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NYC’s first Filipino-Spanish tapas restaurant just opened on the LES
November 4, 2023, 5:58.57 am ET

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Photos: Michael Tulipan

87 Ludlow by Chef/owner Aris Tuazon, co-owner and chef of the Filipino-Japanese izakaya Gugu Room, is now open on the Lower East Side with an assortment of exciting new flavors.

87 Ludlow is inspired by the Spanish influence on Filipino culture and food, as well as Tuazon’s travels in Spain, including Barcelona and San Sebastian. His Filipino Spanish tapas blend ingredients and techniques from the cuisines of both countries.

The menu features a dozen tapas like Oyster Sisig (above), Chef Aris’ unique take on the popular sizzling Filipino chopped pork sisig instead made with the prized Filipino Aklan oysters that are coated in tempura batter, fried, chopped and served in a hot mini skillet with Japanese mayonnaise, scallions, onion and quail egg.

Other offerings include Sardines with Ikura, house cured sardines topped with salmon roe marinated in sake and mirin; and Sinuglaw, a take on kinilaw (Filipino ceviche) that plays with textures by tossing cubed raw branzino, pig snout and grilled pork belly with chilies, ginger, onion, Filipino sugarcane vinegar and calamansi citrus.

Other tapas include Chorizo Gambas al Ajillo, housemade chorizo de Cebu (Cebu-style longganisa pork sausage), shrimp, garlic confit oil; Pig’s Ear a la Plancha, a skewer of pig ears cooked in red wine and tomato sauce; and Pulpo, grilled octopus with pineapple chimichurri and romesco.

Entrees bring Pork Belly Humba, a take on the Filipino braised pork, where tender pork belly cooked 4 to 6 hours comes in an aromatic sauce accented by lily blossoms (dry lily buds); Paella Negra, squid ink bomba rice with scallops, mussels, shrimp, housemade chorizo, sofrito and peas; comforting Red Wine Short Rib Mechado over mashed potatoes; and the glorious signature Sizzling Crispy Pata, a deep-fried boneless pork hock served in a skillet - Tuazon’s ode to the popular Filipino crispy pork leg dish.

The beverage program features wine, beer and sake, plus sake and soju-based cocktails like Espresso Martini and Ginger Shochu created by consulting sake sommelier Yuki Minakawa, formerly Beverage Director of Sushi Ginza Onodera in New York.

The white-walled space is composed of two long narrow parallel rooms on the ground floor for the bar and dining (seating 40 total), plus a subterranean space for private events. The dining room is filled with colorful paintings from New York artist Sean Maze.

87 Ludlow will be open Wednesday through Saturday for dinner from 5pm till 10pm (bar open until Midnight).


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