East by Northeast
Chef-owner Phillip Tang is fast making a name for himself at this tiny restaurant in Inman Square, Cambridge. French-trained Tang uses classic techniques and local ingredients (his beef, veal, and pork come from a Vermont farmer's co-op) to create one-of-a-kind Chinese dishes, like smoked pork and rice croquettes with spiced carrot puree and watermelon relish, and Chinese sausage-and-Maine-shrimp congee. Ordering several small plates to share is the best plan of attack--just make sure that one of them (at least) is a bowl of the hand-rolled noodles. (A local newspaper recently named the Noodles with Beef Shank one of the 40 best dishes in town.) This eatery is quickly becoming the go-to destination for upscale Chinese food.