I was a great fan of their gyoza, eating it weekly for many years. They closed suddenly a few months ago, but the owner said that they might reopen somewhere else under the same name. Does anyone know if this has happened?
Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers. Get tips on making perfect carne asada here.