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Found 16 results

  1. Sneakeater


    There is a current trendlet of ethnic people (usually Asian) who have worked in the kitchens of fancy New York restaurants -- usually Per Se or EMP -- opening restaurants featuring updates of or variations on their native cuisines, but cooked with the precision you learn in high-level French-oriented kitchens and with reasonably good ingredients. Examples are Bun-Ker, Fung Tu, Uncle Boon, Tuome (sort of), and that Cantonese place in Park Slope. And now this Hawaiian place on Second Ave. between 7th St. and St. Marks Pl. The only Hawaiian food I'd ever had was in the L&B Barbecue chain
  2. Sneakeater


    CheLi is a new Shanghainese place from the people behind Szechuan Mountain House. It occupies the other end of the terrace that Szechuan Mountain House's Manhattan branch is on, on St. Marks. CheLi purports to go deeper into Shanghainese cuisine than the places we already know here. It also purports to offer dishes newly created by its chef. And certainly you don't see on its menu a lot of the brown-sauce braises that dominate at other Shanghainese places (not, God knows, that there's anything wrong with brown-sauce braises). But what's important is that food -- right now, at leas
  3. Happy hour at Joe & Pat's on 1st Ave offers 10" pizzas for $10-$12, along with some drink specials. We had the 1960 Original and a Tri-Pie, which has pesto, vodka sauce and fresh mozzarella. These were excellent examples of a style of pizza I don't like all the much: super-thin crust, toppings applied very sparingly, cooked-down tomato sauce. They're served with little ramekins of cayenne, cheese, garlic powder and oregano, which added fanciness. As did the pretty damn fancy cocktail menu. I asked the bartender why he was pouring porter into a quart container and learned t
  4. LiquidNY

    Babu Ji

    This is located on 11th Street at Avenue B, in the old Spina space. These guys have restaurants in Australia (the chef told me he's from Melbourne), and this is their first foray into NYC. The style is, I guess, "modern Indian". Is it authentic? I have no idea. Not sure if Babu Ji focuses on any particular region, but it should be noted that the chef (Jessi Singh) is Punjabi. The place is already not so easy to get into - I was able to get in fairly easily around 10pm on a Saturday night, but they were still pretty packed. They maintain a wait list on a clipboard outside that you
  5. Sneakeater


    Yuan is the latest inhabitant of the space on 2nd Avenue that previously housed Alder and then the Manhattan outpost of Biang! It specializes in mi fen, the rice noodles of Guilin in the Guangxi province. The menu is strange. It has Cantonese dim sum (as you'll see, I had one -- and it was excellent [although it used an ingredient that, from the rest of the menu, seems characteristic of Guilin]). And it has stuff like General Tso's Chicken, which as far as I know originated in Manhattan. But it focuses on mi fen -- and the mi fen dish I had was amazingly good. I would like to say that
  6. Yet another new ice cream place, on Avenue A right across the street from Empire Biscuits. I love the name. Here's the website. It's a small little store and they only have a handful of flavors (maybe five or six) at any one time. They also have a flavor of the month, which currently is "Salt-n-Pepa" (named after the band). I don't think they even offer any toppings, just scoops of ice cream in a cup or cone. I'm guessing it's Philadelphia-style ice cream? The texture is a lot like Morgenstern's - sort of in between soft and solid. I tried the "cool runnings" flavor, described as "co
  7. This is a new upscale Korean restaurant on First Avenue in the East Village, right across the street from Noreetuh. The chefs, according to their website, had previously worked at Bouley and Gramercy Tavern. I arrived with my date at around 10pm on Friday night. It was crowded, but there were a couple tables open, as well as a few seats at the bar and a few seats at this big community table they have in the front of the place. I was asked if I had a reservation (I didn't), and we were seated at the bar (which I actually might have enjoyed better than a table at a place like this). At tha
  8. LiquidNY

    Tim Ho Wan

    The world's cheapest Michelin-starred restaurant is opening an East Village location this fall.
  9. LiquidNY

    Han Dynasty

    The Third Avenue, East Village location of Han Dynasty appears to be open. I walked by yesterday and they had "Coming Soon" signs taped to the windows. Just walked past a few minutes ago - the "Coming Soon" signs were gone and I noticed a few people were inside eating. Coincidentally, a few doors down is 99 Miles to Philly. Haven't had the pleasure of trying one of their cheesesteaks yet.
  10. 1st Av & 7th. This place is already difficult to get into. Went by myself tonight and there were no tables open - only space was at the (four seat) bar, right in front of the door. Good thing it wasn't too cold tonight. So what is dry pot? You order a bunch of stuff off the menu and they throw it all together in a wok (or whatever) and cook it. Brilliant. They recommend eight to ten items for one person. Most stuff is around $3-$5. I also ordered the scallion pancake and Chinese pickles. The scallion pancake is worth ordering. It's light and flaky, and comes with a hoisin-
  11. LiquidNY

    Dead Drop

    This is a yet another new (opened five nights ago) East Village cocktail bar, located on First Ave just north of 10th St. It's actually located in the basement of North River. You walk down the stairs and enter a tiny, dimly lit room about the size of a studio apartment. Lots of wood paneling and votive candles. Roughly twenty seats are available at low cocktail tables, and the tiny bar seats only three. If this place catches on, it won't be easy getting in. You should go now. Drinks off the menu run $14, $15 for bartender's choice. The sixteen drink menu classifies drinks as "le
  12. This belongs to the expanding new genre of East Village/LES Restaurants You Go To Because You Couldn't Get Into A Hotter East Village/LES Restaurant. It also has a history. It originally opened last year as Parmys Persian Fusion, in which guise it got a very tempting "Hungry City" review from Ligaya Misham. Parmys was run by two young renegade members of a family that operates a Metropolitan Area Persian chain called Ravagh Persian Grill. And, sure enough, within a few months, Parmys closed and the space was taken over by the family chain. I've had Persian food before, but I coul
  13. Suzanne F


    We ate at M last night with The Princess and Taliesin. Taliesin's refrain was, "Well, it's not like my mom would make it, but it tastes good" or something to the latter effect. I probably haven't had Filipino food since I was in high school (there used to be a place on Third Avenue in the 20s, west side of the street, entrance a little below sidewalk level), so I couldn't say how "authentic" it was. But yeah, it tasted good. And some of it was really, really good. Even the supposedly not-sweet cocktail I had was sweet to me, so I'll skip that here. Instead of bread, they bring a bowl
  14. This is a revamp of the (closed) San Marzano pizza place on the les, now operating on the SW corner of 2nd Ave at 7th St. The menu prices are ridiculously cheap. I had to check it out. Glad I did. The food is expectedly not great, but it's good enough and you won't find a better bargain anywhere. I stopped in for lunch today a little early - about ten minutes before noon (they open at 11am). Nobody was there. No customers, no staff, nobody at all. I stood around the hostess stand for maybe a minute looking around - all the doors and windows were open looking out on 2nd Ave, all t
  15. Scott Bryan left Apiary in April. There was apparently a shortage of 'a' and 'p' at the signage shop, so they had to choose a new name that retained the first two letters, and arrived at Après. Mazen Mustafa, the former chef de cuisine at The Elm, has taken over the kitchen. The space seems to be very little changed vs. what I remember of Apiary. The whole menu is available à la carte, but the four-course meal at $58 is a very good deal. There are three choices for each course, and if a party of three all choose differently, as we did last night, you can sample practically the whole menu.
  16. This place isn't going to last long. They have a website, by the way, which describes themselves as even though they just opened like two weeks ago. But the menu looks promising. It's actually just about entirely Sichuan. I walked down 2nd Ave and peeked into Hot Kitchen. Place was jammed and people were waiting outside. I then turned left onto 6th St and in just a few steps I was at The Little Pepper. The place was completely empty. They were really happy to see me, though. I ordered the "tan tan mian" (dandan noodles) and "spicy fragrant shrimp". As I was waiting for
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