Mawn

Phila Lorn calls it a Cambodian noodle house with no rules, and he means it. The 2025 James Beard Award-winning chef pulls from Cambodia, Thailand, Vietnam, and Burma to build a menu unlike anything else in the city: beef noodle katiew, wild boar prahok with fresh vegetables, khao soi, and a banh chow salad built around a crackly coconut-scallion crêpe. Save room for the funnel cake with miso caramel. The 28-seat room is warm and unhurried, with Rachel Lorn running the front-of-house and an open kitchen that makes the cooking feel communal.