RedFarm serves an easy cuisine to roll your eyes at: why would I pay $3 per dumpling when I can get five dumplings by handing over a single dollar to an honest-to-goodness Chinese person in Chinatown? Where are the fiery flavors and wacky animal parts? Where's the rock and roll of Sichuan peppercorns or fermented sauces? RedFarm has none of these things, yet to fault it on those issues is to miss the point: A meal at RedFarm is every bit as authentic; The cuisine it specializes in—Upper West Side Haute Chinese-American—was practically invented by the proprietors and chef.
If you've lived on the Upper West Side of Manhattan as long as I have (we're talking 35 years here), you can understand the neighborhood's excitement anticipating the opening of the Upper West Side branch of RedFarm. Here's a look at some of the dishes on the opening menu.
When you eat out as much as I do, summing up a year of eating is excruciatingly difficult. It's one of those "tough jobs, but someone has to do it." So here goes: a baker's dozen of things that made my 2013.
From China to Japan, Korea to Tibet, you can cross most of Asia by hopping from one noodle restaurant in New York to another. But with Japanese ramen, Chinese chow fun, Tibetan boe thuk, and Uyghur lagman all at your disposal, where do you start looking for the best? Here are 23 of our favorite noodles to get you started.
Team Serious Eats goes far and wide when we eat out for work, but when we're "off duty," you're more likely to find us closer to home at bars. Where do we eat when it's just for fun? Here are our favorite tried-and-true local restaurants.
Jiaozi, pierogi, ravioli. Nearly every culture offers up its own take on the dumpling. Luckily, here in New York City, it's possible to try as many globe-trotting variations as your heart desires. We've made a list 26 different dumplings worth seeking out.