"This CID spot has been around since the ‘80s, and for good reason. The food is always fantastic, the service is fast, and you will leave with leftovers that are even better the next day. On weekends you’ll find hungry people under the marquee waiting for their name to be called and watching roasted duck get meticulously chopped through the window. And once you do sit down inside the two-level dining room, prepare to order so much great food you’ll have to play dishware tetris. But it's worth having to be spatially aware on a Sunday morning as long as plates of black bean spare ribs, delicate shrimp dumplings, and crispy bean curd are ordered. " - kayla sager riley, carlo mantuano
Chona Kasinger
