Ho Foods in East Village

Taiwanese food is trending in New York City. I’m aware of famous dishes like lurou fan, three cup chicken or bubble tea, but otherwise my knowledge of the cuisine is pretty minimal. A recent meal at Ho Foods introduced me to the world of Taiwanese beef noodle soup, which is very much its own thing. The broth is extremely flavorful and pungent, dark and brown with powerful notes of star anise resonating throughout. You can choose from either round, udon-like noodles or thick-cut, wide ones, and I preferred the latter, as there was more texture and body to them. A bowl of this will leave you feeling warm and well-insulated for the night ahead.Read More

Modern Korean at Soogil

sweet potato beignets

Here’s another elevated Korean restaurant to add to your list–Soogil in East Village, opened by Soogil Kim, who used to be sous chef at some very fancy kitchens, including Daniel and Hanjan. If you’re a fan of the refined and modern Korean cooking at places like Oiji or Cote, then you’ll probably like Soogil’s food.Read More

Momofuku Ssäm Bar, New and Improved

Remember when Gucci was just a ho-hum luxury brand with logo bags that no one cared that much about it? And then Alessandro Michele shook things up with his bold and whimsical designs and suddenly made the brand very relevant again? Momofuku Ssäm Bar is similarly having its Gucci moment. It’s one of the solid restaurants in David Chang’s empire that’s been humming along on its pork buns and bo ssam, but now it’s undergone a dazzling redesign that’s all for the better.Read More

Martina, the Shake Shack of Pizzas, in East Village

There are a lot of restaurants that want to be the Shake Shack or Chipotle of something. And why not? It’s clearly a concept that works–make a few things really well, do it very quickly and price it relatively low, a winning formula that brings in the crowds and generates the type of turnover that rakes in the dough. So it’s not surprising that Danny Meyer is going to try to replicate his Shake Shack success elsewhere, this time in the world of pizzas, with the opening of Martina, a fast-casual pizzeria in the East Village.Read More

The Tang in East Village

In New York, we’re spoiled for choice when it comes to Asian noodles. Ramen noodles have always been a longtime favorite, udon and soba are making some inroads, and now Chinese noodles of all forms are making a big splash. I’ve always had a soft spot for Chinese noodles in a thick, savory sauce, like dan dan or jjajangmyun, so I was especially excited to hear about The Tang, a Chinese noodle bar in the East Village that specializes in these brothless noodle varieties.Read More