With tens of thousands of brick-and-mortar restaurants and even more kiosks, delis, and roadside stands where you can grab a bite to eat, there's no place in the world like New York City when it comes to food and drink--you could spend your entire life eating and drinking here without conquering all ... More >>
First to arrive at your table is a deep bowl filled with rice noodles, chicken, shrimp, pork, and edible blossoms (sometimes Lotus Blue skips the flowers). As far as I can tell, crossing-the-bridge noodles has never appeared on a New York menu before. This specialty of China's Yunnan province feat ... More >>
Even noodles get the blues
This week, Robert Sietsema introduces his meal of crossing-bridge-noodles at Tribeca's Lotus Blue through a Yunnan folktale. Further uptown, Tejal Rao reminisces about the highs and lows of restaurant staff meals before exploring the Upper West Side's new Mexican comfort-food restaurant, Cocina Econ ... More >>
Gyoza served lattice-style at Ganso Recently, FiTR has been spotting a new form of dumpling presentation. We don't know if it yet constitutes a trend, but it certainly results in a more-attractive app, a superior consistency of cooking from dumpling to dumpling, and a bit more of the crunchy crust ... More >>
The amazing "big tray chicken" at Manhattan's Spicy Village It's been over two years since Fork in the Road appraised the relative merits of the city's Chinese restaurants - things have changed so much in the interim. Northern Chinese fare continues to rule Flushing, Elmhurst has increased the bre ... More >>
You're never without a fresh hot flatbread at Yemen Cafe. By my estimate, there are at least 15,000 restaurants in Brooklyn, and I love about 200 of them at any given time. So this list reflects ephemeral choices, what I want to eat now as I sit at my desk, breakfast-less, and dream about climbing ... More >>
Last week, we did a lot of reporting on restaurants operating in the dark, doing whatever they could to provide light and food to those who needed it. We checked in on our review restaurants, both of which happened to be in blackout zones, and found one had stayed open all week, while the other floo ... More >>
A big congratulations to nellcasey who guessed Lotus Blue. Crossing Over Bridge noodles is an iconic Yunnan dish. [See Where Else I Ate: Grey Dog | Spice Market | Veselka]
Editor's note: In Tweets is Watching, Phillip Mlynar asks local artists questions based solely on the contents of their Twitter timeline. New York City-based rockers The Cringe released their fourth studio album, Hiding In Plain Sight, earlier this week. The Cringe is fronted up by John Cusimano, w ... More >>
Robert Sietsema visits Nicoletta in hopes that chef Michael White had made amends to all of the negative press: "I took another bite of that disappointing crust, and my mind went back to college: It tasted like the Tombstone frozen pizzas once served in Wisconsin bars and warmed in lightbulb cabinet ... More >>
The Chinese Mid-Autumn Festival is this Sunday and Lotus Blue, a modern Yunnan eatery in Tribeca, is celebrating with a Moon Festival Banquet. It's ten courses for $88 per person and $68 if you're opting for the vegetarian meal. The banquet will be prepared by Lotus Blue's executive chef Kian Lam K ... More >>
What could be more summery than this plate of cavatelli? [See More Photos of Favorite Dishes: Food Gallery 32 | Yunnan Kitchen] This week, Counter Culture analyzes Rosemary's, a new Italian restaurant in the Village in a former party store, and boasting a roof garden. Here are the don't-miss dish ... More >>
For $8, this massive pork chop platter is quite a deal. [See More Picture This: Yunnan Kitchen's 5 Best Dishes | Reviewing Reynards at the Wythe Hotel] This week, Counter Culture saunters into Food Gallery 32, a Korean food court on 32nd Street where there's plenty of dramatic seating -- and dram ... More >>
[See More Interviews: North Fork Table & Inn's Gerry Hayden | Travis Post of Yunnan Kitchen] Yesterday, Peter Endriss told us about opening a permanent bakery in Gowanus, baking at Per Se, and working 35 hours a weekend. We follow up today with part two of our chat with the gifted baker. He shares ... More >>
[See More Interviews: North Fork Table & Inn's Gerry Hayden | Travis Post of Yunnan Kitchen] It's easy to eat Runner and Stone's amber-hued pretzel absently, nibbling the thin crispy arms that cross over themselves, the soft curves of the bulbous tops flecked with salt, without contemplating the Ch ... More >>
[See More Chef Interviews: Travis Post of Yunnan Kitchen | Dragonfly's Cornelius Gallagher] It's possible that the modest Long Island via Manhattan chef Gerry Hayden would cringe at the comparison to Blue Hill's Dan Barber. However, due to both individuals' devotion to local produce, community, and ... More >>
Potato balls, we mean. At a new Lower East Side Dai spot.
This week in the Voice, out today, Eric Sundermann headed to Hoboken, where he chats with San Diego-based Crocodiles, which is performing at 4Knots: "In 2009, they released their debut, the bedroom-recorded, grungy Summer of Hate. And even though Endless Flowers is only the band's third full-length, ... More >>
[See More Chef Interviews: Il Buco Alimentari's Justin Smillie | Dragonfly's Cornelius Gallagher] This week we shared Yunnan Kitchen's five best dishes, after reviewing the Lower East Side restaurant. Now meet Travis Post, the executive chef of Yunnan Kitchen, and find out how he was drawn to regio ... More >>
Tejal Rao fights the crowds and manages to snatch a seat at Pok Pok Ny: "Ricker gives traditional dishes attention and respect but doesn't fetishize them or price them unreasonably. That's why there are crowds. Go! You're likely to enjoy most every dish, unless you bring along a killjoy who insists ... More >>
Welcome to Postcards from China, a series of delicious snapshots from my summer in China and Taiwan. Location: Gulangyu, Xiamen Item: Chinese Bayberry, or Yang Mei Flavor: A cross between a strawberry and lychee.
Fried potato balls at Yunnan Kitchen -- nothing quite like them has ever been seen before, and they are transcendantly yummy! You think you've experienced all the potato variations that exist in the world: French fries, baked potatoes, curly fries, 'tater tots, potato chips, hash browns, etc., etc ... More >>
Roberto Santibañez is establishing another Fonda restaurant in the East Village. The grand opening is set for February 21. [Diner's Journal]Empellón Cocina, the sister restaurant of the West Village's Empellón Taqueria, opened last week in the East Village. [Eater]
greenprophet.com In a food culture that constantly seeks out the rare and arcane, insects constitute the final frontier. Though you can readily find pig ears, fiddleheads, sea urchins, foie gras, and truffles on menus all over town, season permitting, where would you go to find bugs?
Orange UKThe crappiest table in town. Literally. A restaurant in Kunming, Yunnan province, called Modern Toilet is all the rage, reports Orange UK.
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