Berlu

Ginger snow-skinned mooncakes filled with organic mango, mung bean, and coconut.

Pre-order yours through Tock or roll the dice and order in person this Saturday/Sunday from 10-1.

Hope to see you then! 🤞🏽❤️

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! ❤️

Cà phê trứng is a traditional Vietnamese coffee beverage originating in Hanoi. During the war, there was a shortage of milk, so egg yolks were whipped and added to coffee in its place.

One of our last bites is inspired by cà phê trứng and our friend, Jerry. 😉❤️

Here, coffee sorbet is topped with coffee kombucha jelly, an egg yolk foam, and grated/cured egg yolk.

Bookings for November will be available today at 12pm.

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Oregon sablefish + lobster chạo tôm.
With seeds from grilled, overgrown zucchini and a green tomato/lobster broth.

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

Bookings for October will be available today at 12pm. (Link in bio)







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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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Dungeness crab with fresh lychee, tomato, and elderflower.

A table for 3 has become available for this Saturday’s 8:15 seating.

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

The booking can be placed through Tock. (Link in bio)

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Oregon sablefish steamed with zucchini blossom. With peas, fava bean, and a zucchini sauce flavored with durian.

Bookings for August will be available today at 12pm. (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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Ginger snow skin mooncake filled with mung bean, jack fruit, and smoked trout roe.

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

Bookings are available through Tock (link in bio)

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A few sweets to end the meal.

Bánh bò nướng flavored with banana and grilled over charcoal. Served with banana butter + smoked coconut cream flavored with pandan and kaluga caviar.

Bánh khoai mì nướng. A cassava cake we flavor with clove.

We’d love to have you experience our perspective of Vietnamese cuisine!

Bookings for June will be available today at 12pm PST. (Tock link in bio)

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We’re so grateful to be able to work with talented, local artists like Careen Stoll.

Careen, , has made the majority of our plate ware.
The minimal beauty and softness of her work is the perfect vessel to showcase our perspective of Vietnamese cuisine.

Each unique piece acts as an accent to our minimal dining room.

xoxo Careen!

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