the best thing about this place are the prices and the byob policy.
mussels, salmon, and white wine!
Altogether, I just felt that for the price, the quality was absent. The edamame were tough, in a boring sauce. The three different fish dishes we tried were all bland. Nothing ...
The SceneA tiny open kitchen overlooks the small, spare dining room of 30 or so seats. The often-harried staff can strike a dissonant chord with the intended laid-back sake-sipping vibe, but once the parade of food and drink starts arriving, all such concerns are banished.The FoodDishes are small, intense bites composed from a Southeast Asian palette. The flavors tend toward vividness rather than subtlety: A salad trio of pickled vegetables sings with vinegar and salt; sauteed mushrooms are rich and savory. Delicate pork tonkatsu, fried to the point of decadence in butter and served over peppery cress, is fantastic; likewise a creamy-fleshed, gingery bigeye tuna steak and simple, perfect sauteed greens. A choice among more than 20 sakes offers a delightful counterpoint to the savory small plates.
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