David Laris kicks off a new chef collaboration series by bringing down Max Levy from Beijing. Levy is the chef at Bei, in the Opposite House (at which Laris consulted, hence the connection), and has done stints in Japanese kitchens in New York, an eel farm in Japan, and a bunch of Asian restaurants, including a brief stint in Shanghai with the dearly departed Sugar. Levy cooks with a Japanese perspective and cherry-picks local ingredients. His tasting menu, in the high, high three figures, will be available at Laris until November 8.