Shang - NYC

Now here is an interesting post coming from a respected member of the Dining Community. He is a good source, because he has been dining out for years in our fair town, although we know that one must discount his criticisms at times because he is becoming grouchy with age!

Nevertheless he was lured into the Lower East Side, Orchard Street no less, to Shang. Located in the Thompson St. Hotel Group's new LES Hotel, Shang has created much buzz prior to opening perhaps mostly for the chef, Susur Lee, best known for his restaurants in Toronto. A true celebrity chef, he has even appeared on Iron Chef.

But we digress, the review on Shang: [the space is] "large, modern and fab. Great cocktails, inspired Chinese fusion small plates, amusing staff and mod, mod mid century décor. Will def def go back (when have you heard me say that??). Deserves its good write-up in New York, and yet only maybe half full when we left at 9:30." And finally, prices: "drinks $10 - $12- and the small plates similar."

All we can say, Loyal Readers, is, with a review like this from our friend, the Disgruntled Diner, then you must run, hair on fire to this restaurant. Lee is known for his global Chinese, hence the 'fusion' and is known to be a big fan of tasting menus.

This said there are two notes to make here: first, as the Disgruntled Diner said, "...only half full when we left at 9:30." While it was a Tuesday, it is NYC for goodness sake. We have to remember that restaurants are one of our greatest living assets and need to be supported. Chefs are making the effort to lower prices and allow patrons to cut costs by bringing wine, for example, but we, Eager Eaters, must try to support them. Go out, eat wisely, drink that aperitif at home and bring a good bottle of wine with you (we all know where to find that, don't we Loyal Followers). Make an effort to support the restaurateurs who are also making the effort.

Secondly, we'd like to harp on 'tasting menus.' We are so incredibly bored by dining companions who whine about ordering the tasting menu because they cannot eat so much and then proceed to eat a large appetizer, full entree and share a dessert. Tasting menus in a sophisticated restaurant are named for what they are - tastes. Traditionally, they are small plates that offer tastes built on a theme developed by the chef. Perhaps it is seasonal selections, maybe a riff on a flavor, but there should be a 'story' told in small plate chapters. When it works, it is magical, but telling a good story takes time on the part of the teller and attention on the part of the listener. Maybe it is actually Attention Deficit Syndrome that causes diners to refuse tasting menus. So if that is the problem, then say so; just don't bore us by whining while preventing us from ordering what we want!

Now, get out and EAT!