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Spotlight on: Chapter One: The Modern Local

Chapter One: The Modern Local

Chapter One: The Modern Local

Since taking over the kitchen last fall, Jason Montelibano has put his distinctive stamp on the menu at Chapter One: The Modern Local in Santa Ana. The chef taps into his Filipino heritage for creative takes on dishes such as lumpia or his sisig fries, with all kinds of pig parts, salsa cri- olla and fried egg; on Sunday evenings, he and sous chef Rizi Manzon offer classic Fili- pino dishes inspired by their grandmothers’ recipes. Pork is a specialty: Consider Sticky Icky Pork Belly Buns (above) or the Compart Duroc pork chop. Other highlights: grilled hamachi collar, and Rizi’s banana-bacon-chocolate dessert. In the bar, consider the Parrots & Death Metal, with vodka, Aperol, grapes, mint and beer, or one of a pair of barrel-aged cocktails. 227 N.Broadway,SantaAna,714.352.2225.



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