|
The Oakland Tribune, Friday, October 29, 1999 |
Creative Dishes make Ninna worth
visiting
It is reasonably priced, stylish,
and the chef, Ponnarong Nimearmon, has talent.
Excellent mix of Thai ingredients and French technique.
By
Joan Zoloth
Correspondent
|
The San Francisco Bay Guardian, February
9 – 15, 2000 |
The
Translator
Chef
Ponnarong knows his way around lemongrass, kaffir lime leaf, and fish sauce as
well as he does au jus reductions and balsamic vinaigrettes.
It’s just that he uses the essential Thai ingredient to give a
Southeast Asian twist to dishes such as ravioli, braised lamb shank, and veal
osso buco that you normally find on Mediterranean menus.
By
Derk Richardson
East Bay Dine
|
San Francisco Chronicle, Friday, September 1, 2000 |
Chic
restaurant in Oakland hits the right notes.
Ponnarong
Nimearmon is Thai-born, but earned his kitchen chops in a series of San
Francisco French restaurant. Most
of the Thai Mediterranean fusion dishes hitting the table at the charming little
Ninna’s in Oakland can be solidly recommended.
By
Kim Severson
Special to the Chronicle
|
East Bay Express, March 17, 2004 |
"A Tasty Resume, owner-chef's work pedigree and Thai heritage combine for a funky, flavorful neighborhood bistro. Ninna is a fine neighborhood bistro, the kind of place where you can walk from your house, be greeted by your first name, and tuck into comfortable, decently prepared food, taking the personality as well as the experience of the cooks who made it."
By Jonathan Kauffman
|
Contra Costa Times, Friday March 24, 2000 |
"It's a touch of Thai and it's Delicious. I don't think I have ever been in a tinier restaurant with as determined a dedication to quality as Ninna."
By Sue Gilmore, Times Staff Writer