{"id":339547,"date":"2025-10-29T00:38:28","date_gmt":"2025-10-29T00:38:28","guid":{"rendered":"https:\/\/www.europesays.com\/us\/339547\/"},"modified":"2025-10-29T00:38:28","modified_gmt":"2025-10-29T00:38:28","slug":"chef-eddie-huang-replants-roots-in-ny-at-the-flower-shop","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/339547\/","title":{"rendered":"Chef Eddie Huang Replants Roots in NY at the Flower Shop"},"content":{"rendered":"

Chef Eddie Huang \u2013 the author, TV personality, and moviemaker who jump-started his culinary career with his Taiwanese bun shop BaoHaus<\/a> \u2013 is officially back in his \u201ctil-I-die\u201d NY neighborhood<\/a>, leading the kitchen at the Flower Shop<\/a> next month.<\/p>\n

The news comes on the heels of Huang\u2019s 2025 move back from LA and a summertime residency<\/a> inside the Lower East Side pub (107 Eldridge Street, at Grand Street), where he served a comeback modern Chinese menu: a test run, of sorts, for a restaurant called Gazebo that Huang now hopes to open in New York next year.<\/p>\n

\u201cI was looking for spaces, and I have partners to do Gazebo, but we just weren\u2019t seeing anything that we completely loved,\u201d he says. \u201cThe thing with Flower Shop is the relationship wasn\u2019t built off of a deck. I didn\u2019t pitch them. We just liked working together.\u201d<\/p>\n

Flower Shop, led by Eldridge Hospitality co-founders Dylan Hales and Ronnie Flynn, will now offer a more expansive food menu with a big-name chef like Huang behind the wheel. The nearly decade-old neighborhood hangout for fashion, art, and music types previously served a straightforward lineup of maitake rigatoni, shrimp tacos, and pan-roasted cauliflower steak.<\/p>\n

\"Coconut<\/a><\/p>\n

Coconut shrimp pays homage to chef Eddie Huang\u2019s Floridian upbringing. The Flower Shop<\/p>\n

Huang\u2019s menu debuts Tuesday, November 11, with service from 5 p.m. to 10 p.m. across the ground floor of the Flower Shop. Reservations will be available on Resy.<\/p>\n

\u201cI love bar food. I love bars. And this is a cool opportunity to do something that\u2019s not straightforward Chinese food for once,\u201d Huang tells Eater.<\/p>\n

Huang grew up in Florida, going to ale houses like Flanigan\u2019s, a family-run sports bar institution since 1959. A fried fish sandwich pays homage to his dad\u2019s restaurant, Coco\u2019s Floribbean Grill. \u201cI worked there every day after school as a prep cook. This is really nice getting back to doing that kind of food,\u201d he says.<\/p>\n

There are also nods to Primanti\u2019s from his time in Pittsburgh (a \u201cyinz-style\u201d mortadella sandwich), recipes learned from his Greek in-laws (New England steak tips), and inspirations from his former LES neighbors like Kossar\u2019s (onion bia\u0142y tuna melt).<\/p>\n

\u201cI\u2019m just taking dishes that you would see on bar menus, but then cooking them the way I would. I got really inspired at home and was like, let me make this dish my own,\u201d he says.<\/p>\n

Take his spinach dip, for instance. In lieu of artichokes, he subs in pickled mustard greens and his proprietary chile oil.<\/p>\n

\u201cIt\u2019s a really eclectic mix of my favorite bar food from all across America,\u201d he says.<\/p>\n

\"Chef<\/a><\/p>\n

Chef Eddie Huang at the Toronto International Film Festival in 2024. Getty Images for IMDb<\/p>\n

Two years after its LES debut in 2009, BaoHaus relocated<\/a> to the East Village into a storefront off Union Square, until 2020, when it closed during the early days of the pandemic<\/a> (there was also briefly a BaoHaus Los Angeles<\/a>, which is also now closed). In the past five years, Huang has not publicly put his name behind another New York restaurant, focusing on the entertainment world (like adapting his memoir Fresh Off the Boat into a hit ABC comedy series and directing the recently released documentary Vice Is Broke).<\/p>\n

He moved back to NY with his wife and toddler this year and says he feels right back at home.<\/p>\n

\u201cThis was cool to get back to that \u201908-\u201909 BaoHaus energy I had where I just took money in a shoebox and opened the thing up,\u201d he says.<\/p>\n

He still has his sights set on a 2026 opening for his own place again. Coined a \u201cdance music-influenced\u201d menu, Gazebo refers to the Beirut-born, well-traveled singer who rose to fame during the Italo-disco music craze of the 1980s. Dishes during his popular summer pop-up run included dan dan noodles dressed with cherrystone clams and pancetta.<\/p>\n

\u201cOpening a restaurant takes so long. I didn\u2019t want to rush finding a location, but once I started cooking again, I was just like, I don\u2019t want to stop,\u201d he says. \u201cIt\u2019s like kicking up a sport that you didn\u2019t play for a few years, and I just don\u2019t want to go cold. So I was like, \u2018I\u2019ll take the job.\u2019\u201d<\/p>\n