Nice takeout from chef, Brandon Kida, at Hinoki & The Bird. Really enjoyed his dumplings along with the chef collaborations. I didn’t realize H&TB was open for dine-in. The patio looks lovely and well-spaced.
I should have taken pictures of the individual 
boxes, but I forgot. “Each box comes with 12 dumplings & includes 2 dipping sauces: black bean chili oil, aromatic soy sauce.” We were also able to try Bradon’s truffle white soy which particularly good with his chicken and kurubota dumplings. Everything was delicious, well-executed. It’s cooked from frozen. Sold out of the Lattice Potion No. 9. Brandon’s dumplings have cabbage, garlic, soy, egg, sesame, and chives accompanying the protein.
The Veggie is one of the best veggie dumplings I’ve ever had (HK included) and I’m not crazy about vegetarian dumplings.
We also had the chef collab Kismet Sweet Corn Rangoon which fell apart a little when steaming (should have steamed them less long and separately). They did better when frying. The green chile sauce was terrific with these. Some of the proceeds support No Us Without You.
Jon Yao’s Fennel Sausage dumplings with fennel seed, fennel pollen with a black vinegar glaze (fried) were my favorite. Some proceeds help benefit NAACP.
Desserts were crazy good. Only got to try the Strawberry Dumplings from GoGo and Duo Pot de Cremes by Deden Putra at the Waldorf Astoria. Want to try the the ice creams.
Grabbed green beans and mustard greens with ginger at DTF. Great meal and a great night. Easy cooking. Great instructions.
https://www.go-go-gyoza.com/blank-page
Tock has a better explanation than the website:
