Between all the snow, rain, and other precipitation we’re experiencing lately in New York, we’ve found ourselves trying to stretch our takeout leftovers even more than usual. Whether that’s from all of the best meals we’ve eaten recently and the new restaurants and pop-ups we’ve checked out lately, let us tell you: we’ve always got leftovers. Let these four recent makeover stories inspire you and your fridge.
THE LEFTOVERS
“At this point in my quarantine experience, I have nearly memorized the Thai takeout menu at Soothr on East 13th Street. But what it does not say on the menu is that their seafood tom yum soup is also excellent the next day with some udon noodles thrown in.”
-Hannah Albertine, Staff Writer
“I like to take all those hot dried chilis in Han Dynasty’s dry pepper style chicken and add them to a pot of chicken soup. The broth becomes downright numbing without overpowering the other ingredients, but still successfully clears my sinuses.”
-Arden Shore, Senior Editor
Black Seed Pizza
“The day after I ordered from the new Black Seed Pizza in the East Village, I was feeling extra Italian. So I heated up what was left of a white pie and topped it with thinly-sliced mortadella from Di Palo’s in Little Italy.”
-Carlo Mantuano, Staff Editor
Mo’s Original
“Mo’s Original in Prospect Lefferts Gardens recently started making everything bagels. So naturally I took some leftover Benton’s smoked ham from & Sons and draped it over one. It was like a Tale Of Two Takeouts.”
-Nikko Duren, Staff Writer
