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Wood floors, exposed ducts and garage-style doors keep things casual at Q House, where eager diners dig in to family-style dishes. Chef Christopher Lin shares his Taiwanese heritage on this broad Chinese menu with modern Sichuan leanings. Pick and choose from small and large dishes, all designed for sharing. A plate of chicken and shrimp wontons made with chicken schmaltz and dressed in a sweet soy with rice vinegar and chili oil is a crowd-pleaser. Chong Qing chicken, with cubes of dark meat chicken tossed in potato and rice starch and fried crispy with chilies and Sichuan pepper, is subtle at first, but the heat builds and delivers fantastic flavor.