And here we have Yunnan Kitchen, a modest but charming Lower East Side restaurant focusing regional Chinese food from the Yunnan province. Owner Erika Chou, formerly of The Standard Grill, has teamed up with executive chef Travis Post, most recently of Franny's and BKLYN Larder, to highlight the flavors of what is arguably China's most diverse province, which is influenced by bordering countries Laos, Vietnam, and Burma.
"Yunnan cooking is really more a collection of ethnic cuisines and a hybrid of different influences," says Chou. "And it’s that diversity, combined with the abundance of the land, that makes this cuisine so special." Post's menu (see below) includes such options as House-Smoked Crispy Pork Belly with Mint; Wood Ear Mushrooms with Celery, Gingko, and Lily Bulbs; a variety of Shao Kao Skewers including Spicy Pork, Lamb Meatballs, and Marinated Tofu; Pan-Fried Goat Cheese; and Salt-Cured Ham Rice Cakes with Chiles and Crushed Tomatoes. There are also a variety of traditional teas (beer and wine is on the way).
The 60-seat Clinton Street restaurant—which features expansive windows, plenty of requisite reclaimed wood, and exposed brick walls adorned with Chinese ornamental heirloom jewelry—is open for dinner every night except Tuesday, from 5 p.m. to 11 p.m.
79 Clinton Street, at Rivington Street; 212-253-2527
