News & Press

Reviewed in the Star Tribune

Rick Nelson for the Star Tribune:

The flavors are sharp and bright, aided in no small part by small glass jars of taste-boosting condiments: love those tantalizing jalapeƱos in vinegar, the piquant fish sauce ramped up with Thai chiles and the house-toasted-and-ground Thai chiles. It’s a do-it-yourself strategy for cranking up the spicy heat, rather than relying upon the kitchen and some crazy, “How hot do you like it?” scale, as if there is universal agreement on what one-through-five actually means.

Read the full review.

Our last day of operations was
Saturday, April 23rd.

After nearly 14 years in the restaurant business, we have decided to close this chapter of our lives.

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