Your Monday afternoon food roundup:
- It’s been a few months since we first heard that Blue Ribbon was coming to the Thompson LES Hotel. In its spring preview, New York Magazine reports the restaurant will be an Izakaya featuring “whole fish served sashimi style… (Blue Ribbon’s) signature fried chicken by the bucket… and a plethora of nose-to-tail animal parts, from beef necks to chicken feet.”
- In the same article, there’s also more info about Yunnan Kitchen (79 Clinton Street). The chef will be Travis Post (Franny’s); the menu makes use of mushrooms with edible blossoms, plus “ginkgo with lily bulbs and greens, and rice cakes with salt-cured ham.”
- Marcus Samuelsson’s blog: Everything you always wanted to know about bubble tea – and where to get it in Chinatown.
- Next Tuesday, Robert LaValva (New Amsterdam Market), Anne Saxelby (Essex Street Market Cheese monger) and Suzanne Wasserman (historian) talk public markets at Tenement Talks.
