The first course was Pork Belly with hoisin BBQ, Napa cabbage, horseradish. This was excellent, very tender pork belly with some crunchy slaw and a very light dressing.
For the second course, I went with Brandt Farms Flat Iron with roasted fingerlings, Chopp sauce with the steak ordered rare. I had to ask what the Chopp sauce was and it's just a homemade steak sauce. The potatoes were nice and piping hot but with minimal traces of having been roasted. The steak was lukewarm and at best, medium. Tasted great despite that. Service was great but they weren't exactly busy.
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