Burmese is my favorite cuisine on the face of the earth and I was very excited to stumble upon this place. I'll try to strike a balance between my obvious enthusiasm for Burmese food and my perhaps unrealistic standards -- I tend to compare every Burmese place to Burma Superstar in San Francisco, and Burma Supertar Ruby Burma is not. \n\nThe tea leaf salad was indeed delicious. Not the best I've ever had, but it was quite good. If you're new to Burmese, make absolutely sure you order this dish. The shan noodles had good flavor, too, and were appropriately pungent. The BYO wine policy is lovely.\n\nI gather this place is newish. I hope they make it and I hope they continue to improve. The staff and service were very nice, attentive, and eager, but it seemed like a little something went wrong with everything. Our appetizer could be picked up by a hair cooked into it (these things happen, I know, and they kindly replaced it). After clarifying that the shan noodles were vegetarian and that we needed all our food vegetarian, the noodles were served with chicken soup. They forgot about the tea leaf salad and so had to ask us about it after we had already eaten the other things, so it was more or less a delayed salad dessert. Again, they were very nice, but not a great sign that this was how things went on a Friday night when the place was nearly empty. Hard to imagine what a busy night would be like. Nevertheless, these kinks can easily be worked out and I hope they are. The restaurant has a lot of potential.\n\nFinally, one more recommendation in case the restaurant looks at these reviews. A slightly expanded repertoire of Burmese dishes on the menu might go a long way. In particular, samusa soup would be a great add, and it would be nice if coconut or saffron rice were available with the main courses. But of course, this is my Burma Superstar standard creeping in.