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.
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