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The Best Szechuan

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Location
47 West 39th Street
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The Best Szechuan 1 Chinese Garment District Midtown West Tenderloin
The Best Szechuan 2 Chinese Garment District Midtown West Tenderloin
The Best Szechuan 3 Chinese Garment District Midtown West Tenderloin

More Chinese nearby

Lost Gem
Calle Dao 1 Chinese Cuban Midtown West Tenderloin Garment District

Calle Dao

The blending of Cuban and Chinese culture at Calle Dao is evident from the moment one steps into the restaurant in which Cuban cigar boxes and fresco walls neighbor Chinese vases and figurines. When we stopped by, we had the chance to sit down to chat with owner Marco Britti, who is also responsible for the innovative interior decoration. He told us that the décor is meant to “transport you back to Havana.” With meticulous attention to each detail including a gate patterned exactly like a traditional style of door in Havana, and intricately distressed wooden chairs, the space is remarkably cohesive.Marco’s own life has been somewhat of a fusion as well. Originally from Naples, Italy, he moved to New York in 1996. He told us, “as an immigrant I left Italy to go to New York. So I know what it is like to leave everything behind, try something out and make a business out of it.” While pursuing a music career – Marco plays the drums – he also worked part time in restaurants. In 1999 he took a trip to Cuba, and ended up living in the Chinatown of Havana for nine months. While there, he learned about the wave of Cuban-Chinese restaurants and was struck by the Chinese influence on the cooking culture. Upon returning to New York, he found that there had not been much development of Cuban-Chinese fusion in the city, which furthered his interest in the restaurant industry. He went on to open his first restaurant, Cubana Café, and later Favela Cubana, both of which presented dishes from different cultures side-by-side. The complete fusion was only realized when he went on to open Calle Dão in the late summer of 2014, partnering with executive chef Humberto Guallpa. Marco said that his situation now is not something he would have ever predicted, and remarks that “it’s interesting to see how you can cross paths in life like that. All of a sudden you are doing something else.”

More places on 39th Street

Lost Gem
Offsite 1 Event Planners Event Spaces Tenderloin Garment District Midtown West

Offsite

There are intriguing spaces sprinkled throughout the city that invite corporations to utilize their facilities, but stepping inside Offsite is a unique experience designed specifically for the business meeting clientele. The brainchild of Patrick Everett and Shawn Kessler, they have created a stunning turnkey facility where all day conferences can be held. Companies are invited to bring their employees together for a productive 9am-5pm meeting in the three levels of fully equipped space, which can then be flipped effortlessly into an appropriate venue for an evening event. The rooms are configured so that some forty people are able to sit around one gigantic table or be rearranged into smaller units. Attendees never have to feel confined to one space, as they can move around freely on each floor, dividing up into smaller breakout sessions, when necessary. The rooms are versatile and technology oriented, fully outfitted with AV equipment - as Patrick referred to it, "plug and play." Endless pens and pads, drinks and snacks, including large jars of enticing candy, are provided throughout the day. The partners have paid attention to every detail, taking into consideration exactly what they believe their clients will require, including a small executive office that allows for a private phone conversation and a myriad of white walls that are actually whiteboards. Offsite works with some of the terrific catering facilities in the area to provide top lunches and dinners for groups, and everything is served on their attractive dishes. While being given a tour, Patrick told me that he had been an event planner. When he discovered that there was something important missing in the corporate world, he found his niche. As he began to imagine the possibilities, he worked diligently on his concept with Shawn. Basically all one has to do is book the space, and the rock star team at Offsite will handle the rest.

Lost Gem
Mercato Trattoria 1 Italian Hudson Yards Times Square Garment District Hells Kitchen

Mercato Trattoria

Mercato was the perfect discovery as we were ending our walk across 39th Street. We found this spot to feel like a traditional trattoria that is relaxed with simple wood tables, upbeat music that does not overpower the room, exposed brick and touches of antique kitchen equipment, vintage posters and an impressive wine cellar. We easily settled ourselves down for some hearty, homemade pasta and a friendly conversation with Massimo, the manager and friend of owner, Fabio Camardi. Both from Puglia, a southern region in Italy, Massimo said that the menu reflects this cuisine - with "Tiella Pugliese" being their signature Puglia dish made with mussels and tomato in a rice and potato casserole - however, the chef also pays homage to Umbria, Sardinia and Sicily.When we first sat down, we were brought a basket of bread with a sauce for dipping that had lentils, garlic, capers and olive oil. Not a combination that we had experienced before, but we mopped every bit up. Another classic Puglia dish came next - pasta with broccoli rabe, breadcrumbs, garlic and olive oil. There is usually a touch of anchovies added, but in deference to the vegetarians, the chef was kind enough to leave them out. Despite this, the dish was extremely flavorful. Next up, we sampled Mercato's homemade ravioli filled with spinach and ricotta, butter and sage. So good, so rich and so filling.After being open for four years now, Massimo, was pleased to tell us that it is nice to recognize foreigners who are choosing to return, as well as the locals who are repeat customers. It is "consistency that has been our secret. We make sure that the flavors never change in our dishes - from the first plate that we served in 2010 - we are proud that those same recipes look and taste the same today."