Lustre, who has worked at Redbird, Michael’s and Patina, is making familiar Filipino dishes including tapsilog rice bowls as well as a variation on his mom’s lumpia topped with XO sauce, pickled papaya and cured egg shavings. You can also expect adobo oxtail over roasted bone marrow served with slightly sweet pandesal, and for dessert, ube funnel cake ice cream sandwiches.
Source: latimes.com – Los Angeles Times