According to Anthony Bourdain, Filipino cuisine is "the next big thing" in the American food scene. On trend or not, one thing is for certain: Filipino dishes are humble, comforting, and Ricebar encompasses all of the above.
Tucked away in the heart of Downtown, Ricebar is a compact hole-in-the-wall that doles out Filipino classics in the form of grain bowls. Every dish features non-GMO, fair trade, heirloom grains imported directly from the Philippines. The Pork Longganisa is what's popular here, topped with a sweet and garlicky red sausage (made in house) that closely replicates those sold by street food vendors in Asia. With only seven seats at the bar, as well as a few stools scattered outside on the curb, the restaurant emulates the too close for comfort dining experience that is typical of many Asian eateries. And in my book, that's a good thing.
Price | $
Must Try | Pork Longganisa, Braised Pork Belly (Bicol Express)
Pro Tip | Vegans/Vegetarians: Filipino food is not the most plant-based cuisine out there. Be cognizant, friends.
Parking | Available at surrounding parking structures