Your mission, should you choose to accept it, is to score the hottest seat in town: a table at Mission Chinese Food.
You may be familiar with Danny Bowien’s original San Francisco location. If not, you have only 24 hours to acquaint yourself. The funky, cubby-size NYC branch reopens tomorrow (it’s closed Wednesdays).
Select a team member to help you take down spicy kung pao pastrami with explosive chiles, Mongolian long beans with horseradish and garlic shoots, Ma Po tofu with pork shoulder and doubanjiang, and smashed cucumbers in garlic sauce.
As in SF, Bowien donates 75¢ from each main course to charity. He has license to serve beer and wine (a local rosé and a riesling/chardonnay blend on tap); you have license to drink it. Soon cocktails will infiltrate the menu.
Only bar seats can be spoken for, so invade a nearby watering hole to wait for your table.
This message will self-destruct in five seconds (not really).
Mission Chinese Food, 154 Orchard Street, between Rivington and Stanton Streets (212-529-8800 or missionchinesefood.com).
Photo: Jordan Blumberg / DailyCandy