"Chef Doug Crowell’s divine fried and steamed bao stuffed with soy-flavored garlicky roast pork is sublime. A veteran of the Herbsaint kitchen, Crowell learned Chinese dishes from his chef father-in-law in New York. Order plates of zippy dan dan noodles, ma po tofu, and hand-pulled noodles with cumin lamb. The spicy chicken noodle soup with greens will clear up any cold in a jiffy." - Beth D'Addono, Clair Lorell
