"Yes, it looks like a cafe on the outside. Yes, with retro floral print and checkerboard floors, the inside feels like an entrance to a basement bowling alley. And yes, the limited variety of dishes on the menu can be frustrating. But Funky Elephant excels in almost all of those dishes. That’s partly because they care deeply about produce: Tofu is of the excellent Hodo variety. Mussels, in a fiery-funky, pungent stew, are flown in regularly from Prince Edward Island. Soft-serve ice-cream may not be housemade, but it hails from Straus Family Creamery, a terrific purveyor. Never least, a trip to Funky Elephant would be incomplete without trying its KMG #2 (shorthand for Khao Mun Gai), a deceptively clean and delicious take on chicken (poached) and rice (cooked in garlic, ginger, and chicken fat)." - Dianne de Guzman, Eater Staff
