This contemporary-rustic space boasts an intriguing menu of Asian, Latin, and Southern influences and robust flavors throughout. We love the dim sum brunch, in part for the spirited decision-making required. We were wowed from the get-go with smoked boudin dumplings, bite-size fancies served opened-topped with grainy mustard dipping sauce, and a beef roll of impossibly tender chuck eye, pounded thin and rolled around a scallion, then seared, sliced, and drizzled with sesame-soy glaze. Other standouts included pork dumplings, delicately wrapped, generously stuffed, sprinkled with frilly greens and scallion crisps, elevated by a sauce of red oil and black vinegar, and chilled noodles, chock-full of king crab and water spinach and spiked with chiles, sesame, and radish. The sweet mic drop? Tres leches soufflé pancakes: three the size of saucers, with pastry stars of warm spiced buttercream.
Cuisine: New American