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[title]Tomorrow night, chef Danny Bowien debuts the much-anticipated offshoot of San Francisco's cultish Mission Chinese Food. The groundbreaking California joint—housed at Lung Shan as a restaurant inside a restaurant—drew long lines on a dingy strip in the Mission and national acclaim for its eclectic Asian soul food: thrice-cooked Benton's bacon with rice cakes, bitter melon and tofu skin; and kung pao pastrami with chili, celery, potato and roasted peanut.
Bowien moved to New York to open this Lower East Side outpost, featuring hanging yellow dragons, red neon lights and karaoke after midnight. He'll dish out signature plates from the original, plus new additions, including fresh tofu poached in soymilk with broad bean paste; and lamb cheek dumplings in red oil, black vinegar, rock sugar, peanuts and numbing peppercorn.
Like the SF flagship, the New York location will donate 75 cents from every main dish to local charities. Plus, the white-hot outfit plans to open another location in Williamsburg, and a Chinese bakery with a vet of Tartine Bakery, San Francisco's lauded patisserie, sometime down the line. Check out the full menus below. 154 Orchard St between Rivington and Stanton Sts (212-529-8800)