Thanks to Nick Balla's ahead-of-the-curve Eastern European menus, this rustic neighborhood staple continues to be one of the hottest reservations in town. [Eater 38 Member]
Try crossing the studied, Sichuan-laced creations of a workhorse young chef with a kickback dive atmo pumped up by ghetto rap and a 60-foot dragon. [Eater 38 Member] 자세히 보기
