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This venue is closed.

In 2008, Philippe Chow (no relation to his former employer Mr. [Michael] Chow) opened a casual takeout-oriented offshoot of his trendy Upper East Side restaurant. This mid-size West Village spot may buzz with delivery guys running in and out, but servers in dinner jackets, red leather banquettes, mod, black lacquered tables with the Philippe insignia, and digital menus scrolling media praise make eating in more luxurious than it would be at a usual neighborhood takeout joint. The menu, a downscale version of the uptown outpost with reduced prices, is also a step above. Ingredients are cooked properly: The dough outside of vegetable dumplings is just light enough; string beans are still crisp, and jumbo prawns with broccoli in a lemon-y xo sauce retain a juicy snap. The flavor needs work in some dishes like kung pao chicken, which is too sweet and could use a lot more pow. But in addition to no grease residue on empty plates, friendly and attentive service and a few flat-screens TVs make this an attractive option for casual Chinese dining. — Randi Eichenbaum

Daily, noon–5 p.m.; two courses and a beverage, $14.99.

String beans, $5-$8; prawns and broccoli, $18