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Lower East Side Food Notes

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Photo from Shabushabu Macoron's Instagram.
Photo from Shabushabu Macoron’s Instagram.

Here are some of the recent stories that have caught our eye on the Lower East Side food scene.

–It’s been a very good week for the Cocoron team. On Wednesday, New York Times food critic Pete Wells raved about Shabushabi Macoron, the omakase hot pot concept on Delancey Street. Now Eater reports they’re planning to open another restaurant at 115 Division St. A liquor license application for a place called Mayumon appeared on Community Board 3’s website. “While Mayumon will offer the same wagyu portion of its shabu shabu as Macoron does,” noted Eater, “the new restaurant will add seafood to the mix and have a different chef. The brand’s famed soba noodles, of course, are also part of the menu, along with udon. With a 10-seat counter, it’s slightly bigger than the eight-seat Macoron but still an intimate omakase experience.”

–The Una Pizza Napoletano publicity machine is firing on all cylinders. The Lower East Side project from “blustery” Anthony Mangieri and the Contra kids is written up in the current issue of The New Yorker. Hannah Goldfield writes, “Together, the trio have created a place exceptional enough that charging twenty-five dollars for a twelve-inch pizza doesn’t seem outlandish.”

–Xi’an Famous Foods raised more than $70,000 for suicide prevention in memory of Anthony Bordain. In a tribute, co-owner Jason wang wrote, “I wanted (Bordain) to know (his support) helped bring our family out from living in one room in Flushing to living the American dream.”

–Sure, it’s shameless promotion for Disney, but this video is pretty adorable: Nom Wah Tea Parlor’s Wilson Tang gathers the kids around for a pork bun-making demo.


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