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LV Recommends: Bashu’s twice-cooked pork

Photo by Adam Burke

We sat down to lunch at the newly opened traditional Chinese restaurant Bashu. The waitress brought us a pot of oolong and my buddy, a native Iowan, said, “How do you know if somebody is from New York?” “I don’t know, how?” I said, pouring him some tea. “Oh, don’t worry,” he said. “They always […]

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