Chili Square

Tucked along Hancock Street, this cramped space with just a handful of tables keeps the focus squarely on what lands in the bowl. Beyond the core hand-pulled noodle lineup, the kitchen turns out regional Sichuan specialties like spicy cold starch strips with seitan, noted for their chewy, slippery texture, alongside fish slices with pickled vegetables in chili oil. Across the spicy dishes, the heat tends to hit a balanced, craveable stride rather than scorch outright, keeping diners eating straight through.