Gastropub aimed at wooing strangers to Filipino cuisine

Cutting Board Filipino Gastropub, which seats 155 and has 6,000 square feet, features a mix of industrial elements with earthy ones such as reclaimed wood.

Tiffany Le, one of the owners, said the concept was “to bring the Filipino food and let people try it out and introduce it to all ethnicities. And we also wanted to try new flavors, cook the food a new way, so it invites the young, new generation to see what Filipino food is all about. It doesn’t have to be traditional.”

The menu starts at $7 and includes Longganisa skewer; pork sisg taco (pork belly sisig topped mango salad on a flour tortilla); lumpianitas (ground pork and vegetables rolled up and deep fried); chicken lettuce wrap in a mango Hoisin sauce; calamari; roasted bone marrow with Parmesan cheese; and escargot in spicy coco sauce.

Contact Jan Hogan at jhogan@reviewjournal.com or 702-387-2949.