Café China
Stylish husband-and-wife team Xian Zhang and Yiming Wang evoke a 1930s Shanghai salon, complete with brick-a-brack (vintage fan, bird cage, posters of retro femme fatales) in their charming powder-blue dining room. The menu offers Sichuan dishes that are more refined and less expected than those of the American-Chinese food canon: A cold appetizer of spicy diced rabbit studded with peanuts and scallion and chungking chicken showered in dried chilies and sesame seeds are regular favorites, but their ma-po tofu (covered in an excellently addictive Sichuan peppercorn sauce), cumin lamb, and steamed whole fish with ginger and scallions are not to be missed.
