ABOUT

At the Curator, we always had a mantra of making flavors that hit a particular note of familiarity except that we want to take interesting ways to get there. It helped guide how we thought of drinks and eventually our service too.

That's the same concept we wanted to do with Po and Pilar... the pitch was if our Grandmothers got freaky friday-ed into our bodies and they had a chip on their shoulder, what would they cook?

The goal is nostalgia, familiarity and comfort but also trying to evoke a sense of wonder, fun, and progress. 

The setting's very homey, like coming to your well manicured grandmother's for dinner. The service we want is excited and joyful that you came to eat. But the food we want to serve we want to make an effort to make it such that you've never quite had things the way we make it.

  • Monggo is a staple but we want to introduce an indian technique in adding richness and an oomph of flavor.

  • MaPo tofu is ubiquitous but we want to try making our own with chickpeas and making a rich stew of spicy black lentils on top.

  • Steak and potatoes are the norm for any course but what if we finesse the beef a little and treat the vegetable as the seared steak?

Broccoli and oyster sauce is a must but we want to inject some French flair. 

Pininyagang manok is good but fun nostalgia directed us to do a hawaiian pizza interpretation.

We want to hit comfort and fun in equal portions.

Everyone meets their grandmas when they're already older and would need to take things slower and easier. They always gave the comfort but from their stories we also knew they were fun and would stir things up in their time. Here's our tribute to what we gained from their love and what we imagine of their exuberance.

We hope to do them proud :)

Po and Pilar is open for dinner Tuesday to Sunday from 530pm until 1030pm. The cocktail bar is open until midnight. 

Bar food and new projects arriving in 2025.