Sherry Crossland of One Concept Restaurant Group (which actually operates a dozen different Asian concepts around town) has begun an expansion into a new, high-end direction with SYC Concepts. Blossom by SYC is the latest entry. I've read quite a bit about it and it seemed like a great spot for an anniversary dinner.
I had not tried to park in Lower Highlands for quite a while. Parking here is usually a huge challenge. Street parking is now paid and is limited to three hours. I hate to pay for parking, but this change was long overdue for such a dense neighborhood and I was easily able to find a spot. This is a kiosk system where parking is charged to your credit card after you enter your license plate. Watch for the signs--paid parking blocks are clearly marked.
This is one of the most gorgeous restaurants I have ever seen. There's a beautiful, expansive outside patio. The interior features pink seating with green and gold art deco highlights and extensive ceiling decorations of white flowers, symbolizing new beginnings. The effect is calming and harmonious.
The restaurant has been open for a little over a month and is still fine-tuning the menu, but everything ran pretty smoothly. Kristian provided terrific service. He was very personable, knowledgeable, and helpful. The menu is not huge. There are currently four cold starters, eight dim sum--mostly dumplings, and eleven shareable plates.
Drinks by the glass include a small selection of wine, beer, sodas, and cocktails. My girlfriend tried the non-alcoholic Bronze Passionfruit with passionfruit, lime, ginger beer, and a rose water spritz. This was quite tasty and refreshing.
We started with the Hokkaido Scallop Crudo. Thin slices of scallop with a yuzu citrus dressing, beet-pickled Asian pear, crispy rice puffs, and seasonal herbs. This is a beautifully presented dish that tasted even better than it looked. Very delicate, subtle flavors.
The kitchen forgot to include the pear strips on the scallops. Kristian noticed this as he was serving the dish and whisked it back to the kitchen for a redo. The chef then came out and apologized to us. I didn't think this was necessary, but it was very gracious.
Next we tried the Crab Roe Soup Dumplings. The crab roe melts into the pork filling and this was a fantastic, extremely flavorful dumpling. One problem I have with soup dumplings, which seem to be getting larger and larger, is how not to lose the soup if I want to just take a bite of the dumpling. Here we were provided with special spoons to catch the soup as we ate the dumplings. This worked perfectly and we didn't spill a drop. I wish more dumpling restaurants would adopt this.
The Lychee Shrimp Pearls were recommended by Kristian. These are sort of a Chinese version of arancini, balls made of ground shrimp with molten mozzarella at the center, covered with crispy rice pearls, and with an aioli dipping sauce. The presentation was spectacular. Seven pieces that look like strawberries, arranged on the leaves of a golden tree, and sitting on a wooden base whose channels were filled with dry ice poured tableside from a teapot. These were a bit sweet, but went perfectly with the aioli.
We finished with the Wagyu Chow Fun, Australian Wagyu beef flash-fried with wide rice noodles, scallions, and bean sprouts. The special "wok hei" flavor imparted by the searing heat of the wok went perfectly with the delicate beef. Definitely the best Chow Fun ever.
The portions are not large. This is extremely fine and complex food, artfully presented. Please don't come here if you're expecting a giant, family-style meal. We were quite satisfied by sharing four courses. There were no leftovers. I found the price reasonable for the quality, service, atmosphere, and presentation. I wish I could award more than five stars. This was a marvelous experience. read more