
Snack City

Biographies
Recipes
- Uni Chicharrón, Cucumber Relish, and Habanero PuréeChef Daniela Soto-Innes Cosme - New York, NY
- Beef Tendon Puff, Charred Onion Crème, and Trout Roe Chef Brendan McHale The Eddy - New York, NY
- Blue Corn Croquette, Yogurt, Cilantro, and Marigold SeedsChef Bryce Shuman Betony - New York, NY
- Raw Bok Choy Leaves and Housemade Shrimp PasteChef Jonathan Wu Fung Tu - New York, NY
- Potatoes, Porcini Mayo, and ChorizoChef Richard Kuo Pearl & Ash - New York, NY
- Everything Pretzels with Mustard ButterChef David Waltuck Élan - New York, NY
Restaurant
- Cosme
35 East 21st Street
New York, NY 10010
(212) 913-9659
www.cosmenyc.com/ - The Eddy
342 East 6th Street
New York, NY 10003
(646) 895-9884
www.theeddynyc.com - Betony
41 West 57th Street
New York, NY 10019
(212) 465-2400
www.betony-nyc.com - Fung Tu
22 Orchard St
New York, NY 10002
(212) 219-8785
www.fungtu.com - Pearl & Ash
220 Bowery
New York, NY 10012
(212) 837-2370
www.pearlandash.com/ - Élan
43 East 20th Street
New York, NY 10003
(646) 682-7105
www.elannyc.com
Call it the Atera affect. The Instagram attention span. Maybe chefs have just figured out that diners are willing to throw down $15 for a few mind-blowing bites. Whatever the reason, snack season is on in New York City. Chefs are packing an entree’s worth of technique and flavor into less-than-an-app-sized dishes. From the salty, fermented shrimp paste and bok choy at Fung Tu to the elegantly veiled sour cream and onion dip at The Eddy, these petite courses are compositions in their own right—hitting the five senses in one powerful wallop. With its near ubiquitous menu presence in the city, the snack is well positioned to outpace the time-honored, palate-whetting, surprise amuse-bouche. Snacks come in multiples; they require napkins. You can always order more (and you know you want to).