Dinner MenuAvailable Now
|Sunday||05:00PM – 10:30PM|
|Monday||05:00PM – 10:30PM|
|Tuesday||05:00PM – 10:30PM|
|Wednesday||05:00PM – 10:30PM|
|Thursday||05:00PM – 11:00PM|
|Friday||05:00PM – 11:00PM|
|Saturday||05:00PM – 11:00PM|
Brunch MenuAvailable Later
|Sunday||11:00AM – 02:30PM|
|Saturday||11:00AM – 02:30PM|
within ·Open Now (View Available Hours)
Featured in Dale Talde's new cookbook, Asian-American. Peanuts and house-made buttermilk ranch.
Pickled green mango, fried plantains, cashews, creamy ponzu.
Buttered toast broth, honey-glazed bacon, and a 6-minute egg.
Fried eggs and peanuts.
Coconut brown butter syrup.
Sweet peas and kaffir lime yogurt chutney.
Pickled green mango, fried plantains, cashews, and creamy ponzu.
Berries, fennel, and tamarind honey vinaigrette.
Currently Sold Out
Black pepper caramel, garlic breadcrumb, and egg.
Banana leaf, tumeric, and tomato.
Spicy kimchi yogurt, grilled apricot, mint.
Apples and lettuce.
Pears, nuoc mam, and peanuts.
Romaine and peanuts.
One large box of Kale Salad; one order of Pad Thai; large box of Korean Fried Chicken; one order of Cashew Rice; and one order of #369 (brussels sprouts and green sambal).
Half a tray of Kale Salad; two orders of Pad Thai; three orders of Korean Fried Chicken; one large box of Cashew Rice; two orders of #369 (brussels sprouts and green sambal).