Tucked ambiguously on the corner of Broome Street in the Lower East Side lies a hidden culinary gem called Louie and Chan. When you first walk in, it is a small, yet intimate setting with a fully stocked bar on the left, and tables on the right. However, don’t be deceived by the size of the restaurant. Louie and Chan boasts an entire downstairs space with a cocktail lounge and music venue, as well as a separate private dining room.
Another unique aspect of the restaurant is that it incorporates both Italian and Asian-inspired flavors and ingredients. Due to its physical location (by Chinatown and Little Italy), the menus and decor of the place combine elements from Italian and Asian culture. The menu for the dining room upstairs is Italian, however, the cocktail lounge downstairs fuses Asian-inspired flavors into its drinks. The decor of the lounge and music venue also boasts an Asian flare.
Downtown recently stopped by and tried some of its new menu items from the spring/summer menu, created by the executive chef, Kevin Chun. We were seated at a table in the corner of the restaurant, and immediately wanted to try everything that the menu offered. Per our server’s recommendation, we tried some of the specialty cocktails to kick things off. We tried the Sogno d’oro and La Penombra; both are light, fruity cocktails that are perfect for summer.
Tagliere Misto
For appetizers, we tried the “Tagliere Misto,” which was the chef’s selection of cured meat and cheeses. It included two varieties of meat and cheese, such as cured duck breast and aged beef, as well as Ewe’s blue cheese, and the Cremont, which was made from both pasteurized cow and goat’s milk. The plate was served with their homemade bread, and it was a delicious way to start the meal.
Other appetizers included the arancini and polipo. The arancini was delicious; the rice balls were fried to golden perfection, and filled with fresh buffalo mozzarella and served with chilled puttanesca. The polipo was, quite literally, an octopus tentacle cooked and served on a plate. However, it was delicious. Though the presentation might be bold, it was perfectly cooked and the escabeche on the bottom of the plate accompanied the dish perfectly.
Moving onto the dinner entrees, we tried the Fusilli alla Caprese and the Tartufata pizza. The fusilli was freshly made, and served with fresh mozzarella and grape tomatoes. It was delicious, light pasta dish. The tartufata pizza is perfect for mushroom-lovers and vegetarians alike. The crust was thin, and cooked perfectly, and topped with parmesan cheese and truffle oil.
For dessert, we tried the Boccone Dolce, which incorporated a baked Italian meringue, Nutella, Devonshire cream, and fresh berries. It had an interesting flavor, but it was fantastic and a perfect way to finish off a delicious meal.
In addition to the new spring/summer menus, Louie and Chan has also introduced their late night menu for those looking for more than McDonald’s or a $1 slice of pizza. The late night menu has been in effect for about a month, and ranges from appetizers like lamb meatballs to pizza and pasta dishes. It is the delicious alternative for a quick late night bite.
So be sure to check out Louie and Chan in the Lower East Side if you are looking for great, quality food at a great price in an intimate and unique setting!
-by Jackie Hart
