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- Courtney AlleaumeOktober 23, 2015Annoyed! What is the point of making a reservation if you can't stick to it. Bad introduction to what we have heard is a great restaurant.
- Ashley WaltersOktober 16, 2012Make sure they decant the wine in front of you. You never know what they will put in front of you.
- Meghana DharSeptember 17, 2012I recommend the daikon cakes appetizer and the caramelized shrimp entree
- Tim MinahanJuli 21, 2011Ok, the pork shoulder app with the pineapple anchovy sauce (yes, anchovy) is incredible!!!
- Erica GJanuari 31, 2011we got rice cakes that were amazing!! didn't see them on the menu, but they were delish!!
- TonyJuli 1, 2010It takes a month of waiting if you want to book on the weekend on open table but if you hang out you can swing a seat at bar but it may take an hour or so.
- Markus AarstadOktober 18, 2014Chef-owner Charles Phan fuses Vietnamese cuisine with Californian dining.
- Heath SilvermanNovember 2, 2011Shaking beef is the way to go. Trifle didn't live up to expectations. Try something else on the d-menu.
- Jonathan WarnerMaret 9, 2010Sustainable, gourmet food at reasonable prices. Ask your server where the beef comes from, ... you'll start to realize how amazing this place is.
- Byron BradshawJuli 2, 2011Is it possible to mouth-orgasm? If so, this place took my gspot and made all kinds of oral love to it. The shaking beef will CHANGE YOUR LIFE.
- Anya ChambersJanuari 4, 2012It's all fantastic but the shaking beef, mussels and pork were real highlights.
- Get a glass of the Barnejos from the Canary Islands. Excellent math with Vietnamese.
- Eric VAgustus 1, 2017Overpriced, above average Vietnamese food. Good cocktails & wine list. Nice view.
- Sammy GoldfienDesember 8, 2013Most of the food was fine but not amazing. The crab noodles we ok, but didn't have a lot of crab or flavor; not sure why they are so hyped up.