In a bid to revamp the Sabbath-day ritual of conspicuous consumption, Chef Brooke Vosika has combined two concepts, dim sum and brunch. Each item is presented on a different dish, resulting in an extravaganza of square, round and oblong glass and porcelain dishes. Ingredients are fresh, simply prepared and of superior quality.
Selections change weekly.
Additional helpings of individual dishes are willingly provided. Copyright 2000 Creative Loafing Inc. All rights reserved.