So you want to go to Mission Chinese Food. Who doesn't? With good reason, the food rocks. Danny Bowien, a food network reject, opened the New York restaurant to enormus buzz. If you want to wait, I suggest you go lunchtime when the waits are shorter, it is well worth it. You are led past the flaming woks of food theatre on your way to your seat. The dining room is really a building exention with some half communal seating. Go during the warmer months as Winter could be chilly in here. We started witht he pickled vegetables Sichuan, The KimChee like dish had peanuts soaked in Old Bay. The dish was mildly spicy and my least favorite. Next was Kung Pao Pastrami and salt cod rice. Kung Pao Pastrami is genius representing the Lower East Sdie where the restaurant is housed. Spicy by chilies in the gorgeous red mix, porky by pastrami and more Old Bay peanuts. The salt cod rice is so delicate, mildly flavored lovely. No desserts here. Should you go?
Native New Yorker, girl about town and culture vulture. Five borough foodie who will travel to the edge of another borough for that one boom bangin' meal. Finding those special places is my specialty. I dish urban adventures. Can despign custom food tours for visitors and locals alike, My brief stint at WOR with Joan Hamburg was an inspiration to start blogging. Franny has a penchant for all things NY urban glam.