What inspired your menu?
Wilson: Because we're here in California, seasonality is a big thing. And otherwise, I've been playing off of Filipino flavors that I grew up eating. And it's been really nice with the guys at Unit 120, and other friends down in Orange County at Irenia doing similar things [with Filipino food]. It's a flavor profile that hasn't really been exposed so much. And there are some of us that do it more straightforward like Charles [Olalia] at Ricebar, but then there are some of us that do riffs on it. So I think it's cool that we have this broad approach and we're all pretty much friends and we all talk about what we're doing. It's nice, it's like a community within a community.
Filipino food is having a big moment now, why do you think that is?
Wilson: I know we all got together and started hanging out late last year, so I feel like without even really meaning to, we attacked it as a unified front, at least here in Los Angeles. I guess we didn't think it was going to be anything really, it was just that we've all been wanting to do this to bring something familiar that we all grew up eating and it's been pretty cool. And now there are all these great things happening in New York and DC with Filipino food, so I don't think it was necessarily coordinated, it just kind of happened and it's been cool.