How to Eat Like a Rising Star Chef in New York City
Beard Award Nominee Clare de Boer's Favorite Local HauntsElena North-Kelly
April 03, 2018
You know that cool friend who's always brimming with great restaurant recs and insider tips? We've got 'em beat: enter the 2018 James Beard Award nominees for Rising Star Chef of the Year, the best of the country's up-and-coming toques. These young innovators are changing the national dining landscape, and also happen to have a lot of say about the best places to chow down. Read on to hear from Clare de Boer, of New York City hot spot King, for her favorite local haunts for the best croissants, dumplings, negronis, and beyond.
My favorite dates happen at Little Sheep, a Mongolian hot-pot spot on Bowery. The tables are huge (even if you’re only two) and the broths are excellent. I get the Half & Half (half spicy and half original) and order all the vegetables, bean curd knots, and vermicelli noodles. The broths get more intense as they boil down and take on the flavors of what you’re cooking. This is a great place to measure the appetite of your partner!
Steamed pork and chive dumplings at Lam Zhou Handmade Noodles & Dumplings or (anything and everything on the menu at) Xi’an Famous Foods—their Flushing Main Street branch is my favorite of all the locations. They’ve got the spicy, tingly range of skewers and everything tastes a little better there. Nearby is New World Mall, which has an incredible food court. Dry hot pot may not exactly be the cheapest eat but it’s unmissable. I always get extra enoki, wood ear mushrooms, and black beans.
I love the wine list (and glasses) at Pasquale Jones—few things feel more indulgent than a pizza and some Champagne served in a Zalto. For cocktails Dante is the spot; it's a stone’s throw from King and with excellent negronis. And finally, Atla: get the salty Limonata!
Arcade Bakery has the most perfect ham and cheese baguette in New York. Everything there is pretty amazing: lemon sugar brioche; pear, vanilla, and buckwheat baguette; chocolate–hazelnut things; I could go on and on.
Shuko is just so sexy, and feels very New York. The omakase is exquisite and each piece is perfectly timed. Awesome sake and whiskey lists. The Odeon is another longtime favorite. The sound and lighting just makes it feel like you are in the place.
Clare and two of her talented colleagues will be cooking at the Beard House later this month. Check out the menu and book your seat.