FILIPINO bar at FRAMEbar with Sarap Detroit
Chori smash burgers on ube brioche buns. Max’s-style fried chicken and house banana ketchup. Tropical slushy cocktails with Tanduay rum. Filipino vibes and vacation feels. Sounds exactly like what we’re all craving right now…
And just in time to celebrate AAPI Heritage Month, we’re welcoming back Frame’s favorite Filipino-inspired pop-up Sarap Detroit to FRAMEbar for a monthlong FILIPINO bar takeover!
Chef-partners Jake Williams and Dorothy Hernandez bring a taste of the Philippines’ drinking culture to Hazel Park with mouthwatering bar snacks like crispy lumpiang Shanghai (a family recipe!), glistening BBQ pork skewers, and traditional (pork) and vegan (tofu) versions of sizzling sisig.
Deep-fried pork leg and bistek with Bagoong XO-roasted potatoes will impress even the most devoted carnivores, but hearty vegetable stew (ginataang gulay) is made especially for vegans and pancit bihon comes overflowing with mushrooms, carrots, pea pods, and bok choy. (Adding crispy pork belly is totally optional, but probably the right move.) And of course, chorizo smashburgers on bright purple buns and fried chicken for the table inspired by the iconic Max’s.
This table is so hot, you’ll need a scoop (or two) of coconut ice cream and a ginger peach-mango hand pie to keep cool. Free-flowing tropical cocktails from the Frame beverage team and the laid-back island aesthetic will also keep us properly checked out (and n/a beers, mocktails, and house-made tonics for those hoping to stay in check).
No pre-purchased tickets needed for FILIPINO bar at FRAMEbar. Just pull up and take an open seat. (We recommend reservations to guarantee one.)
This shared cultural table is set for just one month — May 3rd through June 4th — with one special FILIPINO bar Sunday brunch on May 7 paired with Frame’s Asian American Market Celebrating AAPI Heritage Month.
Feel the friendly spirit that makes Filipino gatherings so unforgettable, and (learn to) cheers in Tagalog with us:
Tagay!
FILIPINO bar x FRAMEbar
May 3rd – June 4th, 2023
+++
Starters & Shareables
Siomai
Pork Dumplings, Chili Oil
Market Kinilaw
Raw Fish, Coconut Vinegar, Coconut Milk, Shrimp Cracker
BBQ Pork Skewers
Lumpiang Shanghai
(Pork/Beef)
Sisig
Vegan: Tofu
Traditional: Pork
Mushroom Salpicao
Local Mushrooms, Oyster Sauce, Garlic, Miso Butter
Large Plates
Bistek
Bagoong XO-Roasted Potatoes, Caramelized Onions, Grilled Bok Choy, Fish Sauce Caramel
Chori Smash Burger
Longaniza Ground-Beef Patty, Banana Ketchup, Garlic Aioli, Lettuce, Onions, Atchara, Cheese, Ube Brioche Bun
++ Add Kamote Fries (Sweet Potato)
Ginataang Gulay (Vegan)
Squash, Green Beans, Mushrooms, Coconut Milk, Crispy Coconut Rice
Vegetable Pancit Bihon
Rice Noodles, Sauteed Mushrooms, Carrots, Bok Choy, Pea Pods, Scallions, Fried Garlic
++ Add Crispy Pork Belly
Arroz Caldo
Rice, Confit Chicken Thigh, Soy-Cured Egg, Schmaltz
Max’s-Style Fried Chicken
(inspired by the iconic fried chicken restaurant in the Philippines)
Atchara & Banana Ketchup
Crispy Pata
Deep-Fried Pork Leg
Sides
Sweet Potato Fries
Roasted Potatoes
Rice
Dessert
Ginger Peach-Mango Hand Pie
Coconut Ice Cream