Chef-Owner Howard Bulka had plans pre-pandemic to expand the compact kitchen ever so much to accommodate a pasta-making station. Of course, those plans got pushed back with the advent of Covid. But now, his plans have come to fruition.
Not only can you enjoy the new pastas served in the dining room, but also on the pergola-covered outdoor dining area just in front of the restaurant. What’s more, you can even buy fresh pasta ($9), sauces ($9.50 per pint), and even frozen baked ziti ($22), manicotti ($13.95), and lasagna bolognese ($23) to take home.
My husband and I chose to enjoy our meal outside on a breezy evening, starting with the chopped salad ($15.25), a crunchy mix of romaine tossed with cubes of salami, Swiss cheese, cucumber, chopped egg, and green onion. With the ranch dressing on the side, you can add as little or as much as you want, controlling just how super-leaded you want your chopped salad to be.
Hat Yai Fried ($14) is probably the most popular dish with three pieces of Southern Thai-style fried chicken that come with a mound of rice strewn with deliciously crisp, fried onion and garlic slivers. Dusted in potato starch, the chicken, while at times cut into rather haphazard pieces, has a wonderfully crisp, airy exterior. There’s little to no seasoning on it, though, which is surprising. As a result, you may want to drizzle on the accompanying sweet chili sauce to boost the flavor. You better like sweet, though, because that’s the predominant taste of the sauce. However, you can also get a container of Sriracha to mix in to add more heat.
The BBQ Chicken ($14) was actually much more flavorful. The moist chicken tasted of rice wine, fish sauce and herbs. So much so that you really didn’t even need the accompanying sweet chili dipping sauce. It was a generous portion of chicken, too, piled over a foundation of white rice.