Good Good Tradition Membership is dropped at you by the parents that simply took Liholiho Yacht Membership away from us, however fortunately, we will now forgive them. The place Liholiho served up a mélange of Hawaiian/Californian fare, sprung from chef/proprietor Ravi Kapur’s personal culinary lineage, Good Good Tradition Membership brings us the complete Asian diaspora: Notes of Filipino, Laotian, Korean, Japanese, Thai, Indian, and so forth., are present in Chef Kapur’s latest endeavor. There’s one thing for everybody.
Chef Kapur has introduced alongside Cooks Kevin Keovanpheng and Brett Shaw to assist create and synthesize one more unique and eclectic menu. The intense and sunny décor of the restaurant itself hasn’t modified a lot in any respect; certainly, they opened Good Good so shut on the heels of Liholiho, there would have scarcely been time for the brand new paint to dry.
Intrepid Mission Native Editor Lydia Chávez and I sat outdoors on the beautiful rooftop patio lately and began with cocktails. We then proceeded to over-order, simply so we might report on as a lot meals as potential for you, our pricey readers. Givers; that’s what we’re.
We began out with the addictive house-made sinigang-flavored spiced chips (sinigang: a Filipino bitter soup) and a spicy cashew dip:
We then moved on to the poppyseed steamed bun with smoky beef stomach, oyster sauce rub, curry aioli and watermelon radish:
Simply as with the Liholiho bun I had final time, this was considered one of my favourite bites of the night. The smokiness of the meltingly tender beef is simply killer, offset by the contemporary bites of watermelon radish. As soon as once more, I selflessly shared one as a substitute of cramming the entire thing into my mouth. A giver.
Subsequent, a neighborhood halibut crudo: Tremendous contemporary, and a tad spicy.
I discovered this a sprightly dish, with its kombo treatment, radish, salsa macha, ponzu and serranos, however my eating companion thought it a bit flat. It went nicely with the chips, and I couldn’t cease myself from shoveling down each final morsel. You strive it and resolve!
We additionally acquired the stuffed rooster wings:
These had been hearty as all get-out, fried crispy and full of gloriously garlicky sticky rice, with a properly candy/tangy adobo glaze. One of many editor’s favorites. They’re a bit expensive, however they’re additionally extremely filling. But, we soldiered on.
Subsequent got here decadent-yet-homey, crispy rice balls with an achiote-miso glaze, so crunchy on the skin I feared I’d break a tooth, however the seemingly impenetrable exterior gave technique to a creamy middle.
With salted black sesame and a sweetly gelatinous caramelized plantain, it was a dish that positively grew on us.
Entire petrale sole adopted:
As with Liholoho’s entire fish, this was a standout, this time in a coconut/turmeric brine that perfumed each chunk. This kitchen positive is aware of tips on how to fry. We tasted not an oz. of grease, even after it had sat for some time as we picked at it like torpid vultures lastly reaching satiation.
However nonetheless, we went on! Beef brief ribs with a pho glaze and pickled purple onions got here subsequent:
I liked the fatty meatiness, the pure smoky beefiness of those, however Ms. Chávez was not fairly as enamored as I. They had been, maybe, I’d admit, only a tad dry. By that point we had been pretty well-stuffed, and he or she took the remainder residence to hubby.
And for a contact of veg, simply to say we did, a small facet dish of brussels sprouts kimchi.
This was in all probability my least favourite dish, although I like kimchi. It was tangy however had no actual funk to it. Perhaps simply too contemporary.
However wait, there’s extra.
Dessert! Pastry Chef Kristina Garbett‘s pandan bibingka, a Filipino, coconutty rice flour cake wrapped in pandan leaves, topped with pungent gouda and a miso creme anglaise. The fragile, creamy texture, the umami of the cheese and miso overlaying the slight sweetness – really a wow of a end, despite the fact that I ended up taking most of it residence to the BF. Fairly presumably my second favourite chunk of the night.
The menu has many extra intriguing gadgets to strive, equivalent to the meat carpaccio with crispy pig ear, crying tiger shrimp, broccoli di ciccio with a smoked egg yolk, pork stomach, and a chicory salad. With a full bar, proprietary cocktails, aperitifs, vermouths, amaros, beer, bubbles and wine, the latter accessible in small carafes, too, Good Good Tradition Membership guarantees to be a celebration.
One factor to find out about ordering meals right here, it’s all achieved by way of QR codes, and for a few of us outdated people, that may be a bit disconcerting. However I get that they’re attempting to cut back contact and enhance effectivity. Simply be sure you hearken to your server’s directions, and house your dishes out as a substitute of ordering them all of sudden as we did, solely to finish up having to ask the kitchen to gradual it approach down as an onslaught of scrumptious meals invades your table-top.
Good Good Tradition Membership isn’t simply fashionable in its use of expertise. It’s additionally progressive in its acknowledged objectives of variety, fairness and inclusivity. They’ve thrown out the outdated mannequin of tipping, charging as a substitute a 20 p.c fairness price so that every one staff share within the largesse. There appears to be a thoughtfulness right here that goes above and past the scrumptious meals in your plate.
Get your reservations in now. This place goes to be loopy busy.
Good Good Tradition Membership
3560 18th St.