100 W. 82nd St., nr. Columbus Ave.; 212-501-0776
Michael “Bao” Huynh was born in Vietnam but grew up in a hamlet in upstate New York, so he’s no stranger to some of our quainter culinary traditions. Corned-beef hash, that diner staple, gets an exotic new identity in Huynh’s hands at BarBao, where he swaps cubed daikon cakes for the potatoes and spice-infused duck confit and duck bacon for the beef. Instead of the standard fried egg, a slow-poached one rests on top, its yolk oozing out to up the already ridiculously high richness quotient. The daikon cakes are chewy and crisp, the duck tender and succulent, and the mouthwatering flavor profile something like Southeast Asia meets greasy spoon.
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From the 2009 Best of New York issue of New York Magazine