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Jeepney: The Feed first look

The team behind Maharlika serves Filipino share plates meant to encourage messy, family-style meals at their new East Village joint.

Photograph: Beth Levendis
King mackerel at Jeepney
Photograph: Beth Levendis
Inasal na wings at Jeepney
Photograph: Beth Levendis
Cebu oysters at Jeepney
In 2011, Pinoys Nicole Ponseca and Enzo Lim and Dominican Miguel Trinidad gave New York an introduction to the cuisine of the Philippines at their East Village restaurant, Maharlika. With their new 70-seat eatery, they’re inviting diners home for supper, replicating the raucous family meals the owners recall from their youth. Consulting chef Daniel Parilla (Café Boulud, Minetta Tavern) has stocked the opening menu with large platters meant for group sharing, the flavors a mishmash of Spanish, Malaysian and Chinese influences. Look for grilled inasal na chicken wings, marinated in citrus, spices and Sprite; or the king mackerel, injected with a soy-based, garlicky adobo marinade, cooked slowly on the bone, and topped with a vinegary sweet sauce and shad roe. Cool off your palate with a milky avocado shake, or a beer cocktail like the Cubao X, which supplements a pint of suds with Tang, almond syrup and black-walnut bitters. Styled in the ragtag fashion of the Philippines’ “jeepneys”—stripped-down WWII jeeps reconfigured as brightly colored taxis—the 70-seat restaurant is kitted out with galvanized steel and hand-painted signs that replicate faded advertisements. 201 First Ave between 12th and 13th Sts (212-533-4121)