Dining out North remixes flavors deliriously Cooks combine ingredients of Asia and beyond in wild, delicious new ways ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page 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. Gretchen Ertl for The Boston Globe Dishes mess with your expectations in delirious fashion. Crab rolls are spirals of egg in a tomato-based sauce topped with crisp potato chips. Gretchen Ertl for The Boston Globe The menu is concise, the food loaded with fresh herbs and chilies, tamarind, and anchovies. Pictured, Sichuan-style rock crabs. Gretchen Ertl for The Boston Globe Bar program manager John Toon Chester’s orange drink with white rum. Gretchen Ertl for The Boston Globe Miniature biscuits sandwiched Virginia ham and ginger-scallion mustard. Gretchen Ertl for The Boston Globe The Luongo Square restaurant is a project from cooks James Mark, Tim Shulga, and John Toon Chester, who all met at Johnson & Wales.