Izzy & Wooks Menu

Battered Crispy Fries

Our take on the Oklahoma Smash. One 3oz patty of Beef Chuck and Bone Marrow, smashed on the flat top with grilled banana ketchup onions. Served on a potato bun, topped with American cheese, Izzy Sauce and pickles.

A recipe from our in-house 'Inay's. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions. Served with sweet chili sauce.

Chicken thighs brined in soy and calamansi (Filipino lime), then twice-fried in a mochiko batter. Served on an Alta Mira Brioche Bun, drizzled with Katsu sauce, Kimchi Comeback sauce (mild), and topped with our red cabbage elote slaw, and pickles.

Grilled Chicken Thigh marinated and basted in Inay’s BBQ Sauce (calamansi, banana ketchup, soy & chipotle). Sweet & tangy umami flavor.Choose a base of steamed white rice, Spring mix, or half & half. All bowls come with a medley of our favorite veggies: red cabbage, golden beets, charred broccolini, our house-pickled sweet peppers, and topped with black sesame seeds. Our Edamame Calamansi Green Goddess Dressing (vegan) is served on the side..

A recipe from our in-house 'Inay's. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions. Served with sweet chili sauce.

Our take on the Nashville Hot Chicken. Chicken thighs brined in soy and calamansi (Filipino lime), then twice-fried in a mochiko batter and dipped in our Tamarind Molasses Sauce (habanero, thai chili)… inspired by Filipino sinigang soup. Served on an Alta Mira Brioche Bun, topped with our red cabbage elote slaw, sesame seeds and pickles. Bright, tangy and spicier than mild- but no waivers needed...we say it’s about a “4”.

Bite-size pieces of chicken in toyo-mansi marinade (soy sauce and calamansi), coated in rice flour, and twice-fried for crispiness. Choose a side of our Kimchi Comeback Sauce or Edamame Green Goddess.

A recipe from our in-house 'Inay's. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions. Served with sweet chili sauce.

Japanese Seven Spice consists of red pepper, orange peel, black and white sesame seed, szechuan pepper, nori flakes (seaweed), ginger, chili pepper, and ancho chili pepper

Our battered french fries topped with a house-made longanisa shiitake gravy, shredded mozzarella and provolone cheeses, chopped shishito peppers and black sesame.

Toyo-mansi marinated chicken topped with Korean pear salsa rojo, cilantro, and pickled red onions.

Our in-house Chef Irvin's take on the signature dish of Yucatan. Tender and succulent pork, hand-rubbed in achiote and sour orange then braised in banana leaves. Select your style: CALIFORNIA (made with pork butt, belly, and shank; or AUTENTICO (made with pork butt, belly, shank, ears, and cheek)

Toyo-mansi marinated chicken topped with Korean pear salsa rojo, cilantro, and pickled red onions.

Beef short rib and chuck braised to tender perfection then seared to a crisp on the plancha. Topped with our pistachio calamansi chimichurri and Korean pear salsa rojo.

Our in-house Chef Irvin's take on the signature dish of Yucatan. Tender and succulent pork, hand-rubbed in achiote and sour orange then braised in banana leaves. Select your style: CALIFORNIA (made with pork butt, belly, and shank; or AUTENTICO (made with pork butt, belly, shank, ears, and cheek)

Our take on the Oklahoma Smash. One 3oz patty of Beef Chuck and Bone Marrow, smashed on the flat top with grilled banana ketchup onions. Served on a potato bun, topped with American cheese, Izzy Sauce and pickles.

Our take on the Nashville Hot Chicken. Chicken thighs brined in soy and calamansi (Filipino lime), then twice-fried in a mochiko batter and dipped in our Tamarind Molasses Sauce (habanero, thai chili)… inspired by Filipino sinigang soup. Served on an Alta Mira Brioche Bun, topped with our red cabbage elote slaw, sesame seeds and pickles. Bright, tangy and spicier than mild- but no waivers needed...we say it’s about a “4”.

Great for starting your day... or for any time, really. Soft, Silky scrambled egg with shredded Jack cheese and brown butter folded in, with Inay's thrice-cooked glazed pork belly, and our kimchi comeback sauce (or sub for our Edamame Green Goddess). Topped with chives on a potato bun.

Our take on a yummy English Muffin breakfast sando. Smashed house-made* Longanisa (Filipino Sweet Sausage) patty with an over easy egg. Served on an Alta Mira Sourdough Muffin and topped with pickled onions and peppers, our Edamame Calamansi Green Goddess, and tomato.*We use a house-made pork belly and beef longanisa patty that is marinated with red beet juice, pineapple juice, garlic and other savory seasonings. The beet juice gives the meat a deep red coloring that doesn't brown even when fully cooked. *We use beet juice to give the sausage patty the red color that mimics traditional Filipino Longanisa (which often uses artificial coloring).

Our take on the Nashville Hot Chicken. Chicken thighs brined in soy and calamansi (Filipino lime), then twice-fried in a mochiko batter and dipped in our Tamarind Molasses Sauce (habanero, thai chili) (inspired by Filipino sinigang soup) and spiked with Scorpion Chili Oil. Served on an Alta Mira Brioche Bun, topped with our red cabbage elote slaw, and pickles. Bright, tangy and spicy - ...we say it’s about a “7”.

Grilled chicken thigh marinated and basted in Inay’s BBQ Sauce (calamansi, banana ketchup, soy & chipotle). Topped with pickled daikon and carrots, jalapeño, and edamame green goddess dressing. Served on an Alta Mira French Roll.

Our take on the Oklahoma Smash. Two 3oz patties of Beef Chuck and Bone Marrow, smashed on the flat top with grilled banana ketchup onions. Served on an Alta Mira Sesame Bun, topped with 2 slices of American cheese, Izzy Sauce and pickles.

Our take on a yummy English Muffin breakfast sando. Smashed house-made* Longanisa (Filipino Sweet Sausage) patty with an over easy egg. Served on an Alta Mira Sourdough Muffin and topped with pickled onions and peppers, our Edamame Calamansi Green Goddess, and tomato.*We use a house-made pork belly and beef longanisa patty that is marinated with red beet juice, pineapple juice, garlic and other savory seasonings. The beet juice gives the meat a deep red coloring that doesn't brown even when fully cooked. *We use beet juice to give the sausage patty the red color that mimics traditional Filipino Longanisa (which often uses artificial coloring).

Japanese Seven Spice consists of red pepper, orange peel, black and white sesame seed, szechuan pepper, nori flakes (seaweed), ginger, chili pepper, and ancho chili pepper

A recipe from our in-house 'Inay's. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions. Served with sweet chili sauce.

Our battered fries topped with shredded cheese, chicken sisig (chopped chicken marinated in soy and calamansi), chopped spicy peppers, Izzy Sauce, 1 egg over-easy, black sesame seeds and 2 blistered pickled shishito peppers. A hearty meal or yummy shareable. **We recommend an additional topping of Crispy Chicken Skin ($2.40) for in-store only; it doesn't travel well.

Bite-size pieces of chicken in toyo-mansi marinade (soy sauce and calamansi), coated in rice flour, and twice-fried for crispiness. Choose a side of our Kimchi Comeback Sauce or Edamame Green Goddess.

A recipe from our in-house 'Inay's. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions. Served with sweet chili sauce.

A recipe from our in-house 'Inay's. Filipino Spring rolls filled with ground pork, carrots, celery, raisins, and charred scallions. Served with sweet chili sauce.

Chicken thigh brined in soy and calamansi (filipino lime), then twice-fried in a mochiko batter choose a base of steamed white rice, spring mix, or half & half. all bowls come with a medley of our favorite veggies: red cabbage, beets, roasted chinese cauliflower, our house-pickled sweet peppers, and topped with black sesame seeds. our edamame calamansi green goddess dressing (vegan) is served on the side.

Grilled Chicken Thigh marinated and basted in Inay’s BBQ Sauce (calamansi, banana ketchup, soy & chipotle). Sweet & tangy umami flavor.Choose a base of steamed white rice, Spring mix, or half & half. All bowls come with a medley of our favorite veggies: red cabbage, golden beets, charred broccolini, our house-pickled sweet peppers, and topped with black sesame seeds. Our Edamame Calamansi Green Goddess Dressing (vegan) is served on the side..

Adobo-sauteed portobello - Inspired by the National Filipino dishChoose a base of steamed white rice, spring mix, or half & half. All bowls come with a medley of our favorite veggies: red cabbage, golden beets, charred broccolini, our house-pickled sweet peppers, and topped with black sesame seeds. Our Edamame Calamansi green goddess dressing 'Vegan' is served on the side.

A creamy blend of fresh herbs and tangy yogurt, perfect for dipping or drizzling over salads.

Creamy Japanese mayonnaise made with egg yolks, vinegar, and a hint of MSG for a rich, umami flavor.

Smooth and tangy banana ketchup, blending ripe bananas with spices for a unique condiment experience.

Tangy kimchi comeback sauce with fermented cabbage and spicy chili peppers.

Refreshing and pure bottled water.

Naturally flavored tamarind soda.

The bold, refreshing, robust cola

A crisp tasting, refreshing pop of sweet, fizzy bubbles without calories.

Fork, knife, and spoon, along with a napkin.

Please specify if you would like napkins included with your order.