Chef Tony Inn, after decades working behind the scenes in prestigious kitchens like Masa and Morimoto, is opening JaBä, his first restaurant in New York City, dedicated to upscale Taiwanese cuisine. Drawing inspiration from Taiwan’s rich street food culture and his personal culinary journey, Inn will offer innovative dishes like tomato granita for dessert and sweet-potato crème brûlée, blending French techniques with Taiwanese flavors. His menu highlights infused lard, a hallmark of authentic Taiwanese cooking, and dishes like Three Cup Chicken and stinky tofu, aiming to elevate Taiwanese street food into the fine-dining realm.