Husband-and-wife team Neil Syham and Angie Roca have earned a devoted following for their twin Filipino-inspired Smorgasburg stands, Lumpia Shack and Adobo Shack, specializing in seasonal riffs on their homeland’s traditional spring rolls (pictured) and vinegary stews, respectively. By the time the outdoor food bazaar winds down next month, the couple should be firmly ensconced in their first brick-and-mortar location, a West Village storefront made “shacky” with a corrugated-metal roof and rough-hewn wooden beams. The space is small and geared for takeout, but the menu will expand, ranging from signature lumpia, like the heritage-breed pork and the truffled adobo mushroom, to rice bowls and Philippine noodles.
Lumpia Shack Snackbar, 50 Greenwich Ave., nr. Perry St.; no phone yet.
*This article originally appeared in the October 14, 2013 issue of New York Magazine.
