Houston's should be the model for how to run a modern American restaurant. The service borders on impeccable, with an exactness of purpose you'd expect from professionals. The dishes are served piping-hot without the rigamarole of who gets what. And the food is everything chains such as Chili's and Applebee's can aspire to but never achieve. A Thai-steak noodle salad is bright and lovely, singing notes from the right herbs and spices. The French dip is glorious in its simplicity, a compact and lusciously tender beef sandwich under a properly toasted butter-soaked roll. The Knife and Fork Ribs fall apart without so much as a nudge. But the most surprising of all are the sushi rolls, which aren't just reverential, but also brilliant, especially the Thai-inspired one that has bits of peanut in it.
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Friday, December 13, 2013 at 7:30 a.m. by Edwin Goei
For better or for worse, I do a lot of my eating in Irvine. I've probably eaten at almost all, if not 90%, of the restaurants in the city. And what I can tell you is this: contrary to what you may think, this master-planned Burg by ...