Fail to pay attention and you’ll walk right by, but for those who know House it stands out like the TransAmerica building amidst the cliché dim sum depots that define Chinatown. For over a decade, House has finely presented the best in East-meets-West cuisine for its loyal patrons.
Always dramatic, Chef Larry Tse’s perfectly balanced towers of food are known to awe. Set against a sleek neutral atmosphere with slate tiles and simply framed art, his presentations really stand out. Don’t expect dumplings in a bamboo steamer, they’ll come out arranged around a delicate sauce on a paper-thin layer of beets, and it’s as pleasing to look at as it is to eat.
Of course, every restaurant has its signature. For House, the miso-glazed black sea bass ($24) has a long-standing following; it’s a caramelized slab of perfect white fish draped with a long-biased cut of California roll. House also performs every operation with military efficiency and precision so you can get in, get out, and enjoy your evening on the town.