ChefAnita Lo
New York
About Anita Lo
Anita Lo is a chef. She was the co-founder of Annisa, Rickshaw, and Bar Q. After completing culinary school in Paris, she returned to New York where she worked at several restaurants including Chanterelle, Can, a French-Vietnamese restaurant, and Maxim's. She then moved to Mirezi restaurant, where she earned headlines and rave reviews from restaurant critics, including Ruth Reichl from the New York Times. She has appeared on various television shows including Top Chef Masters.
My Venues
Accolades
- Best New ChefsFood & Wine
- One StarMichelin Guide
- Nominee for Best Chef: New York CityJames Beard Foundation
- Three StarsNew York Times Magazine's Pete Wells
- FinalistTop Chef Masters
- Best New Restaurant ChefThe Village Voice
Where I Go Out
Crudo, charcuterie, fish filet with plated vegetables and uni pasta
"Amazing meal at yongkim84. So proud! Congratulations!"
Satur Farms mesclun salad
"I’m still shocked that a simple green salad could have such a profound effect on me. I love the perilla yogurt vinaigrette on it."
Trippa alla Toscana
"I might embarrass myself if I told you how I really feel about the tripe at al di la. For now, I’ll just say that I think it's the zenith of all cow stomach preparations and leave it at that."
Duff's Famous wings
"When I last had these, they were just out of the fryer so the edges were still crispy. They were traditionally dressed with the right amount of Frank's RedHot sauce (I go medium) and butter."
Pork & crab soup dumplings
"I can’t wait to go back to Red Farm to get my own order of Shanghai soup dumplings. The memory of the ones I had recently still haunts me: the well-structured, thin skin yielding to a burst of rich, deeply satisfying, umami-punched broth, then to the sweet and earthy, fine-textured pork and crab meat. I’ve never had better."