Influenced by Europe and Taiwan’s meatless trend, this place does modern plates of dishes like mushroom gratin with mozzarella and potato puree; spring vegetable terrine in a mold using vegetable broth; tomato broth with garbanzo bean soups; and a trio of butternut pumpkin risotto balls, puff pastry with mushrooms and truffle, and fried mozzarella balls in panko crumbs. The chef, formerly of Coriander Leaf, specializes in set courses that range from six courses for lunch ($38) to seven courses for dinner ($68).
