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This review was written by Tessa Barney (pen name - The Carnivore) The bearded man brings an extra dirty martini to his lips. The martini olive bobs up and down like a ship drifting at sea. He takes one sip and lets out a satisfying sigh. At Via Carota, patrons from all over New York, both young and old, come to enjoy a meal at this classic Italian restaurant. It’s a safe bet that anything on the menu will leave your plate empty and your belly so full they’ll have to wheel you out, but I recommend the pasta dishes since they make it in-house. We had thick belts of Pappardelle pasta with a rich wild boar ragu sauce covered in a feathery mountain of parmesan, skinny Tonnarelli noodles coated in a salt and pepper cacio e pepe sauce, and leafy green salad showered in sherry vinaigrette with hints of lemon to tie the meal together. Reservations are highly encouraged, but if you go early enough, even on a Saturday night, you might also score a table for six with no wait. Pappardelle Tessa is a passionate writer and editor at her school's magazine. Besides reporting, she loves a good medium-rare steak. Learn more about Via Carota by visiting: https://www.viacarota.com/ Go back to Homepage

This review is written by Umami Kid (Elie Shimaoka) California rolls, shrimp tempura sushi, teriyaki chicken…and the list goes on. Innovative spirits have strayed from the original Japanese flavors to pursue something new: dishes tailored to appeal to the American palate. While often disdained by purists, this trend should not be perceived negatively. Rather, it should be celebrated as a creative and experimental approach because they are the catalysts for growth in the culinary world.  Yet, pragmatically, accessibility remains the primary motivation behind the domestication of Japanese food. Despite their pervasive presence in Japan, many ingredients are seen with skepticism. Take natto (fermented soybeans) for example—though celebrated in Japan for its rich umami and health benefits, it is often met with hesitation from the American audience due to its distinct aroma and sticky texture. Some even compare it with unpleasant imagery, dismissing natto without giving it a fair chance. California Rolls are the staple of Japanese American food That’s why Raku was a revelation for me.  As I flipped the menu booklet, my eyes immediately went to familiar names: Sabazushi–pressed sushi with salt-pickled mackerel; nameko udon–udon with nameko mushrooms; hijiki–brown algae seasoned with sesame and sweet savory sauce. I had never seen these dishes in a Japanese restaurant in the US before. I felt as if I was transported back home. Despite my initial concern about how those niche dishes were represented, the food did not disappoint. Kamonan, duck meat udon in a mildly flavored soy sauce-based broth, arrives steaming, releasing an appetizing aroma. The noodles had the perfect chew: silky smooth and perfectly slurpable. The duck was tender yet slightly firm, inviting me to savor the released juices with each bite. The level of dedication Raku puts into Japanese food truly elevates the standard of the cuisine, teaching people about udon’s infinite potential. Diners unfamiliar with real Japanese udon would leave with a new understanding of its essence. Kamonan Now, I can confidently say I am a huge fan of Raku. The restaurant remains true to what it believes in, upholding the trend of westernized Japanese food. They could easily have adapted the dishes to suit the American palate. But instead, they took a risk. Not everyone is open-minded to trying something unfamiliar, yet Raku takes on the bold challenge of sharing lesser-known local dishes with an American audience. That quiet courage is what I admire the most. My friend ordered the Curry Udon Learn more about Raku by visiting: https://www.rakunyc.com/ Go back to the Homepage

Hello! I'm Elie Shimaoka, the founder of Edible Stories (pen name - Umami Kid). Growing up in Tokyo, I've always been passionate about food. From omakase restaurants to street food stalls, I've explored various cuisines from different cultures. I had always wanted to publish articles online about food, but never had the opportunity. However, during the summer NYtimes program focused on food journalism, I had a brilliant idea. Since I can't dine at delicious restaurants while attending boarding school in a rural area, why not make the most of my time in NYC, one of the best cities for restaurant exploration? Thus, I started this food blog. Tourists, New Yorkers, students—anyone can visit our blog and discover new dining spots. This is truly a dream come true! Elie, known as the umami kid, enjoys discovering diverse culinary experiences in various locations. Go back to Homepage

The review was written by Claire Leung (pen name - Wokchoy) Momofuku Noodle Bar. An oh-so-revered name in the hallowed halls of restaurant fame. With an empty stomach and an hour on the clock, we dashed towards the Columbus Circle mall in an epic quest for springy noodles and rich, savory broth.  A seasoned restaurateur, chef David Chang is wildly successful. Since opening his first Momofuku Noodle Bar in 2004, he has expanded, opening additional restaurants in New York, Las Vegas, and Los Angeles. Momofuku Ko—a high-end restaurant that offered 10-16 course meals while it was open—earned two Michelin stars in its first year alone. In short, Chang is a restaurant god . Since its inception, Momofuku has evolved into a multi-million dollar group—a label that you can even find printed on colorful packaging in the instant noodle aisle of your local grocery store. It would suffice to say that I was beyond excited to try this ramen.  Pork Ramen – pork belly, poached egg, bamboo It arrived in front of me, a steaming heap of glossy noodles swimming in a deep orange elixir. I noticed the crown jewel immediately—a delicate poached egg so round that I thought it would burst at any moment. The bowl looked beautiful. But how did it taste? It only made sense to start with the tender wedge of pork that lay beside the noodles. With a crispy exterior enveloping its inner succulence, each bite was melt-in-your-mouth delightful. While the noodles could’ve used slightly more bounce (the more chews, the better!), a firm bamboo chunk provided the perfect crunch to balance out the heaviness of the dish. While we were waiting for our food, Elie pointed out the sign behind the bar—menu items and short messages pertaining to Momofuku were spelled out by shuffling letters that would flip every once in a while to display a different memo. A cute touch that complemented the modern-chic design of the restaurant’s interior. With a little more time to enjoy the food and less stress about how we were going to split the bill a monstrous six ways, I’d have almost no complaints about my lunch experience. I’m excited to visit Momofuku Noodle Bar again when I get the chance! Claire loves trying out new restaurants in the city! Learn more about Momofuku Noodle Bar by visiting: https://momofukunoodlebar.com/ Go back to Homepage

Written by Sandy Candy It seems like everyone is craving some xiao long bao , or soup dumplings, ever since they grew insanely popular in the US. Now, even Trader Joe’s sells frozen soup dumplings for the American audience to enjoy when they’re in a rush.  But let’s talk about the origins of the Shanghainese soup dumpling. For that to happen, we need to zoom in on the humble town of Nanxiang, Shanghai, where the soup dumpling all began. The term Xiao Long Bao  directly translates to “little basket buns,” named for the cage baskets in which the soup dumplings were steamed. The name “Nanxiang Xiao Long Bao” couldn’t be better suited for this restaurant. As a student of the School of NYTimes, visiting this restaurant in Flushing was part of our curriculum. We huddled close to each other as we dodged the rain that came down like bullets. But no obstacle could hinder us from trying out the soup dumplings Nan Xiang Xiao Long Bao had to offer.  Hair wet and feet cold, we stepped inside the stony interior lined with dark wood. Quiet chatter filled the spacious restaurant as a waitress led us to our table.  Soon, the star of the meal arrived: the soup dumplings, 6 for $14.25. Zealously, I poured vinegar into my spoon and dropped a thin slice of ginger into the puddle. Xiao Long Bao (Soup Dumplings) A bite in the wrong spot of the dumpling, and the soup pours from your spoon like an uncontrollable flood. Although I had years of experience, there was never a 100% success rate. With shaking hands, I placed the dumpling onto the spoon, its excess resting lazily over the edge. The wrap was pearly white, each fold carefully calculated to be of the same size. It beckoned me to the spoon, and I nibbled on the side of the wrap.  The broth warmed my insides as I gulped it down. It was just the right amount of saltiness paired with hints of vinegar and ginger from below. Then, greedily, I bit down into the soup dumpling to capture a moment when I could taste both the soup and the filling. That was when I realized that the highlight of this moment was over; there was nothing that could replace the broth as the best part of the soup dumpling. The filling was more a texture than a taste, and the wrap contributed little to the dish’s remarkableness. I ate the rest of my soup dumplings, anticipating only the beginning of the process.  In addition to the dumplings, I also ordered some jellyfish and stir-fried rice cakes. These were satisfactory to the taste buds, yet nothing extraordinary. The total was just over 50 dollars for a meal that fed 3 people – a suitable price for a Queens restaurant that served casual Chinese cuisine. Reservations are available, and it is certainly a place worth trying as a means to introduce Shanghainese food into your diet. Although I have never traveled to Shanghai, the soup dumplings took me to the metropolis, standing beneath the Oriental Pearl Tower. Jellyfish Stir-Fried Rice Cakes Learn more about Nan Xiang Xiao Long Bao by visiting: https://nanxiangxiaolongbao.com/ Go back to Homepage