We’re a rice-eating nation and even with the globalization of the Filipino taste buds, rice remains to be our main source of carbs. But every once in a while, one just wants a break — maybe a pasta dish here or a sandwich there. With the birth of The Spud Diner, you can add potato to the list of options. It used to be that potatoes are relegated to side dish status on the dinner table (mashed with gravy on top or sliced into strips, deep-fried and served as French fries). Maybe, that’s because much of the potatoes that are served here are imported from the U.S. of A and saying “I’m a meat-and-potatoes person” sounds very colonial and un-Pinoy. But Spud Diner, an offshoot of the institution called Potato Corner, rises up to the challenge of giving potatoes its rightful place on the table by lending this staple some surprising twists.