Remember when we told you that Sean Scotese of the short-lived Eastern Alley had a Chinese place in the works? Well, the chef got in touch to say that project now has a name, Ghost Street, and "the concept is centered around Chinese Hot Pot." Broth will be focused on the MaLa Sichuan style (read: cortex-meltingly spicy) though there will be a selection of other broths for spice wimps eschewers. Leading up to the opening, Scotese and partner Mike Hill will team with DessertTruck Works once again on some preview bashes. The first of these happens April 1 at 9 p.m. at Je’Bon, and a $15 cover buys you sake, passed hot pot skewers, and desserts.