Kubo centers on kamayan, the traditional Filipino way of eating with hands, served as a family-style spread laid across banana leaves rather than plated per person. The kamayan menu draws from dishes like lechon, pork adobo ribs, sweetie pork (tocino), crispy chicken inasal, longganisa, baked mussels, tuna ceviche, sisig, and pancit, alongside garlic rice, all meant to be eaten communally.
The restaurant takes its name from bahay kubo, the traditional nipa hut associated with togetherness in Filipino culture. Christine, who runs Kubo with business partner Cemal, opened her first restaurant in Chicago's North Park neighborhood in 2013 before bringing a second concept to Lakeview aimed at introducing Filipino food to a wider Chicagoland audience, Filipino and otherwise.
Regulars point to attentive service and an owner who stays engaged with the room, and the spot draws repeat visits for both everyday dinners and larger group gatherings.
The restaurant takes its name from bahay kubo, the traditional nipa hut associated with togetherness in Filipino culture. Christine, who runs Kubo with business partner Cemal, opened her first restaurant in Chicago's North Park neighborhood in 2013 before bringing a second concept to Lakeview aimed at introducing Filipino food to a wider Chicagoland audience, Filipino and otherwise.
Regulars point to attentive service and an owner who stays engaged with the room, and the spot draws repeat visits for both everyday dinners and larger group gatherings.