MICHELIN Guide’s Point Of View
This small dining room looks spare but is in fact warm and lively, with a casual team of servers effectively managing each table and proving themselves knowledgeable and passionate about the cooking here. The cuisine is contemporary Asian but not strictly so; and is deftly prepared by California native, Chef Jon Yao—who trained under Chef Daniel Patterson at Coi. Naturally, his work in this kitchen is unique, with dishes that are at once simple and complex, playful and serious. In sum, this is a restaurant that showcases an ambitious young chef who is unafraid to change the menu in accordance with the day’s produce or his own whim. The results leave the door open to greatness and maybe a bit of quirk. With only one carte on offer, guests may look forward to offerings that feature fine local products at the hands of a very impressive kitchen. The judicious use of deeply flavored sauces and charred elements are repeated showstoppers. Memorable dishes include cold somen in a tomato-shoyu broth with clams and chrysanthemum petals; or grilled abalone with house XO sauce. Homemade yuzu lemonade or refreshing strawberry sodas are some of the creative quenchers at this alcohol-free spot.