Fresh Heim is a small place with incredible food and a bit of an identity crisis. I can't capture just how good the food is in just a few words, so I won't even try.
Aside: Like others have mentioned, be prepared for the portion size. It is perfectly in line with other higher-end restaurants. But it is noticeably smaller than a standard tex-mex/American place. Go there for quality, not quantity.
I had the chicken breast with mango sauce (spicy.) It was easily the best chicken I've had in memory (recent or not.) Both the quality of the chicken--cooked perfectly, etc--and the seasoning/sauces. The mango sauce is quite light. Thier spicy sauce is similar to a sirracha sauce, but I'd be surprised if they didn't make it themselves: tastier and a bit spicier than that rooster bottle glued to the table at most mid-range Asian joints.
The quality and freshness of the vegetables in the
"salad" was superb. I include quotes only because it does not come out first like an anonymous tossed concoction would at other steakhouses. It is an integral part of the main course. Next time I will try the fresh vegetables: the two pieces of asparagus that garnished the chicken left me quite curious to experience the rest of their vegetables, especially the brussel sprouts.--I've never had a Brussel sprout that was remotely edible, but I keep hearing that very well prepared ones are tasty. This would put that mystery to bed, if any place could make them tasty (to me) this place certainly would.
I chose the noodles, which were 1 to 1.5 cups of noodles that turned out to be a variation on an Japanese sesame noodles. (I happen to strongly dislike sesame; to me, it it completely overpowers everything else. I thought the noodles were between okay and good, which must mean they were actually top notch as well.)
I sampled the rice, and rather than just being a filler on the side, it was flavorful and I would have eaten every last grain. Get the server to describe the rice for you, since I only had a nibble I would probably get it wrong. Just do not expect a cup of steamed white rice. I saw the potatoes: they were a couple of thick slices of baked potatoes in a yellow sauce. I mention this because the server described them as a regular "baked potato" - - I assume the notation that one would just eat a plain baked potato slathered with butter and cheese along with their stake is such a foreign concept he didn't even realize he described it confusingly for an American audience.
In the beginning of this review I mentioned an identity crisis: The owner/operators are Japanese and you can definitely see that coming through in the decor and through the preparation of the meal. Important: this is NOT "Japanese food," and I'm not sure I would even say it is inspired by Japanese food.--Except perhaps the appetizer rolls that, like everything else, were incredibly tasty. I had the shrimp roll with the ginger sauce/dressing. I would describe them as cross between a Vietnamese spring roll and a Sushi roll.--To rephrase, Fresh Heim is NOT Japanese food, but rather it is how a Japanese chef would reinvent the American steak and potatoes.
Also on the identity crisis front is the mismatch among the location, decor, prices and quality of the food. And I am not complaining about this! Even though the tables look only one or two steps up from a plastic table and it's tucked away in an anonymous strip center... It allows you to get food at the level you may expect from a posh French place downtown at prices comparable to a typical steakhouse (E.g. Texas Road House.) read more