What's That Huge Line For?
Judging by the Vatican-like line Sunday, the supply and demand of Filipino food in the District is tilted. The crowds were eagerly waiting to sample five dishes at the Bad Saint pop-up held in the Dolcezza Gelato Factory & Coffee Lab.
The future restaurant from Filipino Americans (and restaurant veterans) Nick Pimentel and Genevieve Villamora opens this winter in Columbia Heights. We snapped Nick, who says the day exceeded expectations. “People's patience and good humor were nothing short of amazing, and our hardworking crew went all-out to get it done,” he tells us.
Highlights from Chef Tom Cunanan’s menu including spring roll-like lumpiang Shanghai, a shrimp and sweet potato fritter dubbed "ukoy," and a mung bean noodle stir fry called pancit. "The hands-down winner was the lumpiang Shanghai" Genevieve says. “They're like popcorn or potato chips—addictive and easy to eat.” Familiar food industry faces turned out to support Nick, Genevieve and Tom: The Partisan’s Eddie Kim showed up at 2am to help roll 500 lumpiang after his bar shift Saturday. Mason Dixie Biscuit Co’s Jason Gehring and The Partisan’s Ed Witt could be seen in the kitchen.
