“Inasal and lechon headline the concise menu. The chicken’s copper-colored skin crackles. Toyomansi (soy sauce and calamansi juice) and whipped garlic dip amplify the herbal, citrusy flavors that the marinade infuses into the meat. The pork belly arrives in a thick slice, with flecks of lemongrass visible in the center of the rolled spiral. Its golden rind shatters with pleasure against the teeth. Most of the action happens alfresco. On most nights Lasita’s courtyard tables are filled with couples and groups of six or eight, half-empty bottles of Chenin Blanc or Carignan among nearly polished-off plates, with would-be diners milling on the periphery as they wait for the next available seats. The scene has the energy of fresh beginnings and the makings of a new community hub.” Photo & Words: @bill_addison 🙏🏾