Moody Tongue Review

By: Emily Li

When I first read about Moody Tongue in a Resy article during class, the words "Michelin Star Brew-Pub" caught my eye. I have always liked beer; from a classic domed head stout to a flavorful can of IPA, I’ve always found the grainy and hoppy flavors pleasant. So, as a certified beer-lover, I HAD to try this world-renowned brewery to see if it matched my high expectations.

Hidden in a small Chinatown street off the highway, Moody Tongue sits in a stand-alone industrial building. Upon arriving, I thought I had the wrong address. But, don't let its plain exterior fool you; nestled inside are two restaurants (the bar and the dining room) and a brewery. Started by cousins Jared Rouben and Jeremy Cohn with the philosophy of pairing beer and culinary expertise, Moody Tongue prides itself in a seasonal curated menu along with unique beer flavors that elevate an already exquisite dining experience. The uniqueness of the brewery comes from its ability to produce flavors that no other brewery can recreate - Orange Blossom Belgian Blonde, Juiced Lychee IPA, Caramelized Chocolate Churro Porter, or limited release beers like Pressed Asian Pear Saison and Shaved Black Truffle Pilsner.

The restaurant is separated into two: the dining room and the bar. The 28-seat dining room offers a 13-course tasting menu experience supplemented by a specialty beer pairing. The experience, according to the restaurant’s website, showcases both Rouben's culinary expertise and Cohn's award-winning brewing techniques. The experience comes at a steep price of $285 though, and this is excluding sales tax and a mandatory 22% service charge. For those who do not have the budget, you can opt for the bar with an à la carte menu that offers some dishes from the tasting menu and an all-encompassing beer selection.

We started off with a beer flight - a mix and match of 3 beers on the menu. I chose the classic 3: Orange-Marmalade Double IPA, Juiced Lychee IPA, and Hazy Orange-Pineapple IPA. These three beers perfectly exemplified the spirit of Jeremy Cohn. The flavors worked in harmony to bring a unique flavor to a simple IPA.

Next, we sampled Oysters on the Half Shell and Moody Tongue Caesar. The west-coast oysters, though small, tasted as fresh as if they had been shucked right after harvest. They paired beautifully with the peppercorn mignonette, the last hint of briny flavor offset by the house-made vinegar and carefully diced shallots. The Moody Tongue Caesar, composed of the crispiest endives and the freshest little gem lettuce, had the perfect amount of toasted parmesan and anchovy smoked-scallop sauce. The starters, paired with the Orange-Marmalade double IPA created a fresh and harmonious flavor that perfectly segued into the main course.

For the main course, we ordered the Hokkaido Sea-Scallops and Crescent Duck Breast. Preparing both scallops and duck comes with extreme difficulty, as these can be finicky proteins to work with. So, when I bit into the perfectly seared and seasoned scallops as well as the tender and juicy duck, I knew that there was a reason behind the two-star Michelin award. The scallop was neither too raw or too well done, it had the perfect crisp on the outside and a satisfyingly chewy interior. Paired with the smoked cauliflower puree, the scallops were light and refreshing. The duck, a personal favorite of the night, had crispy skin and tender meat. There was no gamey flavor as the Carolina gold rice and the sweet sauce were able to work together with the confit to create an explosion on my tongue.

As someone who is extremely picky with dessert, Moody Tongue managed to surprise me. Even with the most basic cookie platter - featuring vanilla shortbread, a lemon sugar cookie, and a Mexican chocolate cookie with vanilla ice-cream - the pastry chef was able to add elements of surprise. The Mexican chocolate cookie had a subtly spicy kick that I did not expect, but that was surprisingly pleasant. The vanilla shortbread and lemon sugar cookie were both half-baked to be chewy and soft, and paired extremely well with the house-made vanilla ice-cream.

After my meal, I can safely say that Moody Tongue is an establishment that is well-deserving of the accolades decorating its walls. From starters to desserts, all the flavors in the dishes balance each other, creating what could be called masterpieces. It is as if the world's greatest artists from Degas to Picasso combined forces in the kitchen. Moody Tongue’s unique brewery and restaurant combination allows it to create dishes that are nothing short of amazing. Of course, the price is quite steep, so I’d recommend experiencing Moody Tongue when you have something to celebrate, like a birthday or anniversary, or even just a special day!