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| - New American, Asian, and Italian cuisine (NOT fusion). Another chef who had too much cooking wine? No. The commonality is the use of farm fresh, sustainable ingredients and extremely well executed, delicious food.
Although the menu is categorized by cuisine, it is possible, and even fun to order different styles. Flavors are unique but the menu is so well conceived that they do not clash. The food is whimsically presented and is contemporary (you will see foam on at least one dish).
The "TLC Roll" with tempura lobster, crab, a whipped avocado and siracha aioli is incredible. The sweetness of the lobster and crab accentuated by the heat of the siracha and balanced with the richness of the avocado. The salt and pepper calamari, a Chinese play on the usual preparation, is served with a spicy curried tomato chutney and is just good eats. Finally, don't pass on the duck pot stickers. Little packets of delicious goodness.
For mains, the miso glazed halibut roasted and served in an incredibly fragrant ginger broth. Outstanding. A take on a Japanese classic. Delicious. The braised short rib is well prepared (not over braised so the fat is totally gone) but its flavor is common.
I really wish Sensi would make entrées from their add on's (Spot Prawns, Sonoma foie, and roasted bone marrow). I asked on several occasions but...
The wine list is well edited and is tailored to the food. Prices are fair.
Service is excellent.
Recommended.
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