THIS RESTAURANT HAS CHANGED LOCATIONS Cho77

THIS RESTAURANT HAS CHANGED LOCATIONS Cho77 Restaurant Review:

New York transplant Lon Symensma, executive chef of ChoLon and the Cooper Lounge, has a trifecta with the addition of Cho77, an elevated tribute to the street foods of Asia. The space, decked out with exposed brick walls, Vietnamese yoke baskets and slate gray wallpaper that impersonates the texture of rice paper, features an open kitchen, from which the crew, led by chef de cuisine Ryan Gorby, dispenses frog legs swathed in a Singaporean chile sauce; red chile pork dumplings festooned with crispy shallots; ropes of pulled chicken bobbing in a Thai green curry; and Sichuan beef lo mein with pickled watermelon slaw and garlic chives. The beverage syllabus focuses on saké, craft beers, signature cocktails (try the Crouching Tiger with rum, lemongrass, coconut and charred pineapple) and alcohol-free quenchers, including Vietnamese coffee, which doubles as dessert, although the lemongrass crème brûlée is a happy ending, too.