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Restaurateur Andy Yang’s Michelin-starred Thai restaurant, Rhong-Tiam, shuttered in January—but it lives on in this 15-seat takeout shop. Yang is behind the stove, turning out sliders made from basil-infused Wagyu beef atop brioche rolls, roti wraps with various fillings (including curry beef and lemongrass chicken), plus salads and soups. Pair your meal with a smoothie, fresh-squeezed juice or Lavazza espresso.