Eater editors are asked one question more than any other: Where should I eat right now? While many people still consider Manhattan the locus of New York’s dining scene, some neighborhoods in Queens have become dining destinations in their own right. Here, see a map of the latest Queens debuts drawing NYC’s dining obsessives.Read More
The Hottest New Restaurants in Queens, November 2023
A Queens location of a tamale favorite and a new Colombian street food spot join the list
Foodstruck, a late-night takeout counter popular with industry workers and drunk Astorians, has a new home with a bigger menu. The diner is now serving brunch and dinner from a space with banquette seating and a counter that faces the open kitchen. For food, there’s baby corn elote with shichimi togarashi; a Dutch pancake drizzled in condensed milk; and pork belly with calamansi honey, served with rice or inside a garlic rosemary hero. Pair them with a number of drinks, like a pandan cream soda.
Hello! Bangladesh Restaurant
There’s a new addition to the corridor of Bengali restaurants on Astoria’s 36th Avenue. The steam tables at halal Hello Bangladesh are brimming with entrees like beef torkari, fried salmon steaks topped with frizzled onions, and assorted meat-filled biryanis. The $12 combo includes an entree, soup, salad, and a small side of aloo bhorta (spiced mashed potato) — perfect for a quick solo lunch or a casual catch-up with friends.
Instant Noodle Factory
Instant Noodle Factory serves 85 types of packaged noodles from around the globe that customers make for themselves in the space. The bright white walls feel more like an art gallery than a restaurant, but picking among Japanese, Chinese, Korean, and Thai noodles, plus lots of accompanying ingredients, is peak fun. The restaurant has one long counter and a couple of tables that can accommodate larger parties.
Sofun Noodle Bar
Chao Wang, the owner of Lower East Side restaurant Hunan Slurp, has expanded his repertoire with Sofun, a sleek noodle parlor that draws on various regional Chinese flavors — from fragrantly spicy Hunan to numbing Sichuan and sour Guizhou. The depth of the broth in the beef brisket noodle soup comes from a dozen ingredients including dried orange peel, star anise, pickled peppers, Sichuan peppercorns, lime, and cilantro. Wang has added dim sum mainstays to the menu, too, like a durian puff pastry, and a translucent Chiu Chow-style dumpling with shrimp, mushrooms, veggies, and Cantonese sausage.
Nai Brother puts the spotlight on suan cai yu — a tingly, spicy, rich Sichuan soup with pickled mustard greens and fish — and lets diners customize it a thousand ways. Choose from nine broths, including a red chile version; seven proteins, like catfish or beef; about 20 add-ons, and even the portion size. A robot server is especially helpful here as it glides down the aisles with huge bowls of brimming, steaming soups. The Long Island City location is part of the China-based chain’s plan to bring a Sichuan favorite through New York’s Chinatowns with offshoots already open in Flushing and Sunset Park.
An eight-year-old Bronx tamale institution, City Tamale has opened in the Sunnyside Eats ghost kitchen. The tamales feature six versions of owner Israel Veliz’s mom’s Mexican home cooking. The ground corn is soft and moist and the fillings — from the chicken salsa verde to pork salsa roja and roasted jalapeños with cheese — are loaded. Tacos, soups, nachos, and burritos round out the menu.
An all-day Colombian street food takeout spot has opened in Sunnyside, debuting dishes that reflect the Colombian and white American heritage of married co-owners, restaurant veterans, and couple, Carlos Chaparro and Hannah Zobel. There’s a massive Colombian-style hot dog topped with cheese, bacon, potato chips, carrots, sauces and a skewered quail egg. A smash burger comes with a fried mozzarella patty, sweet plantain, and pineapple sauce. There’s also salchipapas, arepas, bacon and cheese stuffed pancakes, and Nutella buttermilk pancakes.
Chef and owner Bhawani Rai closed his Woodside restaurant Sumnima Kitchen last year, only to return this summer with Spicy Nepal. The casual spot in Sunnyside serves traditional Nepali and Indo-Chinese dishes. The chicken choila, a shredded chicken salad, is smoky, spicy and dotted with fenugreek seeds. The tofu chile is coated in a crispy batter slicked with dried, sliced red chiles and a hint of Sichuan peppers. The restaurant has additional seating in a spacious back patio covered with a roof.
Boon Dee Moo Ka Ta Thai B.B.Q.
Grill and simmer the meal of your dreams at the city’s newest Thai mookata parlor, a paradise of all-you-can-eat Thai barbecue and hot pot. Cook from an endless spread of vegetables, noodles, and meats like cilantro-marinated squid and chile-seasoned pork belly. Don’t know how to cook them? No worries, says co-owner Raweewan Chen. Employees are on deck with tips, as well as constant refills of chicken bone broth for the hotpot and new pans to grill on. Make room for hot snacks like creamy tom yum soup and pad krapow gai, in addition to desserts like grass jelly and jackfruit over shaved ice and mango sticky rice.
Datz Deli is the home to the city’s most famous beef patties, which are stuffed with mac and cheese and a range of meats, including jerk chicken, curried goat, and salt fish. Owner Joshua Dat set out to start a business with his family using their collective experience working at Sybil’s, his great-aunt’s bakery in Little Guyana. Dat wanted to give back to Hollis, the neighborhood he grew up in, with a deli that stands out from the city’s many bodegas. His bacon, egg, and cheese is served on coco bread, his chips are Rap Snacks, and his candies come in rare imported flavors.
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