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Easterly is proof that Hunan is, pardon the pun, one of the hottest cuisines out there. The restaurant often draws crowds for its spicy fare. Try the poached fish fillets in sour soup, which come with dried red chiles and Sichuan peppercorns for complex, playful heat that’s assertive without being over-the-top. On the milder side, there’s pork with fresh green peppers, combined with garlic in a mildly sweet sauce that tastes like rustic, homestyle comfort food. Green peppers also make an appearance with eggplant and preserved egg for an appetizer that’s got a hint of spice, combined with bursts of savory flavor and jelly-like texture from the egg. Aside from heat, though, Hunan cuisine is also known for its smoked meat. Try the smoked pork with dried radish, a dish that combines smoky, succulent pork with tangy, crunchy radish, plus dried chiles for a touch of spice.

— Katherine Hamilton

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Hours: Mon.-Fri. 11 a.m.-3 p.m., 5 p.m.-9:15 p.m., Sat. 11 a.m.-4 p.m., 5 p.m.-9:15 p.m.,

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