Finally made it to TFK. Onsite chef is Nathan Coulon, though he wasn't there. Exec. chef of the chain is my old favorite Michael Stebner, opening chef at Nine-Ten in La Jolla and later of Region in Hillcrest.
Atmosphere: kind of busy and mallish, more than I expected. I thought it was supposed to be more hip. Still, it's busy and loud enough to be kid-friendly.
Drinks: SuperBoy experimented with a strawberry-rhubarb seasonal soda. I liked it, but he eventually decided it was too weird. He switched to "natural" root beer.
I got a "happiness" cocktail, with ginger, vanilla, St. Germain and lime. It was subtle. Not the most delicious cocktail ever, but tasty. A little bit tart. Would try something else next time.
Appetizers: Best part of the meal. We got edamame dumplings - super-YUM (PR Girl had said these were the best). We also got strawberry chopped salad. Delectable.
Entrees: CH liked his spinach lasagna.
I LOVED the veggies on my seabass plate, and I'm not even a big snap pea fan. Scarfed 'em up. But the "sea bass" itself was the sustainable kind, not Chilean, and it was kind of dry. I added lime and lemon, which made it better, but it wasn't on a level with the other things I ate.
SB really liked his chicken teriyaki, though he was more into the chicken than the veggies.
DESSERT: CH got a valrhona cake which had an unusual taste - maybe more cocoa was used than butter/cream, and some extra flavorings. SB liked his vanilla ice cream. I got the "chia seed pudding, with banana and coconut." Server raved about it. It kind of grew on me - it was like sweet oatmeal. I liked it but wouldn't get it again.
Won't rush back, but good option to know about with a toddler. Apparently wait can be long, but we went at 5 pm so sat right down.
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