Tradicionale

Dinuguan arrives in a soft tortilla with pickled onion, cilantro, chicharron, and chile oil. It is the first plate a lot of tables clear. Chef Anton Dayrit opened Tradicionale on Ninth Avenue on September 16, 2025, with partners Joey Chanco and Carla Caramat under AJC Hospitality, after the Hell’s Kitchen fast-casual Tradisyon. Dayrit cooked at Jean-Georges, ABC Kitchen, and Buddakan. The Chelsea menu pulls from Spanish recipes his family cooked in Metro Manila (callos, lengua, kaldereta) and from southern dishes like Zamboanga prawns alavar and lobster palabok. Casa 156 in back holds private gatherings; kamayan nights show up on the house calendar when listed. Adults only; children under ten are not accommodated. Reservations drop about thirty days out, with some walk-in seats at the bar.

Guests praise dinuguan tacos, kinilaw, prawns alavar, short rib, and a Weng Weng that tastes like a Manila bar night. The room works for a date or a small group. Shares and cocktails climb the check. A few diners find portions small for the price. Walk into the bar if the dining room is booked.