Most of the dinner was fine. Service was very nice and professional. Good, but overpriced, choices for wines by the glass. We had the pork bao which was authentically prepared with spicy kimchee. The crab and artichoke dip with warm chips was excellent. We really liked the signature salad which was made with crisp greens and a perfect light dressing. Friends raved about the stuffed dates. The brussel sprouts were good although laden with fattening nuts and cheese.
My husband loved the pork chop and appreciated the gluten free designations on the menu. The only blip and a bad one was the duck confit. Highly recommended by the server it was so salty it tasted like meat on a salt lick. Unfortunately, it was my entree. The duck looked strangely dried out when presented, that explains it. In reading prior reviews there are lots of complaints about the overly salty duck. I have made duck confit. Chef - if you must brine the duck, rinse thoroughly prior to rendering the fat. Better yet just remove it from the menu.