Tadhanà — Restaurant in New York

Review of Tadhana NYC Tadhana NYC promises a unique dining experience but unfortunately, it falls short in several critical areas, leaving much to be desired, especially given the hefty price tag. Priced at $185 per person, plus a 22% service charge, my recent visit with a friend ended up costing us a staggering $482, which felt far from justified.

Highlights To begin with the positives, the Sinuglaw and Penoy with Caviar were genuinely delightful. The Sinuglaw, a refreshing ceviche-like dish, was a perfect balance of tangy and savory, showcasing the potential of Filipino cuisine to be elevated. The Penoy with Caviar offered a luxurious twist, pairing creamy egg custard with the briny burst of caviar—a true highlight of the meal.

The Letdowns However, the rest of the menu did not meet the same standard. Most dishes, although served in a 'for sharing' style, felt lackluster and underwhelming. This sharing concept could be charming and communal, yet it felt forced and impractical here, particularly with only one plate per dish. The portions were not well-suited for sharing comfortably, making the experience awkward and far from the elevated dining one would expect at this price point.

Ambiance and Service The ambiance, while cozy, could benefit from a few improvements to truly create an inviting and memorable setting. Additionally, the service was another area where Tadhana NYC faltered. Water glasses were often left empty, requiring us to repeatedly request refills, which detracted from the overall dining experience. For a restaurant charging such a premium, attentive service is a basic expectation that was regrettably not met.

Value for Money Ultimately, the biggest disappointment was the value for money. With a total bill amounting to $482 for two people, the expectation was for an exceptional and memorable dining experience. Instead, it felt like we were paying for a concept that was poorly executed. There are numerous other dining options in NYC where one can enjoy a far superior meal for the same, if not less, money. Even some of the best omakase experiences in the city offer more satisfaction for a similar price.

Final Thoughts I write this review not to disparage Tadhana NYC, but in the hope that the management takes these criticisms constructively. There is great potential for this restaurant to become a beacon of Filipino cuisine in New York City. However, significant improvements are needed in both the quality of food and the overall dining experience. Until then, I cannot recommend Tadhana NYC, nor do I find myself eager to return.

In summary, if you are considering dining at Tadhana NYC, I would suggest exploring other high-end Filipino restaurants or even indulging in an omakase experience, where the quality and service are more likely to meet your expectations. I hope to see Tadhana NYC grow and evolve into a place that Filipinos can proudly recommend, but as of now, it falls short of...

TADHANÀ by Frances Tariga is a contemporary Filipino restaurant offering an elevated tasting menu experience curated by Chef Frances Tariga. Known for blending traditional Filipino flavors with modern culinary techniques, the restaurant provides a unique dining experience that showcases the richness of Filipino cuisine. Chef Frances, with her extensive culinary expertise, brings a creative twist to classic Filipino dishes, making them more refined and innovative.

⭐️PAN DE IGOROT (Forbidden Rice Sourdough) The bread has a slightly chewy, dense texture with a hint of nuttiness from the forbidden rice. Paired with the smooth and rich foie mousse, it offers a luxurious and creamy contrast. The espresso adds a subtle bitterness, while the apple introduces a touch of sweetness.

⭐️OKOY The okoy has a crispy, golden texture with the sweetness of corn and sweet potato shining through. The Hokkaido uni adds a creamy, oceanic flavor, balancing the dish with a hint of brininess.

⭐️KINILAW A refreshing, tangy dish with a zesty and slightly spicy kick from the pinakurat vinaigrette. The seafood is tender and succulent, while the touch of charcoal imparts a subtle smoky flavor.

⭐️INASAL NA RELYENONG PAKPAK (Grilled Chicken Wing) Juicy and smoky from the grill, the chicken wing is stuffed with savory embutido, tender juicy hotdog, and sweet papaya, resulting in a delightful blend of savory, sweet, and smoky flavors.

⭐️PENOY AT CAVIAR (Duck Egg Custard) The duck egg custard is silky, smooth, and rich, with earthy undertones from the mushroom velouté. The golden ossetra caviar adds a salty burst, creating a luxurious and umami-packed experience.

⭐️NILAGA A hearty and comforting dish with tender wagyu beef that melts in the mouth, accompanied by chayote and savoy cabbage. The flavors are mild, clean, and savory, reminiscent of traditional Filipino beef soup.

⭐️PINIRITONG PUGITA (Crispy Octopus) The octopus is perfectly crispy on the outside while tender on the inside. The calamansi sofrito adds a tangy, citrusy flavor, while the pili gremolata provides a nutty crunch.

⭐️SUGPO AT BURO (Grilled Prawns) The prawns are juicy and perfectly grilled, with a sweet and sour profile from the tamarind and pamapa spices. The brown butter adds a nutty, rich undertone, making each bite flavorful and aromatic.

⭐️KALDERETA The koji-marinated duck breast is tender and succulent, with a sweet and savory flavor enhanced by the toyomansi (soy-calamansi sauce) and sweet peppers, offering a complex mix of umami and citrus notes.

⭐️HALO HALO This deconstructed version has the creaminess of lancka and evaporated milk, creating a smooth, sweet, and refreshing dessert.

⭐️MAJA BLANCA (Corn Coconut Pudding) The pudding is creamy, soft, and subtly sweet, with the combination of corn, white chocolate, and coconut mascarpone adding layers of flavor – from sweet to...

Modern Filipino tasting menu. BYOB with no corkage fee. The restaurant will provide an ice bucket and keep your glass topped off. Currently, the meal as a whole is not at the one star level yet, but Tadhana has many truly excellent memorable dishes. Plus, the menu’s more interesting than at many places with more polish. Get the tiyula itum supplement if offered.

Many dishes were really delicious. The sinuglaw contrasted rich coconut cream against vinegar and a deeply smoky pork jowl to make an almost perfect bite—layering multiple sources of acidity would’ve taken this to a 10 for me. The bright sinigang and meaty maitake complemented each other as polar opposites. The tiyula itum will be a completely new flavor profile for most folks: savory caramelized coconuts with a SEA spice blend. It was the most delicious dish of the meal and worth the supplement fee. The ensaymada was a buttery pillow with a sticky gooey topping, like marshmallow fluff but not overly sweet.

The main drawback of the meal was the use of salt. Salt level was a bit all over the place. The penoy was barely salted. The chicken wing might’ve needed a brine before being stuffed with the sausage (and perhaps have the fat rendered before grilling as the skin was quite gummy, though the aroma will make anyone salivate). The beurre blanc had enough salt, but the snapper didn’t seem salted well in advance. The duck was too salty even with rice, and certainly inedible without rice.

One minor nitpick is with the penoy dish. It felt like something I can find at any generic French-Japanese tasting menu. I’d love to see it evolve into a fully Filipino dish, especially since it looks to be a mainstay.

The service was attentive and welcoming. It really did enhance the experience. I never needed anything because it’s always provided for.

I do recommend Tadhana. I trust they’ll fix the salt issue. And ultimately, Tadhana has more soul and character than many fine dining spots. They need to enhance the weaker dishes, but the excellent ones make the meal worthwhile. Hopefully they’ll get a...