Los Angeles, CA – Once hailed as one of the city’s most exciting culinary newcomers, Spoon & Pork is now fighting to survive.
Founded in 2017 as a food truck by Jay Tugas and Ray Yaptinchay, the modern Filipino kitchen quickly earned critical acclaim — winning raves. By 2019, the duo had opened two brick-and-mortar locations in Silver Lake and Sawtelle.
But fast forward to 2025, and the lunch crowd has all but disappeared.
“It’s really tough. It’s really hard, man,” said Tugas, standing inside the Sawtelle kitchen, where he and Yaptinchay now cook every dish themselves.
From Michelin Mentions to Empty Dining Rooms
Like many restaurants across Southern California, Spoon & Pork has been hit by a perfect storm: rising labor costs, expensive ingredients, vanishing COVID-era relief, and the chilling effect of federal immigration enforcement on both staff and customers.
“I had to let go of all my servers and my kitchen staff,” Tugas explained. “So now it’s just me and my business partner, Raymond.”
Even with 4+ star ratings on Yelp and Google, the accolades haven’t translated to sustained foot traffic. And with algorithms favoring “the next big thing” on social media, beloved institutions like The Original Pantry Café and Papa Cristo’s have also shuttered in recent months.
“We’re Doing Everything”
Dishes like crispy pork belly adobo and perfectly golden lumpia are still winning over taste buds — but these days, fewer people are walking through the door to try them.
“2020 was supposed to be awesome,” Tugas recalled tearfully. “Then everything shut down. From the day we opened until now, it’s been a constant battle.”
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Now, only one of the two locations may survive. The other, Tugas fears, is nearing its end.
“We’re doing everything. We really are.”
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