"Spilt Milk is beloved among hospitality workers who appreciate the fun, yet serious take on cocktails. This is a divey spot with a kitchen where Charles Wong has found a base of Umamicue, a pan-Asian take on Texas barbecue. The brisket and crab rangoons are musts, and Wong will also offer the meat inside a banh mi." - Eater Staff, Ashok Selvam
Aliya Ikhumen/Eater Chicago