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Our initial encounter with the bartender was somewhat less than welcoming, as her manner struck us as unnecessarily defensive. The servers who attended to us afterward, however, were attentive throughout, particularly in keeping the drinks supplied.
The fried pickles arrived piping hot, but they were badly clumped together, which left pockets of unpleasant, uncooked batter between them. The fried shumai, by contrast, were very good.
The entrées made an, unfortunately, uneven entrance—but one was told there are separate kitchens. Most of the table had been served before the sushi appeared, some ten to fifteen minutes later. The fries accompanying the fish and chips were limp and only lukewarm. The fried fish itself was hot and moist, though slightly slimy in texture, awkward to eat by hand, and only lightly dusted with its namesake spice. The shrimp had rather less heat (spice) than expected and were not especially hot (temperature) when served.
The atmosphere was lively and loud, though this was not entirely out of keeping with the bar setting. There appeared to be little in the way of sound absorption, however, so conversation required raised voices once the room filled.
