cendrillon, a pinoy resto in NY.... you just got to try it!

a friend of mine told me about this filipino restaurant in new york..... my first reaction was "ah! yeah, i've been there twice....the firefly, right?"........ yes, i was being a smart ass........... it turned out it's not firefly, it's cendrillon........ so i went there last thursday........ i took the C train (you can take A,C, E or 1) going downtown, got off at canal street, then i walked all the way down until i saw mercer street then i turned left at mercer street.... i passed by two streets, grand and, hmm, i forgot, just consult google earth........after passing that two streets i saw cendrillon at my left....... when i got there i was greeted by a caucasian guy and there was a lady at the bar smiling at me (a filipina)....... i said hi to the guy and told him i just want to order a take out...... i ordered chicken adobo and leche flan..... their adobo is good! much much better than the one i tried at manila bay, a filipino restaurant in northeast philadelphia (near where i live)....... the adobo they have is somewhat bland..... but i heard manila bay's pinatubo is good...... and oh! their crispy pata is good too........ so anyway....... yeah, the adobo is good...... it has rice that looks like a "biko" and some veggies....... it's just a bummer that some of the sauce spilled while i was on the A train on my way to penn station.......... their adobo is different pa naman, because they use "gata"......howel...... i'm going back there anyway...... i need to try their ribs adobo..... ok! enough of this babbling....... just go to their website (www.cendrillon.com ) for more info..... address is: 45 Mercer Street (between Broome and Grand Sts.) NY, NY 10013 phone:212-343-9012 fax: 212-343-9670 email:acbesa@prodigy.net "Cendrillon ... a fashionable SoHo bistro, where traditional Filipino fare is masterfully tweaked; where, with a wink and touch of culinary genius, the bibingka becomes a rich souffle of gouda and feta instead of the traditional water-buffalo cheese, and where the paella is a steaming cornucopia of shrimp, long beans and indigo-colored rice ..." - Somini Sengupta, New York Times, April 1998

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