Setting the bar high, the native fry bread is an exceptional start to a meal. Laid delicately in a wire basket and protected with a paper napkin, the three warm, pillowy loaves looked almost too perfect to touch. In a separate container on the side, a small square of warm butter began to melt and blend into a pool of golden honey.
As I took my first bite, the ingredients combined perfectly. Abundant amounts of sweet honey-butter spread seeped into the bread, complementing the crispy, fried crust and permeating the fluffy center. Each morsel was addicting, and I was lathering new pieces before I could even eat them. This complimentary item was without question my favorite and I was even tempted to order more for dessert (four for $6).
Warm and hearty, the spring vegetable salad displayed a mixture of colorful vegetables topped with a creamy poached egg.
For appetizers, the warm spring vegetable salad ($16) contained a colorful mixture of lightly cooked yet crispy vegetables. Each was delicately cut into miniaturized pieces, which made the dish look small at first, but it turned out to be a hearty portion. The sauce was light, and didn’t overpower the fresh taste of the salad. Perched atop the vegetables, a creamy poached duck egg provided just the right amount of protein. Albeit an unexpected combination of ingredients, the dish was pleasing to both the palette and the eye.
Simmering in a savory broth, the clams and mussels were sweet, plump and rich with flavor.
Following suit, the clams and mussels ($16) were equally as appealing. The dish was creatively served in a clay pot, with the seafood simmering in a savory broth. Plump mussels and sweet clams filled their shells, supplying a buttery and rich taste. Braised fennel and tender pork belly infused the broth with additional flavor. Once finished with the shellfish, the light crostini can be dipped into the tasty broth.