Photos from August 14, 2012 media dinner introducing Red Violet's new modern Chinese menu. All photos © Suzanne White Montiel.
The basement level of Red Violet can be rented out in whole or part, like this table with a Lazy Susan.
Poached scallop with zucchini dressed with Sichuan pepper dressing.
Smoked duck breast served with garlic soy and hot mustard.
Clockwise from top: Calamari tossed in sweet and spicy soy glaze and fresh coriander; steam bun with soy braised pork belly, pickled daikon, and hoisin sauce; and wok fried pork dumpling served with xo sauce.
Shanton broth made with ham, pork, and chicken with duck dumplings, black tip mushrooms, and fried ginger.
The wonton soup was served over a tea light candle in these lovely vessels.
Flash fried bass served with pepper sauce, mushrooms, and pea sprouts with fish carcass garnish.
He watched us eat him.
Wok seared filet with pistachio, spring onion, and spicy soy glaze served in a fried potato basket.
Gift wrapped salt steamed chicken and shitake mushroom with ginger scallion and black bean sauce.
Inside the present: salt steamed chicken and shitake mushroom with ginger scallion and black bean sauce.
White chocolate-lychee filled doughnuts were served with black tea semifreddo for dipping.
Black tea semifreddo were served with white chocolate-lychee filled doughnuts.
Served with spicy mango.
Hot chocolate sauce melted through the cold chocolate topping to soak into chestnut mousse.