(From May 2012)

Bánh mì seem to be the cultural equivalent of the American hamburger; in any event, these little sandwiches are mighty addictive. We chose tiny pork meatballs for our crispy French bun instead of the usual chicken or beef; the green papaya salad with candied bacon, peanuts, and chile-lime vinaigrette was just as winning as the sandwich. We’re going back for the brunch-time French toast with flambéed bananas. There’s a pleasant street-side patio and a clever cocktail list. Bar.

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(From May 2012)

With its clean lines and focus on fresh and local, chef Ji Kang’s Asian fusion spot is a welcome addition to Montrose. The menu cuts a wide swath, from the usual bowls and rolls to pig’s ear salad and tuna “pizza” (a not altogether successful combo of tuna, jalapeño, and tobiko on a rice crust). We rated the T3 sushi roll of spicy tuna, “torched” tuna, and white tuna a moderate success but loved the warm salad of trumpet mushrooms, roasted eggplant, and hazelnuts topped with crispy fried onions. Bar.

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(From May 2012)

Chef Pennee and host Paul Chanyaman give new meaning to the phrase “work ethic,” running what is essentially a mom-and-pop operation seven days a week while continuing to make improvements all around, from the decor to the menu. Service can be a bit slow, and entrées don’t always arrive together, so there’s good reason to share an appetizer, like the crispy tofu or the “hog wings,” a fork-tender pork shank in a mild peanut curry. And any wait is rewarded with tasty, nicely plated dishes, like pad thai—clear rice noodles scattered with tender chunks of chicken, crushed peanuts, and bean sprouts—and a mild chicken and beef curry served in a coconut shell. If your appetite permits, consider the sweet rice pudding. Beer & wine.

Sunday, April 29th, 2012, 1:31 pm
Patrick says:
We ate there in December. This is a great place. The hostess/waitress/chef seated us and was very pleasant, making excellent suggestions. It is expensive, good service and very good food. I had mussels in a spicy sauce with Thai basil...very spicy and I loved it. On a weeknight we were the only people in the restaurant until we were about to leave and a group of 6 came in.

Monday, November 2nd, 2009, 8:29 am
Diego says:
The restaurant is currently closed waiting for their inspection by the City.

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(From February 2011) Classically trained chef Tai Lee has a swank, contemporary backdrop for his happy hodgepodge of Asian and American cuisine. The sophisticated surroundings go well with the hearty entrées (center-cut ribeye, duck breast with English pea purée), imaginative sides (if you think your momma makes good mac and cheese, wait till you try Lee’s white truffle version), and elegant sashimi and sushi op-tions. Don’t miss the signature “crispy” roll: soft-shell crab, shrimp, and scallops with zippy wasabi, creamy rémoulade, and sweet soy dribbled alongside. Bar

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(From January 2012)

Tony Lam and his team make this downtown landmark hard to beat for fine dining in South Texas. Two menu standbys came off tasty and well-prepared: the ca ri ga, a mild chicken curry with a medly of crunchy vegetables, and the Chapman Special (made to order, and named for a loyal patron), a blend of sauteed spinach, broccoli, tofu, Japanese eggplant, tomatoes, bean sprouts, and ginger. Even more noteworthy was a daily special of fresh flounder, pan-seared and served over a bed of bell peppers, eggplant, and too-hot-to-touch red chiles in a subtle tamarind sauce. Bar.

Sunday, April 29th, 2012, 1:36 pm
Patrick says:
Admittedly this is one of our favorite restaurants in Corpus Christi. The Napoleon Beef is incredible and please try their Soft Shell Crabs in a light black pepper batter. It is expensive, but service has always been good and the food delicious. The desserts are small but incredibly rich...difficult to finish on on your own...share.

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(From January 2011) The pumping house music and ever-changing neon lights at the bar set the stage for McAllen’s newest, and hippest, hot spot. Our waiter was quick to point out that only the freshest ingredients are used and that the sushi chef trained in Japan. We sampled quite a few of his “Asian Latin” creations and declared our favorite to be the Mexican roll, with yellowtail, cilantro, avocado, chives, tomato, and diced serrano; the spiciness of the peppers was nicely offset by the fresh cilantro. We also enjoyed yellowtail sashimi with ponzu. The enthusiasm of the servers was infectious. Bar.

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