Monday, September 14, 2020

Saramsam is a new Filipino restaurant from Ravi DeRossi on 7th Street

Saramsam, a Filipino restaurant from Ravi DeRossi, is now open at 111 E. Seventh St. between Avenue A and First Avenue. Here's more about it:
Saramsam means "casual dining" in Ilocano, the third-most spoken native language of the Philippines. Hailing from the city of La Union, Executive Chef Raj Abat says he wanted to create a restaurant that was Filipino down to its core — in its warm hospitality, nostalgic ingredients, and informal, communal style of dining. The twist? As part of proprietor Ravi DeRossi’s plant-based Revolution Hospitality Group, we serve Filipino cooking that’s entirely meat free.
[T]o create the menu, Chef Raj looked directly to the flavors of his own childhood — the funk of fermented bagoong shrimp paste, the sour tamarind of sinigang soup. From a plant-based sizzling “sisig” to an adobo of roasted mushrooms, we’ve got something for Filipino food experts and newcomers alike to discover.
You can find the menu and other details here. Saramsam is open for sidewalk dining Wednesday from 5-11 p.m. and from noon to 10 p.m. on Sunday. 

This is the third concept that DeRossi has tried in the space, following Fire & Water and Night Music. His other establishments include Death & Co. Ladybird and Amor Y Amargo.

Before this space at No. 111 was converted for restaurant use on Seventh Street, it was the Village Style Vintage Shop until the fall of 2016.


Anonymous said...

In search of a profitable concept

Anonymous said...

"Filipino down to its core" without roasted pork, good luck with that.

About Death & Co, isn't he just a partner there?

Anonymous said...

plant-based Filipino food is very ambitious. I'll have to check it out.

Anonymous said...

@9:29, Death & Co isn’t vegan, thank god, so he must not be in charge.

Anonymous said...

another appropriated /ethniccultural food

Anonymous said...

As part Filipino, I prefer Filipino food when it’s authentically done. I hate it when chefs turn it into some kind of fusion food or what have you.

That said, I’m glad that the executive chef is Filipino. I can’t wait to try this place.