Baby Bistro Chinatown

After a long run of sold-out pop-up dinners, Baby Bistrofrom chef Miles Thompson (Allumette, Michael’s) and partner Andy Schwartz has a permanent home in Chinatown. They operate a new restaurant where Thompson’s favorite farmers market produce and Schwartz’s wine selections play out in a cozy 100-year-old Victorian bungalow that seats 35.

Thompson’s compact menu will always feature farmers market ingredients at their peak, like a turnip tofu dish that uses Gardena’s artisan Meiji Tofu. Diners can also try the bistro’s show-stopping bread — baked in a hotel pan with Walla Walla onions, butter, and onion seeds; deglazed with mirin; and finished with a light soy sauce. It’s served with a spicy Eastern European Liptauer cheese. Main courses include dishes like a standout striped bass.