Ellie Bird

Steak tartare combined with a punchy Thai papaya salad and malt-vinegar potato chips? It’s just one of the cleverly delicious mash-ups at Rooster & Owl chef Yuan Tang’s family-friendly restaurant, where you’ll find rigatoni with Bolognese but also a rice bowl with grilled hamachi collar and cured salmon roe. Brunch is just as exciting, with tornado omelets over kimchi rice and halo-halo smoothie bowls layered with tropical fruits, red beans, and lime shaved ice. Also noteworthy: Ellie Bird’s takeout-only fried-chicken operation, Side Chick, offering spiced birds with kimchi honey and scallion aïoli.