Just caught an article in the L.A. Times by J. Gold about a new “fusion” Vietnamese restaurant called Garlic & Chives.
In the article it seems J. Gold proclaimed it pretty fantastic.
I also noticed that Vietnamese restaurant making… Toothpick Lamb(!).
I’m reminded of the post from TonyC right when Chengdu Taste first opened up. Seriously, what’s up with Toothpick Lamb? Is this some new trend? Is it something that originated in China?