“We are a Filipino-American restaurant, and our entire team has direct immigrant roots. One of our goals is to grow a sense of community, creativity, and artistry. Our menu is based on the seasons and we only purchase from reputable purveyors to provide the best quality food and good practices. Most of our staff meals are made from leftover cuts and vegetables to reduce food waste. We work in partnership with Britt Browne of Finca Tierra to compost any remaining produce.”

Crispy duck arroz caldo (confit duck leg with brown rice porridge made with a ginger and leek broth, pea tendrils tossed in calamansi juice, and crispy garlic); beef kilawin (raw meat marinated in fish sauce, vinegar, and spices, dusted with scallion powder and served with taro chips); kinilaw (rockfish cured in sugar, palm, coconut, native vinegars, and spices, with coconut cream vinaigrette, fermented chili paste, kohlrabi slices, scallions, and crispy shallots).

Lasa began as an experimental popup, and that sense of ever-evolving creativity fuels this inventive take on Filipino cuisine through a Californian lens. Unique ingredients awaken the senses and make eating at Lasa a true delight.

“The Valencia brothers, L.A.-bred Filipino-Americans, are simultaneously showcasing their heritage and embracing the bountiful produce of California.” –Andy Wang, Food & Wine