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Perla's pancit with gulf prawns, brussel sprouts, carrots, and calamansi
Only about two weeks old, Philly's first modern Filipino restaurant is switching things up. Chef-owner Lou Boquila has decided to put the kibosh on the $45 prix fixe menu, and instead, he added new dishes so eating at Perla is all the more accessible. It still follows the same Perla model: modern, Filipino-inspired eats, but now you can customize the meal any which way you want.
The new menu (below) is only seven plates deep, not including dessert. They range from smaller, fresh starters like octopus escabeche and kinilaw (Filipino ceviche), to starchier items like rice and "chitarra" pasta (pancit) topped with head-on gulf prawns.
Many of the original menu items are still there, but now you can do as Filipinos do, and eat your pork with rice on the side — Perla-style, with garlic scapes and bone marrow:
Disclosure: The editor of Eater Philly, Alex Tewfik, is an employee at Perla Restaurant. His coverage of Perla is editorial and does not include his personal experiences as an employee.
