Boonie's Filipino Restaurant
Filipino restaurant · North Center ·
Filipino classics like chicken adobo, crispy pork belly, and fried plantains
Filipino classics like chicken adobo, crispy pork belly, and fried plantains
"At this Michelin-recognized Lincoln Square restaurant, the sisig arrives as a refined sizzling pork belly hash mixed with egg, calamansi, and a secret, creamy sauce that enriches the hash and balances the fatty pork. Chef-owner Joe Fontelera makes the rounds, mixing the plate tableside so the runny yolk glides through while he explains the dish. I’ve been twice and ordered sisig both times; on my latest visit I brought a friend trying Filipino food for the first time, and she took our leftovers home. Every visit leaves me craving more, and it’s become one of my go-tos for introducing someone to Filipino cuisine." - Alyssa Rola
"Chef Joe Fontelera will compete in the popular Hamburger Hop on the night of Friday, September 26, a competition between 14 chefs to see who can make the best burger." - Jeffy Mai
"Maybe it’s the inviting, mellow, low lighting. Or maybe it’s the two CBD seltzers we often find ourselves ordering. But whether it’s your first or 20th time at Boonie’s Filipino Restaurant in North Center, you can always count on feeling at ease here. Their lunch menu is available Wednesday through Saturday from 11am to 2pm, and your meal might involve a delicious plate of garlic rice with Vigan City-style sausage patties or a seasonal fried fish. Enjoy your day off with zero decision paralysis and a bowl of halo halo." - adrian kane, john ringor, nick allen, veda kilaru
"Many big life decisions take some planning: buying a house, having kids, and eating the Bastos Burger at Boonie’s. This fantastic Filipino spot in North Center only serves it for dinner, only on Wednesdays and Thursdays, and only at the bar. But carving out time midweek is worth it for this burger stuffed with a cheesy double patty stack, tangy melt sauce, adobo caramelized onions, and crunchy fried shallots. It all comes on sweet Hawaiian buns that are griddled inside out for extra toastiness, with some perfectly crispy fries on the side." - adrian kane, john ringor, veda kilaru
"Our first experience with Boonie’s was as a pop-up-turned-food stall, but they’ve since moved into a permanent space in North Center. Charming decorations like framed childhood photos and cute illustrations of banana ketchup keep it from feeling like another utilitarian spot from the Minimalist Restaurant depot. But more importantly, the food is amazing. Eating new iterations of favorites like their sisig and vigan longanisa coursed out in sleek stoneware feels like reuniting with an old CTA travel buddy who now drives a shiny new Lexus. And the new dishes are equally delicious, like short rib kare kare and grilled shrimp with a generous spread of funky bagoong butter. Everything is meant to be eaten family style—but don’t be surprised if you end up “accidentally” eating your friend’s share of sisig." - john ringor
