From Chelsea to Chinatown

I'll take one of um what is that again?Photo: Hee Jin Kang


In this weeks magazine, high-end restaurants and the doings of midtown Michelin hopefuls take a back seat to the wonders of Chinatown and the pleasures, spread out across the city, of the Year of the Pig.

Adam Platt visits two Chelsea restaurants, Varietal and Klee Brasserie. The first isnt his kind of place, filled as it is with off-duty chefs, persnickety connoisseurs eating their dinners in tiny bites, and wine snobs in their dark undertaker suits. Klee is homier, but the foods not as good.

We pulled out all the stops in creating this megaguide to Manhattan Chinatown the Enduring Micro-City. It includes a guided tour of the neighborhood with Zak Pelaccio, an authoritative best eats from Chinese-food guru Ed Schoenfeld, a visual guide to the neighborhood's exotic produce, and it doesnt get any more Chinatown than this a lesson in cooking garbage fish from Mary Redding of Marys Fish Camp.

Rob and Robin look at one of the purest and simplest of all seasonal foods: new-harvest olive oil. They present its perfect use with a recipe for orecchiette with horseradish and Parmesan.

R also highlight three Chinese restaurants outside of C-town where you can truly pig out in celebration of the new year.

And in the other Short List, one play shown with the added benefit of cocktails, and two with lunch.

Chelsea for Foodies
The Enduring Micro-City
New-Harvest Olive Oil
The Swine List
Theater for Eaters [NYM]