In a room recalling a ’50s diner, David Schwartz and Braden Chong take guests on a journey through regions of China and the hot chilies they hold dear. Servers happily and knowledgeably explain the intricate pepper-led ingredients in each dish. Be sure to try Husband and Wife Beef, marinated tripe, shank and tendon kicked up with chili oil. Cocktails, sakes, baijius and wines are well chosen.