Best Filipino Restaurant - 2005
Pegasus Pinoy - CLOSED
Quick, name your favorite Filipino dish. If you're stumped for a response (roasted poodle is not an answer), it's time to go back to foodie boot camp for a refresher course in delicacies like dinguan and bulalo, the national dish of the Philippines. The outré ingredients of Filipino cooking have been denigrated by some, and you may have to screw up your courage as you scan the menu at Pegasus Pinoy. But if entrées like pork cooked in pork blood ($6.50) and deep-fried pork belly ($6.95) don't satisfy your yen for authenticity, nothing will. In fact, as exotic as it may sound to cook a beef stew of coconut milk, onions, bell peppers, green peas, and olives, one taste of kalderetang baka ($7.50) makes you wonder why you haven't been whipping up a pot of the stuff every Sunday morning. Even the wildest dishes are tamed by the spicy, sweet, and sour dipping sauces -- like one made from vinegar, sugar, and liver paste. Real men eat daing na bangu, grilled milkfish marinated in vinegar, garlic, pepper, and salt. But even the faint of heart will tremble with anticipation when a plate of peppery pancit guisado ($6.95) -- wheat noodles with sautéed shrimp garnished with julienned carrots, celery, cabbage, and green beans -- is put down in front of them.