The Chelsea Vietnamese fusion restaurant Safran has recently undergone a transformation into a bona fide, full-fledge Sichuanese joint, Legend. We decided to take a full-staff field trip to see how it stacks up to its other Manhattan competitors. Long story short: It beats 'em all, hands down.
Think of these cakes as delicately fried mochi, coated in sesame seeds and stuffed with a sweet potato filling that's custard-soft with a bit of chew. The jolt of warm sweet potato flavor is enough to shock you out of the ma la monotony that can sometimes accompany even great Sichuan meals.
Eggplant is one of those culinary chameleons that can take on the flavors of just about any cuisine. Italian? Bring on the mozzarella. Japanese? Hello, miso. Indian? Israeli? Sichuan? Azerbaijani? All good. The humble eggplant has an awful lot of stamps in its passport. So let's look at our favorite eggplant dishes in the city.