Glenn C Shortened review due to 4000 vs 5000 character limit. TLDR version- A bit pricey for the quality. Better mains than appetizers. Loved the big steak, the boudin noir, and all desserts. Most dishes have a salty and sweet component as they all contain fish sauce.
Short Notes- Out of fried yuba and leg of lamb, as we went late. Interesting music with excellent speakers. A bit dark for photos/slightly loud.
The first dish that arrived was unfortunately the weakest. The menu lists it as Crudo of Steelhead Trout for $26, but the server let us know the fish had been replaced with tuna, and the dish was served with yuzu, capers, and pieces of trout roe. This tiny plate came with four pieces of good-quality tuna, and the dish had a very bright, almost overly acidic taste. I liked the tuna, but the capers werent necessary as the dish was already a bit too salty without them. This was alright, but I think it needed some sweetness or something similar to balance it out.
The next dish, also from the amuse section, was the Char Sui Beef Heart for $18. I have only had heart as anticuchos, and by comparison, the meat texture was a tad different, with a mildly hard exterior and a soft, chewy interior. There was a light sweetness on the outside, with some of the lightly sweet char siu/roasted pork flavor, while the dish also had a bit of spice. This was like the other dish, still just okay, but I found the flavors more balanced, and its more worth it due to the uniqueness of the offal.
Our remaining dishes were all mains, and the first to arrive was the Pork Shank & Manila Clam Bun Bo Hue for $45. While named after the soup, the "broth" was more of a cooked-down and concentrated version. The pork shank inside was super tender, though unfortunately, there was a bit of grit in one of the two clams I had. The dish also came with rice, which helped absorb some of the "broth."
Most reasonably priced of the mains, and our second favorite savory dish overall was the Boudin Noir With Kumquats & Pommes Puree for $39. The meat was well-spiced and very tender, while the potatoes were buttery and smooth. The kumquats were a nice addition, as they helped tone down the dishs richness. This was excellent, and I would recommend it.
Due to menu changes, we decided to split the Big Steak (30 oz) for $225, which came with a side salad and pommes frites. The steak in question was bone-in, and the meat sat atop a delicious and uniquely flavored au jus. The meat itself was tender with a mid chew, and there was plenty of tasty meat still attached to the bone. There was a mild sweetness, richness, and saltiness to the au jus, and the nicely crisp pommes frites were particularly delicious dipped into it. The side salad, which had scallions, chili, and other things, helped with the richness. This was excellent and the definite highlight even at that price point.
Last, we got a handful of desserts, though one was a different offering than on the menu. I went with the Meringue with Passionfruit and Tapioca for $18, which was very tasty, and I believe it is occasionally on the original rotating Has menu. They described the dessert as a citrusy pavlova, which was accurate. The dish had some crunch and some softness, with a good citrusy component from the passion fruit and grapefruit.
The group as a whole ordered two of their $20 Galette Des Rois, made in the French style rather than in New Orleans. This consisted of a puff pastry filled with frangipane (i.e., almond custard) and was served with almond ice cream. The puff pastry was flaky with a crisp exterior and a mildly sweet filling, and I think it would pair nicely with some coffee.
Another person ordered a Chocolate Roll Cake, which replaced the Coquito Tres Leches. I believe it was $20 or so, and it was lightly sweet, with good-quality chocolate and some hazelnut flavor if I recall correctly, but Im not positive, as I only had a bite.
If you dont mind paying a bit more for unique and intense flavors, I would recommend this spot, with the main dishes better than the small plates.
