| rev:text
| - Chef Brian Howard has a hit on his hands with S+W! Nestled into Chinatown with a tight menu of raw and wood-fired shareables, the dark space is cozy, modern, and classic all at once. I'm more about the flavors and service when dining out, but I really enjoyed the decor and ambiance found here. The menu was such that our group ordered nearly everything available, and there wasn't a single dish that didn't find a fan.
The dish I will never be able to not get is the Butcher Wings with burnt tomato and nudja, sold by the whole piece. They are huge, juicy, and full of flavor. The Argentinian Red Shrimp is another delicious dish, and the Sweetbreads were a surprise hit at the table too, accented with smoked bacon and peas. The delicate Beef Cheek & Bone Marrow Dumplings are beautiful and surprisingly light despite the rich filling, but those with texture issues may be turned off by the green onion emulsion. The beef skewer entree is a great choice that highlights the use of the wood-burning oven, and the chickpea relish really makes it pop. The Campfire Duck was the favorite dish most of the other diners preferred, but the portion only really allows for a shared taste at the table. Like Phil T says in his review, I'd appreciate the option of a larger portion to really enjoy. The pork shoulder and halibut are also solid choices for those preferring those proteins, the former benefitting from the texture of black garlic and peanuts while the latter was simply and perfectly cooked with a nice citrus confit to complement.
Whether or not you try the house bread and butter is a personal preference- while it's tasty, I'd rather splurge on other items. The artichoke dish was a bit of a disappointment to me, presentation reminiscent of a terrarium but not much in the way of actual artichoke. The udon with lamb (and added farm egg, per our server) was just okay and went unfinished at our table; perhaps it is better without the addition, which made it a very wet dish.
The desserts were okay; neither the Calamansi Tart nor the take on Tres Leches quite hit the right spot but both were beautiful and unique options. Looking forward to returning for their late-night burger specials and some more seafood, like the Chinatown Clams Casino.
Service throughout our visit was attentive, and we were able to take a tour of the kitchen and speak with the chef himself about his sourcing and inspirations, which is always a treat. The staff really seem to push the Bento Box option, which includes some exceptionally fresh oysters and house-made terrines- good option if you're looking to impress.
TIP: Make a reservation if rolling in as a group so you can snag the large table in the front dining area with the best lighting.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)