Cebu - Review - Lakeview - Chicago - The Infatuation

"Cebu's dining space might remind you of a hotel lobby—it's big, open, and there's a host stand in the center. But there are no powdered eggs here, just tasty Filipino dishes. Like the Cebu lechon, a fantastic slow-roasted pork belly with crackly skin, which is only available during dinner or weekend brunch at this Lakeview spot. But other creative takes on Filipino classics are also worth it. Adobo shows up in the form of chilaquiles or tender glazed salmon, sisig gets a punchy dollop of calamansi espuma, and ube cameos in everything from the shaved ice in their halo halo to waffles with fried chicken. photo credit: John Ringor RESERVE A TABLE WITH RESERVE A TABLE Food Rundown BBQ Chicken Skewers Get these to kick off dinner. The glaze is sweet, tangy, and nicely complements the charred pieces of chicken. photo credit: John Ringor Cebu Lechon This Cebuano dish is a must-order. The roasted meat underneath the glassy skin is fully flavored with pepper, garlic, and a variety of other aromatics. It comes with dipping vinegar and a rich lechon sauce—we like both and make sure to alternate between the two when dipping our pork belly bites. photo credit: John Ringor Chicken Adobo Chilaquiles This brunch-only dish is a tasty Filipino twist on the Mexican staple. There’s a pleasant tartness from the tamarind tomatillo sauce and chicken adobo, with added richness from avocado, cotija cheese, and a fried egg. photo credit: Airam Daton-on Short Ribs Tapsilog Also only served at brunch, this is our favorite silog plate. We’d gladly just eat a plate of garlic rice and eggs, but the salty and tart short ribs make this exponentially better. photo credit: John Ringor" - John Ringor