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We Cook What We Like To Eat. Our Food Is Often Informed By Tradition, But Never Defined By It.
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Greens, long hots, and sharp provolone. (2pcs. per order)
Cumin lamb and sesame chimichurri.
4 pieces. Carrot, kaffir lime, and scallion.
BBQ pork, caramelized honey, and sesame seed.
4 red beet, tofu, and crispy garlic.
5 pieces. Mustard, dill caraway, and chile oil.
Pickled red onion, shiso, and umami powder.
Tofu, watercress, and ma la vinegar.
Miso, Thai basil, and pickled fresno.
Chicken meatballs, pepitas, and soft egg.
No broth. Miso, pickled mustard greens, and crispy shallot.
Matzo meal, fried egg, maple, and bonito.
Shrimp, tasso ham, black eyed peas, and fried egg.
Brothy. Sliced duck, chicken wontons, greens, and duck broth.
Broccoli, carrot, fried tofu, fermented garlic
Pickled fennel, fish sauce, and cilantro.
Mushrooms, bok choy, and black beans-comes with side of rice.
Side of rice.