Mei Mei crew inventively spins off its truck menu

Above: Five spheres chicken pairs roasted chicken with beet, apple, rutabaga, kohlrabi, and an egg first poached, then fried. Left: Carrots with ricotta, sunflower seeds, maple-tea glaze, and cranberries on a smear of black sesame paste.
Above: Five spheres chicken pairs roasted chicken with beet, apple, rutabaga, kohlrabi, and an egg first poached, then fried. Left: Carrots with ricotta, sunflower seeds, maple-tea glaze, and cranberries on a smear of black sesame paste. photos by barry chin/globe staff

This is a summary. To read the whole story subscribe to BostonGlobe.com

MEI MEI

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.

Full story for BostonGlobe.com subscribers.

Get the full story with unlimited access to BostonGlobe.com.

Just 99 cents for four weeks.

Share