Chef Frances Tariga brings adobo gravy, kinilaw, lumpia, and a slew of Filipino ingredients into Taglish, a steakhouse built for sharing.
At Taglish—a new seafood-and-steak concept by Chef Frances Tariga at the dining hub of Levanto Building in Makati City—the Michelin-recognized chef takes the bones of an American steakhouse and rebuilds them with adobo gravy, taro leaves, and calamansi. Taglish sits next door to Tadhana, Tariga’s celebrated tasting-menu restaurant, trading that room’s hushed pacing for a louder and more communal setting.
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What’s On The Menu?
A raw bar draws from all 7,000-plus islands of the archipelago. Oysters arrive freshly shucked from sources around the world, and the seafood towers stack lobster, prawns, crab, and whole market fish into a feast that looks like it’s meant to be photographed before it’s touched. Crudos and kinilaw round out the program, finished with native vinegars, coconut, and fermented local ingredients that pull the dishes back toward home.
The kitchen applies the same logic to the classics that define any good steakhouse. Creamed spinach becomes Kangkong Laing with Gorgonzola, folding coconut and blue cheese into a dish that used to taste like Wisconsin and now tastes like Batangas. Mashed potatoes give way to Whipped Gabi, and the potato fritter gets swapped for a Saba Churro, crisp and caramelized at the edges. The shepherd’s pie transforms into the Humba Pie, with layers of slow-braised pork and adobo-inspired gravy under creamy root vegetables.
The Lumpia Bar serves as the restaurant’s actual centerpiece. Rolls come made to order, stuffed with everything from kinilaw and market seafood to sisig, kare-kare, and lechon. A snack most Filipinos grew up eating cold off a party tray gets reintroduced as the main event, assembled table-side and eaten while it’s still warm.
A Tribute To The Islands
“Taglish is about honoring the food we grew up with while giving it the stage it deserves,” Chef Frances says. “We aren’t trying to imitate a New York steakhouse. We’re asking what a world-class steakhouse would look like if it had always existed in Manila. Every side dish, every sauce, every piece of seafood, and every lumpia tells that story.”
The drinks list keeps pace with the kitchen’s ambitions. Savory cocktails sit alongside premium wines, Japanese whisky, and sake, all built to carry a table from the raw bar through the last bite of dessert without a jarring shift in tone.
Chef Tariga runs the kitchen as Group Culinary Director of Mama Lou’s Hospitality Group, and Taglish marks her second collaboration with the team behind Tadhana. Where Tadhana asks diners to sit still and pay attention, Taglish asks them to order too much, share everything, and stay late.
Explore the offerings at Taglish below, and our Crave Curated recommendations from the experience, available until September 5, 2026.
Taglish is located at the 4th Floor “La Reserve” of Levanto Building, 389 Jupiter, Makati. For reservations, call 0998 585 0352 or book at OpenTable.
Photos courtesy of Taglish
Frequently Asked Questions
Taglish is Chef Frances Tariga’s seafood-and-steak restaurant on Jupiter Street in Makati City that combines steakhouse traditions with Filipino flavors.
Chef Frances Tariga is the chef behind Taglish and serves as Group Culinary Director of Mama Lou’s Hospitality Group.
Taglish is located in Levanto on Jupiter Street in Makati City, next door to Tariga’s restaurant Tadhana.
Taglish serves seafood, steakhouse classics, Filipino-inspired dishes, raw-bar selections, and lumpia made with a range of fillings.
Taglish features Filipino flavors through dishes such as kinilaw, sisig, kare-kare, lechon, laing, humba, and lumpia.
