The sourdough empire that started on Yongjia Lu keeps expanding: eight locations deep, and this one’s the flex. Built around a hulking French wood-burning oven -- the kind that gives dough a proper blister and a smoky, rustic edge. Daytime, there’s a long counter lined with sourdough loaves and laminated pastries, plus comfort plays like black truffle fries, roast chicken sandwiches, carrot cake, and paninis. At night, they go maximalist: whole fish fillets blistered on sourdough pizza, New Zealand lamb shoulder, clay pot rice with Australian wagyu, blackberry–pepper duck, grilled sirloin with black wheat bread. Some plates veer stunt-ish (there’s a pizza wearing a full steak like a winter coat). The space matches the ambition: a dark, sculpted dining room with stone surfaces, dramatic lighting, and bread laid out like a gallery installation. Polished, and designed for people who appreciate a little theater with their carbs.