"This very casual dry hot pot place took the Upper West Side by storm when it opened two years ago, with its picnic table seating and point-and-choose method of selecting the ingredients, constituting an altogether fun experience and an inexpensive one, too. The roster of ingredients favored diverse seafood, thin-shaved lamb, and a multitude of vegetables, both common and obscure. And extreme spiciness via Sichuan peppercorns and other vectors was always an option. Order online." - Robert Sietsema, Eater Staff
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