"This is a great early date place, to tuck into a small table and try menu items together kind of place. The execution here is a revelation, especially when you realize that Chef Nikko Cagalagan prepares all his dishes without the help of a professional kitchen set up; it's just induction burners and a small oven. Beyond the skill to consistently execute, the dishes are edited perfectly, both in the number of elements included and the size. Nikko is a native Filipino, and the dishes seem like love poetry whose subject is his homeland, but set in Charleston. The Pancit is traditionally sauced in citrus and soy and served with local oyster mushrooms, local pork belly is the star of the Pork Asado, and local snapper is bathed in red curry and served alongside a carrot salad. And the menu isn't big, so many tables order everything." - Stephanie Burt
