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It must be nice to come in from the cold. In November, the operators of popular food truck Mei Mei Street Kitchen — siblings Andy, Irene, and Margaret “Mei” Li — added a brick-and-mortar restaurant. Mei Mei arrived just in time to provide shelter from the polar vortex, bombogenesis, and other frigid winter phenomena.
The 36-seat restaurant is a cheery little place with a brightly illustrated chalkboard wall, yellow chairs and stools, an open kitchen, and shelves filled with sriracha bottles and cookbooks. It must be even nicer to spread out. Stationary, with room to maneuver in the kitchen, the chefs can do full justice to what the Lis call “creative Chinese-American cuisine,” made with ingredients that are local, seasonal, and sustainably raised.