We’ve covered Beyond Restaurant and Lounge THIRTEEN TIMES on this blog, more (I think) than any other place. But ding dang it, they keep doing new and amazing things that cannot be ignored.
The latest? The rollout of their new Vietnamese menu. Praserth invited us one day to sample and photograph several of the new items. To prepare for the occasion, I skipped breakfast entirely.
Once there, we learned from Praserth that the new menu was designed by their new chef, who moved to the US to be with her daughter in San Diego, but, not liking the climate there, moved here instead. As you’ll soon see, this was a lucky break for the Burg. Then the food began to arrive. Many of the dishes seem to be unified by a few key ingredients: lettuce, tomatoes, cucumbers, and bean sprouts. The stark beauty of those soft colors on the white plates made me smile.
Here are the new additions! If you’re reading this in public, mind your drooling.
CRISPY PORK & SHRIMP SPRING ROLLS.
pork, shrimp, mushrooms, carrots, cabbage.
CHAR SIU PORK TENDERLOIN.
pork tenderloin with jasmine rice, tomato, cucumber, cilantro.
MARINATED GRILLED PORK (OR CHICKEN).
grilled pork or chicken with carrots, tomato, cucumbers, jasmine rice, and clear sauce.
SOUP BOWLS.
Rice noodles and beef, with basil, jalapeños, lime, and bean sprouts served on the side.
RICE PAPER ROLLS WITH SHRIMP AND PORK.
served with peanut sauce.
The Vietnamese Menu is available now, so get in there and try it out!
Here are some other posts about Beyond Restaurant and Lounge:
Riven Rock Park
MacRoCK 2013
Wine Festival
Sushi & the City
Brandy’s Birthday
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