Blue Hill at Stone Barns alum Chef Kevin Chen made a name for himself with a series of pop-ups before establishing this stylish Asian-leaning delight. It's nestled inside a narrow storefront, but look for the large red paper clip—it's the only sign you've arrived. Inside, the space is left simple to focus all attention on the inventive food.The team's commitment to local farms is the cornerstone of this kitchen, and seasonal dishes showcase the young chef's Taiwanese heritage and Queens upbringing through a fine-dining lens. The pasta is a high point, revealing a duo of bowls which may feature dense, toothsome cavatelli glossed with a sauce of scallop, nori and parmesan; or xiao long bao-inspired agnolotti filled with ginger-spiced pork. The lobster three ways is also a treat and showcases the cleverly minded ethos of this cuisine.