Great food, I can't complain other than I wanted more food....hehe!

positive

ChuChai is amazing, not just for its uncanny yet playful renditions of fake meat, but for the flavor combinations that make it great cuisine, meat or not. First, let's talk about the meat, made of tempeh, tofu, seitan, and other such things. The beef has genuinely beefy texture, that of braised meat that falls apart at the touch of a fork. The duck has flesh-like striations and even emulates that layer of fat between the meat and the skin. The shrimp is probably the least realistic, but playful with pink stripes painted on to the curved little nuggets. Our table started with an order of poutine, not knowing what to expect. It was a marvelous play on the classic with crispy fries blanketed in a Thai mock beef salad, piquant with lemongrass, lime and herbs, then topped with diced avocado and arugula. That was my favorite item of the night, though the spicy and flavorful beef panang curry was a close second. The crispy duck came in a sweet and sort of boring soy-based sauce, but the duck was a marvel to be admired. Husband particularly loved the garlicky eggplant with faux shrimp and hoarded it mostly to himself. And the spicy chicken in peanut sauce came with an outstanding crispy spinach reminiscent of kale chips. The only dud was pad thai which didn't live up the excitement of the other dishes. Come here and be astounded.

positive

Pho Bosa is definitely a local treasure when it comes to home-style Vietnamese grub. I reviewed this humble eatery based on the merits of their Bun Bo Hue back in their old location (Bosa 1) and since their move have had the opportunity to sample additional selections including Bun Rieu and their broken rice plates, and have never been disappointed. Bun Bo Hue- rustic and spicy lemongrass beef broth with chewy round bucatini-like rice noodles and a complex assortment of flavors and textures from the plethora of meat components (beef shank, pork knuckle, beef tendon, ginger infused pork blood cake) topped with an array of crunchy shredded cabbage and fresh herbs), no mouthful is the same from start to finish. Definitely the best rendition in town. Bun Rieu- an umami tsunami of chicken broth with thin rice vermicelli, fried tofu, fresh tomato, and a mixture of crabmeat /egg topped with crispy shallots, green onion. Served piping hot, this is an optimal winter dish with a lot of minimally "masticatory" (for lack of a better made-up word) components meant to be swirled together on the tongue with interplay of sweet, savory, and even floral (there is some mystery herb in this soup that is reminiscent of shiso leaf). Broken rice plates- It may sound like the aftermath of a Greek wedding, but these are the Vietnamese cousins of the American meat and 3 sides. The rice are fractured grains broken during the cleaning/harvesting of the rice, originally considered peasant food, but now having a wave of popularity due to its unique texture and flavor evoking the nuttiness of basmati and the butteriness of arborio in a solid risotto. Accompanying the rice is a savory shrimp cake wrapped in impossibly crispy tofu skin, a delicate egg quiche, shredded pork loin, some pickled veggies and your protein of choice (I recommend the Korean beef short ribs or the grilled pork chop). Drizzle all the above with their fish sauce made in house, and you will not want to stop eating until the last grain of rice is scooped off the plate. Don't forget to partake in the free fountain drink with checking in on Yelp and credit cards are accepted!

positive

I went there alone on a Saturday evening and sat at the bar. The bartender, Erick Hacovich, was friendly and very knowledgeable and passionate about cocktails and the likes. He made a "barrelhouse roulette" drink called "Abby Sanger" which was a cross between derby and mint juleb (served in a mint juleb metal glass). Roulette meaning just that, you get what Erick in inspired to created given a base liquour ie. gin, bourbon, whiskey, vodka, etc... I also sampled the cucumber sage cocktail and a drop of the beet infused gin. Both were delicious and distinctive. I order the Caribbean Sea Bass - pan friend served on to of mango salsa and hint of coconut and lime flavored white rice. It was good. For desert I had the sundae with bacon. Also good. I like the food but I loved the cocktail and the guy making it. I will be coming back for more cocktail training and sample more food. I will have the mussels and pork chop for round two. Also a shout out to Will Jones, chef at the Barrelhouse, for the dinner company and exchange of culinary knowledge. See you all soon! Congrats on well deserved Chow Bella write up for 10 best places to have a drink.
positive