Eastern Alley’s Sean Scotese Plans a Downtown Chinese Restaurant

The lamb served at Scotese's
The lamb served at Scotese’s “Street to Table” dinners. Photo: Courtesy

You might recall (but probably not) the short-lived Eastern Alley, which opened and shuttered within the same couple of months last year. We never were able to find out what happened until just recently, when Eastern Alley’s chef, Sean Scotese, resurfaced as part of the new dinner series at DessertTruck Works next door. It turns out Scotese set out for Asia after his partners in Eastern Alley pulled out and wound up running a “mobile dinner series” with an architect friend, Mike Hill, in Beijing. Now Scotese and Hill are planning a Chinese restaurant for New York, which they hope to open by the summer.

At the moment, the duo is scouting locations, probably something “below 14th Street,” in the East Village or Lower East Side, Scotese says. And while the DessertTruck Works dinner menu is inspired by Chinese street food, the brick-and-mortar endeavor will be “definitely something Chinese, but not street food.” For now, you can get your grub on every Wednesday for the next three weeks. Tickets are $65 for six courses and three wine pairings, and are available here. Peep the full food menu below.

DessertTruck Works “Street to Table” Menu [PDF]

Eastern Alley’s Sean Scotese Plans a Downtown Chinese Restaurant