Land of DeliciousnessFile this under Holy Awesome: Next Monday, October 4, Basque restaurant The Harvest Vine is going Filipino. Lumpia, adobo, lechon, halo halo, the whole nine yards. Even better: the restaurant’s former chef, Joseba Jimenez de Jimenez, will be returning to cook alongside his long-time trusted kitchen partner (and current Harvest Vine chef) Joey Serquinia. I interviewed Serquinia, who’s half-Filipino, last year for Voracious, and can tell you that Filipino food is a lifelong love and obsession for him. He’s worked with Jimenez on and off for the last fourteen years cooking Basque and Spanish food (including his last stint running dearly departed Txori), but Serquinia’s dream has always been to open his own Filipino restaurant. It should be a great dinner. I’m especially excited about the housemade longanisa, a sweet pork sausage that’s a specialty of the Pampanga province. Full menu and details after the jump. Menu:Fresh Prawn and Pork LumpiaLonganiza House-Made SausageSinigang Seafood in Soured BrothAdobong Manok Chicken Stewed with Vinegar and GarlicLechon Slow Roasted Pork Belly with Liver SauceHalo Halo Parfait of Candied Beans, Fruit, Flan and Purple Yam Ice Cream

Monday, October 4th: 3 communal seatings6:30pm, 20 guests in the open kitchen dining room7:15pm, 20 guests in the first wine cellar dining room8:00pm, 20 guests in the second wine cellar dining roomCost is $65 per person plus beverages, tax and gratuity. For reservations, call The Harvest Vine: 206-320-9771