"At this stage in my life, I don’t know that I need to eat another charcuterie plate ever again — unless, that is, it’s the version at the Paper Bridge. Along with housemade Vietnamese and lap xoung sausages, pork hock, and pate, the charcuterie platter featured so many unexpected tastes and textures: floss made of shittake mushrooms, pickled morning glory, and strings of cheche, a smoky cheese with ties to the Soviet Union, according to the menu’s helpful descriptors. Pair with the banh ran man, the fried stuffed rice cakes, for an S-tier round of drinking snacks." - Eater Staff
