TIM CARMAN, THE WASHINGTON POST (VIA JOEL SUPLIDO);
"From Los Angeles to New York, Filipino cooking has expanded well beyond its no-frills “point-point” eateries (the suburban outlets where diners point to steam-table dishes they want) to more refined restaurants that cater to diners who want wine, not soda, with their meals. D.C. area chefs and restaurateurs, in particular, have taken an interest in Filipino food. Three full-service restaurants, including a fine-dining room overseen by a James Beard Award nominee, now specialize wholly or in part in the cuisine; three more are on the way."
Will Filipino food really, finally conquer the world? Find out, here.