Beer and greasy bar bites go hand in hand — booze stimulates the appetite, while fried foods are the ideal cushion for soaking up copious amounts of carbonated beverage. Impending hangover aside, the two make the perfect circle of gustatory enjoyment. Rounding out its impressive brew selections, Jimmy’s No. 43 (43 East 7th Street; 212-982-3006) recently switched up its food program with new Filipino- and Thai-inspired snacks at a permanent pop-up called Tito King’s.
Chef King Phojanakong of Kuma Inn and Umi Nom designed the menu for the recently launched collaboration. Instead of lard-saturated buffalo wings, here you’ll find chicken wings adobo ($8) with vinegary and savory flavors from the Filipino influence, lighter and more vibrant than the upstate original. Americanized tacos were swapped out for juicy pork belly tacos (two for $8) with pickled onions and Thai chile-lime sauce drizzled on top.
There’s no poutine here; instead Phojanakong serves “halo-halo” fries ($8) topped with pork and mayonnaise and doused with bonito flakes. Definitely indulgent, the fries have a strong concentration of fishy flavor. Lumpia shanghai ($8), spring rolls with crispy pork or veggies, are packed with veggies and meat, served with sweet chile sauce on the side (they’re one of the greasier options). Pork or garden vegetable steamed dumplings ($8) are lighter, with a soy-vinegar–based sauce on the side.
Unlike with many of the Asian-influenced appetizers served at drinking establishments, you won’t find any pre-made Sysco products here. Everything is unique and made from scratch on the premises. Food is available Monday through Wednesday from 5 to 11:30 p.m., Thursday from 4 to 11:30 p.m., Friday and Saturday from 2 p.m. to 12:30 a.m., and Sunday from 3 to 11 p.m. On Friday and Saturday nights, the bar menu features adobo wings and spring rolls until 4 a.m.
This article from the Village Voice Archive was posted on July 28, 2015