When Polk Gulch’s 1760, an offshoot of the Italian fine dining spot Acquerello, announced earlier this year that it would be switching over to a $39 prix fixe format, one the biggest draws was a matter of sheer economics: How many nice, sit-down restaurants are there left in the city where diners can enjoy a three-course dinner at that low a price point? (Spoiler alert: not all that many.)
The other appeal of the shift was that every few months the restaurant would, Trick Dog-like, unveil a brand new, regionally themed menu. Today, the restaurant makes the first of those switches, transitioning from its initial Tuscan theme to become a full-fledged Filipino restaurant for the next three months. As such, it’ll be one of the only Filipino restaurants in the Bay Area to offer a relatively upscale prix fixe/tasting menu format, despite a local surge in the cuisine’s popularity in the past couple of years.
Chef Carl Foronda, who is Filipino American, has dabbled in cooking Filipino food at 1760 in the past, putting a pork sisig and a handful of other Filipino-influenced dishes on the menu for a time. But this will be the first time the restaurant is going all Filipino, offering a choice of four dishes: sinigang soup, uni palabok (a noodle dish topped with pork cracklings and katsuobushi), a version of the peanut-based beef kare kare stew, and a bibingka cake with salted egg ice cream. Diners can pay $39 for any three courses, or they can pay $49 for all four.
In addition to the prix fixe option, the restaurant will offer a limited menu of classic (non-Filipino) 1760 dishes on an a la carte basis. See the full Filipino menu below: