A Critic Calls Stephanie Izard’s Peruvian Hotspot ‘Machu Picchu for Millennials’ - Eater Chicago
"Subo Filipino Kitchen is helping to raise the profile of Pinoy cuisine, writes Mike Sula. Located just off the Kimball CTA station, the mom-and-pop restaurant is luring folks in with intriguing dishes like “chocolate meat,” a traditional blood stew consisting of offal-y parts. Options that are “not as dramatic but no less gutsy” include peanutty beef-and-tripe kare-kare and pork liver and tomato stew igado. There are also staples, such as “scarfable” lumpia and pork adobo, as well as tinola, “restorative” chicken soup made with “collagen-rich” bones. Desserts star a “towering Insta-ready” halo-halo filled with shaved ice and an assortment of toppings." - Jeffy Mai
