A salt-and-pepper chicken dish and braised short ribs are among the classics at this spot.

‍

A new restaurant in Chinatown is adding something a little different to the neighborhood's dim sum spots and banquet palaces.

‍

With fewer than a dozen dishes on its menu, Potluck Club specializes in Cantonese-American cuisine that is meant to be shared family style, including starters, mains, and veggies. Their previous joint venture Milk & Cream Cereal Bar on Mott St. nearby is a dessert-centric restaurant, and Potluck Club represents their chance to branch into savory. Chef Zhan Chen will be the partner at this new restaurant.

‍

‍

In addition to the Berkshire pork and chive potstickers served here with homemade chili crisp, you may also choose to choose from an endive salad topped with dragonfruit, blood orange, pistachios, and pecorino cheese as part of your meal. Furthermore, the dish is enhanced by doubanjiang, a fermented chili bean paste commonly used in mapo tofu dishes, in addition to the spicy eggplant, which contrasts the vegetable's inherent creaminess with the fried shallots.

‍

Despite being a classic salt-and-pepper chicken, Potluck Club's inventiveness shines through in its scallion biscuits and chili-plum jam, which are paired in an unusual way. Instead of mayonnaise, tiger shrimp are paired with Calabrian chili aioli in addition to candied walnuts, caulini, and caulini. An orange-skinned, skin-on kabocha squash pairs well with braised short ribs. White rice would be a great accompaniment to all of the dishes.

‍

‍

There is only one dessert available after dinner: pineapple soft serve with pineapple-bun crumble, garnished with a fortune cookie. According to Potluck Club, the menu and design are influenced by childhood memories of growing up in Chinatown, and the restaurant does a great job of capturing that sentiment.

‍

The Potluck Club is open from 5:30 p.m. to 10 p.m. Thursday through Sunday.