From the NY Times:
A Serving of Kalderetang, and a Guy to Explain It
Don Hogan Charles/The New York Times
By FLORENCE FABRICANT
Published: April 18, 2007
Pistahan, 229 First Avenue (14th Street), is a friendly newcomer to a part of town that already has a few examples of its Filipino cuisine, a blend of Latino and Southeast Asian. This spot, whose name means festival, has a counter crammed with dishes like kalderetang, beef stewed in brown sauce, and binagoongan, vegetables in a thick sauce. All are sold to go, around $5 a pint, or to eat at a few cafe tables.
The owners, including Rodil Santos, will patiently explain the dishes, but some need no introduction, like lechón, roast pork with a tangy sauce. A separate counter is filled with desserts like flan and cassava cake: (212) 228-9000.
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