James Beard Rising Star chef nominee Danny Bowien thrilled New Yorkers in May with one of the year’s hottest openings—a Lower East Side outpost of his wildly popular San Francisco eatery. Like the West Coast original, the New York joint is notable for both its charity (75 cents of every large dish is donated to a nonprofit) and inspired plates made with top-notch ingredients.
The setting: The digs are decidedly downtown at this 39-seat spot, where diners can wait up to two and a half hours to sit elbow to elbow beneath neon purple lights and an enormous red-lit dragon surfing across the ceiling. Even the bathrooms sport a freewheeling vibe—the one on the right is an homage to Twin Peaks, with the cultish series’s hypnotizing theme song piped in on speakers, and a framed photo of show character Laura Palmer.
The fare: Bowien takes a liberal approach to Chinese cuisine, remixing traditional recipes and ingredients to create fresh, exciting dishes. The inspiration for his tea-smoked eel rolls is the Chinese breakfast staple zhaliang, a long doughnut wrapped in a rice noodle. But Bowien swaps out the fried-dough fritters to compose a surf-and-turf riff, made with slices of smoked eel and pulled pork trotter, plus crunchy celery and crispy fish skin. In another signature plate, he improves on the spicy classic kung pao by tossing chewy strips of house-smoked pastrami and shredded potatoes in with deep-fried peanuts and toasted chilies. We also fell for the homey stir-fry of fatty pork jowl and radish quarters, which get an herbaceous kick from aromatic mint and sesame leaves.
Chinese food has long been a part of the city's culinary canon, with dumplings as ubiquitous as pizza and bagels, and dim sum a cherished weekend brunch tradition ranking alongside eggs Benedict. But lately Chinese cuisine seems to be having a moment. In 2009, Flushing’s Xi’an Famous Foods opened its first Manhattan outpost—a modernist takeout joint with critic-approved, mouth-tingling plates, proving that traditional chow could be successfully paired with a contemporary setting. Last August, the lovely RedFarm, from restaurateur Ed Schoenfeld and dim sum maestro Joe Ng, beckoned fooderati to the West Village with inventive, locavore-minded dishes and a charming farmhouse-inspired dining room. And the revolution didn’t stop there. Here, we look at the latest newcomers bringing exciting flavors, sharply appointed interiors and a buzzworthy pulse to Gotham’s dining scene.