* Click here for rating key
Soba Restaurant Review: Soba's dramatic interior includes a two-story waterfall coursing down a slate wall. Sensuous materials --- river rock, zebrawood, patterned cork flooring --- evoke exotic climes. From commissioned artwork to lavish drapes, the ambience is magical and magnetic. (Note: The first floor is currently under construction.) The sophisticated menu changes daily to reflect seasonal, often local products. The kitchen plucks flavors and ingredients from diverse Asian cultures, scoops up some European ideas as well, then filters all through the contemporary radar of its chefs. Order small plates, large plates, soups and salads or noodle dishes. Especially good are the varying mussel preparations, such as Blue Bay with Thai sausage, and tandoori-grilled salmon with lentils, green beans, fennel orange salad, coriander yogurt and orange oil. Vegetarians thrive, with five or more items on every menu. Ambitious desserts showcase house-made ice creams in a roster of flavors ranging from mango-yuzu to raspberry lemon grass. Try the whimsical Soba banana split: dark chocolate, huckleberry, jasmine and black rice ice creams, with banana cake and brûléed bananas. Maneuver the long list of sakés or stride boldly into exotic cocktails --- Asian plum sangría, dirty pickle or Bangkok tea.