Ming’s Caffe was a much-loved spots at 28 Canal St., one of the few remaining affordable restaurants in the area between Essex Street and Allen Street. But the Hong Kong-style diner was forced to close earlier this year, seeking out a new location elsewhere. Now the space formerly occupied by Ming’s is set for an upscale makeover.
Tomorrow evening (Monday), the team behind a new concept, identified under the corporate name, “Crispy Duck and Nice Wine LLC,” will go before Community Board 3, seeking support for a new wine and beer permit.
The project will be led by Ronald Yan, a graduate of the French Culinary Institute, who’s executive chef at Parcelle, the well-regarded wine bar located at 135 Division St., just a few steps away from the proposed new destination. In community board documents, Grant Reynolds, who runs Parcelle Wine, is listed as a principal.
The application describes “Crispy Duck and Nice Wine” as a Cantonese restaurant open from 11 a.m. to 11 p.m. daily. Sample menu items include Peking duck, Hong Kong-style steamed whole fish, jellyfish head and steamed rice with caviar. The document includes the following disclaimer: “If this menu gets leaked to Eater, we’re still working on it, but this is the jist.”
Tomorrow evening’s community board session begins at 6:30. You can find the link for the virtual meeting here.
