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Chefs Tell Us The Restaurants They Return To Again And Again

Chefs Tell Us The Restaurants They Return To Again And Again

Tony Mantuano, Chef-Partner of Spiaggia and Maddon’s Post in Chicago, Illinois

Every time I’m in New York, I keep going back to White Bear in Queens. It’s this hole-in-the-wall Chinese restaurant in Flushing. It’s a two-person operation — he cooks, she takes your order, and they are the kindest duo. There are maybe six seats, so they prepare the dumplings and wontons right there in front of you, made to order. The coolest thing is that when I walk in and sit down, they know Tony gets a Number Six: spicy wontons filled with pork with crunchy veggie oil. I have no idea what’s in there, but it’s amazing.

This is the only Chinese dish I eat with a fork so that I don’t miss out any bites. Next time you’re at LaGuardia Airport, take a detour there.



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