Berlu

Bookings for December, including reservations for our extended New Year’s menu, will be available today at 12pm through Tock. (Link in bio)

December 31st will be our last evening offering our tasting menu, as I (Vince) will be welcoming my first child in January.

Although our current team has been doing an amazing job, offering me freedoms from day-to-day operations I haven’t experienced since opening, our small restaurant is still reliant on my daily presence.

On January 20th, we will once again shift to operate as a Vietnamese bakery every Saturday and Sunday. Please follow along in that journey .

The bakery has been a savior on so many levels. It offered us a lifeline at the height of the pandemic, allowing us to keep our doors open. It has given me a connection to my Vietnamese heritage and a newfound pride of my ancestry. Now, it will allow me be with my growing family, while also supporting our staff that have been with us over the years.

Much love to you all for the support over the years! ❤️

A scoop of coconut sorbet flavored with geoduck liver + strawberry tea and ginger oil.

Longan + rambutan topped with the geoduck siphon bound with roasted coconut water + chanh muối.

We’d love to have you experience our contemporary approach to Vietnamese cuisine.

Bookings for September will be available today 12pm through Tock (link in bio)

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So excited to share with you the many faces that allow me to dream big!

Honored to have this team to learn from everyday and grateful for those that have been a part in the past!

Best Chef: Northwest and Pacific is more than an individual award. It’s an award for this team, for the Vietnamese community, and for the city of Portland!

❤️❤️❤️❤️

A guest shot of our geoduck clam serving where the siphon is sliced thinly and bound with asparagus juice and served with garlic scape and chanh muối (a soda made from salted/preserved lemon -meyer 😉)

There’s also a scoop of coconut sorbet flavored with the clam’s liver, alongside a rhubarb tea and ginger oil.

Bookings for July will be available through Tock today at 12pm. (Link in bio)

We look forward to having you experience our perspective towards Vietnamese cuisine. ❤️

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