• Waiting for a table at MCF. Photograph by William Hereford
    Waiting for a table at MCF. Photograph by William Hereford

    Issue 7: New York

    The best part about being a tourist here is that you can hit the most popular spots during off-hours. Mission Chinese specializes in mashup Szechuan-American fare like “kung pao pastrami” and chicken fried rice incorporating both chicken liver and schmaltz (chicken fat). It can be crowded and dimly-lit, sure, but it’s always a darn good time. Arrive when it opens, or at lunch, to avoid the hubbub. Don’t ignore the menu’s spice warnings; dishes that are hot are very hot. It’s worth it; just order plenty of rice!