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Kevin Chen and Tashi Gyamtso’s many pop-ups have culminated in their first-ever permanent location. Offering Szechuan carpaccio with Chinese celery, ginger-scallion lobster and other bites, the menu is influenced by the duo’s collective experience cooking for the likes of Alinea, the Dutch and Blue Hill at Stone Barns, with nods to Gyamtso’s Tibetan roots.