An array of dishes at Boonie’s Filipino Restaurant, 4337 N. Western Ave., in Chicago’s North Center neighborhood on Oct. 11, 2023.

An array of dishes at Boonie’s Filipino Restaurant, 4337 N. Western Ave., in Chicago’s North Center neighborhood on Oct. 11, 2023. (Chris Sweda/Chicago Tribune)

Photos: Boonie's Filipino Restaurant is ready for the spotlight

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Boonie's Filipino Restaurant, in Chicago's North Center neighborhood, is the fascinating Filipino project from Joseph Fontelera.

An array of dishes at Boonie’s Filipino Restaurant, 4337 N. Western Ave., in Chicago’s North Center neighborhood on Oct. 11, 2023.

An array of dishes at Boonie’s Filipino Restaurant, 4337 N. Western Ave., in Chicago’s North Center neighborhood on Oct. 11, 2023. (Chris Sweda/Chicago Tribune)

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The sizzling sisig is fast becoming Boonie’s signature dish. Served on a warm plate, it allows the server to mix in the raw egg at the last second, enrobing the juicy nuggets of pork in a silky and savory sauce.

The sizzling sisig is fast becoming Boonie’s signature dish. Served on a warm plate, it allows the server to mix in the raw egg at the last second, enrobing the juicy nuggets of pork in a silky and savory sauce. (Chris Sweda/Chicago Tribune)

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Chef and owner Joseph Fontelera at his Boonie's Filipino Restaurant in Chicago’s North Center neighborhood on Oct. 11, 2023. There’s no doubt that Boonie's succeeds because of Fontelera’s passion and deep understanding of Filipino cuisine.

Chef and owner Joseph Fontelera at his Boonie's Filipino Restaurant in Chicago’s North Center neighborhood on Oct. 11, 2023. There’s no doubt that Boonie's succeeds because of Fontelera’s passion and deep understanding of Filipino cuisine. (Chris Sweda/Chicago Tribune)

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Chicken inasal is plump pieces of meat marinated with vinegar, soy sauce, garlic, ginger and calamansi, a citrus fruit popular in the Philippines.

Chicken inasal is plump pieces of meat marinated with vinegar, soy sauce, garlic, ginger and calamansi, a citrus fruit popular in the Philippines. (Chris Sweda/Chicago Tribune)

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Talong is a horizontally halved Chinese eggplant that’s grilled until tender and rubbed with creamy sunflower butter and a tomato condiment known as burong kamatis.

Talong is a horizontally halved Chinese eggplant that’s grilled until tender and rubbed with creamy sunflower butter and a tomato condiment known as burong kamatis. (Chris Sweda/Chicago Tribune)

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Chef Joseph Fontelera mixes up a sizzling sisig dish at his North Center restaurant.

Chef Joseph Fontelera mixes up a sizzling sisig dish at his North Center restaurant. (Chris Sweda/Chicago Tribune)

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Dinuguan is a dark black stew thickened with pork blood. It’s aromatic and sour thanks to lemongrass and tamarind.

Dinuguan is a dark black stew thickened with pork blood. It’s aromatic and sour thanks to lemongrass and tamarind. (Chris Sweda/Chicago Tribune)

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Boonie’s Filipino Restaurant, 4337 N. Western Ave. in Chicago’s North Center neighborhood, on Oct. 11, 2023.

Boonie’s Filipino Restaurant, 4337 N. Western Ave. in Chicago’s North Center neighborhood, on Oct. 11, 2023. (Chris Sweda/Chicago Tribune)

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