Cebu

Cebu Restaurant Review:

About the restaurant & décor: Filipino food is a staple in cities such as San Francisco and New York, but in Chicago, it's been hit or miss. Chicago has a solid Filipino community, so why aren't there more Filipino restaurants? The trio of owners, who happen to be siblings and grew up near Cebu City – Malvin, Cybill and Marlon Tan – recognized the opportunity with this neighborhood joint that brims with hospitality. With two sizeable storefront windows facing a residential stretch of North Avenue, the restaurant is simply decorated with hardwood floors, wood tables and an island-inspired art piece hung on a brick wall. This would be a place to stop with friends or even dine solo at the long bar.

Likes: Extremely attentive, friendly service.
Dislikes: None.

Food & Drinks: The Tans showcase a hyper-focused menu of Filipino classics – think tangy chicken adobo and party favorites lumpia, crispy pork belly lechon and Bam-I, a Cebuano pancit layered with noodles, chicken, pork, Chinese sausage, shiitake mushrooms, cabbage, soy, oyster sauce and banana ketchup. Simple sides complement the dishes, including garlic fried rice and pandesal (a sweet Filipino roll). Dessert is no runner up; the Halo-Halo topped with ube jam (recognizable by its purple hue) and based in shaved condensed, evaporated milk, red bean, kaong, nata de coco and corn flakes wins for texture and flavor. Several tropical cocktails, from Guava Sangria to Escano Sweet Tea, stand out alongside a menu of global wines by the glass.