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| - We arrived near the end of happy hour and discovered we were its only customers this evening. We started off with Fat Tire drafts and ordered the spicy chicken appetizer - yogurt and sake marinated thigh, Kimchi, sweet potato, sweet and spicy sauce along with a cold eggplant salad - grilled eggplant, cherry tomato, grilled shishito pepper, moko dressing. The eggplant salad was refreshing, but the chicken thigh proved to be the star.
Our server, Ryan, turned out to be the owner who took special care to explain each ingredient as it was served. Next we ordered the 30 hour braised Berkshire pork belly - Korean soybean paste marinated pork belly, carrot, cherub tomato, Kimchi crepe, black raspberry marinated salt and the pan fried Chilean sea bass, mung bean sprout, carrot, onion, hot spicy sauce. The fish was so good I questioned Ryan if it really was Chilean sea bass, he assured me yes. Both dishes were amazing though Jack Sprat and Ann may have found the pork belly too be too fatty, but I had no problem licking the plate clean.
We closed out this feast with an omiza (a small Asian fruit mostly used for herbal tea) crème brulee.
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