Step 1. Wash hands. Step 2. Roll up your sleeves. Step 3. Destroy duck necks. Fall-off-the-bone tender duck necks that are sweet, sour, spicy, salty, and umami. Your new game day go-to.

You will want to crush 1000 of these! Stuffed with Berkshire pork, wood ear mushrooms, and vermicelli for a satisfyingly loaded bite. Wrap it up in the lettuce for a crisp crunch, and don’t be shy with that fish sauce vinaigrette. Two per order.

Is there a person on the planet who doesn’t like dumplings? Identify yourself, please. Six per order.

Braised to perfection in an umami-rich, fermented tofu BBQ sauce. Comes with a side of crunchy herbs for you to make it rain. Vegetarian. Can be made Vegan.

Chef Eric’s green curry brings all the boys to the yard (and they’re like, it’s better than yours 😉). Featuring surprise celebrity guest appearances from NYC’s Greenmarket, along with charred broccoli, soft tofu, and shiitake mushrooms. Served with broken rice! Vegan.

Seriously, throw your hands up for these little balls of joy. Sautéed Brussels sprouts in a creamy fish sauce-dijonnaise with pickled tomatillos, puffed brown rice, and crispy chicken skin. Can be vegetarian.

AKA ‘chicken noodle soup” or “‘breakfast for dinner’ w/ free-range chicken, fresh rice noodles, and a fish sauce vinaigrette. Gluten-free.

Peanut “milk” (yes, you read that right!) red curry with grilled squid and fresh mussels. Served with a side of steamed broken rice for moppin’ up that sauce. Dairy-free.

Available Saturdays n’ Sundays, only. Mary had a little lamb, and well, we made a delicious and spicy soup out of it. Every Friday we bring in a leg of lamb to roast overnight with lemongrass and aromatics. Served with Vietnamese mortadella, boudin noir, and rice noodles. Gluten-free.

Grilled Berkshire pork shoulder that’s been slathered in a mouth watering honey glaze, with a fried egg, pickle slaw, and herb bomb over broken rice. Gluten-free.

Fragrant, charred, and succulently-savory Berkshire pork sausages -- three grilled skewers over broken rice with a fresh-af pickle slaw, and a side of fermented chili vinaigrette that you can, and should, pour over the entire plate. Gluten-free.

Because Papa Tran knows best. Vietnamese mortadella, Chinese sausage, fluffy egg, charred onion. Hangover heaven! Gluten-free.

Chef Eric goes on a field trip to the green market and boom! ~~> Greenmarket fried rice with all the best seasonal veggies on offer (happy dance)! Gluten-free. Vegetarian (can be made Vegan).

Fresh Maine lobster and Cato Corner beef fried rice. Because you DESERVE it! Gluten-free.

Crunchy, sweet n’ tangy pickled carrots, papaya, and daikon + fresh shaved cabbage. Half pound portion.

For moppin’ up that sauce. Topped with fried garlic & toasted flax. “Broken rice” - literally the fragments of broken grains that are separated during milling and sorting - was traditionally consumed by the humble rice farmers themselves while the full grain rice was sold at market. It has now since become a delicacy. Broken grain = fluffier rice.

Bright and packs a punch! Grab an extra to do naughty things with.

Pickled tomatillos blended with fermented long hot peppers. A devilishly delicious addition.

Tangy, savory, and super-charged umami! Grab an extra to pour over rice or season up your soup!

From No Fine Print: Lil Fizz, California sunshine in a can. High crushability, low fizz. 250ml = more than a glass but less than 2!

Domaine de la Taille aux Loups ‘Triple Zero’. Loire, France. Certified organic. The fantasy name refers to no added sugar in fermentation which is typical in Champagne production: 0 chaptalization, 0 tirage, 0 dosage. Basically the best pet nat, ever!

From Gotham Project: 100% Sicilian Pinot Grigio from organically farmed vineyard sites. ‘Just how much wine is 250ml’ you ask? It’s 8.5 oz. Typical “glass” of wine is 5oz. You got the math from here.

Land of Saints. Santa Maria Valley & Santa Rita Hills, California. Native fermentation in neutral wood. Battonage once a week for the first month to add texture, mouthfeel and enhance minerality. 1382 cases total production.

Wein-gut Nigl ‘Freiheit.’ Kremstal, Austria. Sustainable, Vegan. Delicate fruit, well-balanced acidity and stony minerality. Nigl is one of the best producers in Austria. Located in Krems Valley, they are known for elegance and finesse.

From The Pinot Project: cool garnet in color with aromas of pomegranate and fresh roses. So you want just a glass of red...this 250ml can is more than a glass but less than 2. 100% delicious; 0% chance of hangover!

Patricia Green. Willamette Valley, Oregon. Sustainable, vegan, female winemaker. Earth driven Burgundian style of pinot noir. Patty Green has been a legend in Willamette even beyond her passing in 2017. Her philosophy carries on; the wine comes from the soil and moves into the vine and grape.

Ciacci Piccolomini. Rosso di Montalcino DOC ‘Rossofonte’. Tuscany, Italy. Practicing organic. One of the great producers in Montalcino. This is Brunello di Montalcino’s little brother.

Chateau Beausejour, Merlot & Cab Franc blend. Montagne St Emilion, France. Sustainable. Silky smooth merlot with cab franc for structure. You actually like merlot. Despite the movie. Chateau Beausejour is 2.7 miles from legendary Château Cheval Blanc.

From Vietnam!! 11.7oz bottle

Mexico's craft beer. 12oz can

Tasty cider from Mexico!

You know it! 12oz can

Brewed in house with Nguyen Coffee Supply’s sustainable “True Grit.” Sweetened with a touch of condensed milk. Lighter in color, but still packs a punch. 12 oz. bottle. The condensed milk is already in there, and cannot be removed.

Brewed by our friends literally across the street. Their fizzy delight is “fermented with fruit, then dry hopped with flower and spices to provide a bright, effervescent taste and sweet aroma.” This is the good stuff, folks. It’s 1.5 month process optimizes kombucha’s “natural probiotic benefits while quelling the acidity found in many widely distributed kombucha.” Unpasteurized.

Made with real fruit & no added sugar! Choose from Calamansi, Lychee, or Mango! Need a reco? Chef Eric’s favorite flavor is calamansi.

Yeah, yeah, our guilty pleasure as well. 12 oz. can.