'lower east side' on Serious Eats

How Ivan Orkin is Changing New York's Ramen Cuisine

With the opening of his flagship restaurant on the Lower East Side, Ivan Orkin brings a wacky touch to New York's somewhat staid ramen scene. Beyond the lighter, less fatty ramen broths (a refreshing change-up from the New York standard), he now has menu items like fried tofu with Coney Island chili sauce and roast pork onigiri topped with tomato. Orkin's new restaurant shows the potential for ramen to join the broader category of American cuisine. More

Mission Cantina: Danny Bowien's Foray Into Mexican Falls Short

After a few meals at Cantina I can feel the dedication and energy going into the restaurant. But the crushing ordinariness of the food suggests it's not enough. Petite, overstuffed tacos, high on style, are wan in the punch-to-the-gut flavors that made Bowien's name. Housemade Oaxacan cheese, bland as grocery store mozzarella and plated with some useless greens, is head-scratching. The question to ask at this early stage isn't "is it good," but rather, "would we be talking about it if it were owned by someone besides Danny Bowien?" More

Taquitoria is the Rare Gimmick That Gets it Right

You can't help but wonder why three dudes with fine dining pedigrees would open a tiny snack shack in the Lower East Side. Obviously the formula of (high-traffic) location plus (quickly nourishing, handheld) product plus (often in-the-bag) clientele makes sense. But we got the sense that theygenuinely love what they're doing. And you can taste it in their food. More

Rizzo's Thin Crust Sicilian Meets High Expectations on the Lower East Side

Whenever I hear that an acclaimed pizzeria has expanded with a second (let alone third) branch, I can't help but let loose a skeptical eyebrow raise, a tilt of the head, a smirk of a shrug. If you're like me, get ready for a pleasant surprise, because Rizzo's latest outpost is turning out pies that stand up to the original storefront's (and give them a run for their money, to boot). More

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