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Few of the steady stream of customers who grab cellophane-sealed drinks from Quickly's take-out counter are businessmen in suits. It's hard to feel grown-up when you're downing Taiwanese bubble tea, a sweet, milky treat with black tapioca balls, through oversized straws. Beyond the bubbles, there's shabu-shabu (Japanese for "swish, swish"), a style of table cooking that quick-dips skinny-sliced meat into boiling broth. Prix fixe platters come with a choice of protein, vegetables, and noodles, clear dashi broth with soup mix-ins like kimchi or Sichuan peppercorn, and bubble tea or fruity slush. Both the upstairs and basement dining rooms are outfitted in a soda-pop-art style, with mirror polka dots on the wall, orange pleather banquettes, and bright candy jawbreaker lamps. Wide, gray laminate tables hide sunken hot plates for boiling the hot pots; couples sit side-by-side, dunking thinly morsels of meat and extras like slender enoki mushrooms, corn on the cob, and fish cakes into their individual pots of broth. Grown-up or not, Quickly's the place to dunk and slurp your way to a full stomach. — Ganda Suthivarakom

Sirloin Beef platter, $14.95; egg pudding, $2.75