Ren

The ceiling at Ren is strung with illuminated fake straw, an homage owner Jayne He pays to the Fujian farm where she grew up. She started the Williamsburg restaurant in February 2025 with two partners: Henry Bao, a dim sum specialist who runs the kitchen, and Kingsley Ye, who handles operations. Sichuan cooking here favors small, shareable plates: crunchy golden tofu in a light batter with spicy mayo, mapo tofu, cumin lamb, and dan dan noodles. Around 50 seats spread across two minimalist rooms and a bar up front, and reservations run through Resy.