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Hong Kong–born chef Nan Zhang trained at Switzerland's two-Michelin-starred the Restaurant before opening this eclectic Lower East Side canteen. The 60-seat spot is outfitted with wood paneling, a stainless steel bar and antique lamps. Dig into globally inspired dishes like carnitas-and-pork-belly tacos with cauliflower; rainbow trout and octopus tossed with pasta shells, heirloom tomatoes and local greens; and short ribs five ways (roasted, braised, panfried, deep-fried and steamed), served alongside seasonal vegetables.