From the street, my friend Glenn and I weren't sure this second-floor restaurant was a going concern; upstairs, the dining room (and the restrooms) were rustic in appearance but otherwise in fine fettle. Following appetizers of sweet and pickled cucumber slices (Y18) and pork slices with "sauce" (Y38), we feasted on nicely fatty yak tail braised in a clay jar (shown; Y58), with star anise and ginger, and chicken fried with corn, peas, carrots, and a vegetable called juoma (Y45) that came on like succotash with a Tibetan touch. As for my selection from the beverage section of the menu, a bowl of yogurt with sugar on the side (Y18) was refreshing, in its way, if not particularly liquid.
Makye Ame
11 Xiushui Nanjie, Beijing
