Mon-Fri, 11:30am-3pm and 5pm-10:30pm; Sat, noon-10:30pm; Sun, 1pm-10:30pm
F at 57th St.; E, V at Fifth Ave.-53rd St.
American Express, MasterCard, Visa
44th St. to 68th St., Third Ave. to Tenth Ave.
The name Joe's Shanghai is inextricably bound to the restaurant's famous soup dumplings—little doughy beggars’ purses filled with pork or crab meat plus soup (the soup is inside the dumplings). Wonderful as these morsels are, though, the rest of Joe's admittedly pricey menu should not be overlooked. The subtle and sophisticated cuisine of Shanghai makes a mockery of the Hunan/Cantonese/Sichuan hybrid glop served at most Chinese restaurants. With the opening of so many branches, consistency has suffered somewhat, and the Midtown outpost lacks the character of the others, but Joe's remains among New York's top Shanghais.Extra
How do they get the soup inside those dumplings? Easy: They thicken it with gelatin and put it in solid. Then, when the dumplings are steamed, voila: soup!Recommended Dishes
Drunken chicken, $8.25; crab meat with pork steamed soup buns, $8.50; stewed bean curd with crab meat, $19.95; lion’s head pork meatballs, $20.35