SABAW - NOVEMBER 17, 2014
Filipino stews and soups, born in the heat of the tropics, are also perfect cold weather food. It's like our ancestors knew their descendants would one day span the globe, working and living in every part of the world, eating our way home with every sabaw-heavy dish.
Sabaw is the liquid soul of the Filipino stew. It is more than just a complementary sauce, gravy or soup stock. When done right, it's often simply added to rice and, boom--a meal. It is flavorful but not overpowering. Sophisticated but without pretension. It is cooked in one pot, in volumes anticipating multiple servings and leftovers, and shared by all. It is a cuisine that reflects the communalism present in most Filipino households, itself a reflection of a country where 70% of the population come from the peasant class.
This month, Food & Sh*t honors this tradition with SABAW: a return to an a la carte dinner menu featuring five stews--four modern-but-not-"Modern" variations of familiar traditional Filipino dishes and a Cajun Gumbo with Filipino flavors and Northwest seafood. No reservations required. Takeout orders are welcome. The Adobong Puti na Manok will also be available for pre-order and day-of delivery in select neighborhoods in partnership with Lish Food.
Want to bring your food home? Take-out orders for pick up on during the pop-up are now available in the shop!
A la carte. No reservations. Sit down & take out orders welcome.
Balut - 3
Salmon Fish Balls - 5
Inasal Chicken Wings - 7
Chera's Hood-Famous Ube Cheesecake - 6
Halo-halo Macarons - 8