![]() This was shortly followed by one of three entrees that we saw and passed on, the flounder with tatsoy and parsnips (the others were a pork skin risotto and a seared scallop togarashi). I can’t comment, as it didn’t appeal to me in the least, but she cleaned that plate while I was finishing the pork belly. The next dish, a salad of local lettuces, with winter citrus, goat cheese feta and a buttermilk vinaigrette dressing, ended up being Jo’s favorite dish of the night. The meal felt almost cozy – like you were dining at a friend’s restaurant where they were cooking just for you. And the server’s use of the word “intimate”, which seemed odd when spoken, was apt. We sat at the 3rd and 4th seats of what would have been a table for sixteen at most places, but, instead, there was a two-top c-clamped to our two top (kind of like this _-_ ), situated between us and the table next to us. I rough-counted the seating and would estimate around 75. The seating was perfect – not crowded in the least (one of my pet peeves is trying to fit too many people in a restaurant). One of the highlights of the rest of the night was watching other diners’ faces when they took a bite of the same thing. I did, however, temper my bites of the sauce with the rest of the dish. I was stunned – it actually reminded me of the numbing beef dishes in a good Szechuan restaurant, but it was great. I took a bite and realized that I had apparently stopped listening at “pork belly” – there were Thai chiles involved, and that big bite LIT ME UP. The burger delivered as promised and we left the wrapper empty on the serving plate.Ī few minutes passed, and another chef showed up with the first rounds of snacks, a soup that we didn’t take and a pork belly with chile mud and cashews, that we both knew that I was ordering as soon as we heard the words “pork belly”. Here’s the thing – when you walk into a restaurant and someone shows up in the first few minutes with a killer cheeseburger (that you didn’t even have to order), you’ve hit the jackpot. When we were looking at the menu and reviews on-line, Jo had mentioned that this was one of the the dishes that she hoped to try. There was, however, this formerly blank line, which now read cheeseburger. But it wasn’t on the “scorecard” when we looked at it upon being seated. We’re huge fans of In-N-Out, and I had read about his version of that burger. (This was one of those “big nights out” and I had already decided that we were ignoring the right side of the menu, where the prices resided.) Within five minutes of sitting down, a chef walked up with a cheeseburger in wax paper, explaining that this was his version of his favorite burger on the planet: an In-N-Out Double Double, “animal style”. She then explained that there were four chefs in the kitchen who would walk around as they finished dishes with several servings on a cutting board, stop at your table, tell you what they had and ask if you wanted one.
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