Din Tai Fung, one of the finest restaurants in the city, has perfected the xiaolongbao (soup dumpling), the great ambassador of Shanghainese cuisine. Its version has paper-thin dough surrounding a juicy, meaty filling.
We loved: Pork xiaolongbao; Taiwanese beef noodles.
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Shanghai native Franck Pecol’s bistro gets everything right, most importantly the market menu that puts a subtle spin on bistro favorites. There’s a mostly European crowd and a small patio and sunroom for weekend brunches.
We loved: Beef tartare; roast chicken.