Filipino, Northwest
Price Scale

Just eight people per seating file in from Rainier Avenue to sit at Aaron Verzosa’s kitchen counter. What follows is a meal of 10–12 courses that breaks Filipino cuisine down to its essence—in both flavor and cultural context—and builds them up again using only ingredients from the Pacific Northwest. That might mean a bread course of heirloom wheat pandesal with shallot butter, miki noodles with dungeness crab and bacon marmalade, and clever shifts, like sinigang whose tamarind flavor profile gets replicated with puckering accuracy thanks to Oregon cranberries. Verzosa introduces each course with a bit of backstory, but in this tiny Hillman City storefront, with a group of fellow diners small enough to share an elevator, the result is more magical than precious.

Meal Times
Good to Know


5607 Rainier Ave S, Seattle, WA, 98118
Wed–Sat 5–11