The combo plates — BBQ ribs or chicken adobo over rice, built around house-made sauces — do the heaviest lifting, with pork lumpia and spam or longanisa musubi as the things regulars order on the side without thinking about it. It's part of a real current moment for Filipino food in Chicago: the same boom that's produced Boonie's, Kanin, and Bayan Ko has made a family-run stall like this one feel less like an outlier and more like the city catching up to a cuisine that's been underrepresented for years.
No happy hour or discount angle, just a fast, reliable plate for anyone working near Union Station.
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