"Chef Eddie Huang is making a culinary comeback this summer at the Flower Shop with a modern Chinese menu, showcasing a blend of flavors from his heritage."
"Huang is currently searching for a new restaurant space in the LES to Tribeca area but is cautious about economic stability before signing a lease."
Eddie Huang, known for his Taiwanese bun shop BaoHaus, is returning to his roots in New York City by launching a pop-up called Gazebo at the Flower Shop. This modern Chinese restaurant features a seasonal prix fixe menu focused on unique flavors, using high-quality olive oil from his wife's family in Greece. The pop-up is a precursor to Huang's ambition of opening a new restaurant, though he is being cautious about finding a suitable location amid economic uncertainties, expecting a potential opening in 2026.
Read at Eater NY
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