Show 113, March 7, 2015: Executive Chef Jason Montelibano, EATS Kitchen & Bar

Jason MontelibanoWhen we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. He also oversees the food at the adjacent Red Bar & Lounge.

Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Fried Chicken and Biscuits dipped in Sriracha butter, Pork Belly Buns topped with homemade kimchi, Crusted Tuna and the Craft Burger. Chef Jason also maintains menu favorites that are Classics like the Cobb Salad, Mac & Cheese and a variety of Flat Breads.

Open for breakfast, lunch and dinner, Eats Kitchen & Bar is grounded in affordable prices and destined to be a go-to hangout for locals.

On March 19th Chef Jason is hosting a Bootleggers Brewery Craft Beer Dinner at Eats. It’s an educational night of sipping artisan beers crafted locally in Orange County and paired with Chef Jason’s five-course brew-friendly seasonal menu. Limited to 25 guests.

 

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Show 61, February 15, 2013: Jet Tila on Manhattan Dining. (Part 2)

Ippudo Ramen in New York CityChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his meal at Chef April Boomfield’s Spotted Pig (no reservations) in the West Village. This was one of the country’s first gastropubs. It’s on three narrow levels with a different vibe for each area. It’s still a scene over ten years later.

Great burger served on a brioche bun with shoestring fries. He also loves the oysters on the half-shell and the signature deviled eggs!

Jet also visited Ippudo, a well-known Japanese ramen shop and a personal favorite. Jet craves the pork belly buns and Japanese cucumber salad,

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