The second outpost of a no frills, family-friendly restaurant (the first is in San Francisco’s Inner Richmond District) from chef Brandon Jew features nostalgic Chinese-American fare chef grew up eating, like kung pao chicken and crunchy cabbage salad, reimagined for today’s diners. The vegetable-forward and vegan-friendly approach means sweet and sour cauliflower, mushroom ma po tofu and kung pao tofu are given equal billing and care.