Win Son Bakery, a Taiwanese American restaurant in New York City, has become extremely popular, with dedicated fans discovering it online after it appeared in a series of videos last year. Owner Trigg Brown has reported record sales and is now seeking to open a second location at 23 Second Avenue in the East Village. In addition, Brown will be seeking a liquor license to operate from 9 a.m. to midnight, seven days a week. The continued success of Win Son Bakery reflects the growing demand for Taiwanese cuisine in New York City.
In Flushing, Queens, Maxi’s Noodle, known for its supersized wontons, is expanding with the opening of a second noodle shop at 59-20 Main Street. Originally a pop-up business, Maxi’s Noodle has become a local favorite, offering oversized wontons and gaining popularity for its unique concept. The new shop is expected to open this month and will serve customers from 10 a.m. to 7 p.m. most days.
In Brooklyn, a promising new pizzeria called Bad Cholesterol has recently opened as a pop-up in Downtown Brooklyn. The pizzeria offers Neapolitan pies with a variety of toppings, including unique options like Calabrian chile and pistachio, as well as a version inspired by cacio e pepe. With takeout and delivery options available, Bad Cholesterol is quickly gaining attention for its creative and delicious pizzas.