Chebogz - Review - Beacon Hill - Seattle - The Infatuation
"Some family traditions probably don't need to be passed down from generation to generation. Like holding onto red sauce-stained tupperware as valuable heirlooms. But some things are worth keeping, like the leftovers inside those tupperware. That’s the case with Chebogz—an excellent Filipino counter spot born from the family legacy of a well-loved Beacon Hill restaurant, Kusina Filipina. After operating as a food truck from 2016 to 2022, Chebogz has quickly become a Seattle institution in its own right. Now they’re back on Beacon Hill as a permanent restaurant—and they serve exceptional Filipino dishes worth taking the afternoon off for a leisurely lunch. photo credit: Brooke Fitts photo credit: Brooke Fitts photo credit: Brooke Fitts photo credit: Brooke Fitts photo credit: Brooke Fitts This isn’t just any sterile restaurant built at the bottom of a cookie-cutter apartment building. The new digs are modern, sure, but the space still pays homage to Filipino culture. There’s a proudly displayed flag, sungkâ, intricately woven baskets, and the strong smell of garlic that whirls around your head like songbirds to a Disney princess. It’s the food you’re really here for, anyway. Peppery pork sisig dances on cast iron with a sizzle that could replace the white noise you use to drown out your neighbor's vigorous "exercising." Longanisa plates are packed with chubby links that snap like glow sticks. And if menu FOMO strikes, order the Island Combo. It has a little taste of Chebogz’s greatest hits—we’re talking lumpia, sticky pork ribs, a couple of butterfly shrimp, and a few more longanisa for good measure. In a city where plenty of restaurants close early enough to make it home for a 9pm Shark Tank rerun, it’s not shocking that Chebogz closes at 6pm. But it does mean that you’ll want to come for a midday meal or leave work a little early and brave traffic to get here before closing. And if you do, there’s a good chance you’ll leave with leftovers—only they won’t be packed in a Pyrex that was a gift from your grandparents' wedding. Food Rundown photo credit: Brooke Fitts Island Combo Your order doesn't have to be as difficult as deciding whether or not to dump your therapist. Loaded with some of everything, the combo platter is perfect if you’re a Chebogz first-timer and the massive menu overwhelms you easily. photo credit: Brooke Fitts Chicken Adobo If you cannot leave a Filipino restaurant without eating chicken adobo, you'll be satisfied with the Chebogz version that swims in a savory, aromatic-packed gravy. The only catch is that the chicken leans a little dry. Skip this in favor of other (better) dishes here. Longanisa Platter Someone wise one said that “variety is the spice of life.” They’ve probably never had Chebogz’s longanisa plate. It’s just that—a platter of grilled red sausages sliced down the middle and glazed in a sweet BBQ sauce. This is the best dish here. photo credit: Brooke Fitts Sizzling Pork Sisig Everyone loves food on a sizzling hot skillet, and this crackling pork belly with onion and peppers is no exception. Everything is diced into small uniform cubes like a fatty pork chopped salad lovingly smothered in thick garlic aioli. Make sure to add a runny fried egg on top to mix into the rice. Pork Sisig This version of pork sisig made with marinated grilled pork is not served on a scalding skillet, so it’s already not as much fun from the get-go. Order its sizzling older sister instead. photo credit: Brooke Fitts Lumpia Some of the best beef lumpia in the city, these are golden brown and finished with a shake of salt that sticks to the wrapper in all the right places." - Kayla Sager-Riley
