Spoon & Pork

Stories about Spoon & Pork

Newsletter: Newer restaurants we hated to leave off the 101

Bill Addison • Los Angeles Times • December 14, 2019

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

Spoon & Pork    Pasjoli    Ama·cita    Shin Sushi    Baroo Canteen   

L.A.’s 15 best dishes of 2019

Bill Addison, Patricia Escárcega • Los Angeles Times • December 26, 2019

., #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

Colapasta    Kra Z Kai's BBQ    La Diosa de los Moles    Nightshade    Spoon & Pork    Tacos y Birria La Unica    Bulgarini Gelateria    Tacos 1986    Yang's Kitchen    Spoon By H 7158 Beverly Blvd, Los Angeles    Pasjoli    Porridge + Puffs    Bon Temps    Hayato    Fiona   

Kuya Lord’s Filipino feast is food of power, finesse and delight

Bill Addison • Los Angeles Times • February 3, 2021

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

The best pork dish in Silver Lake? Try the patita at this Filipino restaurant

Patricia Escárcega • Los Angeles Times • November 6, 2019

, 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

Newsletter: This Filipino bakery in Silver Lake isn't going anywhere

Patricia Escárcega • Los Angeles Times • November 9, 2019

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

United Bread & Pastry