Since Unit 120 opened last year, Cailan has experimented with a barbecue concept, while Fabro has been working on Filipino-style pastries and pies. After launching Lasa (“taste” in Tagalog), Chad and his brother, Chase, are expanding with a full-time restaurant next door.
“There are so many Filipinos in the food industry in America,” says Chad, “but we felt Filipino cooking was lacking in mainstream culture.”
All of the chefs, who come from a fine-dining background, tend to call their cooking “Filipino inspired.” They experiment with new techniques and ingredients, while keeping the bold flavors of the cuisine—the funk of fish sauce, the fat, and acid—front and center. And that’s true of the feast today, served up to a special group of friends they call their barkada (or clique). “Now all we need is a grandma,” says Cailan, as they sit to eat.