Bunker’s cuisine doesn’t fit into just one category. The Filipino-American chef Arnie Marcella grew up in New York, worked in kitchens in Mexico, Italy, and New York City before falling hard for Bangkok and Thai food and decided to move here. Family-style dishes are an East-meets-West mashup with a strong emphasis on organic ingredients and supporting local producers. The menu frequently changes to make use of the freshest ingredients, but showstoppers from a recent meal included the cashew, broccoli, and pesto salad, pork spare ribs with Asian slaw, and the roast duck with smoked mushrooms and a runny egg. Bunker is hidden behind a concrete wall and the interior, spread over three floors, chicly combines mustard pops of color with a backdrop of smooth polished stone with copper accents.