Appetizers: The Bangkok crispy Brussels sprouts ($10) were a generous bowl of halved vegetables made lively with Thai chilies, ginger, honey and a sweet chili sauce. The Baltimore-style steamed Gulf shrimp (half-pound, $12), laced with soft onions, are prepared with a different local craft beer each week. The result is a flavorful broth that diners shouldn't forget to slurp up. The chipotle-lime smoked duck wontons ($12) were wonderful, encasing a spicy mix of Pennsylvania duck, cabbage, carrots and chipotle peppers. We were expecting the accompanying ghost pepper ranch dressing to pack a painful wallop since the pepper is considered one of the hottest. Thankfully, it didn't. There was some heat, but only enough to enhance the wontons.