Quick report on Sunday dim sum at Da Hong Pao this past week. The restaurant was teeming with people, and there had been a slight mix-up about a change to our reservation, so it took a few minutes to get seated. As soon as we settled in, the carts started swirling around us with steamed, deep-fried, baked, and wok'd delights: sui mai, shrimp rice crepes, gai lan in oyster sauce, bbq pork buns, lacquered pork, beef crispy won tons, chive dumplings, taro cake, shrimp-paste stuffed eggplant, shrimp dumplings, and more.
Everything was very good to great except the beef won tons were lackluster (even after asking for freshly made; pretty sure the were just refried) and the chive dumplings (lukewarm and just decent). Service was efficient, although you can only get your check from your "waiter" (whoever that is - hint - the person who poured your initial water glass). Feel free to ask for things you don't see on the cart beside you; condiments like chili paste, etc. are cheerfully provided upon request. Our favorite orders were the lacquered pork, the gai lan, the shrimp dumplings, crepes, and the eggplant, but it was all really quite tasty.
The regular dinner menu is quite pricey (entrees in the high teens and low twenties), but for dim sum, it's a good value. Our bill only came to around $50-60 for everything I mentioned, and three people left full and happy. We'll return.