Hiraya will debut a tasting menu and bar by the end of the year.
last year. The Hiraya version is similar, but won’t have a pineapple topping. Other lunchier dishes will include a riff on steak frites with a sauce made of burnt onions, dark soy, and calamansi, plus yeasted onion dip for the fries. While Filipino food often has a reputation for being meaty and greasy, Dungca wants to have plenty of vegetarian and healthy dishes too. One example: fresh spring rolls known as lumpiang sariwa made of ube crepes stuffed with root vegetables and tofu skins.
The cafe will have free wifi, and Dungca says they welcome teleworkers: “What I’ve learned during the pandemic is we need more spaces where people can escape their house and have a cafe where they can work.” Later this year, the owners plan to open the upstairs dining room, which will show off Dungca’s more ambitious cooking. Dungca, once the chef de cuisine at fine-dining, will offer both an a la carte menu and a tasting menu, which will likely be seven to nine courses ranging from $95 to $125 with optional wine pairing. The menu will include some dishes that Dungca previously showed off at a pop-up version of Hiraya at the Block food hall in downtown DC.
Ultimately, though, Dungca says he wants the menu to be a collaborative effort with his chef team, including Julie Cortes and Carlos Lorenzo Rufo. Barman Al Thompson, whose cocktails you may have sipped at
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