This upscale 14-table Asian-inspired joint features eucalyptus/camel walls, patio seating, and a bar that specializes in sakes, fresh squeezed juices, and homemade bitters. Foodwise, they're slinging beef/seafood entrees like stewed New Zealand lamb shank w/ aged Japanese black garlic & noodles, and pan seared, mango/grapefruit salsa'd Atlantic salmon w/ sweet potato mash and baby bok choy, but not baby Bonk choy, since you can only eat that in 1991.

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