With its charming mishmash of closely spaced tables and red lanterns, little Lin has caught on fast. A thoughtful menu combines subtly flavorful dishes and abundant dim sum offerings (there’s a good sampling every night and a full menu at Sunday brunch). Our appetizer, a pleasant enough but rather thick, damp scallion pancake, made us wish we’d tried the soup dumplings instead, but then came two dynamite entrées: a quartet of exceptionally tender medium-rare baby lamb chops nicely crusted in lemongrass, ginger, garlic, and rosemary (hardly needing the savory miso sauce alongside) and a showstopper of a seafood stew: presented in the traditional “bird’s nest” of woven taro root, the bowl was brimming with pristine scallops, shrimp, mussels, and baby octopus. A word to the wise: reservations are highly advisable. Oh, and there’s parking in the rear.