Kayu

What an amazing experience tasting the essence of Filipino cuisine, but with modern sensibilities. Their 3 course option was perfect. I chose the shrimp crepe, cassava cake appetizer (sooooo tasty!), the sigsig sizzling tofu, and the malted chocolate with durian ice cream (how often does one see durian ice cream in any menu?) The hostess (Mm?) captured the true pride of Filipino hospitality, attentiveness, friendly and courteous throughout my time. I must return for the Chef's tasting menu. The menu has vegetarian (gf), meat and seafood options. Note: when my Uber drop me off here, I did an immediately see the restaurant. But it is connected to Hiraya Cafe, to the right, upstairs.

WHERE is the love for fancy Asian food out here?! Well, at done it here. Kayu is doing something few restaurants can - bring a lesser-eaten Asian food to a top tier dining experience without compromising the flavors that we grew up with. We went with the tasting menu and drink pairing. Had awesome service from each of the staff members. Each course came promptly and the presentation was on point. Turns out the chef grew up in LA and liked the same Filipino restaurants we liked so we knew he cared about the flavors as much as we and our mothers would.We also had reservations for 2 but showed up with 3 and they accommodated in spite if a busy Saturday evening service.

We tried the chef tasting menu for $110. I want to give them the benefit of doubt because it was Boxing Day and they were perhaps short-staffed. There were only three people working on the floor, and really one that's trained. Service was quite slow and not very attentive. We went at 5:45 before the crowd showed up.Food was alright. There was a rib eye dish and two of the three came out quite overcooked. Pasta dish and scallop risotto were fine. The crab spring roll and beef tartare and the silky tofu dessert were quite good. Overall it was just a poor experience. The service wasn't attentive even at 6pm before the crowd showed up (it did get progressively worse). We were at the chef table but the chefs made 0 attempt to interact with us or ask us if the food was ok. At one point our service was so slow one of the chefs came out of the kitchen to bring us our food, probably because he saw that I was annoyed.So for them to automatically charge us a 22% service fee was honestly outrageous. We paid $175 pp for a mediocre experience. And honestly had they just given us a heads up that they were short-staffed when they seat us I would have felt much better and be more patient.I genuinely hope that this was just an off day and that others have a more pleasant experience here. They seem to have raving reviews. I suppose it can happen to any establishment.

Had a group of 7 and we were seated in possibly the darkest part of the restaurant, which was fine. Service was supper great as we were placing orders but waiting for our food was a nightmare. Unsure if it was just a bad night for them or what but I'm glad we stuck with the 4 course over the 8 as it may have taken way longer. All in all, this whole dinner took 4 hours. The food itself was great in presentation but I was expecting a little more in terms of how they prepare items. I also had a mocktail that was great for the first two sips but then felt like I was drinking sugar water.

Really wanted to like this place bc of rave reviews about Hiraya and I love supporting minority businesses especially Asian ones but needless to say I was very disappointed.Went as a group on a Saturday night and the place was mostly full. Decor was trendy with rattan chairs and lighting but was very dimly lit to the point where I was reading the menu from the light that spilled through the window. Seems like you'll need those camping head lights in here to see anything lollService was extremely slow and a bit disappointing bc they kept telling us various menu items from the food and drink weren't available. We were all ready to order the chef's tasting but opted not to bc of this. Little did we know this was just the beginning.We ordered the salo salo menu and drinks. Drinks were creative and the group seemed to like all of theirs. I got the Frankie Minoza which was refreshing but got too sweet for me after a while. Got the cassava cake (this was actually good but it was literally one piece. I wish they gave more of this), hamachi crudo (meh), scallops,mussels & clam (there was only one scallop and sand in the mussels), and crepe brulee (regrettable). Idk if they were intentionally spacing out the courses but each course was spaced put by 30min or more. Our first dish came after over an hour of our res time I saw other tables looking pretty unhappy about the slow service too. Food wasn't up to my expectation and everyone else seemed to feel the same. We did share some other dishes and I found the pig ear salad was unique and sauce for the grilled prawns and calamansi pie was good. The bathroom was even darker than the dining area and wasn't the cleanest. I think Anthony Bourdain said the cleanliness of the bathroom is the cleanliness of the kitchen, in which case I'll pass. All in all, I don't recommend this place and do not plan to return. Maybe Hiraya is better but who knows if I'll try

My friend told me about Chef Paolo and this spot. If you were a fan of the legendary Bad Saint restaurant, Chef Paolo was a product of the magical kitchen!AMBIANCE:Parking: Street parking. It can get busy so be sure to come early, ride share, or do public transportation.Seating: I came here on a Friday and things started to get popping in the later evening so be sure to RSVP.Feels: I'm not too familiar with DC but it's about a 15-minute drive from the National Mall. The place is a mix of houses and restaurants. The spot itself isdimmed for a nice intimate vibe. I liked how it's clean with scattered decor of Filipino art/culture from the baskets to the paintings. They even had a good mix of Filipino music and pop music. Great place for date night or a food adventure.FOOD:Salo Salo Experience (4 Courses)Cassava cake (Recommend)Not your usual cassava (like flour) cake that's usually sweet. A nice soft texture that was fluffy with savory flavors such as crab fat, mangalista lardo (pig) and was topped with smoked trout roe.Maryland Crab Crake Crepe (Recommend)A nice soft and warm omelet with good flavors of egg gribiche (mayo), crab, and other greens. I enjoyed the southeast flavors of toned pungent fish sauce.Tocino Aged Pork Chop (Recommend)This is a bit of an additional cost to the Salo Salo Experience but it was fulfilling and worth it. The rice was delicious and had pleasant flavors of garlic. The boiled egg gave it a nice umami kick to it. The pork chop was delicious. I got a good balance of meat and fat that was well sauced and juicy. I love the sweetness of the tocino and pineapple. I believe I got daing (fried fish) or fried pig crisps added to it which added a good mix to the flavor. Mixed with some lychee and mint, the greens were a delight!Malted Tcho Chocolate (Recommend)For something more familiar, can't go wrong with chocolate. Thick, soft, and sweet cocoa ice cream with popcorn for a good crunch and dolce de leche for another level of sweetness.Melon Ranger (Recommend)For those looking to drink, this is a good sweet choice. A mix of coconut rum,melon, condensed milk, and madeira! You're in for a delight.CUSTOMER SERVICE:I can't remember their names but Bruno and crew were all great people!TL; DR OVERALL:5 Stars. Good food, fair prices for delicious elevated flavors, and all in all a pleasant experience. There are some great Filipino delights here in DC just like Purple Patch! What made this stand out is there elevated menu, so if you're looking for something different, this is the way to go. Thank you, Chef Paolo and team. I wish you all the best! #FilipinoFoodMovement #RepresentASIANTIPS:* Check out their morning delights next door, Hiraya (available morning and afternoon)* Ask them for their daily specials!

We did the chef's tasting menu and had a wonderful time. If you come on a Wednesday when it is relatively quiet, you might get a chance to talk to Chef Paolo, who is a super nice guy. We'll be rooting for him as this year's contender for DC in the James Beard best emerging chef contest.

Firstly, the decor was so chic, warm, beautiful and very nostalgic. Artworks seems to include Filipino handmade/painted pieces along with a really cool custom mural on the far end of the bar.The staff was kind, efficient, knowledgable and attentive. Chic & comfortable seating.Food and drinks (with and without alcohol) were all delicious, beautifully presented and came in great portion sizes.My favorite items from my visit were the Cassava Cake, Panna Cotta and the Salabat. The Smoked Trout was seasoned sooooo well also!Great for dates and dinner with friends from out of town.Can't wait for my next visit!

After waiting for their dining room to open, I set an alarm to reserve a table for the weekend of Thanksgiving. I've heard a lot of positive reviews that I just had to check it out. Also, we visited PogiBoy (an old venture of the chef's) and left thinking that the food was amazing. So here we are. My husband and I ordered from the salo salo menu. While we waited, we started off with a cocktail. I had the Dirty Dancing, my husband the Tame the Tikbalang. I can't speak for the Tikbalang, but the Dirty Dancing was good. The taste was so different with the atsara brine in lieu of the olive juice. For dinner, we started with Cassava Cake and Pimiento Cheese. The roe on the cassava cake added a good burst of salty fishiness without being too overpowering. The pimiento cheese brought back childhood memories in the Philippines when my grandfather would make me a sandwich with cheez whiz. Then we had the Crispy Adobong Pusit and MD Crab Crepe. The pusit was prepared as a calamari with the squid ink on the side as a dip. The squid ink dip was a good play on the traditional adobong pusit. The crab crepe was recommended to be eaten as a lettuce wrap. So we cut up a bit of crab stuffed crepe on a lettuce leaf with atsara and pickled onion, and drizzled with what tasted like a fish sauce vinaigrette. Great flavors all together. We then had the Grilled Prawn and Tinapa. The tinapa was a smoked trout with greens on top and an aioli on the side. Not super fishy which I liked. The prawn was the size of my forearm. It had mussels and clams on top, and served on top of a curry with chili oil. I wasn't quite sure how to tackle the head but a little bit of wiggling with the knife and I was able to pull the meat off the shell like a lobster tail. The curry with chili oil was really tasty. And as if we hadn't eaten enough, we ended our meal with the Calamansi Pie and Crepe Brûlée. The brûlée was interesting. It's not terrible but I don't know if I'd order that again as my dessert. Maybe it was the pandan crème, or the peach. Perhaps I was hoping to connect it to turon, which is one of my favorite Filipino desserts. I can't quite place it. The calamansi pie on the other hand was a refreshing version of a key lime pie. This had a nice smooth texture, and it wasn't too lime-y if that makes sense. I ordered the UBBBB cocktail to make up for the crepe dessert. It was pretty much a boozy ube milkshake and it was wonderful. The staff were so nice. We had a brother-sister duo who were helping us with our meals. They were so friendly and so patient with us, especially taking a few mins to help my husband pronounce some of the menu items. The restaurant was cozy, just a couple of tables. The chef's counter looked enticing and I'd like to try that next time. Just a warning tho, I don't believe they're wheelchair accessible. I couldn't tell if there was an elevator that you could take from the street level. The downstairs cafe, Hiraya, looks like it has an amazing brunch menu and I'm absolutely going back to check that out. Overall a great experience and we look forward to returning. Maraming salamat to the chef and team.

We really enjoyed our evening here. For the Salo Salo menu it was $65 a person which was a nice deal for 4 courses. As someone who has tried a lot of Michelin star restaurants, I thought the flavors and technique here were wonderful. Things that are prone to being lackluster were well-executed, for example the scallop was perfectly cooked with an even sear. All the sauces complimented the dishes well without overdoing it. Our favorite items were the MD crab crepe, the scallop dish, and the pimento cheese / bread starter. The non-alcoholic beverages were delicious, we tried all three options, and highly recommend any of them.Our server, JL, made the experience outstanding. We felt very welcome here and the ambiance was cozy and inviting. He talked us through his recommendations, checked on us often, and brought us a beautiful latte he made himself to try even though the cafe downstairs was closed. He is so kind and appreciate his devotion to making our night special.Our main feedback is that the sizing of dishes could be improved. Between different options for the same course, the size variation is large. I loved my first course of cassava topped with roe but the portion was TINY compared to the bread and pimento cheese. The chicken and trout were both delicious flavor-wise but the chicken was at least 2x bigger. Luckily, the plates are shareable so we both left full, but this is just a detail that could be improved so everyone gets the same value for the price.I would definitely come back here and highly recommend checking this spot out!