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This is an operation every bit as humble as the NYU-area original (which closed owing to gas issues in the kitchen), with a to-go counter and a handful of seats off to the side. Owner Andy Yang hopes to reproduce the model all around town, and he’s hoping to succeed in the “Asian burrito” realm where David Chang notably failed, by peddling “roti wraps” inspired by Thai mataba. They consist of cabbage, beans, crispy basil, and lemongrass chicken wrapped up in a homemade roti (the roti is the only thing on the new menu that isn’t gluten-free). Also new to this location: snacks such as Wagyu sliders (they’re served on brioche rolls that Yang wants to eventually make in-house), a juice and smoothie bar (Yang has two cold-press machines and YOR Health energy supplements), Lavazza espresso, and fro-yo from 40 Carrots. — Daniel Maurer