Ever eaten in a Chinese restaurant where every dish was a knockout? The bank of teeming aquariums near the entrance is part of the secret. Try razor clams served in a complex sauce for which black beans are only a point of departure; lobster cooked elementally with scallions and ginger; or a clam casserole featuring a delicious broth sharpened with hot chiles. An unexpected favorite was a big T-bone steak smothered in flowering chives, the meat moist and done to a turn. As we dug into the sliced prawns, our waiter advised us that the heads we discarded were the best part. He was right.
Get the Things to Do Newsletter
Sign up for our weekly guide to events in New York, and never be bored again. With suggestions for every day of the week, our recommendations will keep you busy on any budget.