Courtesy of Boodle Fight
Growing up in the Philippines, chef Dave Denina learned to view food as much more than sustenance—it was a means of connecting with others. After moving to the United States and working at Georgia Boy, Southern Belle, the St. Regis, and Kamayan ATL, Denina is adapting a Filipano tradition called “boodle fight.” Held Fridays (beginning February 14) as part of the Brick & Mortar residency for emerging chefs and concepts in Pullman Yards, the prix fixe, reservation-only dinner offers a feast served on banana leaves for $75 per person.
“Boodle fight originated in the Philippines. Friends and family would gather and eat banquet-style at a communal table,” Denina says. “The name came from the military. Troops didn’t have utensils or tables when going on a hike. The officers in charge would grab banana leaves, heat and clean them, and make a makeshift table. There were no plates.”
Photo courtesy of Boodle Fight
The setup for Boodle Fight in Atlanta will differ slightly; while dishes are served on banana leaves and guests are encouraged to eat with their hands, soups are ladled into bowls and silverware is available. Each shareable meal will include a spread of milkfish, shrimp skewers, barbecue-beef skewers, lechon pork belly, chicken inasal (tangy grilled chicken marinated in calamansi), lumpia, salted duck egg, and garlic rice. Vegetable and fruit offerings include atchara (pickled green papaya), green leaf lettuce, tomato, cucumber, purple cabbage slaw, steamed bok choy, watermelon, dragon fruit, starfruit, and mango.
Beverages will be sold separately from the Brick & Mortar bar menu, including options like a calamansi daiquiri, ube colada, and other Asian-inspired drinks.
For now, Boodle Fight will only be available on Fridays, with one seating for up to 16 guests. However, if the demand is there, Denina hopes to expand. In the meantime, he’s holding tight to his other job as executive chef of Brick & Mortar, where he serves Thai chicken dumplings, smash burgers, steak frites, adobo pork ribs, and more.
Reservations are available via OpenTable.
