After 10 years in the kitchen at Wave in the W Chicago Lakeshore, Kristine Subido is teaming up with her mother to open a casual counter-service spot that focuses on bringing an unfamiliar cuisine to life through one very familiar ingredient.
“As common as chicken is, Filipino food is not that common [in this country],” she said. “If you ask the average person what Filipino food is, nobody can really tell you. Even Filipinos have a hard time explaining it.”
At Pecking Order, scheduled to open in early summer by the intersection of Clark Street and Montrose Avenue, Subido will serve up chicken three ways – roasted, grilled and fried – after it’s been marinated overnight in the traditional Filipino flavors of soy sauce, garlic, sugar and vinegar.
“I thought that would be a great base as a marinade for chicken,” she said. “The idea really stemmed from there, and I kind of went crazy with it.”
The chicken can be enjoyed on its own or with dipping sauces that include house-made banana ketchup (“something we always have in our household”), lechón sauce (a liver sauce typically served with pork) and a citrus-fish sauce.
The menu will also feature noodle soup, sandwiches and side dishes such as saucy rice and arancini. For a sweet ending, try Subido’s take on the popular Filipino dessert halo-halo, a snow cone-like mixture of shaved ice, dried candied beans and dried fruit (hers will have fresh fruit and natural fruit syrup).
Subido said Pecking Order will seat 80 comfortably. Alcohol will be served, and the average check will range from $9 to $20.Copyright © 2015, RedEye