Champagne
Menu
Old Salt Oyster
Kinilaw, Bay Scallops, sheepshead, Old Salt Clams, Octopus
Seamless Pasta, Kimchi, Fried Egg Puree
Lechon Paksiw, Pork Belly, Pork Cheek, Bitter Melon
Relief Old Fashioned, Four Roses Small Batch Bourbon, Black Vinegar, Orgeat, Thai Bitters, Lime
Rappahannock Tsukemen, Rabbit, Lamb, Cucumber, Mustard Greens
Slow Roasted Sweet Potato, XO, Marshmallow, Trout Roe
Oolong Parfait, Lemon, Miso
Cognac Toddy, Tamarind Miso Tea
Birthday surprise across the bar.
Chief and owner of Toki Underground, Erik Bruner-Yang
Small world, I was here too!! Your pictures are definitely more awesome.
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