So I went again, for the early prix fixe dinner, and Chow is that good. Everything I have had at the restaurant has been of the utmost quality. It seems like JC, the chef, thinks about every item that goes on the plate, but he doesn't over think it. Flavours are bold and unique, but not over the top or ridiculously overdone. I had the mussel soup, which was perfect temperature and texture. The flavour was also very deep and rich, which was great with the mussels. The main, pork, was so good. When the waitress said it was pork loin, I almost switched to the Ling Cod (which was great, though the bulgur was just good, not great). Glad I didn't change, however, as this was the best pork loin I've ever had. Had one about a month ago at Fuel, and there is no comparison. This one was so tender, juicy, full of flavour, you'd think it was a different cut than what I got from the 4th avenue star. Nice and pink, it was also a very generous serving. At $35 for 3 courses, this pork dish is probably normally at $25-30. The sides, gnocchi (two very long ones), baby kale, mushrooms, olive oil potatoes, sunchoke puree, and jus were great, crisp when they were supposed to be, soft and creamy when it was meant to. His purees have always been amazing (cauliflower!). Desserts again were tasty, I had a chocolate mille-feuille, with nice accents of caramel and bailey's ice cream. Such a steal at $35, I will be going again and again.
ps. We also got the 'fries' to start -- such an impressive texture on the inside. Thick cut fries, that are pillowy soft in the middle, and they look like pieces from a Jenga game.