To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this inaugural edition, we speak to Maiko Kyogoku, the owner of Japanese comfort food destination Bessou. Below, she shares some of her favorite takeout tips, tricks, cocktails, and regular stops.
Name + Title: Maiko Kyogoku, Owner
Resy: What’s your favorite dish from Bessou’s takeout menu?
Kyogoku: I love our pork chashuu meal kit when it’s on the menu. It’s a fun Japanese taco night dinner at home. The kit includes four-hour, slow-braised, and seared pork belly chashuu, shiso verde, assorted housemade pickles, sweet onion rice, and nori and lettuce wraps, and it’s enough to serve 2-3 people.
Where are you getting takeout from and what are you ordering?
— Hanco’s in Carroll Gardens: Grilled pork banh mi, medium spicy.
— Best Pizza in Williamsburg: Anchovies and raw onions.
— Takesushi in Sunnyside, the oldest sushi restaurant in New York City: Sushi/sashimi deluxe.
Best tip to amp up takeout?
Have a kickass spicy sauce on hand. I love Lao Gan Ma’s Spicy Chili Crisp. We also have a shiso verde sauce at Bessou (the one that comes with the pork chashuu) that I put on almost everything.
What’s your favorite place for cocktails to go?
Angel’s Share is doing a round of each of the cocktails on their list in a 6-pack set for $60. It makes you feel like you’re indulging for the night.
What restaurant do you wish was open?
I hope Minca reopens. I love their Minca Ramen (half pork broth/half chicken broth) with a side of gyoza.
What do you miss the most about restaurants?
I miss the theatrics and the transporting experience. I can’t wait until all of this is over so I can go to Sunday dim sum at Jing Fong and see all the carts full of delicious food.
Bessou is open for outdoor dining Friday through Sunday from 5 to 10 p.m. and for weekend brunches from 12 to 4 p.m. Order Bessou pickup and delivery here — and get your hands on Bessou’s pantry goods here.