GROWN DINING ROOM
CHEF WU TSANG BRINGS YOU THE I'VE BEEN EDITING IN A CAVE FOR 3 WEEKS
MINIMALIST COMFORT MENU
PORK SLIDERS WITH PICKLED GREEN TOMATOES
SPICY FRIED GREEN BEANS
NIKUJAGA (JAPANESE BEEF STEW) WITH SAKE-TARRAGON FINGERLINGS
NIKUJAGA (JAPANESE BEEF STEW) WITH SAKE-TARRAGON FINGERLINGS
THE TEXAS DONUT (HANDMADE DONUTS + HANDMADE ICE CREAM ON TOP)
SONJI KIMMONS ON PIANO AS USUAL FOREVA
TONIGHT AT GROWNNIGHT.COM DINNER HOUSE M
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