Toan D.
Google
Let me start with a confession:
I'm not a big kale fan. I've on occasions, dutifully gnawed through it post-gym while questioning both my life choices and the meaning of joy. But my brother loves kale and asked if I would share a kale salad, with him. After a couple glasses of wine, I'm pretty agreeable to most things except giving up wine.
Then snap... that was like not just one of the best kale salads I've ever had but one of the tastiest salads ever! The kale itself was moist, tender yet firm and didn't have the usual cardboard flavor and texture. The papaya seed dressing was bright and tangy, but the real star was the crispy garlic chips -- earthy, toasty flavor bombs that added a wonderful crunchy texture to the salad.
The oysters from Washington were plump and meaty, with that briny ocean essence followed by a milky, rich finish. They came with a couple of side sauces but I'm a purist when it comes to oysters. Just give me a lemon wedge and a dash of tobacco.
The Kampachi Crudo- Thin, silky slices of fish, cut to a nice thickness that gave a wonderful chew, with a hint of citrus and a light touch of truffle yaki. It was fresh and refreshing , clean, and flavorful -- simple but memorable. Love it when a chef resists the urge to smother the dish -- just some tasty support and let the fish do the rest.
For the main, we shared the butterfish kamameshi. The fish was slightly overcooked -- a little firmer and dryer than I'd prefer -- but the flavor was there. The seasoned furikake rice underneath almost stole the spotlight. Layered with flavors and cooked perfectly . The vegetables including daikon added texture, and those crispy bits of rice at the bottom of the cast iron pot? Total food gold.
The Service :
My brother and I sat at the bar -- always my first choice, and after more than a decade behind one, still where I feel most at home. The service is faster , the energy more dialed up . At the bar, the world comes at you with the good, the bad, and the downright messy. You learn to duck and weave, toast and cheer, and take it all in--one slurp of wine at a time. It's like having a seat at the chef's table, but instead of watching tweezers and foam, you hear the shaking of martinis and the stirring of spirits. And even now, from the other side of the rail, it still feels like the best seat in the house for me. And don't get me started about the people watching.
Huge shoutout to Sasha, our bartender for the night. She was handling drinks for the entire dining room, yet still made us feel like honored guests in her little corner of the chaos. Always checking in on us with a warm smile. It resuscitated old muscle memory from my own nights in the trenches. Respect Sasha!!
The Atmosphere:
Beautiful and comfortable interior with a laid back elegance. A blend of modern and Hawai'i plantation. Elegant enough for a date night yet casual enough for shorts and slippers. A guitar player with a Fender Strat skillfully filled the empty spaces between conversations .
Will definitely be back!
Happy Eating!!
