she surprised me upon arriving there. but being the retard foodie that i am (ok, more like beginners foodie), i didn't realize the amazing adventure she was taking me on. on an ordinary wednesday evening. clockwise from the top left: duck liver mousse with almond biscuits, ca state bird with provisions (aka quail and the name of the place), glazed pork ribs with swiss chard togarashi, crispy pork belly with winter citrus (a must since we had two of these), spicy yuba kimchi with smoked egg bottarga, and 'world peace' which were shots of peanut muscovado milk (not pictured and complimentary). we couldn't even finish the shots.
the concept of this place is innovative. it's like dim sum, where they have a menu but also plates on a cart that they attempt to roll around the place. they end up just walking around with platters of the plates as it is a tight squeeze towards the front.
we walked in thinking it would be easy to get a table on a random wednesday night at 9p. we were wrong. while we eventually got two seats at the tables near the kitchen, we had to wait to get spots standing right next to the door. i'd recommend getting reservations though i hear it takes a month or so to get a table there. but read up about it (i did!), it's one of the best new(ish) restaurants.
