4/5 107 A. 5 years ago on Google
Pre
judged
the
food
quality
at
first
considering
there
was
only
one
chef
and
one
waiter
with
a
full
house.
Also
the
fried
gyoza
smelled
pretty
typical.
But
the
wait
was
worth
it
and
the
food
quality
and
service
was
excellent
beyond
expected.
Momo
tibetan
style
steamed
gyoza;
The
filling
contains
diced
squash
and
cabbage,
the
dumpling
skin
had
a
great
chewy
bounce
and
did
not
stick
to
your
teeth,
and
finally
the
sauce
blew
me
away,
imagine
a
mild
but
tangy
sourness
with
a
kick
from
the
szechuan
hua
jiao
peppers
(used
in
Mapo
tofu)
that
wraps
each
bite
with
a
taste
hard
to
forget.
La
la
zorba’s
homemade
ice
cream;
Went
well
beyond
my
curious
expectations.
The
menu
had
no
picture
or
a
description
so
I
had
assumed
it
was
a
scoop
of
vegan
ice
cream.
I
was
wrong
and
reminded
me
to
always
ask
the
waiter
to
describe
the
food
before
taking
a
blind
jump
regardless
if
my
language
isn’t
perfect.
This
ice
cream
was
made
from
coconut
milk,
piece
together
finely
with
beautiful
frozen
berries,
some
crunchy
granola
and
a
mint
like
plant
(I
will
get
the
name
of
this
garnish).
I
finished
this
meal
really
quick
because
I
was
flying
out
in
2
hours
and
needed
time
to
get
to
the
airport,
but
next
time
there
will
be
more
to
explore
at
the
intimate
La
La
Zorba.
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