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Our first visit to Boonie’s Filipino Restaurant was at Revival Food Hall, and we became instant fans of the pop-up-turned-food stall. We declared their sisig one of the best things we ate in 2021, and finally had a reason to tolerate the Loop. But they've since moved to a brick-and-mortar in North Center, and this iteration of Boonie’s is even better than the last. It serves incredible Filipino food in a charming space, and you’ll want to take everyone here.
photo credit: Kim Kovacik
photo credit: Kim Kovacik
photo credit: Kim Kovacik
photo credit: Joe Fontelera
photo credit: Kim Kovacik
Even without experiencing the original Boonie’s, you can appreciate not having to eat sisig out of styrofoam in an echoey food court. Now you're eating that life-changing pork hash on a sleek cast iron plate in an equally sleek, tastefully decorated restaurant.
Unlike spots that seem designed using a “Sterile Minimalist Restaurant” starter pack, Boonie's is full of unique, personality-infused touches. Framed childhood photos. Cute illustrations of cane vinegar and banana ketchup bottles. A large wooden spoon and fork hanging in the front. The music is a varied playlist of Filipino oldies, K hip-hop, and Paramore. Combine all of the above with a friendly staff that’ll boost your ego by verifying that your decision to order garlic rice with the longanisa was a smart one, and it’s easy to see why everyone in the packed dining room seems to be having a great time.
photo credit: Kim Kovacik
Their one-page menu—featuring a portrait of the owner’s grandma (who Boonie’s is named after)—is short and sweet. It’s divided into four sections with only a few dishes each, plus some sides like garlic rice and pickled papaya. Everything is meant to be shared and many are small plates, so don’t be surprised if you order most of the menu.
The beloved spicy and citrusy sisig makes a triumphant return as a starter on the panimula section, served piping hot with a fresh egg. The inihaw portion has grilled bites like the sugpo—tender Skull Island prawn covered in an umami-loaded bagoong butter that complements the sweetness of the meat. And then there’s the sinigang: pieces of trout in a tamarind and burnt tomato broth that’s perfect for drizzling over the rice, which comes with all the larger ulam dishes.
Right by the entrance is a bright neon sign that reads “Kain Tayo,” a Tagalog saying that means “let’s eat” and is an invitation that’s especially common at parties. It perfectly embodies the communal excitement of being here, whether you’re celebrating a birthday, or just celebrating being reunited with the world's best sisig. Boonie’s has solidified itself not only as a great Filipino spot, but as one of the city’s best restaurants.
photo credit: Joe Fontelera
Food Rundown
photo credit: Kim Kovacik
Sizzling Sisig
Pancit Canton
photo credit: Kim Kovacik
Sugpo
photo credit: Kim Kovacik
Vigan Longganisa
Adobong Baboy
photo credit: Kim Kovacik
Trout Sinigang
Turon and Ice Cream