F.o.b. brings Filipino flavors to Carroll Gardens, with partners chef Armando Litiatco and Ahmet Kiranbay at the helm. The restaurant name refers tongue in cheek to “fresh off the boat.” Litiatco was born in Manila and raised in San Francisco. He formerly worked at Daniel in Manhattan and at Shokudo in Miami.
The focus of the menu is on grilled meats and fish entrees, including Filipino barbecue. The latter, according to Litiatco, “is backyard, Sunday, day-off cooking in the Philippines.” It is more tropical than American barbecue. “We incorporate ingredients like pineapple and banana for sweet, tangy flavors. We even make a banana barbeque sauce … that’s currently served with the grilled spare ribs,” he added.
Some of the menu highlights are Homestyle Beef Rib Asado, ribs slow-roasted in hoisin, honey, five spice, and star anise; Overnight Chicken Adobo, a recipe from Litiatco’s father, who believes adobo is better the day after it’s cooked; Peel & Eat 7-up Shrimp basted in a garlic-butter-7-up soda sauce; and a couple of versions of “pancit,” an egg noodle dish that varies by region.
The liquor license is currently pending; shakes made with fruit, agar agar, tapioca, and shaved ice are offered.
271 Smith St. (between Degraw & Sackett streets), Brooklyn