this fall and loved. Patricia particularly mentioned Silver Lake’s Spoon & Pork, a Filipino restaurant where the patita (long-braised, air-dried and fried pork shank) is transcendent, and the adobo belly nigiri is also wonderful (and so perfectly L.A
., #109, Los Angeles, (213) 626-8888, nightshadela.com Koshihikari rice congee with toppings from Nightshade. (Silvia Razgova / For The Times) Patita, Spoon & Pork Spoon & Pork — chefs Ray Yaptinchay and Jay Tugas’ ode to Filipino comfort food in Silver
rich; coco jack, a creamy, gingery version of the jackfruit and coconut dish called ginataang langka, is every shade of sweet and salty. 3131 Sunset Blvd., Los Angeles, (323) 922-6061, spoonandpork.com Patita from Spoon and Pork. (Mariah Tauger / Los
, fat and crunch. At Spoon & Pork, a casual Filipino restaurant that opened earlier this year in Silver Lake, chefs Ray Yaptinchay and Jay Tugas make a version of the dish called patita that involves braising pork shank for 15 hours and air-drying it for
improbably thin, brittle crust splinters neatly under the teeth; the meat, supple and loose, rolls off the bone in thick flakes. In the early days of Spoon & Pork, the dish was served with a Popsicle stick for slicing the meat. “You don’t need a knife to eat
Julia Silva recently relocated from Boyle Heights to the corner of Sunset Boulevard and Descanso Drive in Silver Lake. It completes a golden triangle of dining: All Day Baby, Playita Mariscos, Spoon & Pork and coffee geek favorite Dayglow thrive at the
Spoon & Pork in Silver Lake and the warming rice bowls from downtown’s Petite Peso. There have been disheartening fluctuations as well: the closing of genre-pushing Irenia in Santa Ana in 2019 and the hard loss last year of Charles Olalia’s beachy, often
This week, I reviewed Spoon & Pork, where chefs Ray Yaptinchay and Jay Tugas are reinterpreting classic Filipino dishes like pork belly adobo and crispy pata. (Try the extraordinary patita.) After I interviewed the two chefs, they encouraged me to