The Best Food of 2025
Briefly

The Best Food of 2025
"Maxi Lau brought Flushing's best wontons - oversize, heavy on the shrimp - to Manhattan at Maxi's Noodle 3. It's just one of several places that turned a single block of Mott Street into a Restaurant Row. Noodle Village relocated next door, with its great claypot rice and curry oxtail. Wonton Noodle opened down the block. And a bit further up, there's a new location of 1915 Lanzhou Hand-Pulled Noodles."
"The cinnamon rolls at Bub's Bakery manage to outclass a crowded field as much for what they offer - edges so crisp you'd swear they were fried, a pillowy-soft chew, perfectly calibrated levels of sweetness and spice - as what they do not. The rolls are free of wheat, dairy, and other common allergens. The secret, baker Melissa Weller says, is a mix of relatively new products such as Tourlami plant butter and her own yearslong devotion to perfecting laminated dough:"
"In addition to the $8 happy-hour margaritas, Lopez and his bartenders have come up with a host of finely tuned cocktails that make smart, enjoyable use of mezcal and tequila. Take the Masa Hero, served over ice. There's masa-infused bourbon in there, but what really makes it is a one-two of reposado tequila and nutty, savory amontillado sherry. They get chummy real fast, especially with some help from lemon and honey."
Maxi's Noodle 3 brought Flushing-style oversized, shrimp-heavy wontons to Manhattan and contributed to a cluster of noodle and rice spots on Mott Street, including Noodle Village, Wonton Noodle, and 1915 Lanzhou Hand-Pulled Noodles. Malaysia Beef Jerky sits nearby. Bub's Bakery produces cinnamon rolls with crisp edges, pillowy interiors, balanced sweetness and spice, and a formulation free of wheat, dairy, and other common allergens, using Tourlami plant butter and laminated dough technique. Euclides "Victor" Lopez leads cocktail work at Mixteca with drinks like the Masa Hero combining masa-infused bourbon, reposado tequila, and amontillado sherry. Juici Patties' simple golden-yellow beef pastries remain favorites.
Read at Grub Street
Unable to calculate read time
[
|
]