The concrete building hidden by lush greenery is easy to miss, but Chef Hong’s first-class slow food and artisan hand-made pasta are worth the hunt. Pappardelle with oxtail ragu boasts al dente noodles, balanced between richness and acidity, and generous dollops of fork-tender, melty oxtail ragu. The service can be slow, so just sit back and enjoy the music and wine between your orders. It doesn’t take reservations, so come early to beat the crowd.