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Blackbrick in midtown serves the Chinese food you've been waiting for. Richard Hales -- the chef also behind the fast-casual Sakaya Kitchen -- reworks regional Chinese dining and offers it at an affordable price. There's Peking duck with bao buns, hoisin sauce, slivered cucumber and scallions, and a fried pancake cut into triangles called roti prata ($22); dandan mian -- house-made bucatini-style noodles; duck fried rice; and a selection of dim sum such as lamb dumplings and shrimp rolls. Hales gets playful too. He proffers General Tso-style Florida alligator and almond cookie ice cream sourced from Azucar on Calle Ocho. Stop by the 60-seat restaurant and sit at the kitchen bar. From there, you can inhale the smoky scent of toasted Szechuan peppers and watch chefs stir-fry mustard greens in their red-hot woks.