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That new Santos Uy project Downtown known as Rice Bar is coming along faster than expected; reps now say that the Filipino rice bowl outfit should be ready in just days.
Rice Bar is the work of Uy (owner at Papilles and Mignon) and Charles Olalia, who was previously executive chef at Patina and chef de cuisine at mar’sel at the Terranea Resort. The fast casual idea is to use upscaled ingredients (that means heirloom rice, folks) and family farms from the Cordillera region of the Philippines to craft easygoing rice bowls that hover around the $10 price point. Expect Filipino-influenced options like longanisa and bistek tagalog, plus pancit and more.
Rice Bar is currently tracking a Monday arrival, with hours from 11 a.m. to 5 p.m. daily. The sub-300 square foot restaurant is essentially counter seating only, but will focus on inexpensive takeaway for the busy neighborhood.
Rice Bar
419 W. 7th St
Los Angeles, CA
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