Bayan Ko
Filipino restaurant · Ravenswood ·
Filipino-Cuban fusion with adobo wings, Cubano sandwiches
Filipino-Cuban fusion with adobo wings, Cubano sandwiches
"Expect white miso flan with black truffle from this team as part of the tasting lineup." - Jeffy Mai
"Bayan Ko is a BYOB SCRPRTCUWAFF that we’d recommend to just about anyone. It’s small (but not cramped), and the staff is always incredibly friendly and helpful. Plus the Filipino and Cuban food is excellent, with dishes like ropa vieja and cubana sliders. Make sure you get the delicious croqueta tots to share—at least one order every time you open a new bottle of wine." - josh barnett, sam faye, adrian kane, john ringor
"Bayan Ko won us over (and many Ravenswoodians) in 2018 with a great Filipino and Cuban a la carte menu and a BYOB policy we fully utilized. It has since evolved, picking up a liquor license and switching to a $95 five-course prix fixe. But like the only good Godfather sequel, Bayan Ko 2.0 is an excellent follow-up. The creative dishes inspired by the owners’ heritage are still delicious. Black rice arroz caldo ditches the Filipino soup’s usual chicken for tangy calamansi-butter-poached lobster that might put the bird out of the job. Crispy lechon comes with zippy Cuban mojo, Creole sauce, and a fluffy tamal. And with wine pairings and caviar-loaded amuse bouches, Bayan Ko successfully channels fancy dinner energy into a small, charming neighborhood spot. There's usually Cuban music playing and the staff might talk to you about how they're currently obsessed with the garnacha you just ordered. photo credit: Joe Munsayac RESERVE A TABLE WITH RESERVE A TABLE" - John Ringor
"Bayan Ko won us over in 2018 with a great Filipino and Cuban a la carte menu and a BYOB policy. It's since evolved, picking up a liquor license and switching to a $99 five-course prix fixe. But like the only good Godfather sequel, Bayan Ko 2.0 is an excellent follow-up. The creative dishes inspired by the owners’ heritage are still delicious, like black rice arroz caldo that ditches the Filipino soup’s usual chicken for tangy calamansi-butter-poached lobster that might put the bird out of the job. And with wine pairings and caviar-loaded amuse bouches, Bayan Ko successfully channels fancy dinner energy into its small, charming neighborhood spot. There's usually Cuban music playing and the staff might tell you how they're obsessed with the garnacha you just ordered." - john ringor
"While some publications may describe Filipino food as a trend, Bayan Ko — the Filipino and Cuban hybrid in Lincoln Square — proves there’s nothing fleeting about heritage. Lawrence Letrero and Raquel Quadreny have melded island cultures at this tiny spot near the Montrose Brown Line. Chef Letrero’s wings are sticky with a finger-licking-worthy adobo glaze. The chicken is succulent and perfectly cooked. The original restaurant has morphed into an upscale spot with a set menu, but the wings live on down the street at the new Bayan Ko Diner." - Ashok Selvam
