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                    [Title] => Sticky beginnings for a Japanese bistro
                    [Summary] => What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that clutter Japan’s little side streets, is owned by Gilbert Pangilinan, a chef who cut his teeth training at restaurants in New York where he studied at the Culinary Institute of America, along with siblings Mae Cruz, Grace Ann Pineda, and George Pangilinan.
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                    [AuthorName] => Bea Ledesma
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GRACE ANN PINEDA

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                    [Title] => Sticky beginnings for a Japanese bistro
                    [Summary] => What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that clutter Japan’s little side streets, is owned by Gilbert Pangilinan, a chef who cut his teeth training at restaurants in New York where he studied at the Culinary Institute of America, along with siblings Mae Cruz, Grace Ann Pineda, and George Pangilinan.
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Sticky beginnings for a Japanese bistro

By Bea Ledesma | October 6, 2005 - 12:00am

What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that...

Food and Leisure