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PattyandBun
Bun House
Restaurant Review : Shanghai Bun in Point Loma
food menu value staff drinks
There is a section called “Rice/Noodle/Soup” which has fried rice – $11; fried noodles $15, Seafood Noodles, $15 and egg drop soup – small bowl for $4; large for $6.)
After looking over the menu several times, Deb and I decided to order the egg flower soup to begin with.
But we had a question about it, for on the lunch menu the soup was listed as $4 for a small bowl and $6 for a large one.
On the tapas menu the egg flower soup was listed as $6 for a small bowl and $8 for a large one.
At Lexy’s suggestion, we tried the Beef Bulgogi Tacos, (grilled bulgogi, onions, cilantro, and jalapeno, wrapped in a lotus bun and topped with Hoison sauce; a scallion pancake – $4; Crispy chicken egg rolls (2 for $5); Handmade pork and napa cabbage pot stickers – 8 for $10.
Restaurant Review: Bun Belly - Food - The Austin Chronicle
menu staff food
Welcome to Bun Belly, "a contemporary Vietnamese restaurant."
The Beef Belly ($7, two to an order for all buns) and Mekong Belly ($7), though hardly distinguishable from each other in appearance, showed the kitchen's wide range.
Shaken beef ($13), more commonly seen on menus as shaking beef, might have been too tart without the accompanying rice, but the limey red wine sauce worked as part of the whole.
Coconut milk nicely coated the starchy base, and beech mushroom and bok choy added subtlety, but it was all underneath strips of impoverished chicken.
Yes of course, pork belly gets its goodness from fat, but Bun's overly paunchy cut was the only thing noticeable about the dish.
The Best Comes in a Bun at Salvation Burger and Spotted Pig - The ...
food drinks
That the sauce is whipped up in the kitchen probably won’t be the deciding factor either way, just as knowing that Ms. Bloomfield is turning Cheddar into a facsimile of American cheese won’t be a huge consideration for those who want the Classic.
Buried under a spicy confetti of giardiniera, the hot dog is this restaurant’s sleeper.
I couldn’t warm up to the incongruous combination of sweet cocktail sauce and garlic butter on the wood-roasted oysters, but I’d come back again just for Salvation Burger’s rich and bittersweet chili, made with the shanks from the sides of beef that are broken down and aged in the kitchen, on their way to burgerhood.
The crusts are both too thin and too soft, and the ones with a thick dairy layer, like the banana cream pie with translucent banana chips stuck into its surface like armor, aren’t as creamy as they should be.
Even with dessert and a wait for a table, a meal at Salvation Burger won’t swallow your entire night.