4 restaurants serving Tortang Talong
Tampa, FL
“Manila Eats has become one of Tampa's most celebrated Filipino restaurants, founded by chef-owner Veronica Meneses who transformed her pandemic-era food truck into a thriving brick-and-mortar establishment at 1601 S 22nd Street with 48-seat capacity, weekend karaoke, and live band performances. Featured multiple times on CBS Great Day Live Tampa Bay and FOX 13 News, this family-owned restaurant showcases Meneses's decades of cooking expertise learned from her Pampanga relatives, including her influential Tiya Rosing who taught her that patience is the number one virtue in cooking. The menu emphasizes authentic, home-cooked Filipino cuisine prepared entirely from scratch with exceptional attention to quality-from their famous lechon belly roll roasted for hours with aromatic spices, to their signature palabok with special sauce made from ground pork, smoked fish, and tofu, to homemade ube ice cream that customers rave about. Known for generous portions and stunning presentation, Manila Eats operates on an until sold out basis with daily menus posted each morning on Facebook, creating devoted fans who drive hours from across Florida and neighboring states. Meneses's warm hospitality, fluency in multiple Philippine dialects, and gift for storytelling make every visit special, while signature desserts like cassava cake with custard topping and leche flan with coffee flavor showcase traditional Filipino sweets.”
Napa, CA
“Carabao represents a groundbreaking milestone for Filipino cuisine, bringing Michelin-trained Chef Jade Cunningham's refined yet accessible vision to Napa Valley as the region's first Filipino restaurant. Named after the Philippines' national animal, the water buffalo symbolizing strength and perseverance, Carabao opened in 2025 after three years of sold-out pop-ups that proved Napa's appetite for elevated Filipino food. Chef Jade, who grew up in Bulacan and trained at The French Laundry, blends her childhood flavors with fine-dining techniques learned from Thomas Keller's legendary kitchen. The intimate 50-seat dining room features soft pink and jade green tones, fresh plants, and rattan baskets that evoke Philippine rice fields, while murals by Filipino artist Marielle Atanacio celebrate cultural heritage. Founded in partnership with her husband Mathew Cunningham and the Gonzales Family Fund, Carabao serves as both restaurant and platform for Filipino culinary arts advancement. The menu reimagines classics with precision and artistry - arroz caldo becomes chicken confit porridge with local organic ingredients, pancit features hand-rolled noodles with seasonal vegetables, and sisig tacos arrive topped with quail eggs. Tortang talong pairs with smoked coconut bechamel and marinated cherry tomatoes, while sweet spaghetti uses Wagyu hot dog Bolognese. Traditional dishes like kare-kare, lumpia, lechon, and inasal showcase bold Filipino flavors through refined presentations. The curated wine list features Napa Valley selections that complement the cuisine's complexity. Reservations through Resy fill quickly for dinner service Tuesday through Saturday, with weekend lunch available. Carabao's 4.9 rating reflects exceptional execution that honors tradition while pushing boundaries. This restaurant doesn't replace home cooking but celebrates it through a lens that positions Filipino cuisine on the global fine-dining stage where it belongs.”
Los Angeles, CA
“Manila Inasal has emerged as one of Los Angeles's most acclaimed Filipino restaurants since opening in Silver Lake in 2023, founded by Chef Natalia Moran and her siblings who began cooking from their Manila home during the 2020 pandemic to feed frontline workers. This critically acclaimed establishment earned praise from The Infatuation and LA Times for reimagining Filipino cuisine with creativity, precision, and heart through elevated dishes that blend traditional flavors with modern presentation. Located at 240 Virgil Avenue, the restaurant evolved from a ghost kitchen in Echo Park to a full-service dining experience featuring live music performances, often with the owner's father playing guitar under neon lights while customers celebrate birthdays and special occasions in a lively family-reunion atmosphere. The menu showcases innovative takes on Filipino classics including laing reimagined as a dip with housemade focaccia, crab-stuffed tortang talong with roe and calamansi aioli, and kare kare in macadamia nut and crab fat gravy. The signature chicken inasal and flavorful milkfish inasal with green chile sauce represent perfectly executed traditional dishes, while creative offerings like arroz caldo arancini demonstrate the kitchen's playful fusion approach. With exceptional desserts including ube mochi brownie, coconut custard, and bibingka, plus weekend live music and BYOB policy, Manila Inasal has become a must-visit destination for both Filipino families seeking elevated comfort food and adventurous diners discovering Filipino cuisine in refined, memorable ways.”
Kensington, MD
“Kuya Ja's Lechon Belly specializes in Cebu-style boneless lechon belly, founded by Chef Javier Fernandez who was born on the island of Cebu, renowned worldwide for having the best lechon. After traveling throughout Cebu to perfect his technique, Chef Ja ("Kuya" meaning "big brother") created his signature boneless pork belly masterpiece with impossibly crispy skin and succulent meat that captures authentic Cebuano flavors. The fast-casual restaurant has earned extraordinary recognition including Food & Wine Magazine's Best Place to Eat Filipino Food in Maryland, Eater DC's 38 Standout Dining Destinations, RAMMYS finalist nominations, Washingtonian Best of Washington, and an invitation to cook at the James Beard House. Starting as a weekend pop-up that grew into a beloved destination with serious crowds and loyal fans, Kuya Ja's serves family-style Filipino dishes including famous Fili Wings with adobo glaze, Arroz Caldo chicken porridge, Pork Belly Sisig, and Tortang Talong eggplant omelette, all reflecting Chef Ja's passion for authentic Filipino flavors.”
