New York City (Fodor's, 2012) - Fodor's [174]
To the north, Chinatown beckons adventurous diners with restaurants representing numerous regional cuisines of China, including Cantonese-, Szechuan-, Hunan-, Fujian-, Shanghai-, and Hong Kong–style cooking. Malaysian and Vietnamese restaurants also have taken root here, and the neighborhood continues to grow rapidly, encroaching into what was Little Italy.
To the west, TriBeCa still holds an air of exclusivity, though glamorous dining rooms in converted warehouses have now been joined by more casual spots with later hours.
TRIBECA BRUNCH
Iron Chef winner Marc Forgione serves indulgent brunches in the warm, wood-and-brick dining room of his eponymous restaurant (134 Reade St., between West Broadway and Hudson). Try the Eggs Benny, lavished in a preserved-lemon Hollandaise; or the over-the-top sliders featuring suckling pig braised in beer, butter, and bacon fat. If you’re looking for a more elegant atmosphere, try Capsouto Frères (451 Washington St., near Watts St. | 212/966–4900), a landmark French bistro that makes the city’s best sweet and savory soufflés. We love the praline soufflé with hazelnut crème anglaise.
CHINATOWN CHOWDOWN
With more than 200 restaurants in just under 2 square mi, deciding where to dine may take longer than the actual meal. Here are our favorite places to enjoy Chinatown’s diverse bounty.
Cantonese: For Hong Kong–style dim sum, head to Ping’s Seafood (22 Mott St., near Worth St. | 212/602–9988) or HSF (46 Bowery, near Canal St. | 212/374–1319). Both spots are crowded but offer addictive fare like turnip cakes, steamed pork buns, and fried sesame-seed balls.
One of the best deals in Chinatown is at Dumpling House (118 Eldridge St., near Broome St. | 212/625–8008), where sizzling pork-and-chive dumplings are four for a buck.
Malaysian: There’s something for everyone at New Malaysia (48 Bowery, near Canal St. | 212/964–0284), like roti flatbread with curry and delicious red-bean and coconut-milk drinks.
Shanghainese: The city’s best soup dumplings—doughy pouches filled with ground pork and meaty broth—are ripe for the slurping at Joe’s Shanghai (9 Pell St., near Bowery | 212/233–8888).
Szechuan: Foodies go ga-ga for the twice-cooked pork in bean sauce and scallion pancakes at Grand Sichuan (125 Canal St., at Chrystie St. | 212/625–9212). At the Peking Duck House (28 Mott St., near Mosco St. | 212/227–1810), don’t miss the stunning signature dish. Crispy-skin Peking duck comes with pancakes, scallions, cucumbers, and hoisin sauce.
FINANCIAL DISTRICT’S RESTO ROW
Nestled alongside skyscrapers and the towering New York Stock Exchange, Stone Street is a two-block restaurant oasis that feels more like a village than the center of the financial universe. After the market closes, Wall Streeters head to Ulysses’ (95 Pearl St., near Hanover Sq. | 212/482–0400), a popular pub with 19 beers on tap and more than 50 bottled beers.
Clerks might stop in for a broccoli rabe–and–sausage pie (they don’t do slices) at Adrienne’s Pizza Bar (54 Stone St., near Hanover Sq. | 212/248–3838) while high-rolling brokers continue down the block to Harry’s Steak (1 Hanover Sq., at Stone St. | 212/785–9200) for a dry-aged porterhouse and a reserve-collection cabernet from a 2,800-strong cellar. Those with a sweet tooth end up at Financier Patisserie (62 Stone St., between Mill La. and Hanover Sq. | 212/344–5600), pictured below.
DIM SUM DO’S AND DON’TS
Weekends in Chinatown are synonymous with one thing: dim sum. There may be newer, trendier spots, but Jing Fong (20 Elizabeth St., 2nd fl., between Bayard and Canal Sts. is a classic spot worth visiting. Take the seats you’re given (most likely at a communal table) and simply let your appetite guide your ordering from the jaw-dropping array of dishes that roll by on carts. Point at your choices, then hand over your card to be stamped; the total will be tallied at the end and you’ll pay on the way out. Pace yourself—it’s easy to get full fast. And don’t be afraid to ask questions; the cart attendants often know more English than they let on! Top