And in case you forgot which state you live in, beans are not an option. Super quality, large portions and great service. Sam Won Garden cooks up succulent Korean barbecue along with all the fresh banchan side dishes your heart could desire. Y'know, not a lot to say that most everyone else hasn't said already. Food here has a freshness and a vibrancy that can outshine even its sister locations, and the kitchen is noted for its exceptional vegetable preparations — with or without meat. Everyone else liked their food and even though I haven't had good sugary kool aid in a long time, it was delicious! Still, this unassuming place on Highway puts it over in grand style, with its spacious, sunny interior and a Goan-style shrimp curry that feels like a decadent warm bath in coconut milk and Indian spices. The only down fall is the wait in the line to order your food.
The silver dollar-sized pickles are coated in a crispy batter and perfectly seasoned. Go for the sliced brisket, come back for the pork ribs. All I can say is that the food was on point!! Make it from scratch, and make it in plain sight. I got the oxtail plate and I was not disappointed. Fried green tomatoes, red beans and rice, and green peas with pancetta round out the side dishes. Someone brought me a to go order, the food was good. There are a host of gluten-free dessert options, too, including cake, cheesecake, and bread pudding. This place is amazing!!!! Owner Danny Liu covers all the standard bases — nigiri of Chilean salmon and Thai cuttlefish, thick-cut sashimi of sea bream and Arctic surf clam — but his kitchen is also keen on innovation, featuring a surprising number of creative starters and inspired vegetarian options. The amalgam of rich flavors and textures will leave you content, full, and planning your next visit. I got home with my food and I can not keep my mouth shut eating! Strawberry cake, banana pudding and peach cobbler. Nobody was expecting that Chef Jaime Fernandez would manage an end-run around some other very worthy contenders to win Best New Restaurant for 44 Bootlegger. After the customer service props, I also have to give allllll the props in the world to the cooks and the recipes. The food was so good I can't complain regardless. My husband loves the oxtails here. Yup, it's high but oxtail plates are not cheap. I took my whole family from out of town here so there was a little bit of everything on our table. I ordered the 6 catfish fillets with 3 sides of corn, mac n cheese and mashed potatoes. Try the corn bread. The kitchen also adds a ramekin of Sriracha mayo on the side. From the spicy lentil sambosas to chickpeas in berbere sauce and the brilliant collard greens stewed with ginger and cardamom, there is a rich tapestry of meatless delights to splay out on endless rolls of spongy injera bread — all eaten by hand, of course. This place is a hidden treasure. French and Spanish sensibilities pair with the best in local produce for a result that causes grateful diners to start plotting a return visit before they even pay their check. Save room for the fruitcake, but be advised:
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