24/7 Dim Sum Spot Awesum Dimsum is coming to Times Square

A grim spot called Awesum Dimsum – which plans to stay open 24 hours a day – is coming to Midtown. The Times Square Restaurant is scheduled to open November 18 at 612 Eighth Avenue, near West 40th Street. Dim sum is usually popular for brunch, at least in the US, but working all hours is betting on the city that never sleeps. It’s another dining option in an area serving more and more New Yorkers returning to the theater district with the return of Broadway.

Owners Sze Young and Frank Yu hail from China’s Guangdong Province. During the pandemic, they opened their first New York outpost on the Awesome Dimsum in Gramercy at 160 East 23rd Street, near Third Avenue. However, the new location will be Awesum Dimsum’s first 24/7 operation (the Gramercy project closes at 9pm). Expect dishes like soup dumplings, turnip cakes, and “lava cakes” (stuffed with salted egg yolk). A representative for the restaurant told Eater that there will be more locations on the East Coast in the future, with the ultimate goal being “Dim Sum Shake Shack.”

Three Food Popups You Should Watch

The pop-up scene in New York City is overflowing with stellar options right now. Starting today, Brooklyn sitter Kate has launched a stay with Chef Susan Kim of the Doshi Korean pop-up, which will serve both their namesake doshirak (Korean lunch boxes) as well as dinner service through November 13. Her Vietnamese sweets—like the coconut-panda chiffon cake—to Banh on the Upper West Side. Tickets for the 11-course tasting menu ($240) on October 30, which includes both savory and sweet, are now available. Looking further afield, Brooklyn’s favorite Zaza pop-up—from Flower Tangora—will return to Shelsky’s Court Street on December 3. Each week, Tangorra will receive pre-orders for home-cooked dishes like meatballs, chicken parm, and, of course, lasagna.

The Return of Buzzy Miss Lily’s

Miss Lily’s party restaurant in Soho is back for dinner for the first time since the outbreak of the pandemic on November 1. A representative of the restaurant told Eater that chef Kahari Woolcock will pull from his Jamaican heritage for dishes like jerk lentil stew with a relish of pineapple and an adaptation of his grandmother’s recipe for sweet potato pudding with coconut whipped cream.

Goods are still the lifeblood of tapes

according to The New York TimesSome bars that previously believed they sold merchandise had no choice but to tap into their fan base to operate during the pandemic. Bars like Leyenda and Raines Law Room are making T-shirts, hats and more for the first time – joining the growing number of hospitality companies already selling merchandise.

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