Porcelain

In a vintage space that was once the set of a Martin Scorsese film, big flavors and big portions fly with abandon. The menu has no sections—it's a roaming, borderless lineup of nine dishes and three sides with ample portions, but who could possibly complain about having leftovers?
Chef Kate Telfeyan plates ace Chinese-leaning dishes with a twist. Vegan lasagna layered with tofu arrives doused in black sesame sauce. The nori fried pork chop is enormous, paired with pickled mustard greens and crowned with blanched onions seasoned with black pepper. Last but far from least, we will always have room for the steamed egg, a triumphant square buried under a fiery mix of scallion oil, spiced granola and chili oil.