The three-course experience begins alfresco at Otto’s Taproom & Grille, where guests will be greeted on the sidewalk with The Poblacion, a refreshing welcome cocktail or mocktail made with Calamansi, a zesty Filipino citrus. Diners can choose between soy calamari-marinated mushrooms or chicken thigh skewers to accompany the drink. Guests will then migrate into the bar and upstairs, discovering banana leaves on the tables in preparation for a Kamayan feast, where they will be encouraged to eat without utensils.
The seated portion of the dinner features an authentic family-style experience: Adobo Beef Cheek with chili-calamansi aioli, cherry pepper relish, and a side of pretzel slider buns as an homage to the Philly soft pretzel; Filipino-style crispy pork belly, known as Lechon Kawali, served with spiced vinegar dipping sauce; as well as Ginataang Gulay, a hearty grilled vegetable stew cooked in coconut milk. These savory dishes and accouterments will be followed by fresh fruit and a frozen blueberry granita served with corn-steeped sweetened condensed milk and fresh blueberries. Beverage pairings include a Calamansi Margarita with candied lime and an Ube Painkiller – clarified coconut milk and pandan leaves with ube root extract. The Otto’s team will also offer a selection of additional Filipino-inspired cocktails beyond the beverage pairings.
“We are ecstatic about working with Raquel and the entire Baby’s team,” said McConnell. “Cooking with Filipino ingredients has been such an incredible and inspiring experience, and I’m very excited for our guests to enjoy the fruits of this enjoyable collaboration.”
