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Although there’s a beautiful pricey steak – Creekstone Farms rib eye in a tenderizing marinade of fresh papaya and soy, the real draw for the neighborhood is the stuff that’s most recognizably Chinese, given the dearth of good Sino restaurants nearby.
For some, Jing Fong might be intimidating: It’s marked by giant escalators, a vast dining room and walkie-talkie–toting waiters marshalling diners. But it has remarkable dim sum.
The expansive, opulent restaurant is dramatically outfitted in black banquettes, pink-clothed tables and illuminated, golden dragons that wrap around the perimeter of the dining room.
That Chinatown passage bore witness to the grisly havoc of the Tong gang wars, but the bakery and tea shop had a sweeter reputation: Its almond cookies and moon cakes were legendary.
Dressed in farm-to-table drag with potted plants in the windows, blond wood pillars and gingham booths, the place could easily pass for another seasonal New American restaurant.
This East Harlem hole-in-the-wall may serve the city’s best al pastor tacos, sliced to order from a rotating spit crowned with a hunk of grilled pineapple. The tortilla-to-meat ratio is perfectly balanced.
Enrique Olvera’s elegant high-gear small plates—pristine, pricey and market-fresh—more than fills that gap in New York dining. It steamrolls right over it.
At this 20-seat sushi counter from rock-star chefs Jimmy Lau and Nick Kim—formerly of Neta—a cool $135 prompts an omakase chef's selection) of exceptionally made edomaezushi served in its purest form, each lightly lacquered with soy and nestled atop a slip of warm, loosely packed rice.