It was pretty remarkable, it’s a very small space, minimalist, casual. The service might be a little too relaxed for some people, but I didn’t mind. Great wine list, and the food was top notch.
we started with the chicken liver mousse on toast, it had a little dollop of balsamic onion jam on it which really made the dish.
we also ordered beef tendon chips with pho aioli. the chips were like chicharrones/pork rinds, dusted with salt and paprika, the aioli was flavored with charred green onion and pho spices.
next we had rabbit & shrimp spring rolls which were very tasty, but nothing really out of the ordinary.
next course was veal tongue with pastrami spices, served with a horseradish creme fraiche, roe, and croutons, and ‘fried pig head’ which was a torchon of pig head meat, topped with a soy egg that was the consistency of foie, nori paste, and sushi rice -it was incredible, but so rich I couldn’t eat it all.
we finished off with oxtail poutine, completely straightforward poutine with the most amazing oxtail gravy.
I was really happy with the food, I’d definitely go back.
We’re thinking, possibly. Lay’s “Do Us a Flavor” contest is underway, with hosts Eva Longoria and chef Michael Symon leading the hunt for the greatest potato chip flavor ever. This past October, fans were invited to make their own submissions; flavors such as feta-and-watermelon and fig gastrique were suggested.