If you were wondering what a pan-Asian restaurant that serves dishes like slow-cooked duck soup with mushrooms and noodles is doing in Chapel Hill, the answer is love. No, not just a chef's love of Asian cuisine. New Jersey native Andrea Reusing married a man from Chapel Hill, and so this charming city gained a chef who can turn out a top-notch version of Asian cuisine. Reusing is equally passionate about utilizing local ingredients, which turn up in dishes like North Carolina crabs prepared in a Vietnamese style; sake and tea-cured Cold Mountain pink trout; and barbecued Cane Creek Farm lemongrass pork. Reviewers praised the "very solid creative fusion cuisine," calling this "the best place to eat in the area," though a few criticized "a menu that hardly ever changes."