A bar with comfy seating, a wide array of cold beverages, and plenty of large flat-screens isn’t a tough sell in Austin, particularly in the neighborhoods surrounding the UT campus. Because Austinites love to watch the game in public spaces with snacks, drinks, and friends, sports pubs in our city don’t need to be particularly ambitious. Some hot wings, chips and queso, and maybe a signature burger can keep these venues in business for a good while – which is why a sports bar with more exciting aspirations feels like a breath of fresh air. You’ll find exactly that at Oribello’s, a Filipino-influenced bar and restaurant now open in North University.
If you’re traveling to Oribello’s by car, keep in mind that their parking lot is very tiny and prepare to park on the street. Luckily, those spatial concerns don’t extend to the restaurant, which is large and open and airy with high ceilings and abundant natural light. The warehouselike interior, wraparound patio, and front lawn all operate on a seat-yourself basis, and once you settle into your table or barstool of choice, you’ll be presented with a QR code. Yes, Oribello’s is a QR code establishment, and all orders must be placed using your phone. This process operates pretty seamlessly inside the restaurant, as the staff makes themselves readily available to answer questions, orders go through without issue, and food and drinks come to the table in good time. Outdoor seating can be less reliable depending on where you’re positioned – I had at least one visit where the QR code was totally missing from my outside table – but the employees are quick to correct any problems once you bring them to their attention.
As far as drinks are concerned, Oribello’s focuses on adapting bar classics with ingredients associated with Filipino cuisine. Their flagship beverage, the Ube-Colada, is a silky and rich frozen cocktail reminiscent of a milkshake, but bursting with rum and the vanilla-coconut notes of ube. Its vivid purple hue also makes it a popular order among guests who want to document their visit for Instagram or TikTok. Other options follow a similar traditional-with-a-twist formula: The spicy tamarind margarita leads with sweet-and-sour tamarind, fragrant hibiscus, and just a hint of heat; the lychee spritz is refreshing and bright with a gentle melon foundation; and the banana Old Fashioned balances the bite of rye with delicate hints of banana flavor and a trace of sweetness.
Oribello’s is a proudly family-owned business, and Darrel Oribello, along with his sons DJ and Wesley, want their sports bar to reflect both American pub culture and the flavors and ingredients that speak to their Filipino heritage. The result is a menu centered around burgers, fries, wings, and other typical game day snacks; the adobo chicken wings come with crisp skins and an addictive soy-vinegar glaze that I openly admit to licking off of my fingertips.
The Oribello family’s ambitious but not alienating bar food concept feels like a natural fit for this near-campus neighborhood.
Yet the Oribellos also give traditional Filipino bites a chance to shine. Kinilaw, a Filipino take on ceviche, is a must-order for fans of heat and acidity. The multilayered sauce of coconut, citrus, and chile plays well off of the earthy root chips served alongside, and while the tender tuna pieces don’t have much character on their own, they carry the dish’s other flavors nicely. Diners familiar with the region’s food will be glad to see lumpia on the menu, and these cigar-shaped bites deliver a sturdy crunch and are very easy to handle without risking greasy fingertips. The wrapper and filling taste fairly bland, but the sweet-and-sour dipping sauce is punchy and vibrant enough to make up the difference.
The pizza section features pies inspired by well-liked dishes and flavor profiles in the Philippines. The thin and crispy pizza dough mostly holds up to the weight of the toppings, although you’ll want to eat the more heavily loaded pies like the Tikka Masala or the Birria quickly to prevent eventual crust buckling. The Birria pie doesn’t hold back on allium flavor; there’s both an assertive garlic adobo cream sauce and a sprinkling of diced onions over the surface. Personally, I could have done without the onions, as it doesn’t contribute anything that’s not already provided by the adobo sauce. The birria beef is lightly applied and fairly dry, but the sidecar of consommé fixes the textural issues. I appreciated that the pizza comes with a wedge of lime, as that hint of acid helps to meld the flavors and pull everything together in a fun and harmonious way.
Rice bowls are a particularly new addition to the Oribello’s repertoire, and if you’re craving Filipino comfort food, this is the menu section for you. I ordered the pork belly bowl and enjoyed the soy-dominant sauce, the tender meat, and the tangy vegetable slaw. The slightly sweet mac salad adds an extra layer of authenticity, as this picnic side dish is a Filipino favorite, but because the pork glaze already brings a sweet dynamic, I could have used another acidic or salty element to restore the balance.
Brunch at Oribello’s – which they serve all day long on the weekends – may be the best time to visit; the sunlight spilling through the industrial windows makes the space feel cheerful and inviting for all but the most bitterly hungover among us. The menu is consistent with that energy; the breakfast pizza with hot honey and the optional spicy longaniza sausage add-on proves easy to share and very satisfying to eat, and the ube pancake stack is a marvel of plush purple flapjacks, indulgent ube syrup, and a touch of fresh whipped cream to lighten each rich bite.
Based on my own early visits to Oribello’s, this team shows a strong commitment to keeping its guests happy. The service is warm and genuine, the Ube-Colada alone will bring a smile to any frozen cocktail lover’s face (once the brain freeze subsides), and the Oribello family’s ambitious but not alienating bar food concept feels like a natural fit for this near-campus neighborhood – and for Austin in general.
Oribello’s Bar and Kitchen
519 W. 37th
This article appears in August 15 • 2025.