I've heard that while many of the dishes at Dona Tomas are quite good, some are merely mediocre. Can anyone give a general idea of what to look for and what to avoid? Are there any standout, signature dishes?
Missing ingredients. Too many guests. A cramped kitchen. Experience the first night of service at Chef Brett Cooper's Aster in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.