A Glimpse of Naides - Filipino Fine Dining Reimagined
There are moments in life when food transcends the plate and becomes something else entirely, a memory, a story, a quiet affirmation of who we are.
Three weeks ago, I read about Restaurant Naides in the San Francisco Chronicle. I paused, not because of the $209 tasting menu or the polished Nob Hill setting, but because of something far more personal.
Filipino food has finally taken a seat at the fine dining table.
For many of us Filipino-Americans, our culinary memories are not plated with tweezers or served in multiple courses. They are loud, generous, and unapologetically communal. They live in kitchen tables crowded with adobo, sinigang, and rice that never seems to run out. They are carried in balikbayan boxes, passed down through generations, and rarely written down.
And yet, here comes Naides, quiet, elegant, and intentional, telling the same story in a different language.
A lumpia that no longer looks like lumpia.
A sinigang that arrives refined, almost poetic.
A humble puto dressed in flavors that travel from the Philippines to Northern California.
At first glance, one might ask: Is this still Filipino food?
I believe the answer is yes, perhaps more than ever.
Because what Naides is doing is not replacing tradition. It is honoring it. It is saying that the flavors we grew up with the sourness of tamarind, the funk of bagoong, the brightness of calamansi belong not only in home kitchens but also in the highest levels of culinary expression.
For someone like me, who has lived between two worlds, Filipino by heritage, American by circumstance, this feels deeply meaningful.
It reminds me of my own journey.
From the familiar comforts of Filipino cooking to the diverse culinary explorations I now share with my daughter from Vietnamese pho to Thai curries, and now, returning full circle to Filipino cuisine there is a quiet realization:
We are not just exploring food. We are rediscovering identity. Naides is not just a restaurant.
It is a milestone. It tells the world that Filipino cuisine is not “the next big thing.” It has always been here-complex, soulful, and deserving of recognition.
And perhaps, for many of us, it also tells something more intimate:
That the food of our childhood, once humble, sometimes overlooked is now being seen, celebrated, and elevated.
Not changed. Not lost. But finally understood.
Meanwhile, here's the AI Overview:
- The "Elevated" Experience: Naides challenges the historical misconception that Filipino cuisine is only casual or "home-style" by presenting a 13-course tasting menu ($205) that utilizes rigorous European techniques.
- Authenticity in Detail: For Filipino-Americans, the menu is a nostalgic journey. It features bold, unapologetic ingredients like bagoong (fermented shrimp paste) and sinigang (sour soup), which are often simplified in other settings but celebrated here for their complexity.
- Representation Matters: Visitors often reflect on the pride of seeing Filipino artistry and "excellence" shine on a global stage, particularly as the restaurant has already garnered Michelin Guide recognition.
- Pandesal Brioche: A fluffy take on the classic Filipino bread, paired with a sisig-inspired chicken liver mousse or braised chicken gizzards.
- Dry-Aged Duck Adobo: Served with soy jus and horseradish, transforming the quintessential Filipino stew into a refined protein course.
- Creative Pairings: Partner Celine Wuu manages an intentional beverage program, including non-alcoholic pairings that use local and foraged ingredients to mimic traditional flavors.
- Location: 708 Bush St, San Francisco, CA 94108
- Vibe: Intimate, calm, and kitchen-focused-suitable for special occasions where the focus remains on the storytelling of each dish.
- Reservations: Highly recommended, as tables often book out weeks in advance. You can check availability on platforms like Yelp.
- AI Overview of Easter Sunday:Easter Sunday 2026 falls onApril 5 for Western Christian denominations (Protestant and Catholic). Orthodox Easter (Greek and Russian Orthodox) will be celebrated one week later on April 12, 2026.Holy Week 2026 TimelineThe week leading up to Easter includes several significant observances:
- Palm Sunday: March 29
- Holy Thursday: April 2
- Good Friday: April 3
- Holy Saturday: April 4
- Easter Sunday: April 5
Why the Date ChangesEaster is a "moveable feast," meaning its date is not fixed on the solar calendar like Christmas. Instead, it is determined by the Paschal Full Moon—the first full moon occurring on or after the spring equinox (March 21). Western churches use the Gregorian calendar, while Orthodox churches use the Julian calendar, which often leads to different dates for the holiday.Easter Sunday 2026 falls onApril 5 for Western Christian denominations (Protestant and Catholic). Orthodox Easter (Greek and Russian Orthodox) will be celebrated one week later on April 12, 2026.Holy Week 2026 TimelineThe week leading up to Easter includes several significant observances:- Palm Sunday: March 29
- Holy Thursday: April 2
- Good Friday: April 3
- Holy Saturday: April 4
- Easter Sunday: April 5
Why the Date ChangesEaster is a "moveable feast," meaning its date is not fixed on the solar calendar like Christmas. Instead, it is determined by the Paschal Full Moon—the first full moon occurring on or after the spring equinox (March 21). Western churches use the Gregorian calendar, while Orthodox churches use the Julian calendar, which often leads to different dates for the holiday.
Christ is risen! With Him, hope is alive, and our hearts are filled with joy. Wishing everyone a blessed Easter - Lastly, here's our special THD Easter Sunday Brunch- featuring prime rib and Baked ham plus the standard weekly brunch offerings of Newton's Restaurant
Personal Note: After the brunch, I will be at my oldest son residence in Benicia, playing Chinese Mahjong along with his wife Ruth and Youngest daughter Ditas.
