Warrior

Warrior Restaurant Review:

About chef Hung Huynh: Chef Hung Huynh’s culinary training began early at his immigrant parents' Vietnamese restaurant in Massachusetts. He later attended the Culinary Institute of America, went on to cook in New York at Per Se and Gilt, and subsequently became executive sous chef at Restaurant Guy Savoy in Las Vegas. During that time he was also the winner of Top Chef season three, and later a guest judge in following seasons. Huynh went on to open Catch in Manhattan, where he was executive chef, and also helmed Catch Miami.

The décor: The former Pearl's Rooftop has been amped up by design firm Supermarket Creative (SBE, Prada) to be perhaps the most chicly glamorous rock 'n' roll eatery on the Strip. Dining here is a bit of theater; walk up a long, dark crimson hallway and climb stairs that open onto the lush open-air lounge restaurant with views overlooking Sunset Boulevard. Luxe Asian décor includes Chinese antiques, velvet furniture, marble, tile and gilt. One wall is a waterfall of underlit bamboo; another features hip, bold handpainted wallpaper. Each table glows with a magnificent gothic silver candelabra, and the candlelight tempers the subtler ultraviolet cast that lends every Instagram its own perfect filter. It's a romantic date spot, and if you're headed to the Roxy, Whisky A Go Go or Viper Room, it's the ideal dinner destination. Downstairs Warrior's Choo Choo cocktail club keeps the action going with DJs until 2 a.m.

Likes: Stunningly gorgeous space, standout Asian dishes, extremely reasonable prices, top-notch hospitality.
Dislikes: Sunset Strip parking (nearby lots can cost $20).

Food & Drinks: Huynh's Asian-inspired menu looks deceptively simple, but the kitchen's sophisticated technique and execution make bbq pork ribs, Chinese lettuce wraps and Szechuan-inflected "Fukyou Chicken" into truly exemplary dishes. Presentation is beautiful, too. If you’re photographing the beguiling cocktails, share a plate of addictive, zesty deep-fried cauliflower, bites of crispy rice cakes with tuna tartare, or crunchy, creamy lobster Rangoon. Mains are impressive --- clay pot braised pork belly has a satiny texture in a black pepper caramel sauce, and the duck breast is perfectly cooked, tender, moist and flavorful. The Drunken Warrior Noodle with braised short rib is another standout. Well-made craft cocktails echo Asian flavors with good success, and we liked the pairing of tequila with smoked tea, rye with coconut and star anise, and rum with passionfruit and pandan leaf. The desserts are no slouch, but try to save room for a delightfully rich chocolate lava cake.