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 edition, we speak to Suzanne Cupps, the executive chef of the West Village’s delicious and vegetable-forward 232 Bleecker, currently open for outdoor and indoor dining, pickup, and delivery. Below, she shares some of her favorite takeout tips, tricks, cocktails, and regular stops.
Restaurant: 232 Bleecker
Name + Title: Suzanne Cupps, Executive Chef
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Resy: What’s your absolute favorite dish from 232 Bleecker’s takeout menu?
Cupps: My favorite dish on our restaurant takeout menu now is new for fall: It’s roasted Japanese cauliflower and hakurei turnips with a curry butter and some pickled Asian pears.
Where are you getting takeout from and what are you ordering?
I’ve definitely been eating more takeout than ever during this pandemic. I live in Brooklyn [and] my favorite spot there is called Mekong. It’s a Vietnamese place and I just can’t pass up the crispy spring rolls. Also, when I’m in the West Village, across from us, my favorite takeout is Nami Nori. They have the temaki rolls and it’s pretty outstanding how they hold — they’re just as delicious as they are in the restaurant.
Best tip to amp up your takeout?
When I get takeout, I have a hard time not altering it. One of my favorite things to have in my refrigerator at home is housemade pickles — it could be anything from peppers to cucumbers to turnips, or anything. I also have some ramp pickles lying around from the spring. I use not just the chopped pickles to spruce up my takeout but I also use a lot of the pickling liquid just to refresh it.
What’s your favorite place for cocktails to go?
In Prospect Heights, my favorite cocktails to go are from Weather Up — I love their dark ‘n’ stormy.
What single restaurant dish would you walk miles for?
I found myself, multiple times, walking to Park Slope — a couple miles for me — to go to Winner. They have delicious food, but they’re creating as well as doing a lot of family-style pop-ups. And one of them has been Connie Chung — she’s opening Milu restaurant and she makes incredible dumplings and I love her sticky rice. I’ve gone a couple times for her pop-up there.
What do you miss the most about restaurants?
It’s hard to say what I miss most about restaurants. Everything from hanging out with friends to going to see other friends in the industry. I’m just really anxious and excited for things to return more to normal with indoor dining and as things progress over the winter.