It came with three dipping sauces (I can’t remember them now sorry) and was topped with scallions and something fried like tempura bits but I can’t recall that either – my apologies. The Master Stock Crispy Chicken (free range chicken poached in aromatic stock, then fried crispy) sounded too good not to try. Slightly spicy, fresh, crunchy peanuts on top…YUM! Unless you are one don’t do it:) Everything about this was perfect. Long beans, tomatoes, lime, chili, dried shrimp (didn’t even notice them) and beef jerky…whaaaa?! Crazy right?! No…amazing! They do note that it can be made vegetarian. The Green Papaya Salad was calling my name – sooo good if you like green papaya salad. The fresh cilantro on the side is a great addition too! The spices were great…different than your normal ribs but I like the change. The ribs were perfectly cooked…the meat was so tender and moist. I just wasn’t sure what to expect so we played it safe. We chose a bit spicy but I think I’d go extra spicy next time. Next were the Chili Cumin Pork Ribs (a bit spicy or extra spicy). Fresh flavors from the herbs, great texture from the crispy duck…all in all I would get these again no doubt about it. We started with the Crispy Duck Fresh Rolls (duck rolls wrapped in fresh herbs and rice paper) which were very good. Tropical wallpaper mixed with reclaimed wood tables, it’s a good mix and a great backdrop for some pretty awesome food! I’m happily floored by the chefs that have emerged and all the different cuisines that are popping up.Ī French Vietnamese restaurant, Stateside’s chef/owners have planted themselves in the heart of Capitol Hill’s restaurant scene (at least the one on the west side – there are many) and have created such a fun environment. I feel like even just 6 or 7 years ago when my husband and I moved back home from San Francisco, we felt like Seattle had some serious catching up to do in terms of the restaurant scene, but today I think a lot of cities need to catch up to us.
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