Khao soi is having a moment
All of a sudden, an obscure Burmese-influenced soup from northern Thailand is everywhere. In traditional khao soi—a Chiang Mai lunch specialty—pliant egg noodles nestle with stewed chicken legs in a bowl of turmeric-tinted curry, thick from lush coconut milk and a heavy chicken stock. It’s topped with a tangle of fried noodles and brightened by contrasting accompaniments, like fermented mustard greens and a lime wedge. Ready to slurp? Road test these bowls:
Uncle Boons Co-chefs and owners Matt Danzer and Ann Redding’s buzzy rendition features hand-rolled egg noodles and a side of chili jam. 7 Spring St between Bowery and Elizabeth St (646-370-6650, uncleboons.com). $20.
Pig and Khao Top Chef-er Leah Cohen finishes her version with poached chicken thighs, and house-ferments the mustard greens. 68 Clinton St between Rivington and Stanton Sts (212-920-4485, pigandkhao.com). $16.
Pok Pok Ny Andy Ricker’s delicate broth is made from gingery curry paste and freshly squeezed coconut milk. 127 Columbia St between DeGraw and Kane Sts, Cobble Hill, Brooklyn (718-923-9322, pokpokny.com). $16.
The dough also rises
Bread went big this year, with thoughtful new loaves taking the place of dull baskets. The humble starch has landed a spot at tasting-menu restaurants like Luksus, which serves a warm, gorgeous sourdough midway through the meal. And humdrum free bread plates have given way to indulgent rolls worthy of a price tag at downtown hot spots such as Pearl & Ash (which offers a smoky, moist loaf with maple-sweetened schmaltz butter) and Piora (where the triple-proofed monkey bread is accompanied by seaweed butter and peperoncini-rosemary lardo).
The cronut isn’t the only mouthwatering bite mixing up influences. Other joints around town are also mashing different dishes together.