• Complimentary chef's choice appetizer when you dine at the restaurant

OK, read carefully now: the word is not “tsimmis” (the traditional Jewish stew of carrots and prunes, often served at the Passover table), but, rather “tsismis,” which is the Tagalog reworking of the Spanish word “chisme,” meaning “gossip.” This brand-new Filipino restaurant, opened this past June on the Lower East Side’s Orchard Street, is, according to the New York Times, “worth talking about.” The Times loved Executive Chef Jappy Afzelius’ kinilaw, a Filipino ceviche, as well as his pinsit frito (fried pork-and-carrot wontons) and his laing (kale, coconut milk, shrimp paste, smoked fish). Chef Afzelius’s expertise derives, in part, from his training in French fine dining, under the tutelage of Alain Ducasse and David Burke. Now he works his magic in a inventive dining space that is anchored by a copper bar in the center with lots of plants and reclaimed wood.

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