the rod

i couldn't help myself, i had to go back. I tried the beef gyoza over black trumpets and gerkin. For fruit they replaced the canteloupe with ribbons of mango, it definitely knocked it up a few notches.

Ha! apparently I was looking at the lunch menu.

thanks man.. rod will do fine. I had the Pork belly which was really good.. FAT and all. I cant even remember if it was a lean peice. The mushroom dish was geat as well. I like what he did with the chicken, being as its always a goto for "picky" eaters, he made it interesting and deliscious. I really enjoyed the talegio polenta dish, the roasted corn on top gave it a nice texture as well as a bit of sweetness. I'm definitely looking forward to the whole menu. The brussels were a hit at the table, but i never could develop an appreciation for the little buggers. I was a little hesitant to try the miso caramel apples with the wasabi peas, but was pleasently surprised when i finally tried one. It was interesting to taste how the hotness and tartness were sort of balanced out with eachother, not what i expected. I cant wait to go back now that the whole menu is there.

I walked in the other day to check out the menu. It's pretty nice in there. The prices looked reasonable and the food i saw go by looked pretty good. Chef Foo was there doing her thing. Has any one eaten there yet?

i'm pretty sure greg is still with RX but not Django. I'm not quite sure what happened there, but it seems to be a long story.

Its true, snackbar just recently recieved a liquor liscence, the first few days were more of an extended soft opening as a byob and abreviated menu. As with any opening there are always some things to figure out. I know they're still discussing how they will work out a "waiting for a table" plan. With a restaurant that size and the style of food they're doing its going to take some time to figure out, but I'm sure they'll do a good job of it. I know one thing for sure, it will be tough to get a table during prime dining time, sinse they'll be pretty much packed on a regular basis. The good thing is they'll be serving earlier and later than most places, so there'll be a larger window to get a table. I'm really excited about this place, I was able to try the food and talk a bunch with the owners, it was a great experience. There is something for everyone. Each dish I had was very well thought out. They look simple, and they are, but you can definitely tell how much thought and preparation went into each one. If you see something on the menu that you haven't eaten before I would definitely try it there, not only because it'll be well prepared , but also its not going to be a huge entree or cost you a lot. Any way, yes there a few kinks but I think they're very passionate about making it as perfect as possible, I really hope they nail it. I cant imagine what it'll be like if they start to do brunch.