"I really like the concept and the space of this restaurant, it is very clean and well utilized. Our server, David, was knowledgeable about the menu and provided good service. We started with the pickled mustard greens, which were served cold. They had a great flavor profile, but were slightly salty. The tempura vegetables were a hit, and the wok-seared Asian mushrooms were good, though also too salty. I ordered the Peking style duck breast cooked medium rare, and it was excellent. My wife ordered the Bi Bim Bap, which had nice flavors but the rice with sauce was overly salty. I would suggest that Chef Brian have his kitchen staff taste their dishes to ensure they are not too salty."
