The duo is resisting traditional versions of pho or banh mi on the menu, with Ngo instead harking back to the food of her youth in Vietnam that she doesn’t often find here.
The menu is split into three sections of food from those three cities, Ho Chi Minh City (formerly Saigon) in south Vietnam; Hue, in the middle and which was once the royal capital of the country; and Hanoi up north. Ngo says that the food of central Vietnamese city Hue is very time-intensive and complex, though with gentle flavors, and she’s not seen many versions of it here. One example is shrimp and pork tapioca dumplings, which are made from tapioca flour and steamed in banana leaves. Dishes from other categories include stir-fried pho noodles and lemongrass beef tartare.
KC Gourmet Empanadas menu is heavily inspired by dishes from Panama. Our intention is to serve a taste of Panama with great quality dishes to a wide variety of clientele. Our main dish is the ever so delicious empanada, it’s not any kind of empanada. At KC Gourmet Empanadas you’ll have a gourmet empanada with a Panamanian flair.
Hyland's menu focuses on grilled cuisine that pays homage to New England and Rhode Island's flavors and abundant fresh seafood.
The menu highlight, grilled pizzas, are inspired by his nostalgia for Al Forno in Providence, where he and Emily often ate while attending school in Rhode Island and his desire to fill the void of grilled pizza destinations in New York City. The pies grilled over a hybrid gas and wood grill featuring seasonal and innovative twists on classic toppings. Small plates with a focus on New England seafood favorites, and a rotating selection of fresh, house-made pastas round out the shareable menu.
Starting today, NYC will finally have a ramen shop where tsukemen is the star. Chef Tomotsugu Kubo’s new restaurant TabeTomo, opening today, will go all in on the dipping ramen in a petite space...
Kubo has credentials that make this opening promising. The chef previously worked at the Tokyo location of Tsujita and helped open the LA location of the ramen sensation, where the restaurant that has one of the longest waits in the city. Like TabeTomo, Tsujita specializes in tsukemen, a style where room temperature noodles are dipped into an ultra-hot, ultra-rich broth.
But Kubo’s NYC restaurant will be more upscale than Tsujita, he says. It has 24 seats and a 16-seat wood bar. Warm, low light provided by hanging lanterns, a brick accent wall, and wood throughout give the restaurant a romantic vibe.
In New York, Mr. Kubo says he will take up to 60 hours to simmer his broth to deep perfection. The noodles are thicker than garden-variety ramen, the better to sop up the soup, and additions like eggs, pork belly, spinach and dried seaweed can dress up the meal. Regular ramen bowls are also served. Donburi rice bowls topped with sashimi or fried chicken, among other options, are also on the lineup, along with appetizers like crisp chicken skin, braised pork belly, edamame and pickles. The focus of the room is a large counter with seating on three sides.
