This Filipino Restaurant Was Hailed a Rising Star in New York State
The year 2023 ended on a high note for Kalye NYC, a Filipino restaurant which earned the Rising Star recognition from the New York State Restaurant Association (NYSRA) in December. NYSRA is one of the most prominent organizations dedicated to promoting the hospitality industry and representing the interests of restaurant owners in the state.
It's a very meaningful award to him and his team, says co-founder and chef Rob Mallari-D’Auria, whose 40-seater restaurant in Lower East Side, Manhattan has only been running for less than a year.Â
When they received an email in November of 2023 from NYSRA informing them that Kalye NYC was nominated for the Rising Star category, they thought it was a tall order to clinch the award. "We are such a small restaurant. We're Filipino. Very minority and Asian, not to mention Filipino pa. Normally sa mga ganyan, the dominant population gets it," D’Auria thought to himself back then. "Sabi ko, kung manalo, okay. Kung hindi, okay lang din."
General manager Barry Jacinto and another staff member represented the restaurant at the awards ceremony. When Kalye was announced as the winner of the Rising Star Award, Jacinto, caught off guard, hesitated before reacting. It wasn't until the announcers repeated the name 'Kalye' that Jacinto's companions drew his attention, prompting him to proceed to the stage. "Barry went up the stage and was crying the whole time," D’Auria fondly recalls to Esquire Philippines.
"What's heartwarming was everyone applauded and cheered on when we won the award. And I think the association was quite pleased that diversity is starting to be a big part of its goal, empowering not only the old-school players in the industry, but also the newcomers," he remarks.
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A Baker-Lawyer
"I've always had aspirations of becoming a chef before I decided to become a lawyer," D’Auria offers. His passion for cooking was ignited in his youth when he would receive culinary tools and implements from his aunts in the US.
Beginning his foray into baking at the tender age of nine, he quickly developed a knack for the craft. By the time he was 14, he had already begun selling cakes and crinkles, showcasing an early entrepreneurial flair. His culinary journey was further enriched by the influence of his mother, who runs an eatery in Quezon City, where he would lend a hand occasionally. Rooted in his parents' Kapampangan heritage, D’Auria is well-acquainted with the Kapampangan way of cooking.
His passion for cooking was temporarily set aside though when he chose to pursue a spiritual calling, entering the seminary to train for the priesthood. After four years of devout study, he experienced a change of heart and left to embark on a new path, opting to study law at San Beda College.
"Even while I was in law school, I would tell my friends that my dream is to become a lawyer and a baker," he shares. He dreamed of one day opening his own patisserie or bakery.
Destiny, however, had a different plan. Rather than a bakery, he became the proprietor of a restaurant. He warmly embraced this twist of fate as he also has a deep passion for Filipino cuisine.
Hitting the Road
Kalye's story started in 2021. Once the pandemic restrictions were eased, D’Auria and his Italian-Irish-American partner, Henry, decided to establish a restaurant aimed to enhance Filipino cultural and culinary representation in the United States.
"We wanted to start here in New York because this is where we live, and we pride ourselves as hardcore New Yorkers. We love the city. We wanted to help the city sort of recover from the hardships that came from the pandemic," shares D’Auria.
D’Auria had been running his own law firm in Ortigas, Pasig for 12 years before he decided to relocate to the United States and get married to Henry.
For their business venture, they picked the name "Kalye" which is the Tagalog term for street, as they wanted the brand to celebrate Filipino food, and culture, and community.Â
"As a restaurant, we want Kalye to push for authentic Filipino heirloom dishes. Although we have fusion dishes like the ice cream sandwich or ube pandesal sliders, the taste is still very Filipino," he offers. "Our buns are ube. Our patty is beef tapa or pork longganisa. Our aioli is not the typical French garlic aioli. We use Pinakurat aioli."
As for the other dishes like sisig, kare-kare, adobo, sinigang, pork barbecue, lumpia, D’Auria and his executive chef Rina Gomez kept the flavor profiles very Filipino.
Serving Filipino Food to New Yorkers
Kalye is located in Lower East Side, Manhattan, a neighborhood with mostly non-Filipinos--Asians, African-American, Latinos, among others. Did they find it challenging to introduce Filipino food to other cultures?
"Our original goal was to serve fusion Filipino food in other formats that are familiar to the American palate. But then we realized, we shouldn't be apologetic about what Filipino food is and who we are as Filipinos. I am who I am. I am a Filipino, I am gay, and I am in New York City. So I should just tell them this is what I eat, this is where I came from, and this is how we serve it. When we decided to be more faithful to who we are as Filipinos, mas nag-pick up yung crowd. Nakita nila na okay, he's not trying to be someone else. He's just being himself."
One thing they also realized is the importance of good presentation. "Bigyan naman natin ng tamang respeto at treatment yung Filipino food. So we make sure everything is plated well," he adds.
The restaurant's menu features a delightful array of dishes, with the ube sliders particularly standing out as a crowd-pleaser. They offer two variations of sliders, but the most popular is the ube longganisa sliders. This dish includes a juicy patty made from pork longganisa, topped with a savory onion and bacon jam. It's further enhanced with a tangy pinakurat vinegar aioli, Swiss cheese, a slice of ripe tomato, and crisp, chopped lettuce, all nestled between uniquely purple ube buns.
Kalye is also popular for its banana ketchup-marinated barbecue, sinigang, lechon belly, lechon de leche, adobo ribs, and their communal boodle fight feasts. D’Auria notes that participating in food fairs has been an effective strategy for them to showcase their diverse and flavorful menu to new customers.
The restaurant exudes a quintessential Lower East Side vibe—fast-casual and inviting with brown, brick stone walls, dimmed lighting setting the mood. The musical backdrop is an eclectic blend of Bossa Nova and chill lounge tunes, featuring a mix of both Filipino and international tracks. "Our area is poised to become the next Soho--very Bohemian, artsy, and fashionable," offers D’Auria.
It has an open kitchen adding to the immersive experience, and can comfortably accommodate up to 40 guests, offering both cozy indoor seating and an inviting al fresco dining area.
Exciting year
After garnering their first award, Kalye NYC is gearing up for an eventful year with several exciting projects on the horizon. Firstly, they aim to compete in The Great Food Truck Race TV Food Competition, which will provide a stage to demonstrate their culinary skills in a competitive environment.
They're also preparing to launch a second restaurant location, with the opening planned for sometime in the summer or autumn.
The brand is also branching out into consumer packaged goods, converting their popular menu items—such as the sliders, ube siopao, and pork barbecue—into retail packaged goods. These products are set to be distributed through large grocery chains and food markets, making Kalye’s distinctive flavors more widely available.
Furthermore, Kalye will continue to connect with the community by participating in street fairs and pop-up events, and supporting events that help promote Filipino culture.Â
Year 2024 appears to be an exciting time for Kalye, with a variety of plans to elevate the brand and promote Filipino food to a wider audience. "The recognition of the Rising Star award is a heartwarming validation that we're doing something right," D’Auria says with palpable pride.
