March 4, 2021

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Cooking is a hobby

DC Chinese-American Takeout Blessed Threat Will Open in Arlington

Lucky Threat expands to Arlington. Photography by Anna Meyer/

Of all the new restaurant concepts and ghost kitchens born in the pandemic, Lucky Hazard has been, perfectly, really blessed. The Chinese-American takeout from cooks Tim Ma (previously Kyirisan and American Son) and Andrew Chiou (ex-Momo Yakitori) has offered out each and every day given that its November takeover of Prather’s Alley in Mt. Vernon Triangle. Now, the strategy is headed to a long lasting Arlington cafe area. The all-working day carryout is slated to open up in April with a equivalent menu of takeout classics—dumplings, kung pao hen, broccoli beef—and a “secret” menu of far more classic Chinese dishes like pig ear salad and entire stuffed fish. 

Dishes like lo mein are all takeout and shipping and delivery. Photograph by Anna Meyer.

The cafe principle is a own one for Ma and Chiou, both of those initially technology Chinese-Individuals with French coaching and finer-dining backgrounds. For Ma, who’s been consulting since his Shaw cafe, Kyirisan, shut in 2019, the catalyst to soar again into his very own assignments came from an  exhibit in the Smithsonian’s Nationwide Museum of American History: “Food, Transforming the American Desk.” His uncle’s New York restaurant, Paul Ma’s China Kitchen area, was showcased, and Ma and his loved ones participated in telling tales of Chinese foodstuff as it developed in The usa. 

“We gathered all my relatives when we received inducted into the Smithsonian. There was a hole in understanding amongst our era and my parent’s era that could be misplaced when that technology dies, simply because they’re genuinely Chinese, and we’re genuinely Chinese-American.” At Lucky Threat, Ma claims they chorus from describing the meals as “Americanized Chinese. We want to inform the story of migration.”

Chef Andrew Chiou in the DC kitchen area. Photograph by Anna Meyer.

Lucky Danger’s menu in DC and in Arlington is bifurcated between Chinese-American takeout classics that the more mature generation made to cater to American palates—items like orange beef and crab rangoon—and a lot more common Chinese dishes that Ma describes as “the variety of items you couldn’t get at a Chinese restaurant expanding up unless of course your dad and mom were with you.” That features plates like braised pork belly with mustard greens, or egg omelet with pickled radish. And while the idea isn’t to make cheffy foods, there are a number of touches from the duo’s good eating backgrounds, like duck fried rice that incorporates tea-smoked duck and duck confit (both D’Artagnan, nevertheless it doesn’t checklist the boutique purveyor on the menu).

That staying mentioned, Ma characteristics Fortunate Danger’s level of popularity to the actuality it is not fussy. “You can know what you want to buy devoid of searching at the menu,” he claims. (Spring rolls and lo mein? Look at). The kung pao is just kung pao. Even though most Chinese-American takeouts don’t also provide Szechuan pepper-spiked tequila cocktails.

Kung pao chicken. Photograph by Anna Meyer.

Like in DC, the new Arlington cafe will offer you takeout and shipping and delivery only. Buyers will be able to get on the web or location an order at a kiosk on-premise using a QR code. Ma plans to work Blessed Threat at Prather’s Alley until November, or whenever the seasonal American restaurant principle is all set for a comeback. Ma says the Chinese-American strategy was “developed for growth”—so odds are there are far more Blessed Dangers in the foreseeable future.

Lucky Threat Arlington. 1101 S Joyce St, Unit B27, Arlington.

Foodstuff Editor

Anna Spiegel handles the dining and drinking scene in her indigenous DC. Prior to becoming a member of Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA method in New York, and held different cooking and writing positions in NYC and in St. John, US Virgin Islands.