Unicorn

We had lunch at the Unicorn today in Berkeley, a "pan asian" restaurant (their words). I would call it a very good Vietnamese restaurant—perhaps the best we have found, different from but comparable to Slanted Door in San Francisco. We had three dishes: Calimari Friti, Duck Roll, and a Combination Shishkabob Plate. (I am trying to use their names as best I can remember them.) The Duck Roll was similar to a Spring Roll. However it needed no dipping sauce because it had a Hoi Sin Sauce mixed in it. The Calimari was a surprise because the dipping sauce was strongly flavored with black pepper—a surprisingly good combination. The "Shiskabobs" were bits of grilled duck and beef and chicken accompanied by the vegetables and dipping sauce typical of Hanoi Style Grilled Pork. So, each of the three dishes had its own unique seasoning. Quite a change from the typical sad Vietnamese restaurant in which everything seems to be accompanied by the same carrrot colored vinegar sauce.

The interior of the restaurant was modern and elegant. It showed the strong influence of an architect or restaurant designer. The service was superb. However, I suspect that mother was in the kitchen, daughter was serving, and son was behind the bar. The best Vietnamese and Thai restaurants we have ever found were built on that family foundation.