Be More Pacific

Pictured is Vegetable Lumpia, Adobo Chicken and Tosilog from Be More Pacific.

In the last couple of months, every time I drove by Be More Pacific in the Heights, I saw a crowded patio and a full parking lot. It was no different when I finally visited the Filipino restaurant myself.

Even though the patio was full, I was lucky to snag a table inside right away. The inside space is mostly taken over by the bar, which dominates the middle of the room. Tables and chairs line the wall around it.

I felt social just being in the presence of so many others being social. The atmosphere was friendly with a laidback California vibe. However, it was loud. When I asked our server questions about the menu, I had to keep leaning my ear toward him to hear. It only settled a little when later in the evening the inside had more empty tables.

I was able to hear the server enough to know what items were most popular. He explained the “How much food should you order?” system, which the server said a lot of people ask about. All you really need to know is the letters on the suggested servings stand for parts of the menu. The “U” is for Ulam (entrees), the “P” is for Pulutan (bar food) and the “T” is for Tikim (tastes).

Most portions of the menu items are meant to be shared.

My table ordered the Adobo Chicken and Tosilog, which were both recommended by our server. The chicken dish came with chicken leg quarters braised in a marinade and red onions and green onions over the top. It also came with a side of white rice. The Tosilog came with pork covered in sauce on a bed of garlic rice with a fried egg and green onions on top.

We also ordered two servings of the Vegetable Lumpia, which are similar to fried spring rolls. The shell was stuffed with cabbage, carrots and garlic. Spicy vinegar was served as a dipping sauce on the side.

The Lumpia’s shell was perfectly crispy. The dish is simple and what made me really enjoy it was the spicy vinegar. Vinegar isn’t normally something my taste buds lean to, but it lifted up the ingredients of the dish.

The Adobo Chicken rested in the marinade. On the menu, it says the marinade is tangy and savory. While I didn’t find it tangy, it was definitely savory. The chicken was wonderfully tender and darkened by the marinade. The savory favors really seeped into the meat, so much so that the chicken reminded me of roast beef.

I had a similar problem with missing a flavor in the Tosilog dish. The menu describes the pork as sweet and savory, but there was no sweetness to be found. Savory seemed to be the main component of both dishes, which is fine, but it made me wonder why I didn’t taste the tangy or sweet aspects that were advertised.

The pork had an interesting flavor nonetheless. The pork wasn’t burned in anyway, but the sauce covering the pork had a burnt flavor.

I really liked the garlic rice and the fried egg layered on top. It offset that burnt flavor and made it taste fresh.

If everyone ordered individually, I could see how some of the dishes could be considered pricey. Splitting two entrees and two of the bar food options, my dinner was only around $13, including tip. Granted, we all got water to drink.

Be More Pacific

Address: 506 Yale St.

Hours: 3 p.m.-10 p.m. Tuesday-Thursday, 3 p.m.-midnight Friday, 11 a.m.-midnight Saturday, 11 a.m.-10 p.m. Sunday

Pricing: $6-$18

Kid-friendly: No

Alcohol: Yes

Healthy options: Yes

Star of the show: Adobo Chicken

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