Brasserie 701

“bar seating here is prime - you watch teh kitchen work and the staff actually talks to you instead of pretending solo diners don't exist. bartender recommended the house cocktail and it was spot on ugh”

“only had two beers on tap adn both were basic lagers. for a brasserie tehy should've way more options haha”

“the beef tartare had this amaazing contrast - silky raw beef against crunchy capers and toasted bread. every piece stayed distinct without like mushing together no joke”

“soup arrived lukewarm honestly. actually temperature matters for french onion soup adn this felt like it'd been sitting under a heat lamp ha”

“def tehir weekend brunch dim sum fusion was surprisingly thoughtful honestly - delicate pork buns with a french twist that actually worked not just gimmicky east meets west nonsense”

“tea selection was pretty basic for a place attempting asian inspired dishes - just generic jasmine and nothing close to proper oolong”

“server immediately knew about their gluten free options adn could walk me through modifications for several dishes. literally their gf bread for the avocado toast was actually decent not cardboard like”

“limited gluten free dessert options honestly - basically just fruit salad which feels like an afterthought for a brasserie of this caliber would go back”

“eggs benedict here is absolutely ridiculous in the best way possible - perfectly poached eggs, hollandaise that's clearly made in house, and they serve it on house made english muffins. brunch game is STRONG”

“cooffee was disappointingly mediocre for a place that clearly puts effort into everything else - tasted like they're using pre ground beans from a can or something”

“every dish comes out instagram ready without even trying - plating is clean and elegant, colors pop naturally, lighting is perfect for food photos throughout the day”

“tables are packed pretty tight together which makes it awkward to get good angles without bumping into other diners or getting their conversations in your shots”

“their duck confit was surprisingly solid - that perfect balance of rich meat and crispy skin. honestly reminded me of the best bistros in Hong Kong doing French classics right”

“i mean teh wontons in the fusion appetizer were like and then CLEARLY store-bought and overcooked. if you're mixing cuisines both sides gotta be done properly”