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Lunch Break: Pop-Ups, Ribs And Sushi

The return of a pop-up market at Madison Square Park, safe sushi, or ribs that will make you rethink ribs - it's all in today's New York Lunch Break. By Yvo Sin.

Madison Square Eats

Madison Square Eats
(credit: feistyfoodie.com)

Mad. Sq. Eats
Worth Square
(bet 5th Ave. & Broadway and 24th & 25th Streets)
11 am – 9 pm
Everyday until October 21st
Madison Square Eats

With fall weather comes the anticipated return of Madison Square Eats, an outdoor group of tents dedicated solely to feeding and watering the masses. Booths set up from local restaurants form the perimeter, surrounding a scattering of tables and chairs for you to sit and enjoy the food you can purchase from them...along with beer. Purveyors include newcomer Almond - try their fantastic Moroccan meatball sub (pictured) - along with returning vendors like Bar Suzette, Fatty Snack, ilili, Roberta's, Sigmund's... but no matter where you start, finish strong with a cupcake from Robicelli's, the perfect sweet end to the perfect meal.

Haru

Haru
(credit: feistyfoodie.com)

Multiple locations (not all open for lunch), please check website

See Also: NYC's Best Sushi Restaurants

Haru may err on the side of caution more often than not when it comes to pushing the envelope, but some of their more unique offerings are definitely worth a gander. Try their Red Hot Mama roll (pictured), which incorporates crawfish (in season), mango and cilantro, all topped with yuzu tobiko and a housemade "Japanese remoulade", to bring the party to your mouth. Marvel at the delicate partnership these flavors create to become greater than the sum of its parts; don't be afraid to order even more adventurously next time.

Fu Run

Fu Run
(credit: feistyfoodie.com)

40-09 Prince St
Flushing, NY 11354
(718) 321-1363

Ribs at Fu Run are prepared here unlike anything you've had in the past (unless you spent a lot of time in the northeastern parts of China, perhaps). The menu calls them Muslim lamb chops (pictured); the rack of lamb is crusted in an intensely thick layer of cumin, cooked until the meat just about falls off the bone - with the crust intact - and perfumes each mouthful with its heady scent. When you're done, the ba si will teach you about the original molecular gastronomy: cubes of taro are deep fried, then quickly tossed with sugar while still piping hot. Brought to your table with the sugar melting fast over each piece of taro, you're meant to swipe a cube of taro off the plate, dip it quickly in the bowl of cold water provided, and then bite into it. The cold water makes the sugar immediately crystallize, leaving you cracking through a shell of intense sugar and revealing underneath it a creamy, sweet and soft piece of taro. Amazing.

For the latest on where to eat in the Tri-State, follow us on Twitter!

Yvo Sin is the founder and head writer of The Feisty Foodie.

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