A vibrant spread of Filipino staples at Manila Inasal, including grilled inasal chicken, garlic rice and an array of traditional side dishes.
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Courtesy Manila Inasal
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Topline:
From decades-old neighborhood anchors to the new wave of chef-driven concepts, here’s a guide to some of the best Filipino spots across L.A.
The backstory: Since the days of Little Manila in the 1920s, Filipino food in Los Angeles quietly answered the question "Have you eaten?", feeding a hard-working community without much recognition. But that’s changed in the past decade, according to Eli Simon, COO of the former ghost kitchen turned lauded restaurant Manila Inasal.
More details: The past decade has been marked by the rise of a new class of eateries led by Filipino chefs honoring the soul of traditional Filipino cuisine with modern flair.
Read on ... for 11 restaurants shaping the Filipino food golden age in L.A.
Filipinos often show their love with the simple question: “Kumain ka na?” — Tagalog for “Have you eaten yet?” This is another way of asking, “Are you being taken care of?”
Since the days of Little Manila in the 1920s, Filipino food in Los Angeles answered that question quietly, feeding a hard-working community without much recognition. But that’s changed in the past decade, according to Eli Simon, COO of the former ghost kitchen turned lauded restaurant Manila Inasal.
The past decade has been marked by the rise of a new class of eateries led by Filipino chefs honoring the soul of traditional Filipino cuisine with modern flair.
“What’s changed in recent years is a new generation of Filipino and Filipino-American chefs who are approaching the cuisine with more intention,” Simon told The LA Local. “They’re telling clearer stories, refining how dishes are presented and helping people see the full range of what Filipino food can be.”
In 2016, the late L.A. Times food critic Jonathan Gold noticed a “Pinoy cooking boom in Los Angeles.” It seemed that Filipino cuisine was in the zeitgeist on television with Chef Sheldon Simeon wowing viewers on Top Chef and in L.A. with Chad and Chase Valencia’s pop-up in Chinatown called Lasa, which Gold praised for a menu that “vibrates with the flavors of the Philippines.”
What followed was a pandemic-era generation of Filipino chefs noticing an opportunity to launch something new. Home kitchens became James Beard Award-recognized restaurants. And a cuisine that had long fed its own community almost exclusively began to feed everyone else too.
What once was seen as “exotic” has now broken into the mainstream. Even Trader Joe’s has embraced Filipino food with a frozen adobo dinner and ube-flavored everything — while causing online debates on the culture’s commodification.
A vibrant spread of Filipino staples at Manila Inasal, including grilled inasal chicken, garlic rice and an array of traditional side dishes.
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Courtesy Manila Inasal
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“Our food is for the Filipino American longing to connect with their roots,” Manila Inasal executive chef Natalia Moran told The LA Local. “It’s for the American who has never tried Filipino [food].”
The reasons Filipino food took longer to break through are complicated, according to Moran. She pointed to colonization — the Philippines was occupied by Spain, the United States and Japan — and the way that history shaped Filipinos’ own relationship to their culture.
“We had the mentality that anything imported was better than locally made,” she said. “We Filipinos had to see the beauty in ourselves, in our own culture, before we could showcase our culture, our identity to the world.”
Now they are. There are nearly a half-million Filipinos in Los Angeles County — the largest concentration outside the Philippines — and their chefs are cooking with a confidence and creativity that feels long overdue.
Today, there are dozens of high-quality Filipino chefs and eateries all over L.A. County. The restaurants below represent a small slice of the vanguard of that movement.
From decades-old neighborhood anchors to the new wave of chef-driven concepts, here’s a guide to some of the best Filipino spots across L.A.
Kuya Lord
Lord Llera opened Kuya Lord out of his home during the pandemic, feeding neighbors before the concept grew into a James Beard Award-winning brick-and-mortar on Melrose. Llera told The LA Local he wants non-Filipinos to discover Filipino food and crave it like Chinese, Thai or Japanese cuisine.
“Because I am doing Southern Filipino cuisine, it’s also a way of educating fellow Filipinos about other Filipino regional dishes,” he said.
Representing the Quezon province in the Philippines, Chef Llera offers distinct flavors from the region that can even be new to Filipinos in Los Angeles, serving super-savory proteins like the popular fatty and rich lucenachon — a hybrid of lechon and porchetta — alongside pancit and garlic rice.
Hollywood 5003 Melrose Ave., Los Angeles
Manila Inasal
A signature dish, the crab tortang talong reimagines the classic Filipino eggplant omelet by topping it with succulent crab meat and bright roe.
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Courtesy Manila Inasal
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Manila Inasal began in the Philippines in 2020, when Chef Moran and her siblings cooked for first responders during the pandemic. It quickly grew into a restaurant in its namesake city before moving to Los Angeles in 2023.
“I love how vibrant and diverse the culinary scene is here in L.A.,” Moran said. “There are authentic spots that are amazing, but there are also places that offer a hip and new take on dishes.”
Being exposed to the diverse culinary landscape of Los Angeles has enabled Chef Moran to reimagine traditional Filipino dishes.
“It has broadened my understanding of which flavors can and cannot go together [and] which Filipino flavors go with other items that can be found here,” Moran explained. “The Los Angeles culture has exposed me to a whole color palette I can now use to create something delicious and interesting.”
Manila Inasal, which loosely translates to “Manila Grill,” roots itself in the savory, salty and tangy flavor profiles of the Philippines. In addition to their take on laing focaccia, joy can be found in the crispy and fatty lechon sisig, while beef short rib adobo represents the homeland proudly. Veggie versions of both dishes are just as satisfying.
Chef Moran also ups the ante with the traditional tortang talong by topping a thick eggplant omelet with dollops of calamansi aioli, crab meat and tobiko.
Silver Lake 240 Virgil Ave., A Floor 1, Los Angeles
Sampa
Blending Filipino and Mexican influences, the kare-kare tamales feature peanut-based flavors wrapped in traditional corn husks.
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Courtesy Sampa
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Filipino food has not traditionally been presented as “haute cuisine,” but restaurants like Sampa have subverted expectations, offering refined twists on tradition with a dash of swagger.
Sampa — short for sampaguita, the national flower of the Philippines — took the long road to a permanent home. Chef Josh Espinosa and co-owner Jenny Valles launched as a delivery concept during the pandemic, staged pop-ups at the Pali Hotel in West Hollywood and Cafe Caravan in Los Feliz, and held a lunch residency at Kaviar before landing in downtown L.A.’s Arts District at the end of 2024.
Espinosa and Valles are constantly pushing the envelope when it comes to being bold and inventive with Filipino cuisine. The ever-changing Sampa brunch menu items include a chicken and pandan waffle, bangus benedict, and biscuits and longanisa gravy. Dinner brings octopus adobo, lamb kaldereta tortellini, crab fat fried rice and a plate of pancit topped with crispy duck. The kare kare tamales have become a standout.
A modern classic: Sampa’s longganisa spaghetti pairs the sweetness of Filipino sausage with a rich, savory sauce and floral garnishes.
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Courtesy Sampa
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“I think what makes the Los Angeles Filipino food scene different is that this city is a hub for creatives — people constantly pushing ideas forward,” Espinosa told The LA Local. “Being surrounded by that energy naturally influences how we cook and create.”
Espinosa said he grew up embarrassed to bring Filipino food in Tupperware to school. Today he’s working to make the unfamiliar — including dishes like isaw, or chicken intestines — approachable without losing their soul. “My goal is to present these dishes in a way that feels familiar and accessible,” he said.
“Food is a love language in Filipino culture because, historically, many families in the Philippines do not have much, so cooking became a meaningful way to show love and appreciation with what you have,” Espinosa said. “At the end of the day, my goal is to tell my story as a Filipino American and to share that with the world.”
Valles said that Filipinos take great pride in family and tradition. “Food is a vessel that keeps memories alive.”
Downtown 449 S. Hewitt St., Los Angeles
Mekeni Pinoy’s Pride
The draw at Mekeni Pinoy’s Pride is the buffet — a weekend breakfast spread and a Wednesday dinner service, both featuring around two dozen dishes and massive lines around the block. So reservations are highly recommended.
The food is rooted in Pampanga, billed as the culinary capital of the Philippines. Show up on a weekday for à la carte service and order the oxtail kare-kare, pork belly adobo and the seafood sinigang.
Southeast LA 18152 Pioneer Blvd., Artesia
HiFi Kitchen
Pork Sisig from HiFi Kitchen features sizzling roast pork, finely chopped and tossed with onions, peppers and a house soy-vinaigrette, topped with fresh cabbage, chili oil and house crema.
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Erick Galindo
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The LA Local
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HiFi Kitchen is a nod to both high fidelity audio and Historic Filipinotown — both loves of founder Justin Foronda. Chef Foronda was born and raised in the neighborhood and is a former b-boy, registered nurse and musician.
He told The LA Local that he’d grown frustrated that HiFi felt invisible compared to Little Tokyo or Koreatown, so he opened HiFi, installing a mural that declares: “This is Historic Filipinotown.”
The menu reads, as Foronda calls it, “proudly Filipino Angeleno.” It features rice bowls, silogs, tacos built on tocino pastor and vegan riffs on classics like veggie sisig. His more recent creation — a stuffed pastry he calls a “Filipino puffy taco,” inspired by the bright orange empanadas of Ilocos — is as Filipino-Angeleno as it gets.
Historic Filipinotown 1667 Beverly Blvd., Los Angeles
L.A. Rose Café
Established by Lemuel Balagot in 1982, L.A. Rose Café is a longtime neighborhood anchor that feels, in the best possible way, like eating at your tita’s or aunt’s house.
For the last four decades, it has served a solid, consistently good menu of Filipino dishes. Portions are generous. The lechon — Cebuano-style roasted pig — and a pork kidney and intestine soup called dinuguan rival those of restaurants in the Philippines itself. It is also one of the best places in the city for traditional halo-halo, or shaved ice dessert.
East Hollywood 4749 Fountain Ave., Los Angeles
San & Wolves
A typical allergen-free dish at San & Wolves.
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Isabella Kulkarni
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The LA Local
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San & Wolves is Filipino-owned vegan bakery in Long Beach doing what most places won’t bother to attempt: recreating the childhood classics — ube halaya, pandan pudding — without any dairy.
Founders Kym Estrada and Arvin Torres started the bakery to maintain their vegan diet without giving up the flavors they grew up with, and the results speak for themselves. Worth the drive.
Long Beach 3900 E. Fourth St., Long Beach
Kusina Filipina
Kusina Filipina is in a banquet space in Eagle Rock that has the atmosphere of a divey comedy club — but the food, not the vibes, is the real star. From menu staples like pancit and crunchy pork sisig drizzled with calamansi juice to larger dishes like chicken adobo and a super-crispy pata that smells like pounded peppercorns, the menu is full of hits.
Eagle Rock 4157 N. Eagle Rock Blvd., Los Angeles
Neri’s
Neri’s is a prime place for takeout, but even more popular for their kamayan — the communal, hands-on smorgasbord served on banana leaves. First opened in 1984 in Historic Filipinotown, Neri’s is now a small storefront in a Koreatown retail mall on the corner of Wilshire and Alexandria.
Aside from nutty kare kare and golden-crusted crispy pata, Neri’s kamayan dinner — which requires 48-hour advance reservations — is gigantic feasts with a never-ending bed of rice and nearly a dozen dishes eaten by hand, with set menus that range from grilled pork belly and pork skewers to garlic shrimp and boneless bangus.
Koreatown 3377 Wilshire Blvd., No. 100a, Los Angeles
The Park’s Finest
A sampling of the Filipino BBQ from The Park’s Finest in Echo Park.
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Courtesy The Park’s Finest
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Park’s Finest started as backyard cookouts in Echo Park — the neighborhood that raised founder Johneric Concordia — before transitioning first into a catering company and now one of L.A.’s most popular BBQ joints.
Concordia’s father, a Filipino American immigrant who served in the Navy, taught his sons the basics; the menu still honors that lineage, with the San Pablo pulled pork named for the family’s home province and Mama Leah’s coconut beef named after his grandmother.
The hot links are made with sweet Filipino sausage, the cornbread is mixed with rice flour and baked on a banana leaf, and the signature sauce is built on vinegar, garlic and chili — a direct nod to adobo. The coconut beef is the move: 16-hour smoked chuck stewed in coconut cream and fish sauce until it falls apart.
Echo Park 1267 W. Temple St., Los Angeles
Gerry’s Grill
Gerry’s Grill began as a single restaurant in Quezon City’s legendary culinary hub Tomas Morato. It has grown into an international franchise with multiple locations in Southern California, a spot in Qatar and one in Singapore — a city so serious about food it has hawker centers on the UNESCO heritage list.
The Artesia outpost makes a strong case for why. The menu hits all the classics — pork and bangus sisig, sinigang, lechon kawali, crispy pata — served in a room that gets loud and celebratory on weekend nights, with a live band included.
The standout dishes are the grilled squid and the crispy kare-kare, and don’t skip the halo-halo.
LOS ANGELES, CALIFORNIA - OCTOBER 14: Max Muncy #13, Tommy Edman #25, Mookie Betts #50, Freddie Freeman #5 of the Los Angeles Dodgers look on during a pitching change during the eighth inning against the Milwaukee Brewers in game three of the National League Championship Series at Dodger Stadium on October 14, 2026 in Los Angeles, California.
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Sean M. Haffey
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Getty Images North America
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Topline:
Milwaukee’s brilliant bullpen slammed the door late and the Brewers rallied past the Los Angeles Dodgers 6-4 on Thursday in Game 4 of the National League Championship Series to earn their first trip to the World Series since 1982.
What happened: Shohei Ohtani’s first home run this postseason helped put the Dodgers ahead 4-0 in the second inning before the Brewers came back to complete a four-game sweep of the two-time defending World Series champions a year after getting swept by Los Angeles in the NLCS.
Garrett Mitchell hit a go-ahead homer in the sixth inning, Milwaukee’s brilliant bullpen slammed the door late and the Brewers rallied past the Los Angeles Dodgers 6-4 on Thursday in Game 4 of the National League Championship Series to earn their first trip to the World Series since 1982.
No. 9 hitter David Hamilton’s two-out solo shot off Edwin Díaz gave the Brewers a two-run cushion in the ninth. Hamilton had just four homers in the regular season.
“We got down early tonight and we were like, it’s going to be a great story,” Brewers captain Christian Yelich said. “We’re going to come back and win this. Like, stay together, start chipping away. And that’s exactly what they did.”
Shohei Ohtani’s first home run this postseason helped put the Dodgers ahead 4-0 in the second inning before the Brewers came back to complete a four-game sweep of the two-time defending World Series champions a year after getting swept by Los Angeles in the NLCS.
Milwaukee became the first major league club to complete a postseason sweep after getting swept by that same opponent in the previous postseason.
“Playing with that chip on our shoulder,” Brewers reliever Aaron Ashby said. “You don’t ever know what to expect going into a series like that last year. You don’t know how bad it can be, and then it was as bad as it was. And we came out and we survived, and we came back this year, and those guys played their tails off.”
The Brewers lost to the St. Louis Cardinals in seven games in their only other World Series appearance, when Milwaukee played in the American League.
With the score tied 4-all, Mitchell fell behind 0-2 before reliever Tanner Scott threw three straight balls for a full count. Mitchell’s 409-foot leadoff drive to center field — the first homer of his career on an 0-2 count — put the Brewers ahead for the first time. Mitchell also homered in their 6-2 victory Wednesday.null
“I’ve always dreamt of moments like these as a kid,” Mitchell said.
The Brewers’ bullpen coolly turned away multiple threats when the Dodgers had the potential tying run on base.
Winning pitcher JoJo Romero struck out Max Muncy with Kyle Tucker at third to end the sixth.
Ashby, who worked three scoreless innings for a save, struck out Ohtani swinging before Mookie Betts grounded out with Andy Pages at third to end the seventh. Will Smith doubled to right with one out in the eighth and was safe at third when the ball got away from Sal Frelick for an error before Ashby got Tucker to fly out and Teoscar Hernández to strike out.
The Brewers tied it in the fifth, when the Dodgers bullpen issued four walks and Milwaukee stole two bases. Hamilton’s single chased starter Tyler Glasnow and scored Frelick, who walked and stole second, to pull Milwaukee to 4-3.
Alex Vesia came in and promptly walked Brice Turang and William Contreras to load the bases. Vesia then walked NLCS MVP Jake Bauers with two outs to force in Hamilton with the tying run.
Glasnow retired his first 10 batters — six on strikeouts — before the Brewers got to him in the fourth. Turang walked, Contreras hit a ground-rule double and Bauers followed with another ground-rule double that closed Milwaukee to 4-2.
Ohtani broke out of his postseason slump with a three-run homer after Pages’ RBI single in the second. The four-time MVP released weeks of pent-up frustration by raising his arms and yelling and the crowd of 49,104 joined him in celebration.
Matthew Ballinger
is the senior editor for climate and environment coverage at LAist.
Published October 15, 2026 5:52 PM
The Henderson Fire sparked Thursday afternoon at Camp Pendleton.
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Alert California
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UC San Diego
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Topline:
Parts of Marine Corps Base Camp Pendleton have been ordered to evacuate, and the 5 Freeway has been closed in both directions as a wildfire burns in the area. The Henderson Fire had charred more than 1,100 acres as of 4:40 p.m.
What we know so far: The 5 Freeway was closed between Harbor Drive, near Oceanside, and Basilone Road, near the Orange County line. The Camp Pendleton Fire Department was fighting the fire, according to Cal Fire.
Read on ... for more on evacuations and weather conditions.
This is a developing story. For the most up-to-date information about the fire you can check:
Parts of Marine Corps Base Camp Pendleton have been ordered to evacuate, and the 5 Freeway was briefly closed in both directions due to a wildfire in the area. The Henderson Fire had charred more than 1,118 acres as of 7 p.m.
CHP closed the 5 Freeway between Harbor Drive, near Oceanside, and Basilone Road, near the Orange County line, but began reopening the interstate just before 6 p.m.
The Camp Pendleton Fire Department was fighting the fire, according to Cal Fire.
The basics
Acreage: 1,118 acres as of Thursday afternoon
Containment: 0%
Structures destroyed: None reported
Deaths: None reported
Injuries: None reported
Evacuation orders
According to Cal Fire: "An evacuation order has been published for the Las Flores (41 Area). All affected personnel, please evacuate to Paige Field House, located in the 11 Area." A secondary evacuation point was set up at 21 Area gym, according to the Camp Pendleton Facebook page.
Road closures
5 Freeway between Basilone Road and Harbor Drive, but it was being reopened.
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Destiny Torres
covers all things SoCal, from breaking news to local government, with a focus on Orange County.
Published October 15, 2026 4:19 PM
A Costa Mesa woman who pleaded guilty earlier this year for registering her dog to vote and casting ballots in two elections has had her case dismissed
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Tiffany Ujiiye
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LAist
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Topline:
A Costa Mesa woman who pleaded guilty earlier this year for registering her dog to vote and casting ballots in two elections has had her case dismissed, according to the district attorney’s office Thursday. She won’t serve time but will have to pay for four anti-voter fraud billboards that feature her dog’s image.
Background: Laura Lee Yourex, 64, was charged with five felonies in 2025 for illegally registering her dog and casting ballots on its behalf. Yourex was facing up to six years in prison. In April, Yourex pleaded guilty to one misdemeanor charge of knowingly registering a “non-existent person to vote,” and the DA’s office dismissed the remaining four felony charges against her. LAist did not immediately hear from Yourex’s lawyer.
More on the billboards:As part of the plea deal, Yourex was required to pay $1,500 for four anti-voter fraud billboards along the 55 and 22 freeways in Orange County for the Nov. 3 General Election. The billboards read, “Don’t be a dog. Voter Fraud is a Crime. If you can’t legally vote, don’t vote. The Orange County District Attorney’s Office will prosecute.”
Laura Lee Yourex was required to pay $1,500 for four anti-voter fraud billboards along the 55 and 22 freeways in Orange County.
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Courtesy of the OC District Attorney's Office.
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Why this matters: The dog incident comes at a time of heightened debate over voter ID. In the General Election, Californians will be asked whether to require voters to show proof of ID at polling places and provide identification numbers on mail-in ballots. Currently, voters only need to provide an ID and Social Security number when they register to vote.
Wine sales have decreased by more than 20% over a five-year period.
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Kelsey Knight
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Unsplash
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Topline:
California’s wine industry is still trying to figure out how to adapt to a world with fewer alcohol drinkers, where even the most high-end wineries are fighting a losing battle. Because the state has more wine than people want to drink, some wineries are quietly selling their premium bottles under generic retail home brands like Costco’s Kirkland Signature or Kroger and Aldi labels.
Sales: Wine sales have decreased by more than 20% over a five-year period, causing grape prices to drop and prompting California growers to take roughly a quarter of the state’s vineyards out of production.
“They have way too much of it, and they haven’t been able to sell it the last few years,” said Jess Lander, wine reporter for the San Francisco Chronicle, during a conversation on AirTalk, LAist 89.3’s daily news show.
Listen
15:51
How California wineries are dealing with a high-end bottle surplus
Bargain bottles: Lander has reported that bottles that typically cost around $150 are now, in some cases, going for less than $30 under a different brand label.
How to take advantage: Lander says if you’re looking to take advantage of the surplus bargain, look at the region on the bottle and then do a little experimenting with your palate.
Listen to the full conversation above: To learn more about the wine industry’s outlook and the effects on consumers.
Topline:
California’s wine industry is still trying to figure out how to adapt to a world with fewer alcohol drinkers, where even the most high-end wineries are fighting a losing battle. Because the state has more wine than people want to drink, some wineries are quietly selling their premium bottles under generic retail home brands like Costco’s Kirkland Signature or Kroger and Aldi labels.
Sales: Wine sales have decreased by more than 20% over a five-year period, causing grape prices to drop and prompting California growers to take roughly a quarter of the state’s vineyards out of production.
“They have way too much of it, and they haven’t been able to sell it the last few years,” said Jess Lander, wine reporter for the San Francisco Chronicle, during a conversation on AirTalk, LAist 89.3’s daily news show.
Bargain bottles: Lander has reported that bottles that typically cost around $150 are now, in some cases, going for less than $30 under a different label.
How to take advantage: Lander says if you’re looking to take advantage of the surplus bargain, look at the region on the bottle and then do a little experimenting with your palate.
Listen to the full conversation above: To learn more about the wine industry’s outlook and the effects on consumers.
