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For many foodies, eating at now-famous James-Beard-Award–winning chef Danny Bowien’s original restaurant is a rite of passage. While the Chinese food is indeed inventive (Kung Pao pastrami, for example, or the pork mapo burrito), some people argue that it’s overrated, and I tend to agree. Still, others can’t get enough. Regardless, the cramped bustling dining space—confusingly identified out front as “Lung Shan Restaurant”—is affordably priced and always a fun time. Portions are large and great for sharing. BYOB.