"Every dish at Claud surprises and delights with exceptionally executed flavor, but cabbage may not sound as tempting as the inevitably irresistible chicken liver agnolotti, delicate mushroom mille-feuille, and rich escargot croquettes. I am still daydreaming about the char, seasoning, and texture that made the humble wedge stand out and beckon for a repeat visit." - Alexandra Domrongchai