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This second-floor restaurant, located a few blocks from Zomsa, is owned by Dawa Lhamo, who worked previously as a sushi chef in Rhode Island. She says her menu is straight-up Tibetan (as opposed to having Nepalese or Indian leanings) and works with her mother, who peers at diners from the kitchen through the stacks of pans while she cooks. One house specialty is tsak sha la kor hot, explained as "beef with radish with Tibetan moutain herbs." Strips of beef come in a deeply flavored bone-broth soup, accented with greens that are faintly reminiscent of cilantro. Guests are encouraged to use a wireless keyboard to play their choice of music on a YouTube monitor. — Jeff Orlick