Wednesday, March 19, 2014

An Offers an Exquisite Dining Experience

From coat check upon arrival to the presentation of each dish served, modern Asian restaurant An exudes a commitment to providing an extraordinary dining experience. Executive Chef Steven Devereaux Greene and a talented support staff have helped An become one of the Triangle's best restaurants.


Greene’s global travels, particularly to Malaysia and Thailand, inspired him to begin putting an innovative spin on Asian-influenced food. Among the chef’s most imaginative creations is the Salmon Tartare starter. Precisely prepared using a blowtorch for charring, the tartare contains Kobocha squash, shiso, coconut, burdock root, Japanese sudachi fruit and barrel-aged maple syrup.


Elsewhere on the menu, eclectic fish entrée marinated Hamachi is artfully composed with bamboo rice, almonds, house-made preserved lemon, lump crab and green curry. Berkshire pork features a no-holds-barred ginger-glazed loin and belly amid smoked apples, sweet and sour eggplant, gai lan (Chinese kale) and purple kimchee. Sushi selections are also first-rate.


An’s bill of fare changes with the seasons. Some menu items such as pan-fried pork potstickers and Thai osso buco wings with toasted cashews are popular year-round staples. Ingredients are sourced from around the world and down the street.
It should come as no surprise that An’s décor is posh but accessible. The dining room’s lofty ceiling is reinforced by striking mahogany columns. Softly illumined contemporary fixtures create a casually romantic vibe. A vintage canoe hovers above the bar area. Fresh flowers appear on each table, and imported tableware enriches the overall ambiance. 
 A spacious outdoor patio with stone fireplace provides an informal alternative dining spot. Reservations are recommended. 

PHOTOS COURTESY OF JONATHAN FREDIN/S&A CHEROKEE

An Cuisines on Urbanspoon

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