One thing that may have reduced the popularity of Filipino cooking in America is the preference for cooking with a lot of fat, especially fatty pork. Papillon may therefore be the best possible place for an introduction to this cuisine, because they offer both standard and vegetarian versions of most dishes.
HT Grill moved from venerable but cramped digs across the street and gave the place a startling renovation. Gone are the white walls that covered the old brickwork, the plastered ceilings and divided rooms, in favor of expanses of stonework and open beams. The once quiet room is buzzing with life, and the bar hops even on weeknights. It’s a whole new scene, albeit one with a pedigree; the menu not only has items that were popular in the old HT Grill location across the street, but favorites resurrected from the cookbooks of the Velvet Turtle.
Last year Frascati moved to smaller premises in Rolling Hills Estates, an inconspicuous location in the Avenues shopping center. The new place seats about 70 people, less than half the size of the previous restaurant, but it’s a better fit. The feel is authentically Italian, the service assured, and while a few changes could be made in the food, overall we were satisfied.
