Birdseye Kitchen in Encinitas

𝙿𝙰𝚁𝚃 𝚄𝙽𝙾꧁༺𝐼𝑁𝑇𝑅𝑂𝐷𝑈𝐶𝑇𝐼𝑂𝑁༻꧂This is an overdue ‘𝐥𝐨𝐯𝐞 𝐥𝐞𝐭𝐭𝐞𝐫’ to myall-time favorite restaurant.Just one small thing…It will be my first ever.𝘛𝘩𝘪𝘴 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘪𝘯𝘵𝘦𝘳𝘦𝘴𝘵𝘪𝘯𝘨.𝑪𝒐𝒎𝒆 𝒘𝒊𝒕𝒉 𝒎𝒆, 𝒍𝒆𝒕’𝒔 𝒈𝒐…Everything you’re about to read comes from my soul. None of this was requested of me. My words are authentic. Don’t believe me?Ask about me when you visit.(okay, I’m not that important)𝑵𝒐𝒘 𝒕𝒂𝒌𝒆 𝒎𝒚 𝒉𝒂𝒏𝒅…(‘𝑙𝑜𝑣𝑒 𝑙𝑒𝑡𝑡𝑒𝑟’ 𝑟𝑒𝑚𝑒𝑚𝑏𝑒𝑟)𝐴 𝑆𝑇𝑂𝑅𝑌…The story of 𝐁𝐢𝐫𝐝𝐬𝐞𝐲𝐞 is one of 𝑖𝑛𝑡𝑟𝑖𝑔𝑢𝑒.A story of ‘𝑙𝑜𝑣𝑒’ 𝑎𝑛𝑑 ‘𝑏𝑢𝑟𝑛𝑖𝑛𝑔’ 𝑝𝑎𝑠𝑠𝑖𝑜𝑛 for all things food… (𝘵𝘩𝘪𝘯𝘬: 𝘧𝘰𝘰𝘥 ‘𝓅𝓇𝑜𝓃’)A tale of 𝑡𝑟𝑎𝑣𝑒𝑙𝑖𝑛𝑔 𝑡𝒉𝑒 𝑤𝑜𝑟𝑙𝑑……and tasting 𝑒𝑥𝑜𝑡𝑖𝑐 𝑓𝑜𝑜𝑑𝑠.A story of 𝒉𝑢𝑚𝑏𝑙𝑒 𝑏𝑒𝑔𝑖𝑛𝑛𝑖𝑛𝑔𝑠 confronted with seemingly 𝑖𝑛𝑠𝑢𝑟𝑚𝑜𝑢𝑛𝑡𝑎𝑏𝑙𝑒 𝑜𝑏𝑠𝑡𝑎𝑐𝑙𝑒𝑠.A story of 𝑜𝑣𝑒𝑟𝑐𝑜𝑚𝑖𝑛𝑔…A story of 𝑠𝑢𝑐𝑐𝑒𝑠𝑠…These were the thoughts that were running through my mind after an encounter I had with someone at the restaurant exactly one week ago. Although Ive observed this person many times over the years, she always seemed like a private person, an enigma of sorts, and a mystery. So I rarely interacted with her… until now. This ‘𝑚𝑦𝑠𝑡𝑒𝑟𝑦’ person it turns out, is both the creator and the chef… and she built the whole place… from the ground up, 𝒍𝒊𝒕𝒆𝒓𝒂𝒍𝒍𝒚. These words are a result of the conversation that occurred that breezy night in Leucadia. Monday night always calls for either Thai or Indian takeout, and these two options go to battle in my head every time without fail. If I had ordered my usual 𝑃𝑎𝑛𝑒𝑒𝑟 𝑇𝑖𝑘𝑘𝑎 𝑀𝑎𝑠𝑎𝑙𝑎, the conversation would have never happened, and you wouldn’t be here with me……and I’m glad you’re here.I was however, right on the fence.𝑅𝐼𝐺𝐻𝑇 𝑂𝑁 𝑇𝐻𝐸 𝐹𝐸𝑁𝐶𝐸…So anyway, I left the restaurant that night divinely inspired to write and share. I’ve spent the last week photographing my favorite meals and drinks (these are real, not stock images—my photography skills are exceptional I know—𝘵𝘩𝘦𝘺’𝘳𝘦 𝘯𝘰𝘵), taking fresh pictures of the crew (more on them later), and putting it all together in what I hoped wouldn’t push me past the 4𝙠 character limit (𝘶𝘱𝘥𝘢𝘵𝘦: 𝘪𝘵 𝘥𝘪𝘥, 𝘢𝘭𝘮𝘰𝘴𝘵 9𝙠 𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳𝘴, 𝘥𝘢𝘯𝘨).This has been creatively satisfying.𝐷𝐴𝑌𝐷𝑅𝐸𝐴𝑀…Imaginary conversation with ‘𝘮𝘺𝘴𝘵𝘦𝘳𝘺’ chef/creator - 𝑪𝑯𝑬𝑭: “I like review, but too long, you’re weird.” 𝙈𝙀: “Oh thank you so much!, I’m glad you ‘ᒪOᐯE’ the review. No, I don’t want anything in return, well… maybe just a ‘ƒяєє’ Pad Thai and a Thai Tea with 𝑂𝑎𝑡 𝑀𝑖𝑙𝑘 please.” … ᖴOᖇ ᒪIᖴE.Ｔｈａｔ ｗａｓ ａ ｊｏｋｅ．𝑇𝐻𝐸 𝐹𝑂𝑂𝐷…The meals shown here are some of my favorites. If youre interested in one of the dishes pictured, you can point to it and ask your server for the name of the dish. I’ll run out of character spaces if I list them all here—I’m getting rather close (𝘴𝘢𝘷𝘦 𝘪𝘵, 𝘐 𝘬𝘯𝘰𝘸 𝘐’𝘮 𝘱𝘳𝘪𝘰𝘳𝘪𝘵𝘪𝘻𝘪𝘯𝘨 𝘵𝘦𝘳𝘳𝘪𝘣𝘭𝘺). As a running joke, I’ll suggest everyone get the Pad Thai. Not the most special or unique of meals, but it is a classic for a darn good reason, and it is made exceptionally well here. Start there and branch off …𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘺𝘰𝘶 𝘢𝘤𝘵𝘶𝘢𝘭𝘭𝘺 𝘣𝘳𝘢𝘯𝘤𝘩 𝘰𝘧𝘧 𝘵𝘩𝘰𝘶𝘨h……𝘐’𝘭𝘭 𝘣𝘦 𝘸𝘢𝘵𝘤𝘩𝘪𝘯𝘨 (⦁_⦁)𝘫𝘶𝘴𝘵 𝘬𝘪𝘥𝘥𝘪𝘯𝘨… 𝙠𝙞𝙣𝙙𝙖.The reason its a running joke here is because its the safest option for the uninitiated and less adventurous among us. 𝘌𝘷𝘦𝘳𝘺𝘰𝘯𝘦 𝘰𝘳𝘥𝘦𝘳𝘴 𝘪𝘵.I personally love it, however I usually order other dishes. The Pho… Oh my, the Pho!Probably the best authentic Pho you can get second to visiting Hanoi, Vietnam yourself.𝐶𝑂𝑁𝑇𝐼𝑁𝑈𝐸𝐷 𝑂𝑁 𝑃𝐴𝑅𝑇 𝘐𝘐…(𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳 𝘭𝘪𝘮𝘪𝘵 𝘳𝘦𝘢𝘤𝘩𝘦𝘥)

𝙿𝙰𝚁𝚃 𝙳𝙾𝚂𝑇𝐻𝐸 𝐹𝑂𝑂𝐷… (𝐶𝑜𝑛𝑡𝑖𝑛𝑢𝑒𝑑)This is my go-to Saturday night meal…You may not buy what I’m saying,but I’m being very honest here.The best Pho you’ll probably ever have…Here’s a quote from the legend himself: ⤦“𝘞𝘩𝘢𝘵 𝘪𝘴 𝘯𝘰𝘵 𝘥𝘦𝘣𝘢𝘵𝘢𝘣𝘭𝘦 𝘪𝘴 𝘵𝘩𝘢𝘵 𝘢 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 𝘣𝘰𝘸𝘭 𝘰𝘧 𝘗𝘩𝘰 𝘪𝘴 𝘢 𝘣𝘢𝘭𝘢𝘯𝘤𝘦𝘥 𝘮𝘦𝘦𝘵𝘪𝘯𝘨 𝘰𝘧 𝘴𝘢𝘷𝘰𝘳𝘺, 𝘴𝘸𝘦𝘦𝘵, 𝘴𝘰𝘶𝘳, 𝘴𝘱𝘪𝘤𝘺, 𝘴𝘢𝘭𝘵𝘺, 𝘢𝘯𝘥 𝘦𝘷𝘦𝘯 𝘶𝘮𝘢𝘮𝘪. 𝘈 𝘨𝘦𝘯𝘵𝘭𝘦 𝘤𝘰𝘮𝘮𝘪𝘯𝘨𝘭𝘪𝘯𝘨 𝘰𝘧 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴 𝘢𝘴 𝘸𝘦𝘭𝘭: 𝘴𝘰𝘧𝘵 𝘢𝘯𝘥 𝘨𝘪𝘷𝘪𝘯𝘨, 𝘸𝘦𝘵 𝘢𝘯𝘥 𝘴𝘭𝘪𝘱𝘱𝘦𝘳𝘺, 𝘴𝘭𝘪𝘨𝘩𝘵𝘭𝘺 𝘤𝘩𝘦𝘸𝘺, 𝘮𝘰𝘮𝘦𝘯𝘵𝘢𝘳𝘪𝘭𝘺 𝘳𝘦𝘴𝘪𝘴𝘵𝘢𝘯𝘵 𝘣𝘶𝘵 𝘶𝘭𝘵𝘪𝘮𝘢𝘵𝘦𝘭𝘺 𝘯𝘦𝘢𝘳-𝘥𝘪𝘢𝘱𝘩𝘢𝘯𝘰𝘶𝘴, 𝘭𝘪𝘨𝘩𝘵 𝘢𝘯𝘥 𝘩𝘦𝘢𝘷𝘺, 𝘭𝘦𝘢𝘧𝘺 𝘢𝘯𝘥 𝘭𝘪𝘮𝘱, 𝘤𝘳𝘶𝘯𝘤𝘩𝘺 𝘢𝘯𝘥 𝘵𝘦𝘯𝘥𝘦𝘳.”- Anthony BourdainIn simple words anyone can understand, this is where I get my fix for southeast asian fare, and maybe, perhaps you should too.…𝚢𝚘𝚞 𝚠𝚘𝚗’𝚝 𝚛𝚎𝚐𝚛𝚎𝚝 𝚒𝚝.𝑇𝐻𝐸 𝑃𝐸𝑂𝑃𝐿𝐸…This is going to be short and sweet for the simple reason of privacy. I am however going to include a list of names of the remarkable people who keep this operation humming every single day. This is only a preliminary list and it will grow as I meet new members of the team as well as the other ‘𝘱𝘳𝘪𝘷𝘢𝘵𝘦’ and ‘𝘮𝘺𝘴𝘵𝘦𝘳𝘪𝘰𝘶𝘴’ individuals who hide behind the limelight (I’ll find you!—𝘫𝘶𝘴𝘵 𝘬𝘪𝘥𝘥𝘪𝘯𝘨). I will of course, promptly remove photos and names if asked… #𝘙𝘦𝘴𝘱𝘦𝘤𝘵𝘗𝘳𝘪𝘷𝘢𝘤𝘺𝐵𝑖𝑟𝑑𝑠𝑒𝑦𝑒 𝐶𝑟𝑒𝑤: You all have worked tirelessly to make this place what it is today.It’s you who built it.…𝙰𝚗𝚍 𝙼𝚢𝚜𝚝𝚎𝚛𝚢 𝙲𝚑𝚎𝚏. 🥷Be proud of yourselves.The future is 𝒷𝓇𝒾𝑔𝒽𝓉 indeed. 🥂➥ 1st Crew Pic: (𝑖𝑚𝑎𝑔𝑒 𝟏 - 𝑝𝑎𝑟𝑡 𝘐)left to right: ⤦𝘬𝘢𝘵𝘪𝘦, 𝘴𝘢𝘮, 𝘤𝘩𝘢𝘯𝘵𝘢𝘭, 𝘮𝘢𝘭𝘪𝘢, 𝘢𝘭𝘧𝘰𝘯𝘴𝘰➥ 2nd Crew Pic: (𝑖𝑚𝑎𝑔𝑒 𝟏𝟑 - 𝑝𝑎𝑟𝑡 𝘐)𝘮𝘺𝘴𝘵𝘦𝘳𝘺 𝘱𝘦𝘳𝘴𝘰𝘯➥ 3rd Crew Pic: (𝑖𝑚𝑎𝑔𝑒 𝟏𝟓 - 𝑝𝑎𝑟𝑡 𝘐)left to right: ⤦𝘫𝘶𝘴𝘵𝘪𝘯, 𝘬𝘢𝘵𝘪𝘦, 𝘤𝘢𝘮, 𝘮𝘢𝘭𝘪𝘢, 𝘦𝘮➥ 4th Crew Pic: (𝑖𝑚𝑎𝑔𝑒 𝟐𝟔 - 𝑝𝑎𝑟𝑡 𝘐)left to right: ⤦𝘤𝘢𝘮, 𝘮𝘢𝘭𝘪𝘢➥ 5th Crew Pic: (𝑖𝑚𝑎𝑔𝑒 𝟏 - 𝑝𝑎𝑟𝑡 𝘐𝘐)left to right: ⤦𝘮𝘢𝘭𝘪𝘢, 𝘤𝘢𝘮𝐶𝑂𝑁𝑇𝐼𝑁𝑈𝐸𝐷 𝑂𝑁 𝑃𝐴𝑅𝑇 𝘐𝘐𝘐…(𝘤𝘩𝘢𝘳𝘢𝘤𝘵𝘦𝘳 𝘭𝘪𝘮𝘪𝘵 𝘳𝘦𝘢𝘤𝘩𝘦𝘥… 𝘢𝘨𝘢𝘪𝘯)

𝙿𝙰𝚁𝚃 𝚃𝚁𝙴𝚂꧁༺𝐹𝐼𝑁𝐴𝐿 𝑇𝐻𝑂𝑈𝐺𝐻𝑇𝑆༻꧂…𝘺𝘦𝘴, 𝘐’𝘭𝘭 𝘥𝘦𝘭𝘦𝘵𝘦 𝘵𝘩𝘪𝘴 𝘱𝘢𝘳𝘵 𝘪𝘧 𝘺𝘰𝘶 𝘢𝘴𝘬 𝘮𝘦 𝘵𝘰,𝘐 𝘬𝘯𝘰𝘸 𝘺𝘰𝘶’𝘳𝘦 𝘳𝘦𝘢𝘥𝘪𝘯𝘨 𝘵𝘩𝘪𝘴… 𓁹As the prices of raw ingredients continue to rise and the health-conscious among us demand (𝘯𝘰𝘵 𝘢𝘴𝘬, 𝘮𝘪𝘯𝘥 𝘺𝘰𝘶) organic, sustainable, yet affordable food at the same time, it’s the chefs that are caught in the middle…Quality ingredients such as 𝘨𝘳𝘢𝘴𝘴-𝘧𝘦𝘥 𝘣𝘦𝘦𝘧 and 𝘰𝘳𝘨𝘢𝘯𝘪𝘤 𝘱𝘳𝘰𝘥𝘶𝘤𝘦 are expensive.𝘝𝘦𝘳𝘺 𝘦𝘹𝘱𝘦𝘯𝘴𝘪𝘷𝘦…Razor thin margins are the industry standard no matter how expensive the food is. The late 𝐴𝑛𝑡𝒉𝑜𝑛𝑦 𝐵𝑜𝑢𝑟𝑑𝑎𝑖𝑛 said so himself in his book: ‘𝙼𝚎𝚍𝚒𝚞𝚖 𝚁𝚊𝚠.’ Its a feat for a restaurant to make it past one year. 𝐁𝐢𝐫𝐝𝐬𝐞𝐲𝐞 is going on their eighth. Even 𝐺𝑜𝑟𝑑𝑜𝑛 𝑅𝑎𝑚𝑠𝑎𝑦 isn’t immune. Over a dozen of his worldwide restaurants have suffered losses and he at one point narrowly avoided bankruptcy.𝚃𝚑𝚎 𝚙𝚎𝚘𝚙𝚕𝚎 𝚠𝚑𝚘 𝚏𝚎𝚎𝚍 𝚞𝚜 𝚊𝚛𝚎 𝐡𝐞𝐫𝐨𝐞𝐬.𝙸 𝚌𝚊𝚗𝚝 𝚎𝚖𝚙𝚑𝚊𝚜𝚒𝚣𝚎 𝚝𝚑𝚒𝚜 𝚎𝚗𝚘𝚞𝚐𝚑…Striking a balance between offering quality and affordability is a dynamic challenge. Am I saying that we should all be 𝑀𝑎𝑟𝑦 𝑆𝑤𝑎𝑛𝑠𝑜𝑛 and leave a briefcase full of cash the next time we visit? No, I’m not saying that.A single 𝚌𝚑𝚎𝚚𝚞𝚎 will suffice.𝓔𝓃𝒿𝑜𝓎 lots of wine too, that helps!🍷Im just the messenger here……𝒹𝑜𝓃’𝓉 ‘𝓈𝒽𝑜𝑜𝓉’! ︻デ═一Joking aside, its called the ‘𝑠𝑖𝑙𝑒𝑛𝑡 𝑠𝑡𝑟𝑢𝑔𝑔𝑙𝑒’ and were all intimately aware of its presence in our own personal lives (𝘪𝘧 𝘸𝘦’𝘳𝘦 𝘣𝘦𝘪𝘯𝘨 𝘩𝘰𝘯𝘦𝘴𝘵). I’m just sharing it from a business owner’s perspective, more specifically a restaurant owner’s perspective. If I can help enlighten one or two people, then I’ve done my job as your 𝑙𝑜𝑐𝑎𝑙 𝑔𝑢𝑖𝑑𝑒. Small businesses such as 𝐁𝐢𝐫𝐝𝐬𝐞𝐲𝐞 weave the 𝓉𝒶𝓅𝑒𝓈𝓉𝓇𝓎 that is our 𝒸𝑜𝓂𝓂𝓊𝓃𝒾𝓉𝓎……𝐴𝑁𝐷 𝑂𝑈𝑅 𝑇𝐴𝑃𝐸𝑆𝑇𝑅𝑌 𝐼𝑆 𝐵𝐸𝐴𝑈𝑇𝐼𝐹𝑈𝐿.𝚃𝚑𝚎 𝙼𝚘𝚜𝚝 𝐁𝐞𝐚𝐮𝐭𝐢𝐟𝐮𝐥.If you’ve made it this far, thank you.This is the conclusion… (𝘧𝘪𝘯𝘢𝘭𝘭𝘺 𝘺𝘰𝘶 𝘴𝘢𝘺)…𝘵𝘩𝘪𝘴 ‘𝘭𝘰𝘷𝘦 𝘭𝘦𝘵𝘵𝘦𝘳’ 𝘩𝘢𝘴 𝘣𝘢𝘭𝘭𝘰𝘰𝘯𝘦𝘥. 🎈…𝒲𝑒 𝒽𝒶𝓋𝑒 𝓇𝑒𝒶𝒸𝒽𝑒𝒹 𝒸𝓁𝒾𝓂𝒶𝓍.…𝘯𝘰, 𝘯𝘰𝘵 𝘵𝘩𝘢𝘵 𝘬𝘪𝘯𝘥 𝘰𝘧 𝘤𝘭𝘪𝘮𝘢𝘹, 𝘴𝘵𝘰𝘱 𝘪𝘵.𓂀 … ‘𝓛𝑜𝓋𝑒 𝓛𝑒𝓉𝓉𝑒𝓇’ 𝒪𝓋𝑒𝓇… 𓂀 ❤️ησω тαкє тнιѕ ‘ρℓαη в’ αη∂ ѕтσρ ρℓαуιη’…Ｔｈａｔ ｗａｓ ａ ｊｏｋｅ．𝙸 𝚗𝚎𝚎𝚍 𝚛𝚎𝚜𝚝… 𝚊𝚗𝚍 𝚏𝚘𝚘𝚍.𝙽𝚘𝚠 𝚐𝚘 𝚎𝚊𝚝… (‘𝓁𝑜𝓋𝑒’ 𝘩𝘢𝘴 𝘭𝘦𝘧𝘵 𝘵𝘩𝘦 𝘤𝘩𝘢𝘵)Tonight, I’m having 𝒟𝓇𝓊𝓃𝓀𝑒𝓃 𝒩𝑜𝑜𝒹𝓁𝑒𝓈.𝑊𝒉𝑎𝑡 𝑎𝑟𝑒 𝑦𝑜𝑢 𝒉𝑎𝑣𝑖𝑛𝑔?…See you at 𝐁𝐢𝐫𝐝𝐬𝐞𝐲𝐞. 🥢𝒫𝒮. 𝙸 𝚜𝚘𝚞𝚗𝚍 𝚕𝚒𝚔𝚎 𝚊 𝚏𝚘𝚘𝚍 𝚌𝚛𝚒𝚝𝚒𝚌 (𝙸’𝚖 𝚗𝚘𝚝 𝚘𝚗𝚎), 𝚊𝚕𝚝𝚑𝚘𝚞𝚐𝚑 𝚠𝚛𝚒𝚝𝚒𝚗𝚐 𝚝𝚑𝚒𝚜 𝚍𝚒𝚍 𝚖𝚊𝚔𝚎 𝚖𝚎 𝚏𝚎𝚎𝚕 𝚕𝚒𝚔𝚎 𝚊𝚗𝚝𝚘𝚗 𝚎𝚐𝚘 𝚏𝚛𝚘𝚖 𝚛𝚊𝚝𝚊𝚝𝚘𝚞𝚒𝚕𝚕𝚎, 𝚙𝚎𝚛𝚑𝚊𝚙𝚜 𝚠𝚒𝚝𝚑 𝚝𝚑𝚎 𝚞𝚜𝚎 𝚘𝚏 𝚜𝚞𝚐𝚐𝚎𝚜𝚝𝚒𝚟𝚎 𝚕𝚊𝚗𝚐𝚞𝚊𝚐𝚎—𝚋𝚞𝚝 𝚑𝚎𝚢 𝚊𝚕𝚕 𝚏𝚘𝚘𝚍 𝚠𝚛𝚒𝚝𝚎𝚛𝚜 𝚞𝚜𝚎 𝚜𝚞𝚐𝚐𝚎𝚜𝚝𝚒𝚟𝚎 𝚕𝚊𝚗𝚐𝚞𝚊𝚐𝚎, 𝚖𝚊𝚢𝚋𝚎 𝚋𝚎𝚌𝚊𝚞𝚜𝚎 𝚏𝚘𝚘𝚍 𝚒𝚜 𝚝𝚒𝚎𝚍 𝚝𝚘 𝚝𝚑𝚎 𝚑𝚎𝚊𝚛𝚝.…𝚋𝚞𝚝 𝚠𝚑𝚊𝚝 𝚍𝚘 𝙸 𝚔𝚗𝚘𝚠?C𝚑𝚎𝚎𝚛𝚜 𝚎𝚟𝚎𝚛𝚢𝚘𝚗𝚎. 🖤Ｆｉｎｅ Ｐｒｉｎｔ…⋆ …𝘵𝘩𝘪𝘴 𝘳𝘦𝘷𝘪𝘦𝘸 𝘪𝘴 ‘𝘭𝘪𝘷𝘦’ 𝘢𝘯𝘥 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘶𝘱𝘥𝘢𝘵𝘦𝘥 𝘳𝘦𝘨𝘶𝘭𝘢𝘳𝘭𝘺, 𝘤𝘩𝘦𝘤𝘬 𝘣𝘢𝘤𝘬 𝘰𝘧𝘵𝘦𝘯… ⋆

Delicious Asian fusion cuisine with modern decor and great ambiance. Food & service were great. Popular with the locals as it never disappoints.

New obsession! These spring rolls were the best I ever had, might be the amazing sauces that bout it over the top. I enjoyed all the dishes I tried (pad Thai, Tom kha and mango sticky rice). I would highly recommend this place.

On scenic highway 101 in Leucadia, serves great Thai, Lao, and Viet cuisine ! The place packs a good crowd and offers good selection of wines, drinks and beer!

Extremely adorable place to grab a drink and some food. My boyfriend and I went during their social hour which was awesome because they had some great food items for 1/2 the regular price.I got the Lo-Fi Spritz and Cheese Board - super tasty and highly recommend for anyone that isnt super hungry. The cheese board is perfect for sharing with another person.View was perfect and the staff was attentive and knowledgeable.

I had fried chicken, phad king and pineapple curry. Its really good but too bad many things run out. They also stop doing the sticky rice which is sad. Over all this is very nice for the price you pay. Value to money.

This experience started at 5 Stars and worked its way down to a meager 3. Decent food and unacceptable/non existent service.The Drunken Noodle plate with beef.. absolutely amazing! Highly recommend! The entire reason it started at a 5 Star!Other members in my party had the House Noodle Pho (reportedly had bland flavor) and Green Curry (when it arrived...if it were their first time and they had to judge the restaurant based on it.. they wouldnt come back.)The atmosphere was laid back. Everyone was friendly and the regulars had their conversations. Great place for chill vibes.The service was a joke. Our waitress wasnt attentive and ditched serving our table for a more appealing 7 top. The food took an absorbent amount of time to come out (a 2 top sat next to us after we ordered, got their food.. AND FINISHED IT.. before ours came out). When our food came out, they completely forgot to bring the Curry. We had to flag another waiter down to get it made for us. The waitress never checked back in.TLDR: Seems hit or miss with food quality and service was something to be desired. Maybe the next set for Kitchen Nightmares?

We went on a Sunday night around 630pm, and they were pretty packed, but they had quick service. We only waited about 5-10mins before being seated. The food was excellent. I got the Thai Basil with chicken! It was awesome!!! Drunken noodles are also delicious. Definitely worth the stop!