With Eater editors dining out sometimes several times a day, we come across lots of standout dishes, and we don’t want to keep any secrets. Check back for the best things we ate this week.
Wonton, dumpling, fish ball noodle soup at Maxi’s Noodle 3
I’ve never met a shrimp wonton that I didn’t at least like (knock on wood), but a recent visit to the Manhattan outpost of Maxi’s Noodle introduced me to a shrimp wonton that I really loved. The main draw is that these wontons are big. They’re generously plump and require a few bites, whereas many wontons just take one. The wrappers are silky and thin, letting the chunks of shrimp stand out. Their meaty texture was a fun contrast to the bouncy, chewy duck egg noodles. On this visit, I got the noodle soup with wontons, dumplings, and dace fish balls, but the wontons were my favorite so next time, I might even pare it down to just those — and I’ll definitely be buying a bag of frozen ones to bring home too. 68 Mott Street, between Canal and Bayard streets, Chinatown — Bettina Makalintal, senior reporter at Eater.com
Sweetbreads with mushrooms and sherry at Fedora
It was great to be back at Fedora, the longtime spot that’s once again reborn, this time as a standout wine bar. This round, it comes from the owners of St. Jardim — Dete and Christa Alexander, and wine director, Basile Al Mileik. Former Le Rock chef Monty Forrest shapes the menu with items like pierogies with peas, spaghetti with clams, Merguez sausage with peppers, and an old-school luxurious sweetbreads dish ($28). The offal is slightly creamy with a crispy breaded exterior. Served with mushrooms, they’re draped in a silky sherry sauce. I liked the smaller portion so we didn’t fill up on a rich dish and could try other things. 239 W. Fourth Street, between West 10th and Charles streets, West Village – Melissa McCart, lead editor, Northeast
Lemon asparagus mafalde at Water & Wheat
In a neighborhood with many pricey restaurants, this cozy and affordable spot, Water & Wheat, is a welcome find. A pasta machine turns out a variety of shapes, including whole wheat chittara and gluten-free penne, that can be topped with a range of sauces, from brisket Bolognese to carbonara. I love mafalde because it can still have a chewy, al dente quality, even though it’s freshly made. Asparagus, broccolini, and olives add more texture to this dish ($22), while lemon and Parmesan give it a wonderful zest. Salads are super fresh, and most things on the menu, including salmon and Brussels sprouts, are finished in a wood burning oven that add char. I’m looking forward to going back and trying the pizza flatbreads. 1379 Third Avenue, between 78th and 79th streets, Upper East Side — Beth Landman, contributor, Eater NY
