"Magna Kusina, a lively space filled with reds, blues, and yellows borrowed from the Philippines’ flag, is great for Filipino food that’s more chef-y than homestyle (and is priced accordingly). Start with a few grilled skewers to share, then move on to larger format items paired with something starchy. The restaurant is pretty casual, but you still need to make a reservation for a table. Otherwise, plan on eating takeout on your couch while watching Netflix. photo credit: Keanu Bayanat Food Rundown Dinuguan Yes, this pork dish is made with blood. And yes, you want this dish. Blood simply adds richness and body to the sauce, served at Magna with a sliced breaded pork chop, a tuft of parsley salad, and steamed puto as a starch instead of rice. Mom’s Crab Fat Noodles Anything involving local Dungeness crab is a good bet, and these wildly popular, photogenic black squid ink noodles tossed with tomalley from the crab are a treat that lets nothing go to waste. Pork Rib Adobo An original menu item that occasionally makes an appearance as a special—if you see it, get it. This adobo is less soupy than usual, as the sauce gets cooked down and concentrated as the ribs start frying in their own fat. The accompaniments change up, but might include tempura maitakes and green beans." - Krista Garcia
