Jeepney Opens Tonight - Bringing Bold & Authentic Filipino Fare To The East Village

Today - October 11th, the team who brought the Filipino food trend to the forefront, with its critically acclaimed restaurant--Maharlika Filipino Moderno, opens the doors to a new family-style Filipino gastropub, JEEPNEY. The team's latest endeavor answers food enthusiasts' call for the next wave of bright, authentic and exotic Asian fare.

While Maharlika is the more refined sister, focused on one-on-one service, JEEPNEY is its welcoming counterpart and bookend. This quick-service East Village eatery takes a more relaxed-yet-bustling approach and continues the tradition of serving vibrant and focused Filipino food. At JEEPNEY, the kitchen will be an integral part of the service team - not only producing regional dishes with authentic flavors but also delivering each dish to the tables.

Just like actual Filipino Jeepneys, which are WWII jeeps stripped down and rebuilt into flamboyant public taxis, the menu at this raucous new gastropub will also be Filipino food stripped down. JEEPNEY will create a new standard for Filipino food and will be a place that both Filipinos and their friends can call home and experience the Philippines by way of a heritage-filled culinary journey.

The hospitality group behind JEEPNEY, led by Creative Director/Founder Nicole Ponseca, Executive Chef Miguel Trinidad, Partner Tomas de los Reyes, Beverage Director Enzo Lim, and Curating chef Daniel "Chino" Parilla, came together with two goals behind the concept: to continue their mission of push forward the Filipino food movement and to introduce an artisanal, value-based, family-style concept while bringing to life a jubilant island-style experience.

JEEPNEY's menu is Filipino food elevated. Owner, Nicole Ponseca calls it, "barrio- fiesta food"- an offering of shareable, small and large plates from Filipino mothers' kitchens meant to feed a hungry family, prepared with pride and consumed with gusto.

Executive Chef Miguel Trinidad and JEEPNEY's Curating Chef Daniel "Chino" Parilla (the newest addition to the team) combine their experience and palates to create an unforgettable menu that presents Spanish-Chinese-Malay-Indigenous flavors that are at once familiar yet unfamiliar. Their delivery of Filipino flavors: including sour (sugarcane vinegar, kalamansi fruit), savory (bagoong - fermented shrimp paste), and sweet (ube-purple yam, coconut milk, muscovado sugar) will be both eye opening and satisfying to guests.
The drink program at JEEPNEY reflects and compliments a similar bold essence to that of the food menu. The menu features a joyride around the Philippines consisting of beer & wine blended cocktails, a handpicked selection of Asian beers, along with a selection of non-alcoholic drinks including the beloved avocado shake.

Designed by Warren Red, the d�cor at JEEPNEY reflects a rakish-and-refined room paying homage to the ubiquitous and prideful taxis known as JEEPNEY. Hand-painted ghost signs; original commissioned artwork; and rugged galvanized steel all seamlessly represent the festive and artistic, street feel of a legendary JEEPNEY.

Bringing another generation of bold, regional Filipino food to New York, the team's timing could not be better as today's obsessed foodies can now enjoy another venue for the best of Filipino cuisine that New York has to offer.

JEEPNEY
"ABOUT"
Jeepneys are the ubiquitous symbol of Philippine culture. They are unique to the Philippines and are the country's most popular means of transportation. They are known for their flamboyant decoration and crowded seating and are the result of the surplus of jeeps left behind by American troops during WWII. Filipinos took these leave behinds, stripped them down and rebuilt them into a practical, affordable and wildly dec