THE PLACE: In a section of Long Island City that seems to be turning into a little Asia of sorts (thanks to lots of Chinese, Korean, and Japanese restaurants), Nai Brother sits on an unassuming corner. It’s one of two New York City locations of a Sichuan restaurant chain specializing in a unique dish. The no-frills ambiance is somewhat enhanced by lots of windows and a robot waiter that delivers the hot and tangy bowls of soup.
THE MENU: The bulk of the menu is made up of a variety of sauerkraut and fish soups, also known as Suan Cai Yu, with varying levels of heat and ingredients and an array of toppings to choose from mushrooms to ramen to spam. You can choose a protein (although fish seems to be the most traditional) and size of your bowl. The menu also has a few Chinese appetizers and a whole section on Xiaofang, tea and fruit drinks with boba-like chewy pearls.
THE DISH: While the kimchi, mushroom, and golden soups all sounded great, I thought I should try out the Classic Sauerkraut Fish Soup. I know those two ingredients seem like an unusual pairing, but I was more than intrigued. I went with the Snakefish, an exotic sounding white fish that is served skin-on and is flaky and mild – in the world of tilapia (but better). The fish sits in a spicy, sour green broth that is loaded with vegetables (bean sprouts, celery, potatoes) and lots of cabbage, most notably the namesake pickled mustard greens. Tofu skin and tons of chilies round out the garnishes. The experience is tingly and intense with spicy and sour being the main flavors. It’s not for the timid, but for those that are willing to take the plunge, it’s a unique and worthwhile dish. Price: $14.95-$29.95
| NAI BROTHER |
| 27-17 42nd Road (at 28th Street), Long Island City, Queens (212) 242-6031 |
| naibrotherusa.com |
