RESTAURANT REVIEW JULY 2017 MARKETPLACECONTRACOSTA.COM 31 restaurant. The inside décor is light and simple, featuring Vietnamese baskets on one wall, and subtle pictures of bamboo on the other. There is table and chair seating for approximately 32 guests, which includes a couple of outdoor tables. The small kitchen sits adjacent to the dining area, so the aromas of the food being prepared waft throughout the restaurant, to the enjoyment of the patrons. The atmosphere is pleasant and friendly, and guests are greeted promptly upon arrival. My guest and I visited on a Sunday afternoon as the after-church crowd was waning. Anh, Shelly and Cindy were all busy cooking when we arrived, but we were greeted promptly by Bill, Cindy’s fiancé, who works full time at Anh’s kitchen. We were seated across from the kitchen area and soon were sipping on wonderfully cool Thai Iced Tea, which is made with Black Tea and Cream. As we waited for the opportunity to interview the family, we noticed a large plate of food on the table behind us, and hoped we hadn’t interrupted the workers’ lunch break. Bill informed us that the dish was one of Shelly’s Curb-Banh mi creations that is not currently on the menu. When Shelly emerged from the kitchen area, she referred to the dish as Turmeric Fish, and explained that it is one of many new dishes that she, Anh, and Cindy discovered when they traveled for three weeks to Asia before opening the restaurant. Shelly explained that there is variation in the cuisines of North, Central, and South Vietnam. During their journey, they traveled from north to south Vietnam, and to some of the surrounding Asian countries, to gain additional exposure to the dishes served in each region. The Turmeric Fish was a dish they experienced in Hanoi, which is located in North Vietnam. Shelly’s version of the dish was prepared with Rockfish and Catfish topped with fresh dill and onion, accompanied by homemade fish sauce. Shelly gave me and my guest samples of the Turmeric Fish and we both found it to be delicious! Though it is not currently on the menu, it may be added at some point in the future as the young business continues to hone its menu. The menu at Anh’s Kitchen is somewhat smaller than is typical of similar restaurants. It includes ten appetizers, four to six choices of salads, Banh Mi Sandwiches, and several Noodle Soups, Vermicelli Bowls, and Entrees. The menu has changed only slightly since the restaurant was opened, and although the menu selections may seem a bit limited, there is a great variety of traditional selections for customers to enjoy. Rather than selecting a single item from the menu, my guest and I were treated to smaller samples of many different items so that we could gain a broader exposure to the culinary delights offered at Anh’s Kitchen. I’ll mention at this point that my guest for this review had never before eaten Vietnamese food, so this was a totally new experience for her. Shelly kindly explained details about all of the items we were served so that we were totally aware of what we were eating, and even shared information about how each of the items was prepared. For starters, we were treated to the Spring Roll appetizer—shrimp, grilled pork, lettuce, and herbs wrapped in rice paper and served with a housemade peanut dipping sauce. As soon as Sunday through Monday 11:00AM – 9:00PM | Closed Tuesdays Shelly and Anh Sampler Platter 1-Pork Chops, Five Spice Chicken, Short Ribs
Contra Costa Marketplace - July 2017
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