Danny Bowien at Mission Chinese Food

Bio

Danny Bowien is a chef and co founder of Mission Chinese Food. He is a 2013 James Beard Award winner and won the Pesto World Championship in 2008, among other nominations.

Accolades

  • Rising Star Chef
    James Beard Foundation
  • Best New Restaurants
    Bon Appétit, GQ Magazine
  • The Most Important Restaurants in America
    Bon Appétit
  • 40 Big Food Thinkers Under 40
    Food & Wine
  • World Pesto Championship
    Winner
  • Best New Chefs
    Food & Wine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

Where I Eat

Behind the Scenes

Chef Danny Bowien reviews  at post.venue.name
"What I say when people ask why the wings are so spicy. Get some for lunch! Regram @neil.degrasse"
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Chef Danny Bowien reviews  at post.venue.name
"Salt and pepper lamb rib tip served with tartine flatbread, bread and butter pickles, rice paddy herb and kefir yogurt. Come n get it (dinner only 5:30pm-12pm)"
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Chef Danny Bowien reviews  at post.venue.name
"Veal tendon tiger salad!"
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Chef Danny Bowien reviews  at post.venue.name
"Shiso fried rice with umeboshi paste, and purple yam. This is the one. Now available for delivery via @trycaviarnyc"
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From My Menu

Chef Daniel Boulud reviews Westlake rice porridge at Mission Chinese Food
$$ | Chinese, | Asian, | Fusion
Lower East Side
1 Review
"I love the Westlake rice porridge with sweet shrimp, braised beef, egg, and cilantro. While the kung pao pastrami and spicy wings are quite popular, I love the porridge here for its homey, soulful quality. It's also a nice contrast to the heat of some of Danny Bowien’s other dishes."
Chef Christina Tosi reviews Broccoli beef brisket w/ smoked oyster sauce at Mission Chinese Food
$$ | Chinese, | Asian, | Fusion
Lower East Side
1 Review
"This is a clever twist on the classic beef and broccoli. The brisket is so unctuous it melts in your mouth, and the broccoli has a great snap to it. It soaks up the amazing juices in its leaves and makes you feel less guilty about eating the whole thing."