The small dining room features mostly communal seating, and is ideal for feasting on Mandarin cuisine, including the crowd favorite cumin lamb, Beijing-style hot pots, and crunchy tofu. Read more.
If you can catch them while they're open (a highly variable proposition), Golden Gate's dan tat are about as good as they get: flaky, creamy, buttery, generally to die for. Read more.
Family-owned since 1906, this maker of handmade mochi and manju still has it going on. The strawberry manju is our favorite, but you can't go wrong with anything here. Read more.