Hunan Bistro
Permanently Closed
Hunan dishes like braised pork belly, pickled fish
Hunan dishes like braised pork belly, pickled fish
"This simple yet stylish and welcoming "bistro" exudes all the modern feels. Imagine a long, rectangular space furnished with dark wood banquettes, industrial-style light fixtures, and lush planters. Service is swift yet helpful; while hearty, lip-scorching Hunan food is on the menu—and everyone’s just a little bit happier for it.Dinner here might kick off with such typical specialties as sour string beans sautéed with minced pork, chillies, and toothsome konjac noodles. Next up, the likes of pork belly braised in their signature soy- rice wine- and star anise-broth, best eaten with greens and a mound of soft white rice. Finally, fish dusted with cumin and set in a warm, toasted sesame seed-infused oil, hints at the raw firepower of this heady feast." - Michelin Inspector
"When your group doesn’t feel like hanging at Penny Farthing for two hours until a table opens up at Han Dynasty, but you really want dan dan noodles, head to Hunan Bistro instead. The bright, casual Chinese spot serves them, along with dumplings in chili oil and Hunan dishes like preserved duck. You’ll rarely have trouble getting a table, the portions are pretty large, and almost everything on the menu is under $20." - hannah albertine, matt tervooren
"A dinner of delicious, lip-scorching, and hearty Hunan food might kick off with as sour string beans sautéed with minced pork, chilies and toothsome konjac noodles. Next up: pork belly braised in their signature soy- rice wine- and star anise-broth, best eaten with greens and some soft, white rice. Finally, fish fillets dusted with cumin and set in a warm oil infused with toasted sesame hints at the raw firepower that is Hunan heat." - Sophie Friedman
"This nondescript spot is overshadowed by Han Dynasty on the same East Village block, a Sichuan import from Philadelphia. Despite Han Dynasty’s popularity, the food at Hunan Bistro is much better: bright with hot-and-sour flavors, bringing on a full component of dried and smoked ingredients, organ meats, and an impressive level of heat from a variety of chiles generously used throughout the menu." - Robert Sietsema
"The East Village’s Hunan Bistro competes to burn your tongue with the Sichuan restaurant Han Dynasty on the same block of Third Avenue. Offerings include cold preserved egg with green chile, in which the egg white has been transformed to obsidian; steamed fish head smothered in colorful pickled chiles; sour string beans; and sauteed preserved pork with dried turnips. And don’t miss Mao’s red braised pork belly, with a gritty texture and nutty flavor. 96 3rd Ave., between 12th and 13th street, East Village" - Robert Sietsema