ニューヨーク・タイムズのインスタグラム(nytimes) - 2月18日 12時31分

The bend halfway down Doyers Street in Chinatown used to see more killings than any other stretch of road in the country. Today, the gangs have been replaced by packs of roaming young people who come for siu mai and har gow at @nomwahteaparlor, or underground mezcal at @pulquerianyc. And, for the last few months, they’ve been filing through the door under the long vertical neon sign that reads TUXEDO. Inside, the room has a vintage air and a gleam of drama, which is appropriate enough because it was once a Chinese theater, the first on the East Coast. The chef, Paul Donnelly, a Scot, has called his menu at Chinese Tuxedo “fusion.” “There is dumb fusion and there is smart fusion,” writes @nytfood critic @pete_wells, and Paul “practices the smart kind.” Visit the link in our profile to read his review. @maslovsaslov photographed this whole squab with a glossy Peking-duck-style lacquer.

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