This very beautiful restaurant with quite unique Chinese influenced cuisine is not long for this world, unfortunately. It is to be replaced by a more casual restaurant under the same ownership. I hope they will keep the lovely decor and that some of the creativity of the food will remain.
Not sure if the air conditioner was broken in the front, but even with the ac turned down, we sweat our whole way through dinner-- other areas of the restaurant were cool though so maybe it was just where we were sitting.
The food was a little disappointing, strong flavors, but also quite heavy and greasy fried foods. The dessert was quite ordinary. The service was outstanding however, and the manager is very responsive. The portions were generous.
Won't be going back. Food was alright, except for the scallion pancakes, that, if I hadn't been hungry would've been inedible. The other dishes all seemed mediocre and unremarkable. Waitress was also super friendly and never asked us how everything was or if we needed anything and brought us the check when we had just started dessert.
Fung Tu was an absolute delight. Made restaurant Week reservation before learning of closing at end of month, or as waitress sagely said it isn't closing but "evolving". I hope so. All the food was well conceived, exceptionally well executed. Service was extremely pleasant and considerate. A delightful dinner. Hope to return before closing date.
Fung Tu is closing soon and will reopen with changes in the space and the menu: both are needed. On a 90+ degree day, the restaurant was "cooled" by circulating small fans: inadequate. The Kohlrabi is excellent, the yellow noodles okay, the fried chicken good (but not whatever accompanies it: uneatable). Cold beer helped. We expected better.
Interesting mix of Jewish and Chinese food. The service was friendly and the music was Brazilian. A cozy little place to meet a friend.
They had several special menus, so we ordered from each- a few special collaborations with Russ and Daughters were very tasty- good fusion! The Restaurant week menu was ordered by half the table- good choices and good food. Some dishes from the regular menu were ordered- all tasty! Good drinks too! Enjoyed by all!
The food was tasty and interesting. Some dishes, like the fried sweet potato side dish,, were terrific. The noodles, on the other hand, tasted like they had been reheated several times, and so did the pork belly buns. The service was excellent--friendly and efficient. All in all, it was a good, but not great, dining experience.
We were so looking forward to our dinner here. We have heard a lot of positive things about Chef Jonathan Wu. As Chinese Americans ourselves, we always support our fellow achievers. Cute place comfortable, everything looked promising. Until we go the food. The appetizers were ok - we ordered the fried seitan, the dates, the "Sichuan" guacamole (which was just sort of regular but bland and nothing Sichuan about it), and the kohlrabi which was the best. Fine, not thrilled, we ate most of it. However once we got to the entrees - fried rice with blue fish, fried chicken and the mushu duck - we were totally thrown back. Soooooooo unbelievably salty! Everything! It had to be a mistake. It was beyond what I can ever imagine as anyone's acceptable taste level for saltiness. We even told the waitress, nicely, who was very attentive up until that point, but we never saw her telling the kitchen what we told her. I am truly hoping it was off-nite, a freak incident, but we could not eat anymore after a few bites. I would say we are pretty forgiving diners who have difficulty making any "noise" but this time we could not hold back. I think I woke up 5 times in the middle of the night to drink water that night.