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Chef and owner Eddie Huang has coined the phrase "American-born Chinese diner food" to describe his offerings here. What does that mean? It's lowbrow treats like Cheeto-fried chicken and gochujang grilled cheese alongside classics like Hainanese chicken and rice, a combination mainly invented as Huang goes along. Most of the inventions work out deliciously--bean-paste noodles star a dark ragu of ground pork, minced mushrooms, and fermented bean sauce, a deeply savory umami-bomb. Other fine dishes include the pillowy fried tofu drenched in what tastes like a mix of Sriracha, mayo, and peanut butter; the General Poke-Her Face Prawns, with head-on shrimp that are terrific crunched whole; and that Hainanese chicken and rice, which is perfectly moist and white, and comes with the traditional chicken-broth-saturated, gingery rice.
This week in the Voice, Robert Sietsema looks for just what exactly is Dutch about Vandaag, while Sarah DiGregorio gets duly scandalized and satisfied at Xiao Ye. Sam Sifton makes Mario Batali's day ... More »
Eddie Huang is good at getting your attention. Rare is the chef who will speak his mind, but Huang has no censor. His blog, Fresh Off the Boat, might make you love him, hate him, or both, with its lists of restaurants that suck (Rickshaw, Wo Hop)... More »
Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old standbys and new finds alike -- compiled daily. Today's pick: General Poke-Her-Face Prawns ($18)... More »
I grabbed a table for 4 around 9PM at one of their soft opening nights and had a blast. The food was tasty, the drinks creative, and the service friendly. Although it seemed a bit chaotic and overcrowded at times I can't wait to go back once the full menu debuts...
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