The cocktails are really good at the new Asian spinoff of Tacolicious, Chino, and I've only gotten to try a couple of the dishes so far — the place has been packed, by the way, since it opened last week. The best thing I've tasted so far on the eclectic and pan-Asian menu is the Filipino-style lumpia, which comes from chef de cuisine Dale Arcalas's family recipe.

This version is a mixture of pork, beef, and carrots, slow cooked and full of flavor, stuffed into cigars of pastry, fried, and served with black pepper vinegar. The night I tried the dish the pastry was perfectly fried and flaky, and the meat filling totally delicious, with the deep and delicate spice of a timeworn grandma recipe. It makes for a perfect cocktail snack to accompany any of bar manager Danny Louie's fine libations — I recommend the tasty and balanced Flying Dutchman, with Bols genever, apple tea shrub, celery juice, and lime.

See the full food menu here. Note that, like Tacolicious, they don't take reservations, and it's dinner only for now. The bar opens at 4 p.m. though, so if you sneak in early you can start ordering food at 5:30.

Chino - 3198 16th Street at Guerrero (the former Andalu)