Wan Wan, Focusing on Regional Thai Fare, Opens in NoLIta

Erika Chou, who owns Wayla on the Decrease East Facet and Kimika in NoLIta, has added this Thai restaurant to her portfolio, in partnership with Tom Naumsuwan, a Bangkok native, who will be the govt chef. In a placing with exposed brick, velvet banquettes, an Art Deco chandelier and touches of gold leaf, he will emphasis on regional Thai dishes, particularly from Phuket, wherever there is a Chinese impact. On the menu are taw hu tod, a tofu dish with spicy peanut sauce nun gai tod (crispy hen skin with garlic and salt) moo tod nam pla (fried pork stomach glazed with fish sauce) and a range of noodle dishes, like mee hok kien (stir-fried yellow noodles with mushrooms, scallions and fried kale). Cocktails like a pandan colada share the drink listing with nonalcoholic choices, including the koh emerald, a refresher created with cucumber juice, makrut lime, dill, mint and soda.

209 Mulberry Avenue (Spring Road), wanwannyc.com.

Daisuke Nakazawa, who was the extremely regarded chef of Sushi Nakazawa in the West Village and in Washington, D.C., and is an owner of the eating places, has opened a sake bar with his government chef, Hitoshi Fujita, known as Jin. A constrained menu that includes seafood, particularly uni, accompanies wine, beer and 60 sakes in an intimate, 18-seat dining place with a 10-seat bar to open later. The chef is Daniel Tun Win.

72 Kenmare Road (Mulberry Road), 646-590-2969, nycsaito.com.

Carlos and Victor Pedro very own this cafe serving breakfast and lunch. Their father, Alfredo, founded Ipanema, a Brazilian cafe on West 46th Street that shut previous year following yrs of company. Ipanema will reopen shortly, adjacent to Bica, which serves hen croquettes, empanadas, sandwiches with mortadella piled on Brazilian pão bread, piri piri rooster and pastries like pastel de nata. The environment is at when tropical with rattan home furniture, and typically decorated with Portuguese tiles.

3 West 36th Road, 212-730-5848, ipanema.co.

A native of Flushing, Queens, of Chinese and Korean qualifications, Brian Tsao lived in China, graduated from the Culinary Institute of The united states and was the chef de delicacies at Natural beauty & Essex. He has now turned his focus to ingenious sandwiches that nod to his roots, with combos like Peking turkey with Cheddar and hoisin sesame dressing, and Korean barbecue small ribs with mozzarella, kimchi, French fries and gochugaru. Latin American, Mexican and classic American subs like the Bensonhurst, which usually takes its cue from chicken Parm, are also on the menu. He’s having a neighborhood bakery make San Francisco Dutch Crunch bread, a white roll with a crisp coating of rice flour, for his sandwiches.

326 Bedford Avenue (South 2nd Street), Williamsburg, Brooklyn, 347-529-5328, missionsandwich.com.

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