This year’s Yale Pop-up project, run by Lucas Sin, is House of York — a family-style restaurant open on Friday’s in the Davenport Buttery. My friend Jake and I were lucky enough to get a reservation their first week (and their opening night!). Obviously, the dishes were far superior from the dining halls, and I loved the family-style concept. This first week, the Vietnamese fried chicken main was the shining star. The smorgasbord of side dishes that came along all had their own unique concepts, but were less stellar in comparison. I can testify to the fact, however, that House of York keeps on getting better and better every week. I would make a point to go at least once this semester.
Sesame rice crackers with edamame-miso hummus
Stem stir fry — massaro farm bok choy and chinese broccoli
Sausage buns — chinese preserved sausage, mushrooms
Saigon charcuterie — cha lua, smoked tofu, fish cake
Spring rolls — rice paper, beets
Buttered corn with nuoc cham, bird chilies, fried shallots
Avocado seaweed salad with ginger wasabi, and lime
Sweet potato cakes with tom yum paste and coconut cream
Vietnamese fried chicken with beet juice barbeque sauce and chipotle aioli
Mango Sorbet with thai basil shortbread, goji berries, dried lilies
P.S. Dessert was also divine.
