I had dinner here and the food was fresh and deliciously complicated. It felt like I was eating food from the Top Chef. Thankfully, our waiter Jim, who had worked with the chef Kevin Sousa at 3 previous restaurants, was able to explain to us every dish so that we could understand the party that was happening in our mouths.
The chef used a lot of different ingredients in every dish, but the flavors went perfectly with each other and you could taste the each individual flavor despite how complicated the dishes were.
To start we had:
- Shrimp sausage with pureed shrimp fried rice, a korean bbq sauce, kim chi cole slaw and peas
- Massaman curry soup with a generous pinch of crab meat
- Cooked tomato butter with the bread
To eat we had:
- Pork belly with crawfish, beans of a possibly refried nature, condensed snow peas infused with grapefruit, mushrooms and pistachio crumble
- Pike wrapped in chicken skin, with rosemary, purple rice, smoked manchego milk and balls of guava
For dessert we had:
- pb and j: some kind of craziness with peanut butter, fresh berries, and ritz cracker ice cream
- chocolate chunk bread pudding: with fresh berries delivered that morning, some kind of delicious cream and a bit of ginger
The menu changes all the time, so I can't guarantee that you'll be able to eat what we ate if you go, but I do know that you'll enjoy it much.
We went on a Thursday night around 7pm and the place was pretty empty. The service was a bit on the slow side so be prepared for a leisurely meal if you go.