The Taiwanese American chef duo behind Hollywood’s Xiao Ye gives a delicious lesson in “first-generation American food.” Pasta dishes like “khao soi” raditori, a riff on late-night meals made with pantry staples like black vinegar and chili crisp, are both tasty and comforting. Order the madeleines made from masa and mochi, served with whipped butter and jalapeño powder, to really understand their playful vision that hopscotches globally. With mismatched chairs and pale green wainscoting, the space feels like a cozy cottage that’s casual enough for a weeknight dinner. The food, however, is special enough for Gen Z date nights and group hangs that might include a member of Sleater-Kinney.