If the East-meets-South fusion seems like it might end in a dish tasting confused or overwhelming, your fears are unfounded. Dishes layer flavors, textures and spice levels for addicting flavors that build in complexity (and sometimes spice) with each bite. Nourish bowls loaded with silky tofu give alternating textures of nutty grains, creamy avocados and crispy, cool vegetables. The gooey, cheesy gogi quesadillas are tender and satisfying to pull apart, but the crunchy spiciness of the kimchi takes them to a new level.
True to her roots, Oh still serves teas, coffees, signature lattes and freshly squeezed juices. You can even join a juice plan for an inner-self detox. Gluten-free options still abound on the breakfast and lunch menus—tacos can be made with gluten-free shells or lettuce cups, muffins and macarons are made gluten-free—and eating vegan or vegetarian is just as easy thanks to plenty of parfaits, smoothie bowls, salads, tofu and vegan meat options.
In its Instagrammable new space with smooth concrete walls, full windows and plenty of plants, The Press has reinvented itself—and its menu—with its same dedication to healthful options, whole ingredients and wild new flavor combinations.