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Home > Restaurants > Chino’s


Critic's Pick Critics' Pick

173 Third Ave., New York, NY 10003 40.734798 -73.986027
nr. 16th St.  See Map | Subway Directions Hopstop Popup
212-598-1200 Send to Phone

  • Cuisine: Eclectic/Global
  • Price Range: $$

    Key to Prices and ratings

    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    9 out of 10


    2 Reviews | Write a Review

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Nearby Subway Stops

L at Third Ave.; 4, 5, 6, L, N, Q, R at 14th St.-Union Sq.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Delivery
  • Hot Spot
  • Lunch
  • Take-Out


  • Full Bar


Accepted/Not Necessary

Delivery Area

8th St. to 23rd St., First Ave. to Fifth Ave.


This venue is closed.

Chino’s doesn’t label its multiethnic small plates “Asian tapas,” but if it had any interest in jumping on the current menu-concept bandwagon, it could. Its roster of salads, rolls, noodles, and skewers is a little Kuma Inn, a little Ruby Foo’s, and very Chow Bar, the West Village Pan-Asian place that happens to be its parent restaurant. Like Chow Bar, Chino’s feels like your friendly neighborhood pub given a liberal dose of Far Eastern exoticism on what was surely a shoestring budget, if the flimsy red banquettes are any indication. But minor discomfort is a small price to pay for Chino’s tasty food, friendly service, and absurdly low tabs. Chef Peter Klein whittles down some of Chow Bar’s greatest hits, shaving the price and the portion size (a good thing, since the tables are so small). Bypass ho-hum edamame for the green salad tangily dressed with citrus and soy, or lightly fried tofu skewers—crispy outside, soft within, and served with lively sesame-wasabi soy. Red-pepper-flecked coconut-curried udon noodles with moist chunks of chicken are pure comfort in a bowl, and much better than the house chow fun, which is done in by overpowering and superfluous truffle oil. It’s easy to imagine the roast-pork sandwich becoming a new addiction, with its sweet shards of mahogany barbecued meat garnished with cilantro and kimchi and tucked inside a dense grilled “bao” bun from Chinatown. It’s delicious to start with, but the accompanying creamy hot Chinese mustard makes it. Klein’s got a deft touch with all his sauces, in fact—the nearly greaseless chicken tonkatsu’s chili-lime dip; the red-chili-basil sauce coating calamari “noodles”; the pickled ginger ponzu that graces the tuna sashimi. It all adds up to a cheap, fun place for the neighborhood to congregate, over a nibble and a theme cocktail or a multicourse meal of lively, low-cost bites.

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