#Bartender mom dips series#
The big guy, Baller, boasts extra dip, A5 wagyu beef, Niman Ranch rib eye, Kurobuta pork loin, shrimp meatballs, and a series of pieces.Īn aside: Many American restaurants offer wagyu beef these days, but very few offer A5, and while at first it feels morose to be handed, essentially, the Japanese Black steer's obituary – an official certificate of authenticity – it's this ultimate care and consideration of ingredients that sets apart DipDipDip. All of the omakases come with the standard setup of broth, two dips, and Koshihikari rice (super-premium short grain sushi rice comparable to wagyu beef on quality scale, certified with DNA testing), truffle sukiyaki dip, and a complimentary farm box of fresh seasonal veggies – recently, enoki mushrooms (cute tiny aliens), cabbage, snap peas, asparagus, and daikon – which can also be reupped individually.īoth the Tatsu-ya and Baller omakases are tremendous in portion-to-price ratio, but the midlevel Tatsu-ya is perhaps the most manageable with Texas wagyu sirloin strips from Strube Ranch, Kurobuta (Japanese heritage) pork belly, chicken meatballs (five per order, shaved by the server into the pot), several side pieces and noodle du jour (more info momentarily). On my first visit, an 8pm Friday rez, my boyfriend and I were wide-eyed, drawing mostly on our Terrace House-inspired hot pot obsession and a few rogue mom-and-pop shop stops (Basil Thai on Parmer is low-key and tasty formerly known as College Roadhouse, now Seoulju, is a blast), and so opted for the two top-tier chef's selections.
Then, it's à la carte options or omakase (or both), and very shortly, each diner's broth-filled pot is placed in its designated slot, and as it begins to simmer, raw ingredients start arriving. I'm a fan of the slightly spicy, rich red-orange miso broth, but ramen lovers might relish in tonkotsu comfort. Guidance is critical and provided sans attitude, encouraging diners to learn as it's explained.įirst, choose a broth from four choices, the first three vegan: kombu dashi, miso smokey, tonyu nabe, and 50-hour tonkotsu pork bone broth.
The restaurant is not as loud as it is teeming with life, but it still ups that decibel ante for sure.įrom host to server, runner to bartender, the DipDipDip experience is exponentially better thanks to impeccable, knowledgeable, warm service. Unique restroom stalls contrast the uniformity with framed Japanese art and old photographs, and formerly a DJ, Japan-born Aikawa's booming playlist is bass-heavy and fun. Local woodworkers A&K Woodworking and Design created wood-carved light fixtures and custom tansu cabinet-inspired knickknack shelving, rolling carts, and crates. The McCray & Co.-designed interior utilizes every square inch, complete with bamboo walls and traditional Japanese baskets.
#Bartender mom dips plus#
The hollowed swivel stools are equipped with a pocket menu and purse nook each setting features a sunken hot plate for the cast-iron broth pot – double dip all you want, as each diner has their own vat of gold – plus a utensil assortment, tasting dishes, and a small hourglass timer.
Three rows of two- and four-top table settings are separated by short wooden dividers that turn neighbors' conversations into earworms, but also allow a cursory glimpse of what lies ahead. It's an intense, full-sensory explosion of elevated dining, this place, but as you're seated, Dip's tremendous attention to detail starts slowly revealing itself, one highlight at a time. When the table is ready (it's nearly impossible to get in without a reservation, but cancellations do happen), you're ushered into the small dark space and traditionally welcomed with "Irasshaimase!" Let me preface this review-turned-ode with a note: If you are completely unfamiliar with shabu-shabu – a Japanese hot pot experience where diners cook raw ingredients in a pot of simmering broth – it's not a terrible idea to watch a YouTube video in advance. The host stand prevents any interior view, save for the bartender's window through which pre-party beverages are passed, and palpable porch vibes drum up dining anticipation no matter how many times you've had the pleasure. Located in the same North Burnet strip mall as T-22, Tacodeli, and La Patisserie, DipDipDip ushers in diners from the walk-up with a bold vertical wood facade.
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