Cong Tu Bot is set to reopen this Friday for indoor dining and with a new concept as a quán nhậu. The concept of a quán nhậu approximately aligns with the idea of a Vietnamese pub or tavern and more directly translates to a shop/diner for drinking and feasting.
The menu (see below) features many new dishes with a few classic carry overs—CTB dessert fans will be happy to know that the chè and the flan made the cut. Some new options include a Rare Denver Steak Salad w/shrimp paste & pineapple sauce, grapefruit, shiso, watercress, birds eye chili, Chicken Liver Pâté w/ fried mantou, whipped condensed milk, chinese mustard, pink peppercorn, and a Caramel Braised Monkfish w/ caramel-cured egg, cilantro, black pepper, and steamed rice.
Also new on the menu is an expanded beverage program designed by Matthew Im, Ashley Ogando, and Hannah Hermes. The bar menu is centered around wine with both by the glass options and bottle list as well as cocktails, beer and no ABV drinks. Cong Tu Bot will also be a BYOB restaurant (see corkage details below).
Co-owner Vien Dobui shared that the popular noodle dishes from their previous dinner service like the phở and bún will eventually make a return.
Cong Tu Bot will be open Friday through Monday, 5 – 9 pm and for the first time is taking reservations.
