On my way to grab coffee in the East Village, I spotted a banana-themed restaurant and knew I had to stop by.

Inside, I found a space playfully decorated with bananas—not over the top, but just enough to feel fun and imaginative. I was lucky enough to run into one of the owners, Chris, and took the chance to…go bananas…

As a Chinese American, Chris had often been called a “twinkie” or “banana”—slang to describe Asian Americans being yellow presenting but culturally white due to their upbringing. He decided to reclaim the term by naming his restaurant “Bananas,” also because it’s a great name for a New American restaurant. “My restaurant experience has been rooted in non-traditional Asian cuisine, and our menu reflects that. We serve plenty of Western dishes, but each carries an Asian flavor.”

Chris got his start in restaurants during college, first bussing tables at BONDST, a New York City staple. “I love the energy, the sense of camaraderie, eating and enjoying a dining experience as part of work. I love to go out and try new food, being around friends, and finding new places,” he says. Sounds like the perfect Shortlist user to us.

His earliest dining memories come from meals in Chinatown, where his parents are from. Among his favorite spots are Great NY Noodletown and King’s Kitchen—especially for their char siu. As one of his favorite comfort foods, he naturally brought a char siu-inspired dish to Bananas.

In fact, if Chris could only have one dish on the menu, it would be their char siu: a 48-hour marinated pork shoulder served with caramelized bananas and garlic rice. “It was actually a mistake,” Dania, the restaurant’s general manager and beverage director, recalls. “The kitchen at Bananas was still under construction, so we were experimenting in Chris’ apartment—and he happened to have bananas lying around.”

But the pairing turned out to be more than a happy accident. Chris grew up eating char siu with his family, while his business partner Kyaw ate caramelized bananas with his growing up in Burma. “The dish represents both our childhoods, both our families, and how we came together to create the restaurant,” Chris adds.

The Shrimp Alfredo is another showstopper. Since Chris, Dania, and Kyaw all share a love of pasta and cheese, creating a noodle dish felt inevitable. “We made a dashi alfredo sauce with tapioca udon noodles, so it has that extra bounce,” Dania explains. “It's super chewy, the alfredo sauce is light, the dashi adds that umami taste, and we top it with shrimp tempura that’s perfectly light and crispy.”

“I could eat it every day and not get sick of it,” Dania adds with a smile.

Bites to Savour

What do you think makes a meal memorable and how do you create that experience for your guests? 

“I think memorable meals are a combination of things. One of my old managers told me that you eat with your eyes first, and I believe that holds true from when you walk into the restaurant…

People do go out to eat for food, but it's not just about the food. It's how they feel and the service they experience. So I think it’s a combination of ambiance, service, and food, and all three have to work to make it very memorable.”

How do you discover restaurants in New York?

“I would say socials, obviously Instagram and TikTok, are a great way to find restaurants. Word-of-mouth from our friends that we know in the industry. If one of our friends is starting a new job or opening a new place, we go support them as well.”

Do you have any hot takes on the restaurant scene in New York?

“I think all trends are cyclical. There's a growth, there's a peak, and there's a decline too. I personally have been victim of really long lines and most times I've left unsatisfied. So if anything is trending or is a hot spot, I tried to avoid it for at least 6 months to a year before it becomes more established and we know it's not just a trend.” 

Any lines that have been worth it recently?

“No, they're never worth it.”

Who do you think we should feature next on here?

“I think your next feature should be BONDST, an established Japanese restaurant in NoHo that’s been around since the 90’s. They're very well-known for their sushi and their kitchen dishes…

My favorite dish is the tuna tart—it's a crisp wonton skin between the sashimi and truffle aioli. I think it's incredible and one of the best parts of New York.”

Any others?

“Traif in Williamsburg. I believe they opened around 2010. This chef is formally from Le Bernardin and I believe Eleven Madison. They have a really great tasting menu for $60 and you got to try a variety of foods—it's incredibly delicious.”

Next time you’re craving a banana, head over to 174 1st Ave or make a reservation. Check out their recent feature on Forbes (congrats!) and see them live here.

With compliments to the chef,

Jenn
Founder, Shortlist