"Just one visit to The Happy Crane makes it abundantly clear that the hype for Chef James Yeun Leong Parry is justified. Parry has an impressive resume, having worked at Michelin-starred restaurants in Tokyo as well as at Benu and Palette Teahouse. Now, at The Happy Crane, he is reimagining dim sum and Cantonese cuisine in marvelously inventive ways that feel both familiar and fresh."
"It's unclear what kind of voodoo was involved to create the perfect pizza crust at Jules, but it has a snap, crackle, and pop that would make Rice Krispies jealous. It's at once puffy and burnished, crunchy and chewy, yet airy when you bite into it. The pizza toppings are bold. If you like salty capers and anchovies, by all means order the Hot Drunken Sailor, which, like the classic marinara pizza, has no cheese (trust us, you won't miss it)."
The Happy Crane showcases Chef James Yeun Leong Parry's inventive approach to dim sum and Cantonese cuisine, informed by experience at Michelin-starred Tokyo restaurants, Benu, and Palette Teahouse. Service is professional and attentive. Recommended dishes include crispy firecracker shrimp, candy-like cha siu Iberico pork jowl, and doupi tofu salad with silky yuba and roasted bell pepper sauce. A $120 "Happy as a Crane" chef's menu presents five courses and about a dozen dishes. Jules offers a remarkably textured pizza crust that is puffy, burnished, crunchy, chewy, and airy, with bold toppings like the no-cheese Hot Drunken Sailor and the cheese-laden Miss Figgy.
Read at www.7x7.com
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