MUA

MUA Restaurant Review:

MUA’s modus operandi is for patrons to share a tableful of "smaller plates" from the two dozen on offer. The diverse array includes bone marrow on toast, beet-pecan salad, nori-wrapped ahi sashimi, Berkshire pork lettuce wrap, daube-braised lamb cheeks with parsnips, and much more. Kabocha squash tempura is naturally candy-sweet, sliced nearly paper-thin and fried to a golden crunch. Cream, roasted butternut squash, and several secret ingredients make the cheeseless "mac and cheese" satisfying. "Larger plates" such as rib-eye steak, duck confit with white beans, and blackened catfish, are true to their name: a meatless chickpea-bulgur-quinoa-walnut-spice burger stands nearly three inches high, flanked with a huge reef of french fries. Generously portioned desserts include bread pudding, pineapple upside-down cake and crème brûlée.