The Lower East Side spinoff of James Beard Award-winning chef Danny Bowien's San Francisco Sichuan sensation, Mission Chinese Food serves small plates such as barbecued pig ear terrine and smashed cucumbers, as well as larger plates that have included sizzling cumin lamb breast and salt cod fried rice.
"Mr. Bowien does to Chinese food what Led Zeppelin did to the blues. His cooking both pays respectful homage to its inspiration and takes wild, flagrant liberties with it. He grabs hold of tradition and runs at it with abandon, hitting the accents hard, going heavy on the funk and causing all kinds of delicious havoc."
— Pete Wells, The New York Times
, July 24, 2012
"Eaten separately, or in tiny doses, Bowien’s antic, umami-bomb creations have a certain gut-busting charm."
— Adam Platt, New York
magazine, July 22, 2012
James Beard Foundation: Danny Bowien, Rising Star Chef of the Year (national), 2013Food & Wine:
Danny Bowien, Best New Chefs 2013
The New York Times
: ** (very good); Critics' pickNew York
magazine: * (good)Time Out New York
Beer, wine and shochu or wine cocktails. Serving lunch, dinner daily, late-night Mon-Sat.