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This small, simple restaurant offers a wide-ranging menu of Chinese dishes, many made of organic ingredients. Tender Szechuan scallops pack some heat amid bright, fresh veggies, and chow fun would satisfy any lover of silken noodles, even without its surprisingly crisp bean sprouts and Angus beef. A generous portion of garlicky, spicy black bean sauce made a main attraction of sautéed green beans. A sushi bar and some random Japanese decor speak to the pan-Asian approach here, but the Chinese dishes are straight up and the way to go. Our only disappointment with the Chinese food was the pot stickers, which were bland and heavy. Lunch Mon.–Sat., dinner daily.
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