Trellis and Sosing’s stayed the same, that's why they're still here

Capt. Mhar still remembers the dim lights.

Back in the 1980s, Trellis, a Filipino restaurant tucked in Quezon City wasn't the bright, open space that diners know today.

"Nung mga 80's, maliit lang to eh. Tska 'yung ilaw dim light siya. 'Yung flooring niya, di ganito may mga design pa, ngayon parang maaliwalas siya eh, may mga puno pa nga dati diyan eh," he recalled. 

That was nearly 40 years ago.

Capt. Mhar, whose real name is Bayani Lambino, is now 59. He has spent most of his life inside Trellis. He first joined the restaurant in 1985, not as a waiter, but as a dishwasher in the kitchen. Since then, he's done it all: busboy, cashier, server, and eventually captain waiter.

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Today, he’s not just a fixture of the restaurant, he is part of its story.

Capt. Mhar has served thousands of customers over the years. And while faces change, many still come back. 

For him, taking orders and serving food meant watching entire chapters of people’s lives unfold across the same tables. 

"Minsan pag nagka-apo pa nandito na, ipakilala samin. Minsan nagliligawan pa lang, hanggang sa lumaki ang mga anak, ipapakilala samin hanggang magka-edad na," he said.

WHAT STAYED, WHAT CHANGED AND HOW IT ALL STARTED

Trellis first opened in August 1980. It was founded by a barkada of cousins and friends from Angeles City, Pampanga. Back then, the typical night out meant going to a beer house.

Trellis was their answer to that: a hangout where you could drink beer, eat good food, and a space that felt like home. 

More than four decades later, not much has changed and that’s by design.

The owners admit they’ve made only minor adjustments over the years, aside from a  few renovations here and there. 

The garden in the middle stayed the same. The menu remains unchanged. Their classic sisig still tastes the way people remembered it 10 years ago.

Even after being featured in Somebody Feed Phil on Netlix which spiked customers, Trellis didn’t plan to change its setup. 

Despite the rise of viral and trendy restaurants, they have no plans of jumping on the bandwagon. There’s still no Wi-Fi, no live band, no background music.

According to the owners, the restaurant’s formula has always been simple: no frills, good food, and familiar faces. That consistency is a big part of why people keep coming back. 

BUILT ON FAMILIAR FACES

Many longtime customers, like Winny Roxas, have been coming since they were teenagers. Back in 1989, during her first year in high school and just as she entered the UP volleyball team, she was introduced to Trellis by her seniors.

She became a regular at 17 and now at 50, she still is. The staff know her by name. 

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"Parang family talaga siya eh, since lahat ng nakakasama ko dito, including the staff family siya. Pagdating mo kilala ka na nila, alam na nila yung order, may nakaready na na beer na food," Roxas said.

For others, like Llorie Marte, Trellis became a staple during her NGO days in the early 2000s. Even years later, when she reunited with old workmates, there was no question where to meet.

"Ito kasi 'yung landmark talaga na nakasanayan na namin, parang parte ng buhay," Marte said.

Trellis has lasted for 44 years not inspite of staying the same, but because of it. It has become more than just a place to eat, it’s a memory keeper.

 ALING SOSING'S CARINDERIA

In Makati City, Aling Sosing’s Carinderia has become a go-to spot since it was established in 1971. According to supervisor Shiela Perea, the humble eatery was started by a couple Sosimo and Asuncion.

What started as small eatery serving jeepney drivers and taxi drivers earned a loyal following after fiver years of hard work.

"Bukod po sa mura 'yung presyo po, 'yung quality din po kasi ng ulam 'yun 'yung binabalikan," Perea said.

"Ang sinasabi po nila, 'yung mga costumers namin dito, kahit same lang din po 'yung ingredients na ginagamit, iba 'yung luto nila sa bahay, iba yung luto dito kaya, 'Anong sikreto ng Sosing's kaya masarap?'" she added.

The eatery was also featured in Somebody Feed Phil, but it first caught attention back in 2017 when food vlogger Mark Wiens visited. Since then, Aling Sosing’s has drawn curious locals and foreign tourists alike charmed by the unique atmosphere and the smell of smoke coming from their signature grilled liempo.

"Marami na pong mga foreigners na dumadayo dito, bumabyahe galing sa ibang bansa galing Manila para po sa Sosing's. Karamihan po galing airport diretso sila dito," she said.

While they’re grateful for the features, they’re not exactly seeking vloggers' attention or chasing social media trends. 

"Hindi rin po namin tina-try na mas dumami 'yung customer namin na mga vlogger. Nagfo-focus po kami sa quality ng ulam, sa lasa," she said.

But even before the hype, Aling Sosing’s had already built a strong relationship with the community.

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They’ve never changed the recipes, which what prompts people to come back.

"Kahit magluto sila sa bahay nila, di nila pinipili yun e. Mas pinipili nila na kumain dito sa Sosing's kasama 'yung anak niya, 'yung apo niya, 'yung asawa niya, kaibigan niya," Perea said.

"Marami pong mga customers na mga senior citizens na po. Dinadala naman nila dito 'yung mga apo nila, anak para sa next generation, kilala na yung Sosing's," she added.