Tito Rad's Grill

"Unlike the other Woodside spots on this guide, the sisig at Tito Rad’s Grill is made up entirely of pork belly. And like a great French 75, or your high school skincare routine, this sisig proves that a little bit of lemon juice can go a long way. Each bite of nicely acidic meat overtakes your innocent taste buds with all things sweet, charred, chewy, and crunchy. Share the sisig special with a small group and try to get a table in the back, which feels like one big party at your coolest tito’s house." - neha talreja, nikko duren

"Head to this spacious Woodside restaurant that’s been around since 2006 with Mario Albenio as owner and chef. It boasts particularly strong grilled options, like the tuna jaw or belly, along with skewers of chicken, pork, or sausage, all served alongside pickled vegetables. Most dishes are bargain-priced, and served with fluffy rice. Lively birthday bashes are common, so ice cream sundaes are another specialty." - Robert Sietsema, Eater Staff

"Like the lechon kawali sisig at Max’s, the one at this Woodside spot is made up entirely of pork belly. And like a great French 75 or your high school skincare routine, this sisig proves that a little bit of lemon juice can go a long way. Each sweet, charred, chewy, and crunchy bite of meat has pleasant notes of acid. With sisig this special, and in such huge portions, Tito’s is a great spot to try with a small group in their long dining room, which is decorated with a mural of their storefront (just in case you forget where you are)." - Nikko Duren, Kenny Yang

"One or two-course date nights were fine back when you could leave the house, try out new handshakes with friends, and open Instagram without seeing several loaves of fresh bread. But now you need more. Tito Rad’s, a classic Filipino spot in Sunnyside, is the solution. Have a 10-course date night with garlic fried rice, lumpiang Shanghai, sizzling sisig, a tangy bowl of milkfish sinigang, and whatever else is calling out to you like an oddly sexual mermaid creature on a rocky outcrop in the middle of the sea." - bryan kim

"Unlike a lot of other great Woodside Filipino spots, the sisig at Tito Rad’s Grill is made up entirely of pork belly. And like a great French 75 or your high school skincare routine, this sisig proves that a little bit of lemon juice can go a long way. Each bite of nicely acidic meat is like a tidal wave that overtakes your innocent little taste buds with a pile of all things sweet, charred, chewy, and crunchy. With sisig this special, and in such huge portions, Tito’s is a great spot to try with a small group - whether that means eating inside their casual dining room or getting takeout to bring home is totally up to you." - Nikko Duren