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Its a simple menu with 2 mains, 4 sides and 3 desserts. The shortrib ($25)comes with garden salad, chimchurri sauce but forgo that and just eat it plain with the salt provided.
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As the beef was sous-vide, texture wise, it's pretty good, it was also charred nicely to a good medium rare but was slightly underseasoned. It's one of those meals where you enjoy it but also wonder if you can also do the same at home.
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That being said, its a quaint spot and because seating is limited (only counter seats), service is naturally good and it's also quite enjoyable to see the young chefs at work.