Latest news with #FlowerShop
Forbes
11-06-2025
- Entertainment
- Forbes
Eddie Huang Returns To New York With A Lower East Side Pop-Up, Gazebo
Eddie Huang in the kitchen at Gazebo, a pop-up at The Flower Shop running intermittently throughout ... More the summer. One of New York's most beloved chefs is back in the city with a new menu and space this summer. Eddie Huang, whose counter service bao spot, Baohaus, on East Fourteenth Street, lured in customers until the late hours, is cooking at a new pop up, Gazebo by Eddie Huang at Flower Shop (107 Eldridge St.), a concept inspired by his Floridian upbringing, Chinese heritage, and wife's family olive oil farm. Huang also authored the bestselling memoir Fresh Off The Boat, which then inspired the ABC sitcom of the same name, detailing Huang's upbringing in a Taiwanese family in Orlando. Now, Huang is back from a culinary sabbatical in Taiwan (following the 2020 closure of Baohaus), bringing his signature inventive cooking style back to Manhattan. His pop-up, running just three days a month in June, July, August, and September will offer dishes like Beijing lamb skewers, lion's head meatballs, Hunan red cooked pork, Taiwanese beef noodle soup and more traditional Chinese cuisine. The Gazebo Quesadilla 'Most people have only had my food at Baohaus, which I'm grateful for, but I've quietly evolved my cooking the last 15 years at home and living in Taiwan for all of 2020. The only time I've been able to cook these dishes for other people are through private chef gigs so I'm grateful to have a home at the Flower Shop where anyone who wants to try them can come get a table,' Huang said. 'There's been a real evolution in my technique and I'm excited to see what people think." Though many dishes are classic Chinese, Huang's signature Gazebo Quesadilla stands out on the menu. The creation was originally an accident after Huang came home with leftovers of an Iberian pork and clam stew he was working on. When he wife requested he make a quesadilla for his son, Senna, that night, 'I laid down the tortilla, cheese, then Iberian pork and clams, topped it, flipped it and it was incredible,' Huang recalls. Dan dan noodles were pushed off the menu in favor of the new cheesy tortilla dish. 'Instead of spending my time working on a bunch of different cuisines or dishes, I've completely focused my time and energy on the dishes that captured my imagination as a kid and continued to stay curious fine tuning them,' Huang said. "I'm a bit of a lounge singer when it comes to food and I like that.' Huang envisions guests experiencing the pop-up together as a party with great dance music. As opposed to Baohaus, which had an open kitchen in a 400 square foot space Flower Shop's dining room will offer Huang's menu in a full service setting, to enjoy family style. Gazebo opens Wednesday, June 11 and will offer a three course menu with a small plat, large plate, and a signature dessert for $80 per person. Seatings are available at 7 p.m. or 9 p.m. Reservations are available online.
Eater
09-06-2025
- Entertainment
- Eater
Eddie Huang Is Back Cooking in New York — And Wants to Open a Restaurant
Chef Eddie Huang, an author, TV personality, and filmmaker who jump-started his culinary career with his Taiwanese bun shop BaoHaus in 2009, is back cooking in the neighborhood where it all started. This month, Huang is headed to the Flower Shop, a Lower East Side pub, located at 107 Eldridge Street, where he will serve a comeback modern Chinese menu through the summer. It's a test run for a restaurant that Huang hopes to open in New York, telling Eater that he is actively looking for the right space to lease. The seasonal residency, he's calling Gazebo, features a three-course dinner ($80 per person) that is 'fueled uniquely on olive oil from his wife's family field in Greece,' per a statement. The prix fixe includes dan dan noodles dressed with cherrystone clams and pancetta, lion's head meatballs, and whole-tail lobster toast with Hainan-style lobster claws over rice. It's a switch-up from Flower Shop's typical menu, a lineup of maitake rigatoni, shrimp tacos, and pan-roasted cauliflower steak. Gazebo runs from June to September, on Wednesdays to Fridays, with seatings at 7 p.m. or 9 p.m. Its inaugural night, Wednesday, June 11, is already sold out. 'I'm definitely looking for a space,' says Huang, who's condensing his current search to a 20-block radius of LES to Tribeca. But because of uncertain economic times, 'it's silly to sign a lease right now,' so he doesn't anticipate an opening until 2026. In the meantime, the pop-up marks Huang's culinary return to his all-time, 'til-I-die' neighborhood in New York. Two years after its LES debut in 2009, BaoHaus relocated to the East Village into a storefront off of Union Square, until 2020 when it closed during the early days of the pandemic (there was also briefly a BaoHaus Los Angeles, which is also now closed). Xiao Ye, another Lower East Side endeavor, also closed after a short run. In the past five years, Huang has not publicly put his name behind another New York restaurant, focusing on the entertainment world. He's officially a NY resident again, having moved back from LA with his wife and toddler this year. 'The wildfires were a sign to go home,' he says. The Hollywood industry can quickly become a complacent one, he adds. 'You get kind of sick waiting around for the phone to ring,' he says. 'Restaurants and food are the things I love. So it's nice to come back to do physical work.' Dubbed a 'dance music-influenced' menu, Gazebo refers to the Bierut-born, well-traveled singer who rose to fame during the Italo-disco music craze of the 1980s. Huang specifically pays homage to his first hit single, 'Masterpiece' — a hit in Euro-Asian dance circles — which was released the same year he was born (and one he now sings to his son every night), according to his personal Substack. Look for menu changes each month, which include the results of recent experimental dishes he's been working on at home. A quesadilla was a 'happy accident,' he says; the only way his son would eat his Iberico and clam stew is if it joined forces with his favorite food. 'So many people serve raw seafood on a plate,' says Huang, and his Peruvian-style ceviche stands out with Hokkaido scallops, Marcona almonds, and tiger's milk, which speaks to his time with Lima's legendary chef Javier Wong. There's a reason for this particular pop-up location. Flower Shop opened in 2017 with big-name money behind it: Original investors included skateboard legend Tony Hawk and William Tisch, the son of New York Giants' co-owner Steve Tisch. Huang's fresh new partnership with the Flower Shop stemmed from a meeting that his NY fashion designer friend, Maxwell Osborne, set up with its co-owner, Dylan Hales (Randolph Beer). Flower Shop, which features a lower-level bar with a pool table, jukebox, and pink fireplace, added a second location in Austin last fall. A former Cooking Channel and Vice host, Huang detailed his industry-hopping life as a lawyer to chef in a 2013 autobiography titled Fresh Off the Boat . His culinary fame that followed sparked an ABC show of the same name, which starred Randall Park and Constance Wu, and ended after six seasons in 2020. Most recently, he made Vice is Broke , a documentary on the downfall of the media company, where he formerly hosted a culinary show. Momofuku founder and fellow Northern Virginia native David Chang, who has hosted Huang on his podcast, gave the forthcoming pop-up a shout-out on Instagram last week. Sign up for our newsletter.
Eater
09-06-2025
- Entertainment
- Eater
Eddie Huang's Back Cooking in New York — And Wants to Open a Restaurant
Chef Eddie Huang, an author, TV personality, and filmmaker who jump-started his culinary career with his Taiwanese bun shop BaoHaus in 2009, is back cooking in the neighborhood where it all started. This month, Huang is headed to the Flower Shop, a Lower East Side pub, located at 107 Eldridge Street, where he will serve a comeback modern Chinese menu through the summer. It's a test run for a restaurant that Huang hopes to open in New York, telling Eater that he is actively looking for the right space to lease. The seasonal residency, he's calling Gazebo, features a three-course dinner ($80 per person) that is 'fueled uniquely on olive oil from his wife's family field in Greece,' per a statement. The prix fixe includes dan dan noodles dressed with cherrystone clams and pancetta, lion's head meatballs, and whole-tail lobster toast with Hainan-style lobster claws over rice. It's a switch-up from Flower Shop's typical menu, a lineup of maitake rigatoni, shrimp tacos, and pan-roasted cauliflower steak. Gazebo runs from June to September, on Wednesdays to Fridays, with seatings at 7 p.m. or 9 p.m. Its inaugural night, Wednesday, June 11, is already sold out. 'I'm definitely looking for a space,' says Huang, who's condensing his current search to a 20-block radius of LES to Tribeca. But because of uncertain economic times, 'it's silly to sign a lease right now,' so he doesn't anticipate an opening until 2026. In the meantime, the pop-up marks Huang's culinary return to his all-time, 'til-I-die' neighborhood in New York. Two years after its LES debut in 2009, BaoHaus relocated to the East Village into a storefront off of Union Square, until 2020 when it closed during the early days of the pandemic (there was also briefly a BaoHaus Los Angeles, which is also now closed). In the past five years, Huang has not publicly put his name behind another New York restaurant, focusing on the entertainment world. He's officially a NY resident again, having moved back from LA with his wife and toddler this year. 'The wildfires were a sign to go home,' he says. The Hollywood industry can quickly become a complacent one, he adds. 'You get kind of sick waiting around for the phone to ring,' he says. 'Restaurants and food are the things I love. So it's nice to come back do physical work.' Dubbed a 'dance music-influenced' menu, Gazebo refers to the Bierut-born, well-traveled singer who rose to fame during the Italo-disco music craze of the 1980s. Huang specifically pays homage to his first hit single, 'Masterpiece' — a hit in Euro-Asian dance circles — which was released the same year he was born (and one he now sings to his son every night), according to his personal Substack. Look for menu changes each month, which include the results of recent experimental dishes he's been working on at home. A quesadilla was a 'happy accident,' he says; the only way his son would eat his Iberico and clam stew is if it joined forces with his favorite food. 'So many people serve raw seafood on a plate,' says Huang, and his Peruvian-style ceviche stands out with Hokkaido scallops, Marcona almonds, and tiger's milk, which speaks to his time with Lima's legendary chef Javier Wong. There's a reason for this particular pop-up location. Flower Shop opened in 2017 with big-name money behind it: Original investors included skateboard legend Tony Hawk and William Tisch, the son of New York Giants' co-owner Steve Tisch. Huang's fresh new partnership with the Flower Shop stemmed from a meeting that his NY fashion designer friend, Maxwell Osborne, set up with its co-owner, Dylan Hales (Randolph Beer). Flower Shop, which features a lower-level bar with a pool table, jukebox, and pink fireplace, added a second location in Austin last fall. A former Cooking Channel and Vice host, Huang detailed his industry-hopping life as a lawyer to chef in a 2013 autobiography titled Fresh Off the Boat . His culinary fame that followed sparked an ABC show of the same name, which starred Randall Park and Constance Wu, and ended after six seasons in 2020. Most recently, he made Vice is Broke , a documentary on the downfall of the media company, where he formerly hosted a culinary show. Momofuku founder and fellow Northern Virginia native David Chang, who has hosted Huang on his podcast, gave the forthcoming pop-up a shout-out on Instagram last week. Sign up for our newsletter.
News18
26-04-2025
- Entertainment
- News18
A Taste Of The Met Gala: The Unforgettable Dishes Served At Fashion's Biggest Night
Last Updated: The theme of the Met Gala annually is not limited to just clothes but goes beyond, even reaching the dining aspects for the guests to enjoy the gourmet delights. The beginning of the coming month will witness celebrities from across the world, dressed in their best to make heads turn at the extravagant soiree that the Met Gala is. For their head-turning outfits, the stars pick unconventional numbers designed around the theme of the particular edition. Mind you, the theme is not limited to just clothes but goes beyond, even reaching the dining aspects for the guests to enjoy the gourmet delights. While the preparation for the coming Met Gala edition is underway, let's take a look at what was on the menu in past editions. 2024 Inspired by the theme of Sleeping Beauty's reawakening, the menu last year reportedly began with a fresh spring vegetable salad with elderflower foam, raspberry vinaigrette, an olive crumble and butterfly croutons. The menu was designed keeping in mind the dreamy feel of a children's storybook with over 270 nature-inspired centrepieces. 2023 As per a report shared by Vogue, the edition incorporated a menu influenced by Lagerfeld's late love for dinner parties. It was planned by Caterer Oliver Cheng. Under the chef's supervision, guests were served chilled spring pea soup with baby vegetables, truffle snow and lemon creme fraiche for the appetiser. Moving on to the main course, it included Ora King salmon with vegetable nage, asparagus, radish, and pickled strawberries. 2022 Vegan chef Lauren Von Der Pool was in charge of the meal served during cocktail hour, whereas Top Chef Season 17 star Melissa King was given the responsibility to take care of the first course. Chef Marcus Samuelsson had the entrée, whereas Flower Shop's Amira Kasem managed desserts. Beginning with a coconut ceviche tostada bite and compressed watermelon sushi to truffled potato bites and rice cakes in appetisers, the menu was every food enthusiast's dream. For the mains, there was Beef tenderloin with a collard-greens slaw and sweet potatoes with a cornbread crumble whereas King's dish featured a yuzu kosho and olive tapenade, a Chinese Sichuan chili oil. 2021 As reported by Hello magazine, the table at the prestigious event incorporated collard greens, hot chow with coconut buttermilk cornbread, black rice porcini arancini and watermelon tart with smoked yuzu soy. The mains included creamy barley with corn, pickled turnips and roasted maitake. While the dessert featured apple mousse and confit. 2019 As reported by Refinery 29, the appetisers included baby shrimp toast, an asparagus tart with celery leaf pesto, and tomatoes with green goddess panna cotta. For the entrée, the chefs went for filet of beef with beet horseradish crema, haricots verts in citrus balsamic, braised rainbow carrots with thyme and a mascarpone potato purée. The delectable desserts included gianduja (chocolate hazelnut) cake, flamingo cookies and espresso. First Published:
