Embark on a culinary adventure with Rob, the passionate owner of Kalye, a Filipino restaurant that transcends the ordinary. Rob is not just a restaurateur; he is the heart and soul behind the rich flavors and vibrant ambiance that define Kalye. With a deep love for Filipino cuisine and an unwavering commitment to authenticity, Rob has created a gastronomic haven that celebrates the diverse and delectable tastes of the Philippines.
Tell me how you came about opening a restaurant on the Lower East Side?
Two reasons: the Pandemic and our Love for Filipino culture.
Pandemic: back in 2020, my husband, Henry, and I witnessed how New York City shut down due to the pandemic. We wanted to have our own storefront to help the City get back on its feet, so to speak. And to provide employment for people who had lost their source of livelihood due to the hardships that came with the pandemic.
Love for Filipino Culture: Kalye’s mission is to be a part of the movement to champion Filipino Food and Culture to New York.
What does Kalye mean? When did the doors open?
Kalye is a Tagalog word for Street. We officially opened in January 2023.
What’s the most popular dish and why?
Ube Longganisa Sliders. It’s a mouthful explosion of the best of Filipino flavors in a small sandwich bun. The ube is both pretty with its deep purple hue and fabulously delicious.
Boodle…what an adorable name but strong! Tell us how this works? What do you get in it? Family style?
“Long before the onset of Spanish colonial rule in the 1500s, kamayan feasts were popular affairs throughout the Philippine archipelago. In Tagalog, the word “kamayan” quite literally means “with hands” and the feast was meant to be enjoyed as such. Kubyertos (cutlery) were available, but largely reserved for stuffier affairs.
Following the Spanish-American War of 1898 and the Philippine-American War, the United States of America seized control of the Philippines. While the Spanish took little issue with kamayan traditions, the American colonial state tried to impose Western dining conventions on the island nation—including forks and knives."
What makes your cuisine authentic and what ingredients are that of Filipino culture?
We understand that authenticity is a dynamic word. And Kalye’s authenticity is anchored on the fact that the dishes we cook are mostly heirloom dishes passed on from generation to generation. Food that is cooked and served in Filipino homes across the Philippines. We prioritize using indigenous ingredients in our dishes, like ube, tamarind, fish sauce, and pork, to name a few.
Who owns the restaurant with you? How did you two meet?
I co-own Kalye with my husband, Henry.
Our love story is one that started as a long-distance relationship. We met in 2017 in New York while I was taking a class in Harvard, Massachusetts, and we kept seeing each other in different parts of the world, until we agreed to tie the knot and for me to settle in the US. I left my law practice (of 12 years) in Manila to live and start a new life in New York.
Ube! It’s purple and a potato?! Is this a native Filipino vegetable?
Yes. It’s endemic in a lot of other Southeast Asian countries, but widely associated with Filipino Food.
Top favorite dishes…GO!
- Ube Longganisa Sliders (A mouthful explosion of the best of Filipino flavors)
- Sinigang (my husband’s favorite Filipino Food)
What inspires you to be a chef? This feels more like fancy street food.
Yes, it is more fancy street-eat type food. The more rewarding part is instant gratification from seeing customers smiling out of joy from eating Filipino food because it reminds them of home. Home is where the heart is. Having an experience eating Filipino food for the first time pleasantly surprises people. That’s precious. Hands down.
LOCATION:
251 Broome St, New York, NY 10002