Nick DiGiovanni

Mysterious.

this is the sashimi selection on here we have salmon yellowtail akami chutoro and sea blue chutoro is the wagyu of the sea it doesn't get better than this literally melts in your mouth that is also a perfect looking piece of tuna and some yellowtail and of course you can't forget the wasabi are you crazy are you out of your mind

Next up is the duck leg bao, which they prepare table side and honestly, it makes you drool the whole time you have to watch.

It even has the restaurant logo on the front.

This is a much awaited bite.

Oh my god, that is so good.

One of the coolest plates I've seen the entire day.

I wanna taste this lobster.

In all seriousness, you could eat this dish right here without any teeth.

I've had lobster my whole life and this is the most tender lobster I've ever had.

I've got some really good honey and mint jelly lamb lollipops in my new cookbook.

Let's see if Gordon can make lamb lollipops better than I can.

Damn, he might have me beat.

Just like the duck bao buns, the egg fried rice was prepped table-side, and right as that yolk popped, I knew it was gonna be good.

What I love about a fried rice like this is that they have some really nice, perfect, crispy bits of rice, almost like a Persian tadig.

Can't leave here without trying these pork dumplings.

The actual filling in these dumplings has a lot more of a complex flavor than a regular dumpling you might have, which is delicious, but these are just very different.

I actually can't tell which I prefer better, something plain or something more complex like this.

By the way, this is the cute little cat that they let you rest your chopsticks on.

of people steal these not us though gordon not us it's 8 30 p.m and we're at head and street kitchen for dessert only head and street is described as gordon ramsay's sleek european brasserie featuring an eclectic menu in an airy modern space sticky toffee pudding time i've been waiting for this since the moment we arrived