Blue Dragon

Chef Ming Tsai doesn't disappoint with this modern take on dim sum/tapis. We started with the pork and scallion wontons. They were little bits of heaven. Then came the garlic chive brisket potstickers, chicken rangoons, and shrimp shumai. Each just as flavorful as the last. Since it is near the 5th of May, we also ordered the beef flautas. Our favorite so far. The garlic-sake claims with Udon noodles rounded out our meal. We were pleasantly full and had extra for tomorrow's lunch. Loved the attention to detail and the rich full flavors.

We appreciated the interesting takes on traditional Asian dishes here. Nothing we had was a huge standout hit, maybe we just like traditional recipes executed to perfection than new takes on old favorites. The drinks were quite good though, that was probably the biggest standout. All in all good food, interesting concepts, and not too expensive, we'd probably be back if someone else wanted to go.

The place was busy, but we got a few stools by the window and I was heartened that they were giving out free dumplings for government workers on furlough. The food was great. Fantastic braised beef dumplings, brussel sprouts and short ribs. Then there was the sisig that Chef Ming Tsai actually brought out and presented. Pretty star struck, honestly. Great experience.

Pricey for the portions but excellent flavor and nice atmosphere. One plus is that in spite of the small size the doorway prevents a draft. I'd go back. The seating was a bit cramped and we had to share a table with another group but if you don't mind that bar-style you'll be fine. The dishes are great for a social media moment, as well as being very tasty.