"In Aimsir Distilling’s elegant emerald-and-gold accented tasting room, couples cheers with jasmine tea toddies and gemstone-themed zero-proof cocktails while awaiting comforting pan-Asian fare from chef Cyrus Ichiza. The menu here is highly shareable, with vegan dim sum like garlic chive dumplings and barbecue “pork” buns, alongside big bowls of congee and vinegary adobo and rice. For dessert, crack the sugary top of an ube creme brulee with two spoons or compare notes on a flight of Aimsir spirit-infused Missionary Chocolate truffles. Reservations are a must after 5 p.m." - Katrina Yentch, Thom Hilton, Brooke Jackson-Glidden