Lau Lau

The menu here moves well beyond standard vanilla syrups, leaning into ingredients like fish sauce caramel, miso corn, and Chinese five spice. Hannah Foy built the space as a reflection of her Chinese American heritage – the name comes from her mother’s family – and that identity shapes everything from the art on the walls to the ceramics your drink arrives in. Pastries rotate based on which local bakers are dropping off that morning, but you can usually find pineapple buns, egg tarts, or red miso biscuits on the counter. The front of the room doubles as a small market, stocking pantry staples like chili crunch alongside cookbooks and home goods. It is a spacious room that fills up with people working or catching up, though the parking lot outside is notoriously tight. Most regulars skip the tiny lot entirely and hunt for street parking in the neighborhood instead. Lines to order are common, especially when a fresh batch of sesame balls lands, but the staff keeps things moving. Once you get to the register, alternative milks are poured without an extra charge.