Firstborn

Steak tartare sits on chilled mapo tofu and cumin lamb arrives as a thick saddle cut at Anthony Wang's green-tiled dining room inside Mandarin Plaza. The rest of the Chinese American menu is small plates too, among them tofu gnudi, Chongqing fried chicken and a steamed custard loaded with bay scallops, with a chamomile custard to finish. Kenzo Han runs the bar, where a mandarin negroni and a paloma spiked with Sichuan peppercorn head the list.