This dish amazed us when we first tried it at San Francisco's Wine Kitchen.
Using just the menu and a dark photo we had captured that night, we tried recreating it. It turned out OK, but it wasn't exactly right, so we went back on a reconnaissance mission. Wine Kitchen didn't have it on the menu this second time, so we showed the waitress the photo of our first attempt and asked if she knew what was in it. Their chef Chad came out a few minutes later and broke it down! His version is still always better, but this works for us when we don't have the budget to dine out. You can see photos of all our iterations on the numnums blog
. On the following day, we then make red quinoa salad with lime and soy dressing
with the leftover ingredients.