Chef Eddie Huang Opens Gazebo in NYC

"An intimate summer pop-up operating out of the Flower Shop on Eldridge Street that showcases the chef's reinvention of Chinese cooking using abundant Greek olive oil from his partner's family; to work around the oil's low smoke point he developed new techniques like crisping Iberico pork over binchotan charcoal before slicing and lightly frying it with cured tofu and peppers. The menu blends Chinese foundations with global influences — examples include a grilled-then-simmered skate wing in a chile–mustard-green sauce inspired by sauerkraut fish, a scallop dressed in a leche de tigre of red onion, lime and scotch bonnet finished with grated Marcona almonds, a bar-friendly corn-tortilla quesadilla filled with pork, cherrystone clams and white cheddar, and a Taiwanese-style beef noodle soup with a crystalline, mildly spiced tangy broth, wagyu strip loin and spaghetti noodles, finished with pickled orange mustard stems. The chef is hands-on at the bar, working alongside regular staff, and partnered with the space's owner to integrate the pop-up into the venue's regular offerings." - Tammie Teclemariam