Cuff

Cuff Restaurant Review:

The West Valley needs more worthy, independently owned restaurants, and this eclectic creation from David Chang (Zang’s Asian Bistro) is thoroughly welcome. The American menu gets a boost from Southern and Southwest flavors, while the relaxed décor is classy with craftsman wood, pendant cage globe lighting, a punched tin ceiling and a comfortable bar --- though many people prefer the quiet patio. Dishes skip from small plates like pork belly tacos or sweet chile calamari dunked in sambal aïoli, to a fried shrimp po’ boy. Larger dishes (at tiny prices) bring shrimp and grits topped with a fried egg as well as an innovative pozole studded with pork pot stickers. Just to keep things even more interesting, the lunch menu focuses on Chinese combo plates: Shanghai beef with an egg roll, steamed rice and egg drop soup, for example. Rounding it all out are a global array of wines, craft beers and signature cocktails like the michelada with Ancho Reyes chile liqueur, tomato juice and chile beer.