The Churro Ice Cream Sandwich… It’s what I used to convince our group to go the restaurant and it did not disappoint. It is truly spectacular with the flavors of cinnamon, sugar, caramel at the bottom of the plate mixed the vanilla bean ice cream. It was just majestic. By the way we were the first ones to arrive on Saturday evening and they ran out so go early.
But there’s so much more….
First off, you have to want to eat or try Asian food and flavors, and be a little adventurous if you want more than just dessert.
Some of us ordered the Lao Wang beer, a local lager which, as of publishing this article, we heard the brewers had shut down. But it was a great bear with the flavor of an IPA without the bitterness. We hope the brewing of this beer resumes!
Steamed Buns with your choice of braised pork, pork belly or duck confit were very enticing. We chose the pork belly (duh) and it was great. Bones did a good job replicating the consistency of the Asian Steamed Bun, but added a little more flavor with less fluffiness.
Few places offer Bone Marrow. The marrow was spiced with a caramelized onion and bacon seasoning which gave it a bright flavor. The crispy toast was a perfect compliment.
The Tropical Shrimp Ceviche was excellent. The mango and pineapple flavors brightened the dish.
Much of the menu consists of soup noodles: ramen, udon, soba, etc. One of the most popular among our party was the Wagyu Beef Ramen. Wagyu is beef that has a lot of marbling that is genetic to the kind of cow, bred a specific way and offers increased omega-3 and -6 fatty acids. There was a tasty broth with mushrooms, shallots and you can add an egg for $2. It was wonderful.
There was also high praise for the Braised Pork Udon. Tasty broth, flavorful pork and satisfying noodles.
The Yellowtail Tuna Soba is a cornucopia of flavors in a bowl. Fish spiced with chili sauce, cucumbers and carrots, pickled ginger, avocado on cold soba noodles combined to create a wonderful bowl of joy and happiness, especially on a warm summer day.
The churro ice cream sandwich needs no more discussion. But the ice cream was pure yum. We had coffee, caramel and the swirl. The flavors popped.
As dessert was brought out, staff also handed out shots of their homemade sake, which was refreshing and alcoholic. Always a good combo.
Unfortunately, all this goodness does not come cheap. But Chef Frank Bonanno has created a menu that inspires and awakens the senses.