


53

"In a lively Uptown dining room painted bubblegum pink and emerald green, I enjoyed playful, cross-cultural cooking that leans Asian and Indian with global detours—fried chicken dumplings with date and poblano chile chutney, garlicky egg noodles glossed in butter, oyster and fish sauce with Parmesan, and kale and collards braised with cumin, turmeric and coconut milk—making the food both clever and fun; weekend brunch is especially well suited for large groups." - The MICHELIN Guide