7 West 20th Street, between Fifth and Sixth avenues, Flatiron Districtįried lobster with sticky rice at Farmers Restaurant : This modern Cantonese near the border of Bay Ridge and Bensonhurst in one of the city’s newest Chinatowns specializes in seafood with several luxe twists, among them this splendid dish featuring two lobsters thickly coated with sticky rice. Not so the soup dumplings, so watch out! Order online. It is a central part of the catalog of Shanghai dishes at Flatiron’s Baodega, where chef Kenny Yie cooks, and it travels extremely well. Grandma’s braised pork at Baodega: Served on a bed of steamed bok choy with white rice on the side, this dish is rich and gooey in the best way, with a subtle taste of star anise. 159 Christopher Street, between Greenwich and Washington streets, West Village Three deep-fried patties, rife with sprouts, shredded cabbage, onions, and shrimp, settle into a brown gravy that can be ladled up and poured over the patties as they rest upon the accompanying rice. Shrimp egg foo young at Golden Woks: I’ve tried this dish in many places, and it always comes out well and keeps. Stir-fries are ideal, because all ingredients have been chosen to retain their firmness for a half hour or more. Yes, noodles are great, but depending on the type, they either transport well or don’t (chow fun and Singapore mei fun are always a good bet). And this knowledge has filtered upward, so that even upscale Chinese restaurants have learned at the knee of the neighborhood establishments. Takeout restaurants near me how to#The Best Chinese Noodles, Stir-Fries, and Bing Pork cabbage cakes from Golden Palace Gourmet make spectacular carryout.įor nearly a century, neighborhood Chinese carryouts have studied how to make food fast and send it out quickly, in packaging brilliantly suited to keep it hot and fresh. Here are some general suggestions for food that travels well, along with a few examples selected for their durability, from specific restaurants that I adore. Seek out stews and cold soups, as well as composed salads, especially those that don’t involve mayonnaise or come with the dressing on the side. Avoid breaded and fried foods, especially those with sauces, and anything involving raw or partially cooked fish. But not all carryout and delivery is created equal, and some dishes survive better than others. Now, even with a small collection of outdoor tables, the new rules of comportment and fear of the virus have made a restaurant meal a fraught experience.Īnd even though outdoor dining will help keep our favorite restaurants alive, at least before cold weather arrives, these places must still depend on carryout and delivery for the bulk of their income if they hope to survive. Sitting in a dining room with its pleasing and sometimes quirky decor, relaxing in a comfy seat in the air conditioning as the weather swelters outside, and carefree interaction with other humans - staff as well as fellow diners - are privileges we once took for granted. Nowadays we no longer get to enjoy many aspects of restaurant dining.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |