Sour fermented pork sausage. Eat w/ raw cabbage, chile, peanuts. Served a lil pink on the inside
Chiengrai Herb Sausage
W/ nam prik noom, cucumber
Catfish & pork fat baked in a banana leaf w/ chile & herbs
Moo Yang Nom Khon
Fatty pork shoulder, soaked in condensed milk & fresh turmeric overnight, grilled & served over cucumber relish. Not spicy. A good snack!
Gai Tod Naeng Noi
Original recipe from chieng rai's best vendor. Fried chicken thighs (2) served w/ nam prik maengda (aka 'waterbug relish'). This relish is a special version of the classic nam prik noom, but scented w/ steamed & mashed waterbugs. Great for those who enjoy eating bugs and/or truffles
Sancerre "Clos Des Bouffants" Domaine Roger Neveu, France '13
"This is my hands-down favorite wine right now. Great texture + herbal notes = my mvp" - sarah
Chardonnay, Stony Hill Vineyard, Napa Valley '09
"Super elegant, old school napa chard from folks who have been doing it this way since '52. Fresh and bright but luscious. I typically am a fan of stinkier, weirder wines. But somehow, i can't stop drinking this, which is decidedly unfunky." - Chef kris
(Our reds are lighter-bodied "vins de soif" (thirst-quenchers) for the most part and we serve 'em chilled because it makes 'em more delicious and refreshing)
"Le Lapin" Beaujolais Cru Primeur (Gamay) Nicolas Testard '14
First wine of the new vintage. Young, vibrant and a little stinky. This is a great red for hot days...
Les Traverse De Fontanès (Cabernet Sauvignon) Chteau Fontanès, Languedoc-Rousillon, France '13
The fullest-bodied of our reds. Robust, spicy but still highly-drinkable.
Pinot Noir, Poco a Poco, Russian River Valley, California '14
La Pause (Gamay) Laurent Saillard, Loire '13
An easy-drinking gamay from the same vineyards as clos roche blanche! Not super-funky, just delicious!