Twelve courses.
Eighteen seats.
One date.
Go...
To Mosu, a new sliver of a place with a grand tasting menu, a chef from Benu and the French Laundry, and a lot of potential to make your evenings significantly better than they were before. It’s open now on Fillmore, and you can see it right here.
Step inside. You’re in the right place, we promise. Though we get why you might think you’ve mistakenly stepped into a minimalist, modern art gallery. The concrete floors and the rich wood panels cut like a kaleidoscope did that to you. And yes, there are only 18 seats. Which isn’t a lot of seats. Which is perfect, because you brought a date.
So you’ll sit. You’ll smile at each other. You’ll do that look-around-in-a-satisfied-way-as-you-reach-for-the-wine-list thing. Then, when the time is right, chef Sung Anh will begin plying you with 12 American-Chinese-Japanese-Korean courses involving anything from sturgeon caviar to foie gras soup to cured tuna belly.
And about that wine. You’ll find a master-sommelier-curated list of wines and sakes by the glass. He’ll be nearby to offer some suggestions should you need them.
Try resisting the urge to gently rest your head on his shoulder.
Eighteen seats.
One date.
Go...
To Mosu, a new sliver of a place with a grand tasting menu, a chef from Benu and the French Laundry, and a lot of potential to make your evenings significantly better than they were before. It’s open now on Fillmore, and you can see it right here.
Step inside. You’re in the right place, we promise. Though we get why you might think you’ve mistakenly stepped into a minimalist, modern art gallery. The concrete floors and the rich wood panels cut like a kaleidoscope did that to you. And yes, there are only 18 seats. Which isn’t a lot of seats. Which is perfect, because you brought a date.
So you’ll sit. You’ll smile at each other. You’ll do that look-around-in-a-satisfied-way-as-you-reach-for-the-wine-list thing. Then, when the time is right, chef Sung Anh will begin plying you with 12 American-Chinese-Japanese-Korean courses involving anything from sturgeon caviar to foie gras soup to cured tuna belly.
And about that wine. You’ll find a master-sommelier-curated list of wines and sakes by the glass. He’ll be nearby to offer some suggestions should you need them.
Try resisting the urge to gently rest your head on his shoulder.
