Edward Kim’s compact space melds a bustling Asian market vibe with family-style dining. This lively alternative to the neighborhood’s legion of sports bars offers the novel flavors of crab-brain fried rice and an inspired reinterpretation of the Hangtown Fry: a hoisin-topped omelet dotted with pickled mushrooms and fried oysters atop a fried noodle pancake. Exotic cocktails integrate ingredients such as Malört and dashi (a Japanese fish stock) bitters.
Dishes We Liked
Candied shrimp and kohlrabi salad with chicken and peanuts ($12); lamb belly ribs with chickpeas and gremolata ($18); whole silk snapper fried in coconut fat with dirty rice of plantains and nam prik pao, sesame leaf, tamarind broth, and house sambal (market price)