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Chef Josh Eden returns to his love of Asian food (he formerly cooked at Xing and 66) at this new 24-seat eatery whose cuisine explores all corners of the Far East. Smaller bites like juicy pork and shrimp potstickers and a cold tofu salad glistening with sesame oil are the most successful; larger dishes, like longevity noodles with pork, sometimes fail to hit their mark. The grub is pricier than the corner chow mein joint, but the ingredient quality is certainly better. Only counter seating is available, and because the ambiance is rather spartan, take-out is the way to go here.