At the Table
What They
Carried Home.
I brought my Irish-American husband for his first Filipino meal. He cried at the sinigang. Not because it was spicy — because he finally understood why I talk about my lola the way I do.
Marisol Reyes-O'Brien
Second-gen Filipina, Brooklyn
After every omakase in the city, I thought I'd seen everything. The lechon carving tableside — that's theater. The flavor is the encore. I've been back four times.
Daniel Cho
Food writer, Manhattan
I book corporate dinners for a living. Kain is the only restaurant where clients stop checking their phones. The kamayan breaks every hierarchy. Hands in, phones down.
Patricia Okonkwo
Events Director, Midtown firm
The Lola's Table omakase was nine courses of things I'd never eaten but somehow recognized. That's a rare trick. The kare-kare alone justifies the price.
Marcus Webb
Chef, West Village
"Best New Restaurant 2025" — New York Times
"Filipino Fine Dining Done Right" — Eater NY
"A Table Worth the Wait" — The Infatuation