Bravo to the folks at Jeepney! See story here. I still find it a bit ironic, but not totally surprising, that the Chef at Jeepney isn’t Filipino. If I recall correctly, his co-owner is of Filipina heritage and they both took a trip through the Philippines before setting up Jeepney, and the dishes are his interpretation of Filipino classics. Nothing odd about that really, trained chefs cook multiple cuisines from all over the world, so I guess this is just simply cool and bravo and brava to them!
This coming on the heels of the NY Times article on sisig and Filipino dishes are getting a lot of press in the international arena lately! More, more, more! :)