By Jennifer 8. Lee | June 5, 2012
The famed Mission Chinese of San Francisco has opened a NYC outpost, which I visited this past Sunday. The outside is made to resemble a ghetto takeout joint. They even have the lightboard menus, but instead of having the boilerplate ones with the lavender background, they made their own custom ones, which are not cheap. Plus they also call it Lung Shang, the same name of the restaurant they occupied in San Francisco, which is fun.
But then you walk down the hallway and you find a full sit-down restaurant, with community tables and some small ones. Unlike the one in SF, this has a full-bar — though they serve wine in plastic water cups.
Menu is printed very similar to the one in Mission Chinese SF, with same fonts, and even similar cut out picture of the staff. Dishes are slightly different. Crowd was very similar. Hipsters Asian Americans and non-Asian Americans. Foodies, etc.
Also when we visited, chef Danny Bowien was there himself! He was cooking in the kitchen and working hard.
Re menus. One thing they offer in NYC, that I hadn’t seen last time I was in SF (though they are on vacation for two weeks when I tried on Saturday) was Sichuan lamb dumplings!
Also a tofu in soy milk with beans. Liquid, solid, and bean forms.
Below are cucumbers and some rooty dish that were okay. Appetizery.Not to get too excited about.
And by the time we left, there was a long line — just like in San Francisco. It’s Mission Chinese Part Deux.
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