Lam Zhou Showers Chinatown With Dumplings Again Next Month


Temporarily shuttered Chinatown favorite Lam Zhou Handmade Noodle and Dumpling will bestow the neighborhood with plump dumplings once again in mid-October — this time with an expanded menu and potentially beer and wine.

Mindy Xie, whose uncle owns the restaurant, says that her family closed the original location at 144 East Broadway in August after the lease ended. They snapped up a slightly bigger space at 40 Bowery, south of Canal Street, and will be ready to rock around October 15th, give or take, she says.

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Nightlife Gurus Plot Coconut Yogurt Fast-Casual Chain


What kind of fare does a crew of nightlife impresarios and restaurateurs serve when it opens a fast-casual restaurant? Apparently, non-dairy, coconut-based yogurt.

Next Thursday, the beach-themed Broken Coconut will open its doors in Noho at 15 East 4th Street near Lafayette Street — serving dishes with a dairy-free coconut yogurt that the team created, as well as light fare like grain bowls and overnight oats. The yogurt comes with toppings such as dragon fruit, chia, and coconut flakes or as a smoothie bowl.

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The Aviary’s Cryptic Menu Points to Kitchen Wizardry


Tickets are now live for The Aviary’s New York City debut, the highly experimental cocktail bar import from Chicago from three-Michelin-starred Alinea duo chef Grant Achatz and partner Nick Kokonas. The restaurant, located on the top floor of the Mandarin Oriental in Columbus Circle, opens Wednesday evening, making the Alinea Group’s entry into NYC complete.

The food and drink menus — in full below — are equal parts perplexing and fascinating, with some dishes giving enough of a description to suss out, while others are much more cryptic. “Not Ramen” lists mushroom dashi, nori, and a soft-poached egg as the ingredients, while “Pineapple” has mole, passion fruit, and black mint. Then there’s the more straightforward ones like a pork belly curry with banana, cashew, and iceberg.

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Le Sajj Is a New York Hidden Gem of Middle Eastern Cuisine


You could spend a week eating nothing but kibbeh at Le Sajj. This Brooklyn stalwart — open 11 years — is an anchor of the neighborhood’s Lebanese community, providing a bit of Beirut in Bay Ridge. In the evenings, the front of the restaurant swings open to ocean breezes. Local residents promenade outside or relax on benches provided on every block, as the sun sinks over the Verrazano-Narrows Bridge.

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19 Perfect Desserts in New York City


Although there’s an endless number of desserts to try in New York, not all sweets are created equal. Some of them are worthy of a special trip, and some even define a restaurant. This here is a list of 19 of NYC’s top show-stopping desserts, including every craving from an almost-savory meringue, potato chips with ice cream, and more than one sundae.

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Three of West Coast’s Best Restaurants Are Popping Up in NYC

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Three of the West Coast’s best restaurants plan NYC dinners

Hot LA Thai restaurant Night + Market, SF’s upscale restaurant with dim sum carts State Bird Provisions, and Portland Russian favorite Kachka will all be serving meals in New York City this fall. Each restaurant will be hosting a one-night-only meal at Reynard in Williamsburg, part of a cookbook release celebration. Tickets cost $75 and include the meal, service, and a welcome beverage.

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David Chang’s Ando Looks Like a Delivery App Come to Life


Now that David Chang’s delivery-only restaurant Ando has turned into a straight-up fast-casual spot, it’s time to take a look inside. The Momofuku creator hired on a former Pret executive to run operations at the not-yet-profitable brand, and the result is a Pret-like store that offers grab-and-go options alongside made-to-order hot items.

The new space near Union Square at 31 West 14th Street looks like a delivery app come to life, with a lot of clean, white space punctuated by neon signs, bright red splashes, and a few stools. In other words, it’s a pretty typical entry into New York City’s fast-casual scene, with its strong branding and Instagrammable touches.

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Meddling Mom Shapes Homestyle Thai Fare at Uncle Boons Sister


Uncle Boons Sister, the latest restaurant from husband-wife chef duo Ann Redding and Matt Danzer, might be a spin-off, but in some ways, the Thai takeout spot is more of a family operation than their flagship Nolita restaurant Uncle Boons.

When they decided to convert Mr. Donahue’s into their long-ruminating idea for Thai takeout, they’d just had their first child, a boy named Leo, now around five months old. Redding’s mother came to town for three weeks after he was born, which meant she helped with the baby — but also doled out her opinion during their testing of dishes for the restaurant, whether Redding or Danzer wanted it or not. (“It was a great help, but a little stressful,” Redding says.)

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Watch: Milky, Icy Patbingsoo Is the Perfect Dessert for the End of Summer


In Koreatown’s modern culture, there isn’t a more beloved or frequented after-dinner dessert than patbingsoo. The sweet shaved ice dish almost always starts with a dose of red azuki beans atop a mound of snow-like ice. Modern variants have added things like fruit and even flavored ice, which gives the dessert a newfound Instagram appeal. In this episode of K-Town, host Matthew Kang travels to New York City’s Chinatown neighborhood to visit a new patbingsoo player called Sweet Moment.

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Pete Wells Probes Yelp For Help, He Says


Pete Wells, restaurant critic at the storied Times, absolutely thinks user-generated review website Yelp is a useful way to examine restaurants. Despite Yelp’s reputation in the culinary world as being filled with misinformed amateur critics, Wells says in a personal tech column at the Times that he looks at the site a lot because he’s “convinced there’s valuable information in there.”

In fact, people posting reviews to restaurants serving Asian cuisine might be the food experts Wells relies on as a starting basis of information. It’s not that Yelp isn’t without its issues, he notes, but he finds some of the reviews helpful for his work as a restaurant critic at the paper of record.

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