Eddie Huang Is Cooking For the Summer on the Lower East Side | Eater NY

"This seasonal residency presents a three-course, dance-music–influenced modern Chinese prix fixe (about $80 per person) running June–September on select evenings as a test run for a future New York restaurant. The menu is notably "fueled" by olive oil from the chef’s wife’s family field in Greece and has featured dan dan noodles dressed with cherrystone clams and pancetta, lion’s head meatballs, whole-tail lobster toast with Hainan-style lobster claws over rice, a Peruvian-style ceviche with Hokkaido scallops, Marcona almonds, and tiger’s milk, plus monthly experimental dishes (including a quesadilla adaptation to get the chef’s son to eat an Iberico-and-clam stew). Dinner seatings are typically at 7 p.m. and 9 p.m., and inaugural nights have sold out." - Tierney Plumb