Serious Eats: Talk
Pork Buns in NYC?
Used to be a great place on Division, just off Doyers. I went into a place on Grand Street about a week ago; should've known I was going to get a stinker, the place did not smell of cooking, but of cleaning fluid, and no one looked happy. And, indeed, it was the coldest, stalest second-most-awful pork bun I've ever had. (The winner was from a short-lived place on Allen; the filling was *hard*!) Anyone got a tip?