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"Brought by the owners of Mian and Bao, this Sichuan mala (meaning numbing and spicy) hot pot spot offers broths like spicy beef tallow, pork bone, and a tomato-based option that is vegan, paired with beef and lamb or Sichuan delicacies including honeycomb tripe, goose intestine, duck gizzards, and beef aorta. The owners are chef Tony Xu, a 2018 James Beard Award Semifinalist, and Sean Xie, and the nostalgic interiors reference hot pot culture from Chengdu and Chongqing in the ’80s and ’90s." - Courtney E. Smith