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Featured in Dale Talde's new cookbook, Asian-American. Peanuts and house-made buttermilk ranch.
Pickled green mango, fried plantains, cashews, creamy ponzu.
Served with kafir-lime yogurt and golden raisin chutney.
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).
Szechuan braised short ribs, peanuts, and scallions.
Buttered toast broth, honey-glazed bacon, and a 6-minute egg.
Fried eggs and peanuts.
Coconut brown butter syrup.
Spicy English peas, kaffir lime, yogurt, and chutney.
Pickled green mango, fried plantains, cashews, and creamy ponzu.
Romaine and peanuts.
Berries, fennel, and tamarind honey vinaigrette.