Kriza Marielle Sumang

Tradicionale's Feast of Filipino flavors.

Article (news)

ABS-CBN Lifestyle

<p>In New York City&#x27;s ever-changing dining landscape, Tradicionale enters with a clear objective. Located in Chelsea, the Filipino-Spanish restaurant is more than just a new eating destination; it creates an environment where Filipino ancestry is celebrated through food, decor, and shared experience. Instead of following trends, Tradicionale prioritizes culture and community while serving Filipino delicacies through a modern New York lens.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766462144480AJC Hospitality Partners-2 (1).jpg" class="fr-fic fr-dib"/><span class="fr-inner"><em>Meet the team behind Tradicionale’s Feast: Joey Chanco, Carla Caramat, and Chef Anton Dayrit. <br/>Photo by: Caitlin Valentin</em></span></span></span></div><p>Tradicionale is AJC Hospitality&#x27;s first full-service concept, developed by Chef Anton Dayrit and partners Joey Chanco and Carla Caramat. For the team, the idea was rooted in both history and intention. “We wanted to create a space for Filipino food that’s deeply connected to our heritage, especially the Spanish influences that have shaped it,” Carla shares. At the same time, the group wanted the restaurant to reflect a modern Filipino identity—one that felt at home in a global city like New York.</p><p>Although sometimes referred to as Filipino-Spanish fusion, the team views the cuisine as a continuation rather than a fusion. Chef Anton explains that Filipino and Spanish flavors have long coexisted, resulting in a shared culinary language passed down through generations. This strategy makes the food feel familiar while delivering something new to diners.</p><div><br/></div><div><strong>A space for lingering and connection</strong></div><p>The restaurant’s interiors, designed by Christian Crisologo, mirror this balance of tradition and modernity. Warm tones, capiz accents, and carefully chosen details create a space that feels intimate without being exclusive. “We wanted the atmosphere to encourage people to linger,” Carla says. “Not just to eat and leave, but to connect and celebrate.”</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="display:block"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766463869560Interior-2.jpg" class="fr-fic fr-dib"/><span class="fr-inner"><em>Interior design at Tradicionale by Christian Crisologo <br/>Photo by: Caitlin Valentin</em> </span></span></span></div><p>Cocktails are an important aspect of the Tradicionale experience. From the very beginning, the team collaborated closely with bar experts Le French Pour in order to develop a cocktail menu that not only complements the food but also stands on its own.</p><p>The drinks are designed to satisfy the high standards of New York City while remaining devoted to the restaurant&#x27;s roots. They feature Filipino ingredients such as banana, coconut, and pomelo, and they are created to fulfill those requirements. </p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:958px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766464487183Copy of thumbnail (1).png" class="fr-fic fr-dib"/><span class="fr-inner"><em>Some of Tradicionale’s signature cocktails: Fili Flip and Pomelo on Top<br/>Photo by: Caitlin Valentin</em> <br/></span></span></span></div><div><strong>Food rooted in memory</strong></div><div><strong></strong></div><p>Chef Anton combines his personal history with years of professional experience in New York restaurants such as Tabla and ABC Kitchen. Several meals are inspired by family recipes, including his mother&#x27;s Callos and Kaldereta. &quot;I grew up eating these dishes at home,&quot; Anton recalls. &quot;Some of what we serve now are recipes that were passed down to me, and this is my way of honoring that.&quot;</p><p>One of the restaurant&#x27;s most popular dishes, Dinuguan Tacos, exemplifies this blend of heritage and accessibility. Despite its unusual appearance, the meal retains a strong Filipino flavor profile. Anton sees it as an easy entry point for diners who are trying Filipino cuisine for the first time.<strong></strong></p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766464678585Chef Anton Dayrit.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Chef Anton Dayrit<br/>Photo by: Caitlin Valentin</em>  </span></span></span></div><p>Presentation also plays a key role, especially for guests unfamiliar with Filipino cuisine. Bright vegetables, balanced flavors, and custom crockery (designed with Brooklyn-based Noble Plateware) help the dishes stand out visually while staying true to their roots. Joey observes that the Kare-Kare Short Rib has become a popular choice among customers. &quot;Kare-Kare can be an acquired taste, but people have really responded to it,&quot; he explains. &quot;It&#x27;s been exciting to see how open guests are.&quot;</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766464769048Kare Kare-1.jpg" style="width:960px;display:block;height:auto" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>Tradicionale&#x27;s own version of Kare-Kare<br/>Photo by: Caitlin Valentin</em> </span></span></span></div><div><br/></div><div><strong>Celebrating Filipino flavors together</strong></div><div><br/></div><p>Traditionale&#x27;s Kamayan experience provides another opportunity for guests to engage with Filipino culture. The feast, served on banana leaves but enhanced with thoughtful touches such as printed menus and optional cutlery, combines tradition and comfort. Carla emphasizes that the goal is to make the experience satisfying and comfortable for everyone, whether they are already familiar with Kamayan or are trying it for the first time.</p><div><br/></div><div><span class="fr-img-caption fr-fic fr-dib" style="width:960px;display:block" width="960"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1766464963966Spread 2.jpg" style="width:960px" class="fr-fic fr-dib" width="960"/><span class="fr-inner"><em>A feast of Filipino-Spanish cuisine at Tradicionale <br/>Photo by: Caitlin Valentin</em> </span></span></span></div><p>Beyond the menu, the team envisioned Tradicionale to be a true gathering spot. According to Joey, the restaurant was designed as a &quot;third space&quot;, where people could come together over shared food, beverages, and conversations.</p><p>As Tradicionale prepares to launch new offerings such as brunch, expanded food services, and curated events through its private location, Casa 156, its purpose remains clear. In a city known for its diversity, Tradicionale serves as a reminder that Filipino cuisine has always had depth, history, and heart—it just needs the right space to be experienced.</p>

<p>Tradicionale in Chelsea, NYC, reimagines Filipino-Spanish cuisine, blending heritage, modern design, and cocktails rooted in Filipino flavors. From Kamayan feasts to intimate gatherings, the restaurant invites diners to savor history, culture, and community in every dish and experience.</p>

Tradicionale in Chelsea, NYC, reimagines Filipino-Spanish cuisine, blending heritage, modern design, and cocktails rooted in Filipino flavors. From Kamayan feasts to intimate gatherings, the restaurant invites diners to savor history, culture, and community in every dish and experience.

More than a restaurant: How Tradicionale honors Filipino food in New York

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More than a restaurant: How Tradicionale honors Filipino food in New York

Kriza Marielle Sumang,

ABS-CBN Lifestyle

Published Dec 26, 2025 08:27 PM PHT

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