1 PlaceExpand Map
A couple weeks ago I dropped in at The Third Eye for a late dinner. I had noticed it awhile ago after eating Hunan food down the street. It's been open for 15 months and the supervising chef, Raj, is also sous chef at Michelin-starred All Spice.
The dining room had already closed. The manager seated me at a table in the lounge to watch the Warriors game and was my waiter for the night. When I ordered the steamed water buffalo momos, he suggested an off-menu variant, a version fried in very spicy tomato sauce. He checked with me to be sure that I could handle a lot of heat, as this turned out to have plenty of cayenne fire power and some fresh green chiles too. The water buffalo was a coarse chop giving it more texture than other momo fillings I've tried. The crunch on these dumplings reminded me of fried ravioli, revved up with a gamier filling and a hotter marinara-style sauce.
Wild boar sekuwa (skewers) were moist, quite remarkable considering how lean this meat can be and the amount of char on them. The potato salad, pickley side dish added tangy notes and sesame richness, but I wasn't sure how to incorporate the beaten rice into the same bite.
Weakest dish was the garam masala creme brulee. Not enough masala flavor and a bit too stiff.
Two appetizers was the right amount of food for me. It was great to sample a different repertoire of Nepali dishes than other restaurants offer. The menu also has dishes from other regions in the sub-continent that intrigue.
If you're still looking for a place to watch the Super Bowl, The Third Eye would be a good choice. I'd much rather nosh on those spicy water buffalo momos than run-of-the-mill buffalo wings.
The Third Eye Restaurant & Bar
Millbrae, CA 94030
by Pamela Vachon | You know it as one of the most, if not the most, iconic Champagne brands. With its distinct font and...
by Marisa Olsen | Trader Joe's Everything but the Bagel Sesame Seasoning Blend deserves its cultish devotion—and here...
by Greg Stegeman | “What’s the difference between ice cream and frozen custard?” is something you might ask yourself...
by Caitlin M. O'Shaughnessy | We’ve been waiting for years, and now we're spoiled with choices—so what’s the best food at Hudson...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.