The Dining Room
Fried Chicken Bao ($7)
A cilantro-based marinade flavors the chicken before it’s buttermilk battered and fried. It’s then tossed in maple butter and Fatty ‘Cue’s “hot lovin'”—a garlic-, chili-, and vinegar based-hot sauce similar to Sriracha. Homemade bread and butter pickles are served on the side.
Pig Ear Salad ($9)
“These are braised pig ears that we slice extremely thin,” explained Masters. “We keep the cartilage in, so when you’re eating it, you get a little bite, there’s a little crunch to it.” The smear of avocado cream is laced with tobiko, which is flying fish roe. Coupled with the sea urchin sauce (sea urchin, chili, and butter) that dresses the salad, the dish’s subtle salinity offsets the fattiness. Shaved scallions finish it off. “It has a lot of different textures and flavors going on at once,” says Masters.
Bowl O Noodles ($10)
Masters' aptly-named ramen dish isn't swimming in broth. Instead, he lightly dresses the noodles in meat juices—a stock reduction made from all the bones in house (which have been smoked). The ramen is finished with long red chilies, young ginger, and scallions, with plenty of homemade "hot lovin" on the side for those who like it spicy. It's currently available on the late night menu for $8.
Lamb Ribs ($14)
The ribs are brined for two days and then smoked for six hours after they’ve been covered in a red wine-based liquid with fermented shrimp and spices. To finish the dish, Masters looks to more flavors from the East. Bright, robust Vietnamese mint helps cut the naturally fatty lamb ribs and fermented tofu yogurt adds tanginess.
Maple Glazed Pork Shoulder ($18)
“The dish plays on sweet, spice, and funkiness,” Masters says of the pork shoulder he glazes with maple and fish sauce. The dish is served with roti (tacos encouraged), roasted chili paste, and a salad of fried curry leaves, cilantro, and onions.