Peking-duck confit bao at Lucky Luna
Mom's cucumber salad at Lucky Luna
Pozole soup at Lucky Luna
Arroz con dulce de leche at Lucky Luna
Oaxacan Old-Fashioned at Lucky Luna
The Peony at Lucky Luna
New York is no stranger to head-scratching fusion fare: The city's seen Jewish-Japanese at Shalom Japan, Jamaican-Cantonese at Milk River and an Italian-Korean hybrid in Piora. A trio of San Francisco transplants—Boulevard alums Howard Jang and Ken Ho, along with Marisa Cadena (Palomino)—add to the list of oddball mash-ups with this Mexican-Taiwanese restaurant. Chef Jang's cross-cultural eats include vegan sautéed-shiitake tacos, cumin-and-coriander beans over steamed white rice and Peking-duck confit bao with hoisin mayo and chicharròns. The bar program, helmed by Ho, reps both countries with cocktails (micheladas, absinthe-lychee martinis) and beers including Bohemia and Taiwan. The 44-seat space—outfitted with Mexican black-pottery votives and punched-tin light fixtures—also acts as a supper club, hosts sustainability workshops and showcases artists, such as the Bay Area's Amina Lei and Brooklynite Julie Paveglio. See the menu below. 167 Nassau Ave between Diamond and Newell Sts, Greenpoint, Brooklyn (718-383-6038, luckyluna-ny.com)
Chips and Salsa, $5: bowl of crunchy corn chips with choice of mild red or spicy green salsa (gluten-free)
Mom's Cucumber Salad, $5: crisp cucumber salad bathed in a roasted garlic and sesame vinaigrette (gluten-free)
“Reverse” Carnitas Tacos, 1 for $4// 2 for $7.50// 3 for $11: heritage pork shoulder braised in beer, oranges and spice, topped with fresh cilantro and onions on a corn tortilla* (gluten-free)
Shiitake Tacos, 1 for $4// 2 for $7.50// 3 for $11: sauteed shiitake mushrooms topped with fresh cilantro, onions and mild red salsa on a corn tortilla* (vegan/gluten-free)
Peking Duck Confit Bao, 1 for $5// 2 for $9// 3 for $14: slow-cooked duck confit in “Peking” spices topped with scallions, hoisin mayo and crispy chicharrònes on a steamed bun**
Quesadillas, $6: sweet corn tortillas* filled with Oaxacan white cheese. Served with choice of spicy green or red mild salsa. (vegetarian/gluten-free) >>Add carnitas for $2/ sauteed mushrooms for $1.50
Hong Kong Congee, $7: Hong Kong style “porridge” of long grain jasmine rice in rich and savory base with sesame, ginger, scallions, shredded chicken breast and fragrant braised peanuts.
Heirloom Beans and Rice, $4: heirloom beans cooked in a mushroom stock and seasoned with cumin, epazote, bay leaves, oregano and coriander served over a bed of steamed white rice, topped with fresh scallions and cilantro, drizzled with extra virgin olive oil. (vegan/gluten-free)
Lu Rou Fan, $8: braised all-natural heritage pork belly over steamed sticky rice with house pickled mustard greens, cilantro, scallions, shallots and a poached farm fresh organic egg.
Pozole, $8: rich and red, southern Mexico style broth filled with juicy heritage pork, sweet hominy, shredded cabbage, onions, cilantro and lime. >>Extra spicy by request.
Taiwanese Beef Noodle, $8: savory broth with braised flat iron, all-natural beef, chewy Shanghai-style wheat noodles, bok choy, house pickled mustard greens, cilantro and scallions.
Arroz con Dulce de Leche, $6: chilled Mexican style caramel (dulce de leche) rice pudding with roasted apples.