Post-Pandemic Chinatown Brings Melting Pot of Restaurants
Chinatown is more than the regional Chinese cuisine of old.
The neighborhood has certainly seen its comfort food offerings evolve throughout the decades. From the Americanized Chop Suey in the 1940s and 1950s, to Toisanese, Shanghainese and Hakka favorites in the 1960s. The influx of Hong Kong immigrants brought with it Cantonese offerings and Hong Kong-style pushcart Dim Sum in the in the 1970s. Later offerings included Szechuan, Fujianese and Hunanese tastes.
During the pandemic, many old time favorites closed, but light at the end of the tunnel is bringing in non-Chinese staples.
These newer offerings coupled with traditional Chinese restaurants, noodle joints, Chinese BBQ, Dim Sum and bakeries, helps create a melting pot of cuisines.
El Sitio (46 Mulberry Street)
A Dominican restaurant with fan favourite oxtails, pernil and varied, stews.
Three Roosters (23 Pell Street)
Thai street style chicken with poached, roasted and fried varieties served with sticky rice.
A noodle bar to be added.
Tada Korean fried chicken (70 Bayard Street)
An offshoot of its parent restaurant Tofu Tofu at 96 Bowery offering scrumptious crunchy chicken available in various finishes.
Baxter Street pizza (83 Baxter Street)
Traditional round cheese pies with gourmet 18″ squares served with traditional toppings and 2 specialty pies featuring Peking duck or truffles & mushrooms.