Loga's Corner

Steamed Momos

Delicate, thin-skinned Tibetan dumplings packed with seasoned filling — the restaurant's calling card and the dish most talked about by regulars

Fried Momos

The same dumplings crisped in a pan until the bottom shatters — a textural contrast that converts people who thought they preferred steamed

Thukpa

Hand-pulled Tibetan noodle soup in a deeply savory broth, loaded with vegetables or meat — the dish that earns repeat visits in winter

Thenthuk

Hand-torn flat noodle soup with a thicker, more rustic noodle than thukpa — hearty and deeply comforting

Tingmo

Soft, pillowy steamed bread with a layered, pull-apart interior — the right vehicle for anything saucy on the table

Shapta

Tibetan stir-fried meat with peppers and onions in a boldly spiced sauce — one of the more assertively flavored plates on the menu