Crispy sashimi rolls made of rice as light as a heavenly cloud, savory ramen soup that restore your faith in humanity, shrimp rolls that make you want to leave for Hanoi and never come back – yes, dear Asian food lovers, Bushwick has just the stuff for you. Close your eyes and let us lead you on a food trip to Asia. You won’t even need a plane ticket…
Falansai: Vietnamese + French = Instant Nirvana
What: Falansai is warm and inviting, the perfect place to snag a lazy Sunday dinner with some close friends and recover from a tumultuous weekend with a rich meal and some Vietnamese beer.
Where: 112 Harrison Pl, GMAP, easily accessible by the L train Morgan stop.
What to try: The clay pot catfish comes caramelized and soaked in a rich, pungent broth and a side of soft white rice ($15). The summer rolls are fresh, compact and inviting, filled with whole chunks of shrimp and vegetables ($10).
(Text by Frances Gill)
Bun-ker: Vietnamese delight worth the bike ride
What: Bun-ker’s vietnamese food and tropical decor is fantastic. It is the first Vietnamese restaurant to open in Ridgewood, and it’s run by Queens-born brothers and accomplished chefs, Jimmy and Jacky Tu.
Where: 46-63 Metropolitan Ave, Ridgewood, GMAP
Bun-ker is located on the desolate street of Metropolitan Ave next to the massive Western Beef. It is easily accessible by bike, the Q54 bus, or the L to Jefferson St with a 15 minute walk.
What to try: A gigantic bowl of Pho Bo, beef noodle soup with beef and brisket ($9). Tamarind Chili Chicken Wings. Suon Nuong Xa, grilled lemongrass pork tenderloin with fried egg and rice ($7). And don’t forget the Coconut Tapioca pudding for dessert ($3)!
(Text by Asha Chagoyen)
Momo Sushi Shack: Has sushi ever made you cry?
What: Not only was Momo one of the first restaurants on Bogart St. to create a neighborhood in a desolate industrial wasteland, they also make the best sushi you will (probably) ever have. No joking. We even heard people saying that they would chose Momo Shushi over Roberta’s in a heart beat. Furthermore, the place is a total local jam with pleasant atmosphere of inviting long wood tables, where you can easily fit a big group of friends.
Where: 43 Bogart St., GMAP, easily accessible by the Morgan stop on the L.
What to try: Spicy McBomb with tuna and spicy mayo ($6), Vegan Eel Bomb with shiitake and vegan eel sauce ($6), and sake, of course!
Tomo Japanese Fusion: Fancy, crispy sushi on Flushing Ave!
What: Tomo Japanese Fusion offers really delicious sushi. We were particularly impressed by their food design – each dish comes on a fancy big plate and is arranged in a way that you will forget you’re on a date on Flushing Ave. Bonus: Tomo also has really great delivery!
Where: 1077 Flushing Ave, GMAP, walk from the Morgan L stop.
What to try: Start with refreshing Miso Soup ($2), and proceed to the Sweetheart Roll, shrimp tempura topped with spicy crab crunch ($10).
Shinobi Ramen: Delicious, savory ramen soups!
What: In a friendly and informal atmosphere, slurp your ramen with a date or a friend. We only wish more of their sauces were soy-based. But you will love the service and the fact that this place is BYOB. Also, their summer menu sounds very intriguing. Cold noodles? Yum!
Where: 53 Morgan Ave, GMAP, right off the Morgan L stop.
What to try: Steamed shrimp dumplings with homemade spicy mayo ($6) as an appetizer. Top it off with their refreshing BBG ‘cold’ ramen with pulled chicken, lettuce, tomato, scallion and cucumber ($12.50).
Bon! Spice Asian Cafe: Variety of foods from different Asian countries
What: Brought to you by the owners of Barcey’s Coffee across the street, Christine and Ron Guillen, Bon! Spice Asian Cafe bring many Asian fusion goodies to St. Nicholas. Great for a dinner date or brunch – you will love the atmosphere!
Where: 140 St Nicholas Ave, GMAP, walk one block from the Dekalb L train stop.
What to try: Start with yakisoba ramen noodles stir-fried with shrimp and chicken ($11) and pan-fried pork gyoza with house-spiced banana ponzu sauce ($5). The noodles are wonderfully hearty, and the gyoza, made from Ron’s family recipe, provided a complimentary savory crunch.
(Text by Rebecca Fishbein)
