DosLime

Tonight’s dining experience was amazing — like one i’ve never experienced. Hence, why I am so eager to write my review (just got home)
My friend kept commenting on how the atmosphere of Shark Club was nothing like he experience before (he has been here for clubbing). The tables were really nicely set up, reminded me of a wedding without the elaborate floral centerpieces. The girl at the bar didn’t know how to make a Gin&Tonic though. Strange, but it’s okay I didn’t need my friend plastered before dinner anyways. Good vibes from the 9 o’clock crowd — saw the SlapFish truck party in line, Daniel and Jason both walking around, people chattering around the bar.
We were seated for Dinner at around 9:30. I didn’t initially buy the cocktail pairing but once I saw the menu, I knew I HAD to try it. SO HERE GOES:
Everything was served family style which took a little getting used to but there was PLENTY of food. As for the cocktails, I love that the alcohol mixture not only paired well taste wise, but presentation as well. Impressive. I have never enjoyed alcohol with my food (not there yet sorry haha) but tonight, I actually did!
First Course (prepared by Chef Phan): Vietnamese Shrimp Ceviche — This ceviche was amazing, paralleled the greatness of The Lime Truck’s ceviche. The vietnamese tostada was baked/​fried? with white and black sesame seeds. A little tart, salty, spicy — a GREAT introduction.
Cocktail Pairing: San-​Gri-​La — This is the first time i’ve had legit Sangria. The first sip was a yummy grapefruit taste tempered with a bit of sweetness (i’m guessing from the rose&elderflower).
Second course (prepared by Chef Quinn): «Bahn Mi» Salad (Pickled vegetables, mint, basil, cilantro, cured 5 spice pork belly, steamed bun croutons, serrano aioli): SO GENIUS — steamed bun croutons! And the cured 5 spice pork belly was tender and so rich balanced perfectly with the cilantro, basil and mint. I didn’t get to try the serrano aioli till the end but i’m pretty sure I could have licked an entire plate of it.
Cocktail pairing: Shogun Assasin — My initial reaction? WOAH HELLO. Went really well with the richness of the pork belly.
Third Course (prepared by Chef Phan): Oxtail Soup (roasted root veggies, phở broth, roasted bone marrow butter, baguette). FAVORITE DISH OF THE NIGHT. The soup was absolutely divine. I can’t even think of the right adjectives to describe it. Just WOW. I’ve never had oxtail soup like this, in chinese preparation it’s usually with a tomato based broth. But, who would’ve thought… Phở broth FTW. And man the baguette… I am a carb FIEND. It was warm, fresh and deliiccioouuuss. Just when I thought I couldn’t have anymore of a foodgasm, I discovered the roasted bone marrow butter. The idea of bone marrow freaks me out but I ventured out of my comfort zone tonight. The butter was so smooth and creamy with just the right amount of salt/​herbs/​flavoring. I could probably eat this every day for the rest of my life. Cocktail pairing: 4^th chamber: Another one of those «DAMN SON» drinks. But strangely enough, it went well with the food.
Fourth Course (prepared by Chef Quinn): Chicken Tikka Masala (Roasted wings, tandoori spices, peas, baby fingerling potatoes, cotija). This Chicken Tikka Masala was seriously out of this world. I’ve never had anything chicken tikka masala like this before. It wasn’t very spicy at all (tastebud friendly!) but there were subtle hints. I personally had a FIELD day with the potatoes. The sauce was flavorful but light, not paste-​y or too sour at all. I definitely really enjoyed Jason’s interpretation of this already really great Indian dish. At this point, I was ready to call it a night. My stomach was happy, my taste buds even happier. Cocktail Pairing: I Gotcha Back — My friend tasted the ginger right away. I tasted. well alcohol. Like the second course, the cocktail balanced perfectly with the dish’s richness.
Fifth Course (prepared by Chef Phan): Crispy Skin Charred Lemon Grass Salmon w/​mango, watermelon, tomatillo sauce, orange scented cous cous. Props for originality and creativity! (I sound like I’m on Iron Chef haha but it’s true!) I’m not a big couscous fan in the first place but it wasn’t bad. Served chilled which was a bit of a surprise. The salmon skin was charred to a crispy perfection. The salmon wasn’t too dry but could have been a less cooked. This was the least favorite dish for my table. HOWEVER, I felt like this was the perfect transition into dessert.
Cocktail Pairing: Watermelon Felon. Another drank that knocked my socks off.
Sixth Course: Vanilla Bean Passion Fruit Yogurt. I loved the tartness of this. But the star of this course was the Cold World Float (root, bechervoka, vanilla cream, house made espresso soda). Like an adult root beer float.
I’ve never hit a character count on a review before So i must end it quite simply: DOSLIME, this match made in tastebud heaven, needs to happen again please!