We were lucky enough to get a reservation here right after their summer break. The restaurant is located in an old part of town but is fun & artsy. The choices were either the Summer or Garden menu both being 6 course tastings. We chose the Summer menu which offered fish & chicken. The Garden menu was vegetarian. The service was attentive & I enjoyed meeting the brilliant chef/owner who brought us a few of our courses. Each course was described in detail by the server. From the first course to the last, everything was divine. Very different than anything I've tasted before & delicious. The crystal dumplings in the apple broth w/ Jasmine tea & braised roselle & raw beans piqued my taste buds. Yummy! That was the first course & it just never stopped. Mung bean crepes w/ pickeled beets & burnt Onion stuffed w/ allium, potatoe skins & Miso! Such masterful creations! And the porridge of Texas grains, w/ vadouvan, cauliflower & navel oranges. Geez, I wanted more!!! The course w/ gulf snapper served before the porridge was perfect, w/ a basil -kombu broth, sqash & salted fruits! Really!! Who thinks like this? And the Freedom Ranger chicken stuffed w/ Rice & collards was tasty. The dessert was a strawberry glazed w/ mushrooms, sorghum & lime sitting next to the most delish Creme Fraiche ever! I thought my guy was going to pick up the plate & lick it clean.
They told us the menu is changing so be prepared to try new seasonal options. All I can say, Justin Yu, you're a genius!!!! I totally understand why you were the James Beard recipient this year for "Best Chef Southwest 2016" Congratulations!!
Service also deserves a reward, very attentive and personable!
Tip: when making reservation which must be done online w/ credit card securing reservation, request the bar seats, lots more action there to observe the creative team at work. This place only has 30 seats! Tight quarters, they also have beverage pairings, wine & beer, lots of yummy options to choose from.
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