In addition its many health and beauty benefits, seaweed is gaining in popularity among American slapstick comedians who have dubbed it "the banana peel of the West." Enjoy dynamic nourishment with today's Groupon: for $25, you get $50 worth of sushi and more at Shang Restaurant, located on the second floor of the Thompson LES hotel on the Lower East Side.
A culinary blitzkrieg rages on the tables of Shang Restaurant, as adventurous and artfully designed sushi and Pan-Asian entrees jockey for the attention of discerning stomachs. With a brilliant menu conceived by famed chef Susur Lee, visitors can roll out a red-carpet path toward succulent starters such as the crystal shrimp dumplings ($10) and edamame steamed in lotus leaves ($6).
The typhoon roll creates a savory whirlwind of spicy salmon, tuna, yellowtail, mango, and pineapple ($14), while the firecracker roll celebrates dietary independence by uniting shrimp tempura with a spicy crab salad ($13). Land-based hungers and those who don’t believe in the ocean can get their fill with the marinated skirt steak ($25) with crunchy hazelnut-shallot brown butter and a chili ponzu dip.
Lattice-cut dark wood screens stand guard over a dining space filled with rich walnut tables, arced booths clothed in stunning fabrics of gold, peach, and navy, and an expansive chandelier. Shang Restaurant's seductive and adventurous environment perfectly complements the globally inspired fare, allowing guests to saunter safely down new culinary avenues without fear of spoon-shaped trolls and vengeful saltshakers.
Shang Restaurant was reviewed in the New York Times and Eat Big Apple. Reviews are mixed on the menu items, but praise the décor. One hundred four Yelpers give it a three-star average. More than 80 OpenTable give it a 3.3-star average.
- Into what ethnic category does such an assortment of ingredients fall? Mr. Lee calls his food global Chinese, signaling that he’s working not only with Chinese traditions but also with those of countries in which Chinese immigrants have settled over time. – Frank Bruni, New York Times