Good To Eat, owned and run by chefs, offers Taiwanese classics with a modern twist. We sat at the bar next to the kitchen, enjoying a relaxed, Michelin-style experience as we watched the well-orchestrated activity unfold before us. As pescatarians/mostly vegetarians, we tried several dishes from the menu: tofu skin (dou bao), spicy noodles, maitake noodles in a creamy fermented tofu sauce, and green beans. The dou bao and spicy noodles were simple yet bursting with flavor—the texture of the dou bao and the chewy noodles with a garlicky kick and mild spice were delightful. The green beans reminded us of the comforting dishes from a typical mom-and-pop spot. Unfortunately, the maitake noodles...
