Andy Yang's name is familiar to any long-time New Yorker who truly loves Thai food. He was the restaurateur and chef behind Rhong-Tiam, a Michelin-starred Thai eatery, back in the aughts, and now he's giving New York a new Thai restaurant: The General Store.

At this more casual incarnation of Yang's talent, the emphasis is on classics done flawlessly. The culinary team crafts plates of pad thai and Drunk Man noodles, as well as curries studded with Peking duck and organic chicken. Organic chicken is one of the kitchen's staples, actually; the team even serves it solo over rice, fried or steamed and paired with gizzard and liver.