East by Northeast

Chef Phillip Tang prepares the cuisine using seasonal ingredients from local farms. The result is dishes such as pork and zucchini dumplings with carrot puree and black vinegar reduction, stuffed littleneck clams with bacon, black beans, and spicy tomato relish, and thick, handmade noodles in vegetable broth with a poached egg and grilled king oyster mushrooms and eggplant.

1128 Cambridge St., Cambridge. 617-876-0286. exnecambridge.com

Pictured: Crispy pork belly, mantou bread, pickled vegetables.