A year ago, when Subash Yadav was selling momos out of a food truck, those lucky enough to snag these thick-doughed dumplings fragrant with curry sauce glimpsed something special — a doorway into a fresh, beautiful cooking style. At Sherpa Kitchen, Yadav's intimate new restaurant in Gilbert, you get a fuller sense of his singular cooking. Though he prepares Nepalese food, this isn't what makes Yadav unique — it's his approach, his flavors, and the feelings they create. Yadav uses the bounty of local farms, like Rhibafarms in Queen Creek. He goes to extravagant lengths to realize the freshest, most artful version of dishes. He spends 10 days making a $6 soup. He fries lalmohan, a syrupy Nepali doughnut, to sidekick a basic order of chai. Plates are brilliant. So is the restaurant — a place that never fully leaves your hungry mind, a place you could visit three times and still find new things to try.