Golden Baboy - Vigan

Boonie's Filipino Restaurant Review - North Center - Chicago - The Infatuation

"Our first visit to Boonie’s Filipino Restaurant was at Revival Food Hall, and we became instant fans of the pop-up-turned-food stall. We declared their sisig one of the best things we ate in 2021, and finally had a reason to tolerate the Loop. But they've since moved to a brick-and-mortar in North Center, and this iteration of Boonie’s is even better than the last. It serves incredible Filipino food in a charming space, and you’ll want to take everyone here. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Joe Fontelera photo credit: Kim Kovacik Even without experiencing the original Boonie’s, you can appreciate not having to eat sisig out of styrofoam in an echoey food court. Now you're eating that life-changing pork hash on a sleek cast iron plate in an equally sleek, tastefully decorated restaurant. Unlike spots that seem designed using a “Sterile Minimalist Restaurant” starter pack, Boonie's is full of unique, personality-infused touches. Framed childhood photos. Cute illustrations of cane vinegar and banana ketchup bottles. A large wooden spoon and fork hanging in the front. The music is a varied playlist of Filipino oldies, K hip-hop, and Paramore. Combine all of the above with a friendly staff that’ll boost your ego by verifying that your decision to order garlic rice with the longanisa was a smart one, and it’s easy to see why everyone in the packed dining room seems to be having a great time. photo credit: Kim Kovacik Their one-page menu—featuring a portrait of the owner’s grandma (who Boonie’s is named after)—is short and sweet. It’s divided into four sections with only a few dishes each, plus some sides like garlic rice and pickled papaya. Everything is meant to be shared and many are small plates, so don’t be surprised if you order most of the menu. The beloved spicy and citrusy sisig makes a triumphant return as a starter on the panimula section, served piping hot with a fresh egg. The inihaw portion has grilled bites like the sugpo—tender Skull Island prawn covered in an umami-loaded bagoong butter that complements the sweetness of the meat. And then there’s the sinigang: pieces of trout in a tamarind and burnt tomato broth that’s perfect for drizzling over the rice, which comes with all the larger ulam dishes. Right by the entrance is a bright neon sign that reads “Kain Tayo,” a Tagalog saying that means “let’s eat” and is an invitation that’s especially common at parties. It perfectly embodies the communal excitement of being here, whether you’re celebrating a birthday, or just celebrating being reunited with the world's best sisig. Boonie’s has solidified itself not only as a great Filipino spot, but as one of the city’s best restaurants. photo credit: Joe Fontelera Food Rundown photo credit: Kim Kovacik Sizzling Sisig If the sight of this sizzling plate topped with a fresh egg doesn’t hypnotize you, the seductive aroma of sauteed onions, calamansi, and crispy pork will. The egg cooks as the staff folds it into the pork hash along with a secret sauce, and the result is a combination of meaty, spicy, and tangy flavors. This is the best way to start a meal at Boonie’s. Pancit Canton Of the three vegetarian dishes on the menu, the pancit is the best. The stir-fried noodles are nice and chewy, and meaty mushrooms give the dish plenty of umami. But if you’re like us and want to throw some meat into the mix, ask to top it with crispy pieces of fried pork belly. photo credit: Kim Kovacik Sugpo This meaty Skull Island prawn is savory and slightly sweet, with a pleasant smokiness from the grill. But the generous spread of butter infused with bagoong, a popular Filipino condiment of fermented shrimp or fish paste, is what makes this dish. It’s rich and funky in the best way possible, giving each bite a zesty layer of umami. photo credit: Kim Kovacik Vigan Longganisa Sorry vegans, despite what it sounds like, this housemade sausage is named after Vigan City in the Philippines and is full of pork. Unlike sweeter variations, this style of longganisa is garlicky, peppery, and a little spicy. Use the spiced dipping vinegar liberally for added tartness, and make sure to also order a side of garlic rice. Adobong Baboy The five main ingredients of adobo are black pepper, garlic, vinegar, soy sauce, and bay leaves—and Boonie’s has found the golden ratio. The fatty pork belly soaks up all of the flavors, and is incredibly tender. And yes, you should definitely spoon some of that sauce onto the rice that comes with this. photo credit: Kim Kovacik Trout Sinigang There’s a three way tie for the best dish at Boonie’s: the sisig, sugpo, and this. The trout is delicately flaky, and perfectly complemented by a tart and slightly bitter broth made with tamarind and burnt tomatoes. Slightly charred shishitos, greens, and onions add even more complexity. Turon and Ice Cream There are only two desserts on the menu, and you should get both. The sweetness from the warm turon’s macerated plantain filling and caramelized wrapper pairs perfectly with the nutty rum and brown sugar ice cream from local Filipino business, Milky Milky." - John Ringor