A dim sum spot called Awesum Dimsum — which plans to stay open 24 hours a day — is coming to Midtown. The Times Square restaurant is slated debut on November 18 at 612 Eighth Avenue, near West 40th Street. Dim sum is typically popular at brunch, at least in the U.S., but the all-hours business is betting on the city that never sleeps. It’s another dining option in an area catering to more and more New Yorkers returning to the theater district with the return of Broadway.
Owners Sze Yeung and Frank Yu hail from the Guangdong Province of China. During the pandemic, they opened their first New York outpost of Awesum Dimsum in Gramercy at 160 East 23rd St, near Third Avenue. However, the new location will be Awesum Dimsum’s first 24/7 operation (the Gramercy venture closes at 9 p.m.). Expect dishes like soup dumplings, turnip cakes, and “lava buns” (stuffed with salted egg yolk). A representative for the restaurant tells Eater that there will be more locations on the East Coast to come, with the ultimate goal of being “a dim sum Shake Shack.”
Three fall food pop-ups to keep an eye on
New York City’s pop-up scene is overflowing with stellar options right now. As of today, Brooklyn incubator Kit launches a residency with chef Susan Kim of the Korean pop-up Doshi, who will offer both her namesake doshirak (Korean lunchboxes) as well as dinner service until November 13. Meanwhile, pastry chef Lauren Tran is taking her Vietnamese desserts — such as a pandan coconut chiffon cake — to Bánh on the Upper West Side. Tickets to the 11-course tasting menu ($240) on October 30, which includes savory and sweet courses, are currently live. Looking farther ahead, Brooklyn’s favorite lasagna pop-up Zaza — from Zahra Tangorra — is returning to Court Street at Shelsky’s on December 3. Each week Tangorra will take preorders for take-home dishes such as meatballs, chicken parm, and, of course, lasagna.
Buzzy Miss Lily’s is back
Soho party restaurant Miss Lily’s is returning for dinner service for the first time since the pandemic on November 1. A representative for the restaurant tells Eater that chef de cuisine Kahari Woolcock will pull from his Jamaican heritage for dishes such as jerk lentil stew with pineapple relish and an adaption of his grandmother’s recipe for sweet potato pudding with coconut whipped cream.
Merch continues to be a lifeline for bars
According to the New York Times, certain bars that once thought of merch as selling out have had no choice but to capitalize on the business’s fan base during the pandemic. Bars like Leyenda and Raines Law Room are getting in on making t-shirts, hats, and more for the first time — joining the growing number of hospitality businesses already selling merch.