OKO Austin
Filipino restaurant · East End ·
Filipino soul food, cocktails, kinilaw bar, lively dining
Filipino soul food, cocktails, kinilaw bar, lively dining
"At East Austin’s in-demand Filipino restaurant, the Manok chicken skewers brought a citrusy, smoky punch that paired beautifully with the creamy tang of the “Bang Bang” sauce; I had mine over fries that were fluffy inside and perfectly crisp outside." - Cat Cardenas
"Most of the tables at OKO are made for smaller groups, but near the entrance is a long table that you can reserve in advance for you and all of your friends. This is a place where small plates are a perk. You'll want to try as many of the restaurant's innovative spins on Filipino street foods as possible, especially the juicy lechon (with skin crispier than a double-fried Dorito), sinigang wings, and bone marrow kare-kare. And since you remembered to reserve that big fancy table, you'll be able to pass those plates around and enjoy them together. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - nicolai mccrary, raphael brion
"At OKO, small plates are a perk. You'll want to try as many of the restaurant's innovative spins on Filipino street foods as possible, especially the juicy lechon (with skin crispier than a double-fried Dorito), sinigang wings, and bone marrow kare-kare. Think of the neon cocktail marquee outside as a beacon urging anyone looking for a good time to enter. That energetic spirit carries over to the dining room, making OKO a meal you hope will never end. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - nicolai mccrary, matthew jacobs
"OKO is housed in the former Victorian opium den-inspired interiors of beloved restaurant Ah Sing Den on East 7th and is a worthy replacement. Now, with more mid-century flair, Oko’s space plays second fiddle to the visually stunning dishes. Vibrant dishes like the hamachi with a habanero coconut vin topped with salmon roe, kare kare made with a 9-hour braised oxtail served with bone marrow, and sinigang na pak pak — jumbo chicken wings glazed with a sauce made from burnt calamansi, Sinigang (citric/sour flavoring) powder, and caramelized fish sauce — all come plated on wicker baskets or delicate blue china. The sweet side of the menu also shines with caramel flan, cream pie topped with toasted dollops of meringue, and, of course, a towering, rainbow-hued Halo Halo sprinkled with Fruity Pebbles." - Clara Wang
"Dinner at OKO feels like a tropical oasis set in an old factory warehouse, where coconut vinegars and tangy fish-sauce glazes add a punch to course after course of slow-roasted pork, chicken, and oxtail. Their innovative small-plate spins on Filipino street foods make it the rare event worth double-circling on your calendar. You won’t want to come back a second time. You’ll need to come back a second (and third) time, just to make sure you don’t miss a single thing on the menu. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - nicolai mccrary, matthew jacobs, raphael brion
