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New York is no stranger to head-scratching fusion fare: The city's seen Jewish-Japanese at Shalom Japan, Jamaican-Cantonese at Milk River and an Italian-Korean hybrid in Piora. A trio of San Francisco transplants—Boulevard alums Howard Jang and Ken Ho, along with Marisa Cadena (Palomino)—add to the list of oddball mash-ups with this Mexican-Taiwanese restaurant. Chef Jang's cross-cultural eats include vegan sautéed-shiitake tacos, cumin-and-coriander beans over steamed white rice and Peking-duck confit bao with hoisin mayo and chicharròns. The bar program, helmed by Ho, reps both countries with cocktails (micheladas, absinthe-lychee martinis) and beers including Taiwan Rice Pilsner and Bohemia. The 44-seat space—outfitted with Mexican black-pottery votives and punched-tin light fixtures—also acts as a supper club, hosts sustainability workshops and showcases artists, such as the Bay Area's Amina Lei and Brooklynite Julie Paveglio.