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CLOSED On Thursday nights, chef Anthony Myint; his wife, Karen Leibowitz; and a guest chef prepare a limited but exciting menu and serve it to the foodies who line up to snag a table in a room that is a neighborhood Chinese restaurant (Lung Shan) the rest of the week. Myint's signature dish is the PB&J: Kurobuta pork belly and jicama served on homemade flatbread with pickled jalapeños and cilantro aioli. The other dishes (usually half a dozen savory items and two or three desserts) depend on the whims of the guest chefs, who might be moonlighting from their day jobs in fancy restaurants. It's an adventure.