Five Star New Orleans Seafood at The Boil

Summertime seafood eating is here

It takes a lot to get New Yorkers to happily wait up to two hours for dinner served in a large plastic bag. But The Boil, an exciting new seafood shack at the edge of Chinatown, deserves to pull it off.

Shrimp + crawfish combo with house sauce

Here's why. The seafood is delicious. The value is excellent. You eat with your hands. The menu is straightforward.

Seasonal Louisiana crawfish, crab, lobster, shrimp, and clams are served by the pound or in generous combo platters. Pick a level of spiciness and your choice of sauce: lemon pepper, Old Bay, or garlic butter.The addictive house blend - a mash up of the three marinades - is the way to go.

Appetizers, including oyster sliders and catfish basket, are tasty enough. But save your appetite for the ridiculously generous combos. I could barely finish my $25 bargain dinner of a pound of peel 'n' eat shrimp and a pound of crawfish. The dinner includes corn, potatoes and sausage. The best part is that literally everything - sides too - is dumped into a gloriously warm bag full of special sauce. The melding of natural juices, butter, and garlicky seasonings creates an unforgettable coating that could keep the entire cast of "True Blood" at bay.

Fresh crawfish is in season through August (but the owners are working on getting them year round). Don't worry if you don't know how to eat the tiny crustaceans. There are instructions posted everywhere. Just make sure you aren't afraid to dig in. Literally. The mess is all part of the pleasure. They have bibs on hand.

The line starts forming nightly at 5 pm. See you there.

139 Chrystie Street

Between Broome + Delancey Streets

212 925 8815
menu

Savoring NYC's Oldest Dim Sum Parlor

Feasting at Nom Wah Tea Parlor

Entering Nom Wah Tea Parlor in the heart of Chinatown is an unforgettable walk back in time.

It's the city's oldest dim sum parlor dating back to the 1920s. You almost feel like you're on a classic movie set. And indeed it has made its way on to the silver screen. All of this ambiance just makes for a richer dining experience.

Plump fried dumplings

Even without the old world charm, the fresh and fabulous dim sum alone is well worth a visit. And you will eat like a king for under $20.

On a recent Sunday brunch visit, two of us gorged on a selection of dim sum, dumplings, and chef's specials.

The requisite pan fried pork and chive dumplings were among the best I've tasted. The plump, juicy mince bursts with each bite.The mountain of Chinese greens ($7.95) is bright and delicious, as is the generous mound of salt and pepper shrimp ($7.95).

More stuffed eggplant, please

But the real standout (and bargain) was the stuffed Japanese eggplant ($3.50). Sandwiched between the thick purple slices is a deep fried briny mixture of fresh and dried shrimp and a hint of squid. The plate rests in a pool of black bean sauce and every last bite is creamy, salty and delicious.

Wilson Tang is the latest generation to take over the family restaurant. His uncle Wally Tang had been at Nom Wah for the past 60 years. Wilson has recently ugraded the kitchen and spruced up the dining room with bright checked tablecloths, but otherwise has retained the classic vintage feel. He keeps a warm, efficient staff serving a busy dining room.

A slice of disappearing Chinatown

While you're waiting for your food to arrive, impress your friends with some fascinating history trivia.

Nom Wah is located on Doyers Street, a tiny elbow shaped speck on the map, named after Hendrick Doyer, an 18th-century Dutch immigrant. Doyer owned a distillery which now houses the drab post office on the block. But what really shocks is the street's ominous former nickname: the Bloody Angle. At the turn of the century, this corner saw vicious violence from Chinatown's gang warfare. Hatchets were the weapon of choice, inspiring the term 'hatchet man.'

Good thing all you have to worry about today is pacing yourself from exploding.

13 Doyers Street
Sun - Thurs 10:30 am - 9 pm
Fri - Sat 10:30 - 10 pm
212 962 6047