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| - I need to return to Soba for entrees; this review is for pretty much everything else on the menu--small plates, drinks, and dessert. Three of us went through four small plates slowly, and with the apt guidance of our patient and chipper waiter. It was nice not to be rushed, even though we intended to graze through the meal. The tuna tartare was conventional, but tasty, and the lobster maki's lobster was hard to taste or even find. However, the short rib buns--wow. Short ribs are everywhere lately--thanks, Top Chef--but I'd eat these every day, as their richness and warmth was balanced brightly by pickled cucumber and cilantro. We washed these plates down with cocktails: I'd highly recommend mine, which had amaretto, sake, and coconut milk and tasted like a cool, smooth cookie. We then split two desserts with dessert wine and sherry to match. The chocolate maki had us licking our fingers.
I'm not totally sold on the originality of the menu, but it sure tasted good. Next up: Casbah!
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