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"I found Chef Mason Hereford’s Magazine Street spot to be kitschy and maximalist in the best way, with big, bold, loud flavors that harmonize across cuisines—dishes like charred cabbage and bok choy jolted with Sichuan peppercorn oil, toasted peanuts and rice (essentially an entree listed as an appetizer), artichokes on the half shell, and hearts of palm with calamari and crispy rice—served in a quirky, relaxed room of neon, tile and VHS tapes." - The MICHELIN Guide