This sleek and modern bistro arrives courtesy of Sang Yoon, the culinary guru behind the pioneering burger gastropub, Father’s Office. Inside, the décor is smart and contemporary—the perfect backdrop to the chef's bold and bright cooking style. Service is pitch-perfect and noteworthy: each attendant is polished, restrained and helpful in all the right ways.
A seat facing the open kitchen is one of the best in the house, bringing the heat in more ways than one. The eclectic menu spans the Eastern hemisphere, from the Sichuan province of China to Vietnam, Malaysia and even India. Only a deeply talented kitchen can pull off such a wide-spanning carte with integrity, and the team here does it seamlessly.
Hawaiian butterfish, salt-cured and sliced into tender cubes, arrives with a dusting of fine lime zest and novel little coconut geleé cubes; while a vibrant summer salad is enhanced by yellow and red tomatoes, and paired with ripe honeydew, smoked avocado mousse, as well as a quenelle of rau ram (Vietnamese coriander) sorbet. Plump Sichuan dumplings are topped with a ma-la vinaigrette, scallions, crushed peanuts, and chili oil for a perfect explosion of flavor and texture.