GALEÓN 

Welcome to Istorya’s Chapter Four: Galeón. Travel back in time with us, as we explore the foundations of Filipino cuisine in response to Spanish rule.

Part One of this dinner chapter draws from the Spanish colonial period (1521–1800s), when food systems were imposed through the church, elite households, and galleon trade routes. But this chapter isn’t about what Spain brought in, it’s about what Filipinos did with it.

Join us on December 9th at Winnie & Ethel’s Downtown Diner (1130 E Charleston Blvd Las Vegas) for Istorya: Galeón. We’re offering two seatings: 5PM and 8PM. Limited seats available.

Explore more of Galeón Part 1

Our Farewell Dinner is on February 24th. Set sail with us as we prepare to embark on the next leg of our voyage.

The Menu

Ensaymada
Butter Brioche, Queso De Bola, Ube
Contains gluten, dairy

Escabeche
Sesame-Crusted Tuna Tataki, Escabeche Sauce, Orange, Pickled Fresno, Cilantro

Empanada
Braised Pork Shank, Adobo Sauce
Contains gluten

Arroz Caldo
Saffron, Rice, Chicken Skin, Green Onion, Egg, Crispy Garlic

Afritada
Potato, Garlic, Bell Pepper, Carrot, Tomato, Peas

Tortang Talong
Eggplant, Banana Ketchup, Heirloom Tomato, Onion

Tocino
Pork Belly, Crispy Rice, Cured Egg Yolk 

Pancit Pusit
Squid Ink Egg Noodles, Calamari, Ikura, Chicharron, Calamansi, Kamias, Chayote
Contains finfish, shellfish, roe

Flan De Leche
Egg, Milk, Coconut Milk, Vanilla, Cacao
Contains egg, dairy

Beverage Package

Mocktails: Martini de Kamatis y Limon, Tepache de la Galeón

Cocktails: Fila Sangria, Maria Clara con Limon, Tablea Carajillo

About This Chapter: FAQ

The Hands That Shaped This Chapter

  • Dio Buan

    Chef

    Currently a Master Cook at Joël Robuchon Las Vegas, Chef Dio has trained under culinary leaders such as Bobby Flay and Thomas Keller, as well as under chefs who were directly mentored by the legendary Joël Robuchon, grounding his expertise in both modern American and classic French fine dining traditions.

    While his early career focused on classical technique, his current work returns to the flavors of his upbringing in Manila. Through Istorya, he reimagines Filipino dishes with the precision of fine dining and the care of home cooking. His approach honors the traditions he grew up with while pushing them forward, one plate at a time.

  • Justin Barnes

    Chef

    Born in Orange County, and raised in Las Vegas, Justin Barnes is currently honing his skills in French cuisine as a Chef de Partie at Thomas Keller’s Bouchon Bistro. Originally starting his culinary career at Full House BBQ, Justin draws his passion and love for Filipino food from his experiences there, and from his mother who taught him how to cook.

    Extremely driven and a tenacious learner, Justin strives to be inventive, innovative and adaptable to any challenge. He aims to push the boundaries of Filipino food in a fine dining space, while reminding us of the nostalgia, and comfort that comes with it.

  • Anjelique Leslie

    Pastry Chef

    Anjelique has spent the last six years cooking across kitchens in Las Vegas, bringing plant-based knowledge and creativity into every dish. A graduate of culinary school with a focus on plant-based cuisine, she centers joy and expression in her work.

    For Anjelique, food is both craft and connection, a chance to build community and explore cultural identity through what’s on the plate.

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