. Here a gas-powered oven churns out the same Neapolitan-style pies. The salads come in three generous sizes, there's a full bar and the place is family-friendly. Brisk business for dine-in and takeout is anticipated. Open Sunday-Thursday 11 a.m.-8:30 p.m. and Friday-Saturday 11 a.m.-9 p.m. ▪ 11101 Pacific Highway, Lakewood, 253-302-4564, This space near the Lakewood train station has seemingly been cursed in recent years, but its neighbors, Kko Kko Chicken and Los Cuervos, are busy destinations. VK has attracted a loyal following in the Lincoln District since opening in 2019, especially for its Northern Vietnamese specialties. Maybe these owners have the goods to hold strong here in Lakewood, too, which they introduced in early April. Beyond the usual, try the cha ca la vong (halibut cooked in turmeric, scattered with dill and served with baguette), grilled whole squid and cold duck salad. Open Thursday-Tuesday 10 a.m.-9 p.m. (closed Wednesdays). ▪ 8408 Steilacoom Blvd., Lakewood, 253-495-5043, I Love Tacos first landed in Tacoma's East Side (716 E. 64th St.) and then added a second truck parked regularly in downtown Puyallup (203 W. Pioneer Ave.). This spring, co-owner Hugo Maldonado added a third truck in Lakewood, just east of Fort Steilacoom Park. Choose among asada, pastor, chorizo, pollo and tripe on tacos, quesadillas, mulitas and tortas. Other popular items include the classic California-style burrito, supreme nachos and the Love Asada fries. Open Tuesday-Sunday 11 a.m.-8 p.m. ▪ 2365 Tacoma Ave. S, Tacoma, The owners of two mobile restaurants have teamed up to offer their Caribbean food through a takeout-only kitchen near downtown Tacoma. Abby Woods of Trini Plate, which you can also find on Saturdays at Proctor Farmers Market, and Karen Stringer of Bajan Station are serving Trinidadian doubles (baras, or flatbreads, with channa and your choice of sauces, including a tamarind chutney and Scotch Bonnet pepper sauce), halal jerk wings, pigeon peas and rice cooked in coconut milk, salt-cod fritters, handpies and more. Orders preferred directly through Square online, but you can also use DoorDash — delivery is available for a fee, but you can also avoid extra costs by picking up at the commissary kitchen. Ordering open Wednesday-Saturday 10 a.m.-3 p.m. and Sunday 10 a.m.-2 p.m. ▪ Waterfront Market, 5101 Yacht Club Road, Tacoma, The Waterfront Market near Point Ruston has a new tenant in the anchor stall next to the main entrance. Belly Smoothie Co. opened in May with a menu of smoothies (Sunny Dee, Jelly Belly, Thin Mint and Get Nuts among them), fresh juices, espresso drinks and matcha lattes. It replaced Zaya, a Ukrainian bakery and cafe, which replaced Dancing Goats Coffee Bar. While at the market, you can also check out Bobaholic Cafe, Wild Sugar Gelato, Eco Purpose Boutique, The Kind Bee and Co., Shugie's Jewelry and Gifts, and more local businesses. The smoothie bar is open Tuesday-Sunday 10 a.m.-4 p.m. ▪ Point Ruston, 5115 Grand Loop, Tacoma, 253-448-2145, The walk-up-only fish and chips counter from Wildfin American Grill is now open for the season. (Note that it sometimes closes in inclement weather.) Pick up a basket of Alaskan cod or halibut dipped to order in a beer batter, starting at two pieces for $15.59 or $19.48. The menu also features buttermilk-marinated, steak-cut fried calamari, crisp cod or banh mi-style seared cod tacos, and seafood chowder. Add a cup to any main for $3.99. Wash it down with a blackberry-basil milkshake or a soft-serve ice cream cone. Open Monday-Wednesday at 3 p.m. and Thursday-Sunday at 11:30 a.m., closing at dusk. ▪ Pind Kohala Food Pod, 1824 S. Meridian, Puyallup The owners of Little India and RJ's Burgers at Tacoma's Freighthouse Square have opened a food pod in Puyallup. Just south of MultiCare Good Samaritan Hospital, the outdoor food court hosts three trucks: one with a similar menu to Raj Singh and Rajinder Kaur's original Indian restaurant, one serving pizza and burgers with an Indian twist, plus a coffee shop called Mocha Stop. Open daily 10 a.m.-9:30 p.m. ▪ 1128 E. 72nd St., Tacoma, Good Vibes Espresso added a seventh location to its series of coffee huts in Pierce County, joining three other Tacoma shops, two in Puyallup and one in Fife. Using Dillano's roasts, the shop offers your typical espresso drinks in many sizes — from a two-shot 12-ounce to a four-shot 24-ounce hot, and up to a whopping five shots and 32 ounces cold. Specialties include Hawaiian salted caramel with white chocolate, Lava Flow with strawberry and coconut, and Liquid Sunshine with pear, white peach and pineapple. Smoothies, energy spritzers and Italian sodas are available, as well as on-the-go food and pastries. Open weekdays at 4:30 a.m., Saturdays at 5:30 a.m. and Sundays at 6:30 a.m. ▪ 8825 N. Harborview Dr., Gig Harbor, 253-432-4211, Chili Thai, which operates five other restaurants in Pierce and Kitsap counties, took charge of Gig Harbor Thai Cuisine this spring. The owners had been seeking a restaurant on this side of the Narrows, but closer to the bridge than their existing Silverdale outpost, for about a year, manager Paul Tuncheleeporn told The Gateway in May. They decided in this case to keep the existing Gig Harbor moniker but have expanded the menu to match their other locations. Importantly for the summer months, they invested in air-conditioning! Open Monday-Saturday at 11 a.m. and Sunday at noon. ▪ 3550 Market Place W., University Place, 253-541-2744, This new shop from Wendy Schutzler and David Coldiron is a cook's delight in University Place and a great place to shop for anyone in your life who loves a good home-cooked meal. The Essential Pantry specializes in curated goods including a range of olive oils sourced from around the world, various vinegars for cooking and drizzling, and dried herbs and spices a-plenty. The shelves also are stocked with select kitchen goods like mugs, bowls, linens and cookbooks. Across from Whole Foods, next to Pearl Tea and Chambers Bay Distillery. Open Tuesday-Saturday 10 a.m.-6 p.m. and Sunday 11 a.m.-5 p.m.
San Francisco Chronicle
05-05-2025
- Business
- San Francisco Chronicle
James Beard Award-winning restaurant returns, plus more East Bay openings
Restaurant comebacks were a common trend across the East Bay in April. Popular waterfront pizzeria Forge and progressive restaurant Understory are back serving diners in new locations. New arrivals include a Black-owned cafe at a West Oakland food hall and the latest from a growing coffee shop. Lauded restaurant returns Understory, Oakland's progressive, James Beard award-winning restaurant has made a comeback. The worker-owned business reopened with menus boasting Southeast Asian influence in dishes like slow-braised short ribs, grilled Filipino-style chicken inasal and a caramelized papaya burger. The lunch and brunch menus include sandwiches and quiches, along with coffees and an ube horchata. The restaurant offers a pay-what-you-can dish to accommodate diners regardless of what they can afford. Pizza house is back The Oakland pizza specialists at the Forge are now making their sourdough pies in Rockridge. Expect pizza and a slew of new dishes like lemon-harissa shrimp, mussels with mozzarella garlic bread and a beefy burger. The restaurant brought activity back into the former Beer Baron space, so naturally there is a long, 22-beer tap list. The Forge closed its waterfront restaurant at Jack London Square in December. It has since opened a location at Oakland International Airport. 5900 College Ave., Oakland. Local coffee roaster expands The East Bay's homegrown roasting outfit Signal Coffee opened its latest location at Oakland's Tribune Tower. Like its sibling locations in Alameda and Berkeley, there are drip coffee and espresso drinks made with specialty-grade beans along with pastries made in-house. The new brick-and-mortar takes over the former Rasa Caffe space. Signal has also amplified its presence across the Bay Bridge with a new popup at the Ferry Plaza Farmers Market. Dumpling House is the latest restaurant to bundle meats and vegetables into comforting, bite sized packages in Alameda. East Bay Nosh reports there are steamed dumplings, pork buns and poached chicken at the new restaurant. There are also sweet smoothies made with mango, peach and pitaya to drink. 2105 Lincoln Ave., Alameda. Mexican snacks find a new home Find comforting Mexican snacks at Yoyo's Botaneria in Hayward. The menu features all-time favorites like wheat chicharrones topped with avocado and pico de gallo, fried taquitos and esquites — also known as chaskas — topped with a mix of chile, mayo, cotija cheese. More elaborate corn treats add spiced shrimp or chorizo with bell peppers. Marquesitas, a style of crispy crepe roll that's rare in the Bay Area, come filled with your choice of bola cheese, fruits or spreads like cajeta or hazelnut cream. Yoyo's Botaneria previously served its snacks in San Leandro. Baked goods and breakfast Hayward's popular Don Polvoron is now baking and cooking in Livermore. The new shop offers Mexican style breads like conchas, empanadas and its namesake polvoron cookies. The breakfast tortas use telera rolls and come with fillings like eggs with ham or bacon, or a scramble with pico de gallo. Tamales, steamed tacos and flautas round out the menu. Yelp users report the new business opened in April. Buzzing food hall gets new tenant West Oakland's new Prescott Market food hall has a new stop for sandwiches and brunch fare. Cafe Noir brings dishes like shrimp and grits with Andouille sausage and sweet potato pancakes into a diverse spread of vendors. Owner Marissa Gittens first opened Cafe Noir in Oakland's Lower Dimond District in 2023, in an effort to pay homage to the Black diaspora and representative dishes. European bites in the Tri-Valley Yelp users report Naschmarkt, which operates Campbell and Palo Alto restaurants, is now cooking Austrian-German cuisine in Pleasanton. The menu includes appetizers like pretzels, sausage trios and spaetzle with smoked chicken, accompanied by a robust beer list. Entrees include classic dishes like wiener schnitzel and cabbage stuffed with pork and bacon. 310 Main St., Suite B, Pleasanton.
Filipino Times
22-02-2025
- Entertainment
- Filipino Times
Cooking up love with UFC Banana Sauce and the perfect Filipino-style Picadillo
The spirit of love fills the air this month of February, and what better way to celebrate than through the universal language of food? Whether it's a cozy dinner for two or a lively gathering with friends and family, sharing a meal becomes a heartfelt expression of affection. In the latest episode of 'Masarap at Masayang Kwentuhan with NutriAsia,' host Romer Tesado is joined by husband-and-wife entrepreneurs Joemar Tagala and Chinie Jane Ching. Together, they share their love for each other, their dedication to their professions and causes, and their passion for a simple yet flavorful dish: Filipino-style Picadillo. In making their version of the Filipino-style Picadillo, the ingredients included 1 ½ lbs. ground beef, 1 minced yellow onion, 4 minced cloves of garlic, 14 ounces diced tomatoes, ½ cup raisins, 1 cup beef broth, ¾ cup manzanilla olives, 1 cubed potato, 2 cubed carrots, ¾ cup frozen green peas, 3 tablespoons olive oil, and salt and pepper to taste. And, of course, for that nostalgic Filipino flavor, they used UFC Banana Sauce. 'Perfect ang UFC Banana Sauce for that tamis-anghang flavor. Staple na yan sa tahanan ng bawat pamilyang Pilipino,' Romer says. Just like Joemar and Chinie's love story, a perfect combination of two individuals from completely opposite professional backgrounds — Joemar as a seafarer and Chinie as a flight hostess — their love has withstood the test of time, enabling them to become the admirable individuals they are today. Chinie begins cooking the dish by first heating oil in a pan. She adds the minced garlic and onion, allowing them to sauté until fragrant and translucent. Next, Joemar incorporates the ground beef, stirring it well to break it apart and ensuring it cooks evenly. 'So, siya talaga ang hari ng kusina. Ikaw ay Disney princess,' Romer quips, to which Chinie cheerfully agrees. 'Ang comfort food ko talaga is may sabaw. At lahat ng may sabaw, kayang-kaya niyang lutuin 'yan,' Chinie proudly shares. That's why NutriAsia products will definitely never be missing from their kitchen, Joemar says, revealing that he also adds UFC Banana Ketchup to his adobo dish. Joemar then puts the diced tomatoes, beef broth, and raisins once the ground beef is golden brown, making sure to stir everything together to ensure the flavors blend well. Next comes the ¼ cup of UFC Banana Sauce. 'Mas lalong babango 'to kasi may UFC Banana Sauce na,' comments Joemar. While allowing the mixture to come to a boil, the couple was asked how they celebrated Valentine's Day, and although they were both busy, they were still able to have a simple dinner. 'Maliban sa Valentine's Day, anu-ano bang mga putahe pa ang niluluto nyo for other occasions?' Romer then asks. 'Syempre, hindi mawawala 'yung humba,' Joemar answers, to which Chinie quickly adds that it was during the time when Joemar first cooked humba for her that she told herself he was the one. Lastly, they add the remaining ingredients — potatoes, carrots, olives, and green peas — into the pot. They let the mixture boil for about 12 minutes, allowing the vegetables to soften and absorb the rich flavors of the dish. Afterward, they season it with salt and pepper to taste. 'Ang bango! And the good thing here is marami pa rin siyang vegetables,' says Romer. 'Tama! Perfect for any meal — breakfast, lunch, o dinner! Tikman na natin!' says Joemar. Chinie comments that the Picadillo's perfect consistency is enhanced even further by the UFC Banana Sauce, which brings a delightful balance of sweet and savory flavors. Of course, any dish made with NutriAsia products is not only a celebration of Filipino culinary heritage but also of love. Food indeed nourishes the body, strengthens relationships, and creates lasting memories that bring people closer together.
