A spankin’ new plaque indicates that Bun has presumptuously awarded itself four stars (!!!!) — we can only assume the comedy and tragedy masks refer to those whose happiness turned to sorrow when their 1 a.m. reservations were canceled during the 24/7 trial run. Obviously it’s time to check in on the little restaurant that could’s Sisyphean endeavor to never, ever close.
Owner Tony Lam assures us the plan is still on track — he just needs to first take care of the many customers who were deprived of free food when the restaurant overbooked during its trial run (Lam says he took about 4,000 reservations, which is insane given the limited seating, and customers ordered about an average of ten to fifteen free dishes each). The restaurant is currently open 24 hours during the weekend (serving mainly customers who were shafted), and Lam says that by the end of the month he’ll be open round the clock during weekdays too, serving new menu items of his own creation (so much for head chef Michael Bao), such as frog legs, summer salads, and a short-rib-and-bean-sauce báhn mì. A Vietnamese sandwich at 5 a.m.? Okay, our frown is kind of turning upside down.