Duck Duck Goat

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Inspired by weeks of travel through China and America's myriad Chinatowns — but also by Chef Stephanie Izard's childhood memories of Chinese takeout. The result is an inviting ode to a cuisine she has wholeheartedly embraced.Dishes are separated into seven sections: dim sum, soups, cold dishes, noodles, fried rice, sides and mains. All noodles are made in house including the "slap noodles," hand-pulled noodles that are slapped onto surfaces as they're made, featured here with shrimp, goat sausage, eggplant and mushrooms ($17), or with short rib ragu ($18). Besides noodles, shareable dim sum ranges high and low; Izard's nod to American takeout includes crab rangoon ($13) and scallion pancakes ($9). Meanwhile, wood-fired duck hearts ($12), crispy frog legs ($22) and ham sui gok ($10) —"glutinous rice dumplings with gooey goat filling," according to Izard — round out the menu. Large-format dishes like the Peking duck ($58) and goat of the day (market price) invite parties to share.