At Jeepney, banana-leaf covered tables replace plates and silverware during the weekly Kaman Feast, where it’s okay to eat with your hands.
The feast takes place every Thursday evening in the back room where aluminum walls play tribute to the namesake of the spot – embellished U.S. Army jeeps, a form of public transport in the Philippines. Groups of four or more are required to join the feast.
If you prefer to mind your manners, there are plenty of dishes that require a knife and fork. The chef pays just as much attention to his spin on the American hot dog (longganisa sausage, bagoong mayonnaise, atchara, garlic crumbs, Brooklyn baked bun) as he does to the Bicol Express (slow-roasted pork shoulder, coconut milk, soy, bagoong sauce, vegan longganisa, pickled chilies and baby bok chop).
I like to have a late dinner at the bar – either the Chori burger (longganisa patty, spicy banana ketchup, kewpie aioli, kamote fries) or the Dampa Fry (whole market fish, blustered chilies, scallions, escabeche sauce) to share.