Jerry Traunfeld of Poppy and the Herbfarm started this restaurant focused on his interpretation of China's fiery Sichuanese cuisine. Now that he's retired, his executive chef Garrett Doherty has taken the reins, along with co-owner Benjamin Chew. Here you'll find traditional dishes such as the large Lion’s Head pork meatballs, ma po tofu, and dan dan noodles, as well as cocktails with Chinese ingredients like ginseng and five spice. Doherty will also add his signature congee (a holdover from his days at Kraken Congee in Pioneer Square) to the menu.