Dim sum is indeed 7 days. Non dimsum also available at lunch. They suggested some nondimsum to us when we were there Tuesday afternoon.
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And I despise white meat chicken. So there.
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Sous vide wouldnāt hurt either.
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No sous vide machine at home. 
Is there a sous vide prep around town that you like?
I donāt know of any restaurants that sous vide chicken to be honest but they really should for the breast.
Ebony and ivoryā¦
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I highly recommend the Chefsteps Joule. Love mine, and you donāt need anything other than a large pot and some foil to cover.
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The only place Iām aware of that probably sous vide their chicken is LāAssiette. Presuming that if they sous vide their steak, then they sous vide the rest of their proteins. I always get steak, so Iām not entirely sure.
And Iām a fan of the Anova. I have two of them that I often run concurrentlyā¦one for protein and one for vegetables.
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About 3/4 full on a Sunday with the benefit of available street parking on Wilshire (otherwise $2.50 with validation for 2 hours). Service was good and I thought the highpoints of the dim sum tried were the excellent shrimp & chive dumpling and the fried shrimp & taro roll. Low point was the surprisingly bland and one note minced beef ball. Full menu was also available but just had dim sum this go aroundāseveral interesting sounding dishes on the regular menu, though.
For me, imitation crab is a big No-No! Also, their Beef Meatballs taste like paste and not beef.
Whereās the beef, or in this case, pork?!
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Iāve done it sealed with sauces like teriyaki or pesto for weekday lunches. I still find it to be bland, and I donāt love the texture, either. Iāll stick with dark meat, thank you very much.
I prefer dark meat too but whatās the temp you used for the chicken breast?
Boy, weāve really gone off topic with some of the discussion hereā¦
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145* for about an hour.
Apologies for contributing to the thread drift. Carry on.
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Well, at least itās food-related.
@ipsedixit or @robert can edit and split off the chicken-breast topic to the Home Cooking section.
My pretty little squab that I ate.
) 
Iām so happy to have Capital Seafood here. Iām looking forward to trying the Dungeness crab.
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Whether a restaurants sous vide anything is hard for me to gauge, because typically I cannot see whatās going on in the kitchen. However in this yelp photo of Side Chickās open kitchen, an Anova cooker (arrowed) is clearly visible.
And as light and dark chicken meat are best cooked to different temperatures, I would assume more than one sous vide cooker are probably deployed.
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I believe Crack Shack sous vides their chicken before frying.
Thatās the $24 squab.
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