Classic sandwiches from our asian-american pantry

Great for starting your day... or for any time, really.  Soft, silky scrambled egg with muenster cheese and brown butter folded in, with Inay's glazed pork belly (smoked, fried, then glazed), and our kimchi comeback sauce.  Topped with chives on a potato bun.

House-ground Short Rib and Beef Chuck patties, smashed on the flat top with grilled banana ketchup onions. Served on an Alta Mira Brioche Bun, topped with American or White American Cheese, Izzy Sauce and pickles.

• 3oz. MINI IZZY (1 patty)
• 9oz. MIGHTY IZZY (3 patties)

*Pictured: MANNY'S WAY - crispy halo of cheese around each smashed patty

Our take on the Chicago icon. Beef Chuck and Short Rib braised with shiitake mushrooms, bonito, kombu and aromatics.  Hand-pulled and served on an Alta Mira French roll with gravy to your liking. Topped with sweet peppers, chopped jardiniere, and shishito peppers.

• Gravy Options (pick one):

      - SIDE OF GRAVY (2 oz. cup)

      - SAUCED (gravy lightly poured)        

•  Add smoked mozzarella                 

Our take on the Nashville Hot Chicken. Whole chicken thighs brined in soy and calamansi (Filipino lime), then twice-fried in a mochiko batter and dipped in our Tamarind Hot Oil- inspired by Filipino sinigang soup. Served on an Alta Mira Brioche Bun, topped with our red cabbage elote slaw, and pickles. Bright, tangy and mildly spiced- to us its about a "4."

*SCORPION TAMARIND-  Our Tamarind Hot Oil infused with Scorpion & Ghost Chili Oils- Enjoyable and umami-filled heat.  We say it's about a "7."

Our take on a yummy English Muffin breakfast sando. Smashed Longanisa (Filipino Sweet Sausage) patty topped with an over easy egg. Served on an Alta Mira Sourdough English Muffin and topped with atchara (pickled papaya), kimchee comeback sauce, green leaf

lettuce, and tomato.

Chicken thighs brined in soy and calamansi (Filipino lime), then twice-fried in a mochiko batter. Served on an Alta Mira Brioche Bun, drizzled with  kimchee comeback and katsu sauces- topped with our red cabbage elote slaw, and pickles.

Our specialty burger inspired by the National Filipino dish.  Two 3oz ground beef chuck and pork belly patties, marinated in out house adobo sauce, then smashed to a crisp on the flat top grill.  Topped with one slice of White American cheese, adobo-sauteed portobello, our banana ketchup onions, pickles, and arugula.  Served on an Alta Mira brioche bun.  

*Shown with an egg and crispy chicken skin (+$).

*We recommend adding an egg over-easy!

Grilled chicken thigh marinated and basted in Inay’s BBQ Sauce (calamansi, banana ketchup, soy & chipotle).  Topped with pickled daikon and carrots, jalapeño, and edamame green goddess dressing.  Served on an Alta Mira French Roll. 

Battered and fried to a crisp!

Seasoned with Japanese 7-Spice (togarashi) and Furikake, served with a side  of Kimchee Comeback Sauce

Battered, pickled cauliflower served with a side of Kimchee Comeback Sauce

4oz of our house-pickled cucumbers with kimchi, gojuchang, and black sesame. Also available to sub in your Sando!

Our battered fries topped with shredded cheese, chicken sisig (chopped chicken marinated in soy and calamansi), chopped spicy peppers, Izzy Sauce, 1 egg over-easy (included), black sesame and 2 blistered shishito peppers.  A hearty meal or yummy shareable.  

**We recommend a topping of Crispy Chicken Skin ($2).

Our battered fries topped with a house-made longanisa shiitake gravy, shredded mozzarella and provolone cheeses, chopped shishito peppers and black sesame.

A recipe from our in-house "Inay"s. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions.  Served with sweet chili sauce.

Available in 4pcs, 8pcs, 12pcs

Bite-size pieces of chicken in a toyo-mansi marinade (soy sauce and calamansi), coated in rice flour, and twice-fried for crispiness.  Choose a side of our Kimchi Comeback Sauce or Edamame Green Goddess.