Start with the Waldo Carpaccio (go off menu and ask, it's worth it) & Hamachi Truffle, and follow those up with the Himalayan Trout, Flaming Sea Bass, and Boombox (sans banana...thank me later).
Teague Moriarty, chef of Sons & Daughters, eats here on his nights off. He loves the Bún chả giò thịt nướng. อ่านเพิ่มเติม
