Perhaps the most impressive is the adventure that is the cannelloni: fresh pasta stuffed with wood-roasted pumpkin, chevrotin, guanciale, preserved apricots, almonds, and soft egg.
However, executive chef Kevin Chun, who joined Louie & Chan last summer, isn’t ending the wild ride there. He’s created dishes of gianduja-crusted bone marrow, chile, and white balsamic jam; aragosta pizza with burrata and Maine lobster; and kale salad with farro, green mango, and spiced walnuts.
It’s a Nutella-lover’s paradise for brunch or dessert, too, as there’s the Nutella French toast made with bread pudding, maple buttered bananas, and spiced walnuts, and the restaurant’s most popular dessert is the boccone dolce, made with baked Italian meringue, Nutella, Devonshire cream, and seasonal berries.
If you’re looking to extend the evening, check out the cocktail lounge downstairs to get your fill of Chinese-inspired cocktails, DJs, and, of course, beautiful people.