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The Seattle chain has expanded to NYC with a 24-seat canteen in midtown. Chef Dennis Lake (former executive chef at Rosa Mexicano) executes a Japanese-inspired menu of charcoal-grilled meats, tofu and fish, emphasizing local ingredients and marinated in the chain's signature smoky, tangy sauce. Rounding out the menu are items like wok-sautéed vegetables, shishito peppers and toasted-almond rice pudding.