Xiao Ye
Restaurant · Hollywood ·
Mini madeleines, pasta, unique fusion dishes, creative cocktails
Mini madeleines, pasta, unique fusion dishes, creative cocktails
"A Lower East Side restaurant project that ran only briefly and closed after a short run." - Tierney Plumb
"A regular date-night choice and a praised pasta spot: Maggie Irwin says, “Xiao Ye is date night for us.” She calls the owners “Jolyn [Chen] and Louis [Lin] are lovely.” Chase Dopson: “I really like their pasta. The guy who taught me how to roll pasta used to work with Louis at Felix Trattoria in LA. I’m such a fan of what they do there.” Maggie Irwin: “I think they’re secretly one of the best pastas in Portland.” Chase adds, “I’m really envious of that space, it’s so fucking cute in there.”" - Thom Hilton
"The Taiwanese-American chef duo behind Hollywood’s Xiao Ye gives a delicious lesson in “first-generation American food.” Pasta dishes like Jolyn’s Favorite Noodle V. 1, a riff on late-night meals made with pantry staples like black vinegar and chili crisp, are both tasty and comforting. Order the madeleines made from masa and mochi, served with whipped butter and jalapeño powder, to really understand their playful vision that hopscotches globally. With mismatched chairs and pale green wainscoting, the space feels like a cozy cottage that’s casual enough for a weeknight dinner. The food, however, is special enough for Gen Z date nights and group hangs that might include a member of Sleater-Kinney. Food Rundown Don’t get too attached to a particular dish since the menu changes up frequently, though the madelines are a constant. Grass-Fed Beef Tartare Chopped by hand for pleasing textural chew, the raw beef (sourced from Revel Meat Co) gets mixed with chile oil and herbs, hit with lime and enriched with savory XO sauce and little blobs of egg yolk jam. Thinly sliced turnips and Taiwanese cabbage are cut into rounds resembling potato chips and are the perfect fresh and crunchy base for piling on the luscious mixture. “Khao Soi” Radiatori There are usually two to three pastas on the menu, and it’s a safe bet to choose any of them. A newish menu addition uses raditori’s nooks and crannies to great effect when sauced with a mild coconut-based curry inspired by Thai khao soi, made hearty with shredded chicken. The dish is garnished with shallots, cilantro, and crackly chicken skin as a smart stand in for the traditional crispy noodles. photo credit: Brooke Fitts Burger of The Month To burger or not to burger is a question many restaurants ask about this crowd favorite. At Xiao Ye, they devote one Monday a month (so industry peeps can participate) to this American classic–with a unique spin, of course. That might be a Reuben Burger, featuring homemade pastrami and rye buns stuffed with a dry-aged patty, plus swiss, sauerkraut, and russian dressing for a bombastic handheld treat." - Krista Garcia
"Louis Lin and Jolyn Chen serve what they call first-generation American food, drawing from their experiences growing up Taiwanese American and working in restaurants across the country. That means dishes like salted egg yolk shrimp and rigatoni all’Amatriciana find a home at the same table. Mini madeleines, a menu staple, are fashioned from masa and mochiko and serve as a sweet-savory start to the meal. Once a month on Wednesdays, diners are drawn in for an ephemeral burger special, like jalapeño popper burgers or their take on an In-N-Out double-double. Finish with a flight of housemade gelato, from fior di latte with Okinawan brown sugar to blood orange sorbet. Xiao Ye translates to midnight snack, which captures the restaurant’s mission to welcome diners to connect with loved ones and friends over unexpected flavor combinations." - Katherine Chew Hamilton
"The Taiwanese-American chef duo behind Hollywood’s Xiao Ye gives a delicious lesson in “first-generation American food.” Pasta dishes like Jolyn’s Favorite Noodle V. 1, a riff on late-night meals made with pantry staples like black vinegar and chili crisp, are both tasty and comforting. Order the madeleines made from masa and mochi, served with whipped butter and jalapeño powder, to really understand their playful vision that hopscotches globally. With mismatched chairs and pale green wainscoting, the space feels like a cozy cottage that’s casual enough for a weeknight dinner. The food, however, is special enough for Gen Z date nights and group hangs that might include a member of Sleater-Kinney." - krista garcia
