A quick jaunt across the East River, Williamsburg’s Museum of Food and Drink is presenting a timely exhibition—given that we’ve just been celebrating the Lunar New Year—called Chow: Making the Chinese American Restaurant. Along with a display of restaurant menus going back more than 100 years and a working fortune-cookie machine (you can contribute your own fortunes by Twitter), the show includes tastings prepared and served in the museum’s Culinary Studio. (This month, the dish on offer is tofu in crab sauce, a recipe created by Jeremiah Stone, chef and co-owner of two trendy lower Manhattan eateries, Contra and Wildair.) Oh, and did we mention the “great wall” made of 7,000-plus takeout containers? The visual pun is meant to honor the more than 50,000 Chinese restaurants currently supplying us with egg rolls, kung pao chicken, and xiao long bao all over the country.
Photos Courtesy of Megan Swann