The restaurant is named for the Ati-Atihan festival of Aklan in the Philippines, and in February 2025 it moved into a bigger Niles space so more people could fit around the grill. The inasal is the specialty: chicken marinated for 36 hours in the house marinade, grilled until the edges char, and served the traditional way with two scoops of rice and atchara (pickled papaya) to cut through it. The Ati pork BBQ comes as three sweet, smoky skewers with the same rice and pickles, and the crispy pata — a whole pork hock deep-fried until the skin shatters, with a chili-and-onion soy dip — is the order for the table. Finish with halo-halo, the shaved-ice, ube-and-everything-else dessert.
Those three dishes are the ones Steve Dolinsky featured when the restaurant landed on ABC7's Hungry Hound. The new space doubles as an event venue, with live bands every Saturday night, and party trays are available for catering. It's open 11am to 9pm Tuesday through Sunday and closed Mondays. No standing deal; the value is generous plates of food that tastes like a Filipino family kitchen.
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