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Tagalog word:
(noun) corner; place where two streets meet;
to reference a location of an event or venue; 

"KANTO," in Pittsburgh, are gatherings at different
locations curated by Chef Rafael Vencio with a
seasonally driven menu for each occasion. 


Growing up in the Philippines influenced my views on food and flavors, both as a chef and enthusiast. Training under two outstanding chefs taught me the foundations of refined cooking and cuisine to develop my own style; a language that speaks of the food culture that I grew up and how my ideas have evolved. "Kanto" kitchen is my expression of this new found venture and the progression of my cooking. It's constantly changing with the seasons and adapting to the resources available to me.

I started work in Pittsburgh, at the acclaimed Legume Bistro, and the rest was history. Here, I was able to explore American cuisine and the unique history of Pennsylvania cooking, with the rich background of preservation, foraging and natural fermentation. Later on, I opened my own business Aubergine Bistro at the restaurant incubator Smallman Galley to further develop my interpretation of contemporary American cuisine and philosophy on food in general.

This dinner series reflects the maturity of my work and relationships I have nurtured through my involvement with food. From humble beginnings to farm dinners, my cuisine will always evoke the flavors I have adapted from living at different cities and cultures. Pittsburgh is the turning point of my growth as I embark on the next chapter of cooking. Looking forward to finding a permanent space in the near future.


Let's meet at  the "KANTO" of...


Chicken Soup Dinner!

Set yourself for winter and cozy up with some from SCRATCH chicken soup. Wether you're a Matzo ball kind of soup, hand-made noodle kind of mood, or just good old hearty vegetables, have it your way and forget your cold misery away! There will be a short vegetarian menu available to tickle your fancy. Ingredients are locally sourced as possible and organic. Details to follow.


Nose To Tail Dinner!

You probably cannot eat a whole pig to yourself but you can most likely try a bite of every part! The menu is based from whole animal butchery and the dinner is family-style. Pasture raised hog and seasonally organic ingredients.


Springtime Ricotta Tart!

You made it this far so now it's time to celebrate! Early spring vegetables, some foraged, to help invigorate yourself and herald the new coming season. Hand-made ricotta tart that is savory and scrumptious, feeds many and can be a focal point for your party. Limited availability only through online purchasing, details will follow.