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I was intrigued to read that this restaurant's culinary outlook was explicitly influenced by the Momofukus. One look at both the menu and hearing the (extensive) list of specials confirmed this.

It's also very good. Cheery decor, completely full on Monday night (and the bar until late).

the "head to tail" pork terrine was one of the best I've ever had. salt and pepper shrimp with jalapeno and cilantro was quite good. a scallop special was fine but a little boring. the coconut braised pork shank was Flintstonian in proportion and very good.

there's some impressive cooking here.

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