Not always ideal, I know, but sometimes for various dietary and health reasons it’s useful to be able to roll your own. Legend 72, oddly, allows this, and I put together a tasty dish tonight of soft tofu, mushrooms, spinach, bok choy, and fish filets in a (mildly) black bean sauce.
[I say “oddly” above because I’ve associated the restaurant with more robust and challenging food. I’ve had spicy rabbit, frogs legs, and pigs feet from them in the past among other things.]
Most (residential) neighborhood Chinese places will let you do this even if it isn’t explicitly listed on the menu (as in, may I please have chicken and broccoli but with black bean sauce instead of brown or white, and please add mushroooms and snow peas too).
But if you are looking for explicit menu listings, here are two in the same neighborhood.
Many Sichuan places have the option of dry pot where you choose your own ingredients, but the DIY option from Legend seems set up to cater to the non-Sichuan seeking neighborhood audience that other places are capturing – hence the standard Cantonese white, brown, garlic, and black bean sauce options.
Chipotle
They’re cooking protein and veg per order and to your preferred seasoning now? Nice!
As with all things that are, essentially, modular by demand, the the QPR is very low.
What does that mean relative to the OP?
Sweetgreen?
Is this NYC sandwich chain any good? I’ve never heard of it before.
2 locations in Manhattan:
822 6th Avenue, New York, NY 10001 (between 28th and 29th)
1410 Broadway, New York, NY 10018 (between 38th and 39th).
.
…..
Pasta Lab’s Make Your Own Pasta option, which can be customized online for online orders, is neat.
