The bowl of creamy, pale soup, dotted with with cubes of pear, didn't go over well, and it was whisked away. Flavors aren't played up as they should be, and the food can suffer. Thai pork and asparagus stir-fry with chili sauce and fried bean thread noodles could have been a blaze of flavor, but we ended up reaching for the salt to perk up the dish. It would be great to see a little more confidence in the kitchen, maybe by mastering simpler foods for maximum effect. There's obviously imagination in the changing menu and meals are composed to catch the eye.
Tips go to the scholarship fund, so be generous.
Think of it as the down payment on future meals at restaurants around town. M, V Eddy is a Chicago Tribune staff writer. Afghani African Amer.