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The most interesting of the crop of Tom Douglas restaurants at Amazon headquarters, the dim, exotic luncherie Ting Momo is the province of Dekyi Thonden, the Tibetan native who spent years in Douglas’ other kitchens perfecting Western cookery. Now she has a kitchen of her own, celebrating the dumplings that come steamed (tingmo), fried (samo), or bready (momo), and filled with exotics like star anise and cranberry and Colorado yak meat, or curried crimson eggplant and Walla Walla onion. Often Thonden can be seen crafting the dumplings at the door. Though execution at this quick-serve joint can leave the delicate dumplings soggy, stars often align to create perfectly flaky samo or comfort-delectable momo—all of which pair harmoniously with sides of chickpea salad or coriander yogurt. Closes at 3pm.

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