Grandma Dinner Series: Manny Bonilla of Chisme

Chef Manny on his very personal "Chisme":

The food I do at Chisme is inspired by the restaurant industry and pulls from my Bay Area, Filipino, and Salvadoran roots. It's a place where you can go after a late shift and share a bunch of crispy, salty, cheesy bites with your friends (or coworkers) while talking shit about the day.  Coming from a mixed background, the flavors of the Philippines and El Salvador basically were a literal melting pot for me. Having leftover chicken adobo with a side of curtido was normal for me.

Obviously, the matriarchs from both sides were a huge influence. But the true inspiration comes from the huge potluck dinners we would have on special occasions. A plate piled up with everyone's signature dish and the randomness of it all was truly awesome.

Menu:

-kinilaw-

Raw Tuna, Coconut Milk, Calamansi, Red Onion, Serranos, Dill & Cilantro

-yuca frita-

Charred Tomato Aïoli, Morita Oil, Garlic Chive Curtido

-crispy skin salmon-

Sinigang Broth, Eggplant Purée, Long Beans, Daikon, Arugula & Annatto Oil

-mushroom sisig pupusa-

Queso, Soy Sauce, Thai Chili, Onions, Garlic, Calamansi & Esalada Pepino

-ube cheesecake empanada-

Reserve your bar seats using the button below. See you on the 25th!