![]() ![]() ![]() At Formosa, it’s hard not to fill up on dumplings - there are seven kinds on the menu - but its noodle and rice dishes are equally great. 398 Manhattan Avenue, at Frost Street, Williamsburg - Stephanie Wu, editor-in-chiefīrooklyn has a new restaurant from a founder of Samiwago, the popular Taiwanese dumpling shop in Manhattan’s Chinatown. Cold chicken and hot soup is an incredible pairing that deserves a place on more menus, and Bonnie’s does it brilliantly. The half-chicken ($38) is beautifully tender and served bone-on, but what takes it over the top is the ginger-scallion sauce: It’s a flavorful punch that comes through in the chicken itself, seeps onto the bed of rice it’s served on, and then in a delicious finale, is the star of the cup of broth that comes on the side. 120 First Avenue, near East 7th Street, East Village - Luke Fortney, reporter Cold poached chicken at Bonnie’sīonnie’s cold poached chicken is magical. All the elements of a crunch wrap are there, except for maybe the appearance: It’s stuffed to the brim and cut into quarters. Yogurt and piri piri sauces are poured over the top and in place of a tostada, he uses deep-fried pita ($23). ![]() The latest to turn up is at Hen House, where owner Antony Nassif makes a crunch wrap with sausage, potatoes, pickles, and lots more. They now come with Puerto Rican pernil and Lebanese shawarma. You blink, and another New York restaurant is selling its take on the Taco Bell dish. Lately, it seems like nothing is safe from being turned into a Crunchwrap Supreme. Luke Fortney/Eater NY Lebanese Crunchwrap at Hen House ![]()
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