A few weeks ago, the magazine brought word of a burgeoning Chinese cuisine: Yunnan, whose influencers range from Southeast Asia to Tibet. Tonight, Yunnan Kitchen opens its doors on Clinton Street, with Franny’s alum Travis Post’s locavore spin on the province’s traditional fare. Think lots of herbs, including mint and lemongrass — as in the pork belly with Yunnan spices and mint, or the lemongrass chicken. While owner Erika Chou waits on a beer-and-wine license, she’s offering a selection of teas, many from fertile Yunnan itself. When the booze does flow, expect Sixpoint Bengali Tiger on draft (the better to go with a vintage tiger rug that hangs on the wall) along with three wines on tap, Finger Lakes Riesling among them. See the space and a few dishes straight ahead.
Yunnan Kitchen, 79 Clinton St., nr. Rivington St.; 212-253-2527
Related: From Hunan to Yunnan [NYM]