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Jack Osborne: Go with friends and get the tasting menu. The Gol Gappa, as the starter blew my mind, I think about it at least once a week.

Lily: NYT Hungry City Critic's Pick (10/2019): "Byrek (phyllo pies); qebapa; speca me maze; fergese; sallate mikse turshi (mixed pickles); baked plums."

Lily: NYT Hungry City Critic's Pick (8/2019): "Fried lamb ribs, lamb shumai, big plate chicken with bone, sautéed hand-cut noodle, sautéed rice cake in traditional sauce with lamb."

Lily: NYT Hungry City Critic's Pick (7/2019): "Clay pot rice, particularly with beef, shrimp and Chinese sausage; spicy pork belly; salt-baked quail eggs."

Lily: NYT Critic's Pick * (6/2019): "Grilled corn; lemongrass beef tartare; pho short-rib grilled cheese; banh beo; banh khot; pho beef dumpling soup; stir-fried pho noodles; goi ga; bo luc lac; che."

Lily: NYT Hungry City (7/2018): "Pork sisig; bangus sisig; tuna sisig; pusit sisig; palabok; beef a lo pobre; sinigang; kare-kare; leche flan." NYT Top Cheap Bites (2018): Pusit sisig. 

Aaron: Recommended Dishes Accara; suya brochettes; Senegalese empanadas; Afro-Fusion Express Bowl with turmeric fried rice, black-eyed-pea stew and jungle curry; Sahara sandwich; Moroccan vegetable tagine.

Aaron: Recommended DishesPyunche salad; cucumber kimchi; ssam buns; hwe dup bap; soon du bu; gochu ramyun; Fish Coop; so ramyun.