A New Wave of Asian American Wine Bars Arrives in Downtown Manhattan

The top cheese at Lai Rai on the Decrease East Aspect emerges on a silver platter, in a marbleized sample mimicking the bar countertop — not in contrast to charcuterie at most small plates wine bars. Sliced skinny, the terrine-like dish is pleasantly chewy — the crunch of pig ear, the bounce of snout — laden with peppercorns. The snack tastes faintly of fish sauce and shallots; the paired wine, like pink berries.

This head cheese, also called giò thủ, is historically Vietnamese; co-owner Jerald Head and his spouse Nhung Dao have served it at their restaurant Mắm, a couple of doorways down. However this presentation is much less commonplace, Head says. Normally, it could be served in thicker slices and served for Tết, or Lunar New 12 months, in Northern Vietnam. “We took this conventional head cheese and introduced it in a manner that you’d get pleasure from charcuterie at one other wine bar,” Head says. Lai Rai opened final fall, a joint effort between him and his former bosses Kim Hoang and Tuan Bui, co-founders at Di An Di.

An opportunity to attempt one thing much less acquainted extends to the savory ice cream at Lai Rai, in flavors like banana leaf, fish sauce caramel, and Laughing Cow cheese (a staple for the Vietnamese diaspora). Paris has Folderol, the pure wine and ice cream bar that turned so widespread — a lot to the chagrin of its house owners — {that a} bouncer was employed to implement a no-photo coverage. Final 12 months, the Dreamery introduced the format to London. New York Metropolis now has Lai Rai: “I all the time thought that utilizing Vietnamese flavors and utilizing that to make ice cream would pair nicely with completely different kinds of wine,” he says, citing Folderol as an inspiration.

Following current spots like Tolo and Pinch Chinese language, a brand new wave of Asian bars has arrived extra lately, merging pure wine with freeform, third-culture cooking.

In December, Ha’s Snack Bar — the long-awaited Vietnamese brick-and-mortar from Anthony Ha and Sadie Mae Burns — opened across the similar time as Sunn’s — the equally anticipated spot from banchan pop-up star Sunny Lee. Sinsa debuted final month, a Korean American wine bar follow-up to Rice Thief. All are intently clustered in downtown Manhattan. Up forward: Annie Shi, a accomplice at King, is engaged on a wine bar in Chinatown that may open this summer time.

If Rice Thief is all about home-style meals, the East Village’s Sinsa is a few evening out: “blended in with modern meals from rising up and consuming in New York Metropolis,” says proprietor Richard Jang. In comparison with his Lengthy Island Metropolis restaurant, Sinsa is darkish and loungy, with nooks well-suited for dates or lingering with pals over a bottle of wine.

Think about Sinsa’s tackle bistro classics: A brief rib bourguignon is ready with a soy marinade and crispy rice muffins; donkatsu will get the au poivre remedy; and a Caesar salad riffs with creamy shishito dressing and candied anchovies. Rice Thief’s humble beginnings as a ghost kitchen specializing in Korean marinated crab are given a nod, solely at Sinsa the uncooked seafood is topped with caviar.

These wine bars meet the second in New York when opening in any respect is usually a problem.

For Bui and Head, Lai Rai was, to an extent, a sensible alternative: Mắm’s proximity to each a church and college means it could’t promote alcohol (basically, it’s additionally a lot simpler to get a wine license than for laborious liquor). “However if you happen to stroll 20, 30 ft down the block, you stroll by way of this magical portal and you’ll,” Head says. “It appeared like a low-cost funding and a enjoyable enterprise concept.” Every thing is made at Mắm and desires solely to be scooped and sliced on the 22-seat Lai Rai, which grew the restaurant’s footprint once more.

There was additionally the motivation to create a hub for the Asian American neighborhood. “It was actually necessary to focus on our tradition,” Bui says, whether or not that’s by way of the flavors of ice cream, the movies of Vietnamese musical artists projected onto the partitions, or hosted occasions. “That goes again to what ‘lai rai’ means. By definition, it means little by little, however in slang, it’s like hanging out and socializing over a glass of wine or some snacks.”

Equally, by design, there’s not numerous “energetic cooking” at Sunn’s. Lee works with only one burner and an oven, which inserts with the banchan she’s made a reputation for herself with and which may largely be pre-made. It additionally lends itself to the snacky, wine bar vibe Lee hopes to realize. “I wish to have my very own restaurant,” she says. “However I don’t ever wish to put something between myself, the meals, and cooking for company and with the ability to bodily work together with them.”

As a consequence of Sunn’s partnership with Parcelle, the wine record at Sunn’s is ample. Sunn’s wine director Dora Grossman-Weir needed to function “extra off the overwhelmed path areas,” she says, like a skin-contact wine from Domaine Danjou-Banessy in Roussillon. However there are additionally Rieslings which have extra usually been paired with Asian meals.

At each Sunn’s and Sinsa, soju and makgeolli, Korean rice wine, spherical out the menus. “The motion that we’ve seen towards pure wines has opened up a door the place your common client is extra right down to attempt one thing completely different and open to areas they’ve by no means heard of,” Grossman-Weir says. “Individuals are excited to attempt a rice wine that isn’t sake.”

As the excellence between “wine bar” and “restaurant” has develop into blurred, it’s now its personal type of in-joke. To that finish, Lee is eager to let diners outline Sunn’s by way of the best way they use it. “I figured if individuals come and snack, wine bar; if individuals come and have a full-blown dinner and a glass or two of wine, restaurant.” Both manner, the thought is, it’s not that critical.