The menu keeps the hits that built its reputation: bao buns, a spicy katsu ramen, Korean fried chicken, and a coconut curry pho, alongside a cocktail program built around tequila and mezcal, including a yuzu margarita.
After nearly two decades of moving around the city, it's ended up in the neighborhood most associated with Chicago's modern dining boom — a fitting home for a restaurant that helped define a style of Asian-fusion cooking well before Fulton Market was the destination it is today.
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