Ren 稔
Chinese restaurant · Williamsburg ·
Sichuan cuisine, golden tofu, Dan Dan noodles, tea
Sichuan cuisine, golden tofu, Dan Dan noodles, tea
"Ren leans more into the super cute part of this guide than the reasonably priced part, but it’s still easy to have a big meal at this Williamsburg Sichuan restaurant for under $50 per person. That’s because you’re going to be drinking tea—they don’t have any booze, but have a nice range of brews—which gives you more room to spend on another order of their divine, crunchy golden tofu." - willa moore, will hartman, molly fitzpatrick
"Years from now, there's really only one thing we'll remember about Ren, a quiet and useful Sichuan restaurant in Williamsburg. And that's a pile of slippery-centered, golden tofu cubes. Their texture lands somewhere between molten cheese and a chicken nugget and they're so poppable that a TGI Friday’s appetizer sampler would kill to get a hold of them. photo credit: Will Hartman That's not to say other dishes at the Grand Street spot aren't pretty and precise—classic dry cumin lamb stains lips red, and ginger-forward spicy squid legs can go ahead and join the TGI Friday's app platter wishlist. But the overall experience of eating here isn't as fun as Birds Of A Feather, another Sichuan restaurant nearby with communal tables and punchier food. Even still, Ren is a welcome addition to the neighborhood’s Sichuan scene, especially if you’re looking for somewhere casual and don't need any booze. (Beverages are limited to tea soda.) Come drink a pot of jinxuan oolong and not-talk with a friend or a date over fried cubes of coagulated soy milk. Food Rundown Crunchy Golden Tofu We’d follow these little bundles into battle. A light batter coats silky, slippery tofu, and it all comes together with a dunk in spicy mayo. photo credit: Will Hartman Crispy Rice With Duck Confit If you’re with a group, throw this into the order to share. The rice is chewy and nicely charred, though the duck could use a touch more seasoning. photo credit: Will Hartman Spicy Squid Legs Another good, lightly fried item on Ren’s menu. Tossed in Sichuan peppercorns and scallions, these squid legs are crunchy and chewy at the same time. Get them. photo credit: Will Hartman Mapo Tofu Of the menu's classic Sichuan dishes, this is our favorite. It's spicy, silky, sweat-inducing, and exactly what we’re looking for in mapo tofu. photo credit: Will Hartman Spicy Cumin Lamb These thin slabs of lamb have nice, dry heat. They’re a bit chewy, but if you don’t mind some texture in your meat, they’re a good option. photo credit: Will Hartman Dan Dan Noodle These nutty, spicy dan dan noodles deserve a place at the table. photo credit: Will Hartman Pork Dumplings In Chili Oil Ren doesn’t reinvent the wheel with their dim sum, nor do they need to. This is our favorite of the dumpling options. photo credit: Will Hartman" - Will Hartman
"A modern Sichuan restaurant reopened with a seasonal menu and a stated focus on sustainability; led by an owner with prior cooking experience at respected Sichuan spots, the revival aims to balance regional Chinese flavors with environmentally minded practices." - Emma Orlow
"Opening later this summer, Ren is a modern Sichuan restaurant with a seasonal menu and a focus on sustainability (the name means “harvest”); owner Jayne He, who worked at Cafe China and Birds of a Feather before a stint in the fashion industry, is returning to hospitality, and Ren will be located at 623 Grand Street at Leonard Street in Williamsburg, targeting an opening by September." - Emma Orlow
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Taylor W.
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xiangguo W.