Food & Drink
Open for lunch and dinner, Cheu also runs a mean happy hour with $5 snacks and discounted beer, sake and cocktails.
Ben Puchowitz and Shawn Darragh’s Asian-esque eatery doesn’t take itself too seriously—except in matters of flavor.
The whimsical cooking here crosses borders and back again, stuffing samosa rangoons with curried potato and goat cheese ; swirling brisket ramen with matzo balls and kimchi; pairing shrimp Dan Dan noodles with cucumber and tahini.
With a limited size kitchen, the number of offerings is highly curated: just five small plates and six bowls that can be customized with add-ons like soy-marinated egg and bok choy, though the chefs will make dietary swaps as needed.
The same sense of playfulness applies to the cocktails, like the Boogie Woogie Feng Shui, which combines rum, sparkling wine, grapefruit, lime and miso syrup. Beyond that, drinkers can sample a few wines by the glass, beers and a select list of spirits.