so our miscellaneous snack time board has been replaced by an ethnically specific plate for sharing – and it’s italian to start. here we have a pizzetta bianca, some of grant and fredo’s crown salumi bresaola, a fritto mist (mixed fried seafood bits) and taleggio arancini. terroni heads: eat your heart out.
this is the panisse provençale! the plate has some garlic yogurt, a purée of herbes de provençe, and some delicious olives. if you call them polenta fries we shall think you to be boorish simpletons, but still bring them to you. with a bougie smile. you will enjoy.
this is the most meal-like plate we’ve ever had, and if you wanna eat it to your face, go ahead. but to be honest, it was conceived to be shared between friends (or strangers i guess, we don’t care). it’s a branzino whose filets have been grilled and whose carcass has been fried. fresh mango salad, crunchy noodles, lettuce wrap… it’s gnarly good. stupid good. pick it down to the bones.
been on for a minute (give us a break, we have a new baby of a restaurant in chinatown), but hells yeah they’re delicious. baby zucc wrapped around grilled oyster mushrooms, almond tapenade, roasted tomato and basil. lemon sauce on top. legit vegan grub unless you’re allergic to nuts too.
this guy! crunchy sushi rice patty, cured trout, wasabi tobiko, yuzu-pepper kewpie mayo, pickled ginger, daikon sprouts.
one of our sous-chefs, a certain cristobal bascunan, is chileno – and this is his empenada chileno. inside is beef, pork, egg and black olive; and outside is a sauce called pebre, made of scallions, cilantro, chill peppers, tomato, vinegar and garlic. big flavour in a little parcel on deliciousness.
roasted cauliflower, lemon-stuffed olives, dried fig, babaganouj, dukkah, herbs, lemon zest.
it’s a dim sum item. pastry made with boiled daikon, filled with xo sauce pork. it’s on the specials rotation now so keep an eye out.