Fish Sauce Ice Cream? These new straps have a wine pairing for him.

Head cheese Lai Rai The lower east side emerges on a silver plate, mimics the bar countertop in a marble pattern – most of the small plates are not contrary to the wine bar. The chopped thin, the dish-like dish is a pleasant chewing-the scrutin of the ears of the suyer, laden with the bounce of the snout. The taste of the snack faints of fish sauce and shallots; Coupled alcohol like red berries.

This head cheese, also known as giò thủ, is traditionally Vietnamese; Co-owner Zerald Head and his wife Nung Dow have served it in their restaurant StagedSome doors down. But this presentation is less standard, the head says. Typically, it is served in thick slices and served for T, T, or lunar New Year in North Vietnam. “We took this traditional head cheese and presented it in such a way that you would enjoy Charcut in another wine bar,” says Head. Lai Rai opened the last decline, a joint attempt between him and his former owners Kim Hoang and Tuan Bui, co-founder in DIAD.

In the opinion brought to try to try something less, it spreads to ice cream, banana leaf, fish sauce caramel and laughing cow cheese (a staple) in tastes For Vietnamese migrantsParis has folderol, natural wine and ice cream bar that became so popular – a lot for its owners’ lamp – that a Gentleman The no-photo policy was hired to implement the policy. Last year, The Dreamry Drafted To London. New York city is now brought to the city of New York: “I always thought that the Vietnamese would be well pairing with various styles of alcohol to use and to make ice cream to make ice cream,” they folded up as an inspiration Says citing.

After the existing spots such as Tolo and Pinch Chinese, a new wave of Asian bars has recently come up, with freephorms, third-culture cooking with natural alcohol.

In December, Ha ka snack bar -The Vietnamese brick-and-mortar-and-mortar-awaited Vietnamese from Athni Ha and Saddy Mae Burns was opened around the time numb – Similarly from anticipated place Bunch pop-up star Sunny Lee. Sinasa Debut last month, a Korean American wine bar follow-up Rice fervorAll are closely clushed in the city of Manhattan. Further: Annie Xi, a partner of King, is working on a wine bar in Chintown Open this heat,

If the rice thief is about the food of the house-style, Sina of the eastern village is about one night: “Growing up and eating in New York City is mixed with contemporary foods,” the owner says Richard Jung . Compared to its Long Island City Restaurant, Sinsa is dark and louni, with a well with friends on a bottle of date palm or wine.

Consider Cinasa’s tech on Bistro Classics: A small rib borginon is prepared with soy marinade and crispy rice cake; Gets Donkatsu AU Peever Treatment; And refer to a Caesar Salad creamy sheshito dressing and candid ankoviz. As a humble beginning of rice rice Ghost Kitchen Korean Marynated Cabde A node is given, only raw seafood in Sins is at the top with caviar.

These wine times fulfill the moment in New York when opening can be a challenge.

For Bui and Head, Lai opinion, to an extent, was a practical option: M, M, M, M, M, M, M, M, M, means that it cannot sell alcohol (in general, compared to hard alcohol Getting a liquor license is very easy). “But if you walk 20, 30 feet below the block, you pass through this magical portal and you can,” the head says. “It looked like a low -cost investment and a fun business idea.” Everything is made at Mắm and only in 22-seat Lai opinion needs to be scoop and chopped, which extends the footprint of the restaurant. again,

There was also an inspiration for the Asian American community to create a hub. “It was really important to highlight our culture,” Bui says, whether it is through the taste of ice cream, video of Vietnamese music artists approximate, or video of hosted programs. “This is the meaning of ‘Lai Rai’. According to the definition, it is very low, but in the slang, it is like moving and socialization over a glass of wine or some snacks.”

Similarly, by design, numbers do not have lots of “active cooking”. Lee works with just one burner and an oven, which fits with Banche, she has made a name for himself and which can be mostly pre-produced. It lends itself to the snacky, expecting the wine bar vibe Lee. “I want to do my own restaurant,” she says. “But I never want to be able to cook and interact physically for the guests among myself, food, and guests.”

Due to Sunnah’s partnership with Parsel, Sunnah’s list of liquor is sufficient. Dora Grosman-Vir, wine director of Sunnah, said, “More than the path areas,” she says, such as skin-contacts with Domin Danzo-Banesi in Rousilon. But there are also resling that are usually added to Asian food.

Sunn and Sina, Soju and Makegoli, both in the Korean rice wine, exit the menu. Growsman-Wir says, “The movement we have launched towards the natural wine, opening a door where your average consumer is open and open to areas that have never heard of. ” “People are excited to try a rice alcohol that is not there for the sake.”

The difference between “wine bar” and “restaurant” is blurred, it is now Jokes like your ownBy that end, Lee is eager to define the dinner to the numbness the way they use it. “I thought if people come and snack, then wine bar; If people come and have a full-dinner and one glass or two wine, restaurant. “In any way, the idea, it is not serious.