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The weekend draw — steamed clusters that arrive cold and need shell-cracking but deliver clean, sweet meat when the supply is fresh
Chinese-style roasted duck carved at the station, with crisp skin and juicy dark meat — one of the more reliable proteins on the hot bar
The crowd-pleasing standard — crispy battered chicken in sweet tangy glaze, best when freshly restocked during the lunch and dinner rush
A rotation of basic California and spicy tuna rolls — fine as a palate break between hot dishes, not a reason to come on their own