Tadhanà
Permanently Closed
Elevated Filipino tasting menu with regional dishes and creative presentation
Elevated Filipino tasting menu with regional dishes and creative presentation
"Keep your phone handy at Tadhanà, because the food at this Lower East Side restaurant begs to be documented—like when you open a book and discover tiny appetizers hidden in a mini-garden inside. At this 24-seat Filipino spot, you won’t find any lumpia or adobo among the dozen or so courses. Instead, expect takes on regional dishes and some exceptional flavors that'll linger longer than the food pics taking up all your cloud storage. Here's a menu where the inclusion of caviar and truffles feels unnecessary; we’re never upset to be served wagyu, but Tadhanà's house-made vinegar is the more exciting ingredient." - bryan kim, willa moore, neha talreja, molly fitzpatrick, will hartman
"The Filipino tasting-menu restaurant closed sometime at the end of April. Run by Top Chef season 13 contestant Frances Tariga, the team plans to relocate in August to a new address to be announced; the restaurant had opened in May 2024." - Nadia Chaudhury
"Top Chef season 13 contestant Frances Tariga showcases her Filipino roots through Lower East Side tasting menu restaurant Tadhanà. The 13-course $165 menu spans modern Filipino dishes such as kinilaw (for which the fish is marinated in pinakurat), grilled stuffed chicken wings), and halo-halo." - Nadia Chaudhury
"The $185 kamayan-inspired tasting menu at Tadhanà is less banana leaf and more liquid nitrogen. Expect a procession of around 16 small bites, appetizers hidden in a fake book, and wagyu ceviche with uni interspersed with simple but great water spinach stewed in coconut milk. It’s BYOB with fun Pinoy hip-hop, and perfect for a flashy date." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah
"Note: This restaurant is temporarily closed.From serving as the private chef to the royal family of the United Arab Emirates to appearances on TV, Chef Frances Tariga has seemingly done it all—except have her own restaurant. Now she's done that too, showcasing a multicourse tasting menu of regional Filipino cuisine with a reimagined and refined touch. Follow along on a regional tour of the 7,000-island archipelago, tasting rice from the mountain region and kinilaw from the central Visayas that appears traditional but is elevated by smoking raw yellowtail, aromatics, and aged coconut vinegar in a covered bowl. A chicken wing stuffed with annatto-seasoned ground meat is another winning dish, as is the grilled pork belly with banana ketchup glaze." - Michelin Inspector
