July 16, 2013
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Gretchen Ertl for The Boston Globe
North's spicy, bright, crunchy, savory dishes are worth the drive to Providence. Pictured, noodles in green chow mein version 2.0.
Dishes mess with your expectations in delirious fashion. Crab rolls are spirals of egg in a tomato-based sauce topped with crisp potato chips.
The menu is concise, the food loaded with fresh herbs and chilies, tamarind, and anchovies. Pictured, Sichuan-style rock crabs.
Bar program manager John Toon Chester’s orange drink with white rum.
Miniature biscuits sandwiched Virginia ham and ginger-scallion mustard.
The Luongo Square restaurant is a project from cooks James Mark, Tim Shulga, and John Toon Chester, who all met at Johnson & Wales.
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