"Set in a rehabbed East Passyunk row home with fountain views, this “modern” Filipino BYO rolls out a compact menu of “delicious” dishes that “take artistic liberties” with “traditional” recipes by showcasing seasonal ingredients and “impeccable” presentation; the “cozy” surrounds are tended by a “friendly” staff and a BYOB policy keeps tabs in check."
"The menu will be meat and fish heavy, with all the salty, savory, and sour you could expect from a Filipino meal. However, that's not to say there won't be vegetarian options as well. Local produce will be used whenevever possible, which is especially exciting for homespun menu items like pinakbet (a rustic vegetable stew similar to ratatouille, except with the added depth of homemade bagoong, a fermented shrimp (or fish) paste Boquila's made vegetarian with fermented soy bean, nori, brown sugar, ginger, garlic and onions."
Reviews and descriptions taken from various sites.
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