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  • The Smallman Galley provides a place for incoming chefs to test out their menu before launching their own restaurant. The "incubator" concept is quite unique and since I support small businesses and aspiring chefs, I love this place. There are currently 4 chefs with 4 different menus. The food can be hits or misses, but the chefs are open to discussing about it. -------Specifically for PROVISION------ My favorite concept when I visited was Chef Stephen's PROVISION. I was drawn to his unique fusion of flavors. The sample of banh mi with crispy chicken skin he provided was delicious. In addition, I ordered a side of loaded fries with roasted squash, lentils, goat cheese, lemon aioli and herbs. I couldn't pin point the squash though, but tasted the aioli and it suited the dish well. Provision is definitely on the right track with the right flavors in the right proportions. I would give it 5-stars, but as a Vietnamese, I'm kind of butthurt that they misspelled "BANH MI". I mentioned it in person during my visit and I hope it's fixed. A menu is like a resume; it is my first impression of the establishment. It might seem like a small error, but as a consumer it's slightly off-putting and raises doubts about the quality/expertise. Other than that, great job Provision and I look forward to your full blast launch!
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