| |
Though it offers other 'Asian specialities’, like sushi, stick with the Chinese offerings for the most talented tastes. The dumplings are considered some of the best in the city and for die-hard Chinese fans you can call ahead and order the house speciality, 'Beggar’s Chicken’. Stuffed with mushrooms and cooked in rice wine for 18 hours, the chicken is the most tender meat you’ve ever put in your mouth.
|
of NYC’s classic Chinese joints, Noodle Town is more like a coffee shop than it is a restaurant. Food is served quickly and turnover is the second most important aspect after food. Many of NYC’s top chefs come here on their down-time for the braised beef muscle, baby roast pig and bok choi. A word to the wise, when seated look away from the kitchen. It’s not that it’s unhygienic, rather the sight of a whole pig being pulled from a deep fryer will cause most people to lose their appetite.
|
As its [name] implies, this is the place for duck in all its forms and varieties. Try the marquee duck, carved tableside, for the house’s top speciality, and don’t bother with a knife, as it’s very tender. The shiny décor kind of reminds eaters of a New Jersey mobster’s wedding banquet, but don’t hold that over on the staff. The food is definitely the draw here.
|
The dressed down version of its next-door sibling, the café serves up popular dim sum specials like spicy dumplings in plum sauce and orange duck. Most of the evening diners are headed to Lincoln Centre for opera, symphony, ballet or recitals. At brunch, the plates come flying out of the kitchen and the noise level goes up significantly.
|
| |