Joe's Shanghai

Restaurant·New York CityMentioned by Condé Nast Traveler
Joe's Shanghai
Photo: Condé Nast Traveler
“The history of Xiao Long Bao (soup dumplings to many Americans and foreigners) is swathered in folklore. But to most Shanghaineses, Xiao Long Bao originated from Nanxiang, Shanghai in 1870s. Soup Dumpling has thin skin made with flour and water, then hand rolled by skilled chefs. The dumpling skin…”
joeshanghairestaurants.com
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In the coverage1 story

Condé Nast TravelerDec 4, 2025

Where to Go for Brunch in New York City

It’s a way of life in this town.

12 restaurants in this story
  • Agi’s CounterCaféCounter seating serving Hungarian, Austrian, Jewish cuisines
  • Golden UnicornRestaurantChinese restaurant serving dim sum in banquet halls
  • Café SabarskyRestaurantRestaurant inside Neue Galerie serving Bavarian delights
  • BalthazarRestaurantKeith McNally's flagship restaurant—this is also the master behind such atmospheric Manhattan mainstays as Pastis, the…
  • Joe's ShanghaiRestaurantThe history of Xiao Long Bao (soup dumplings to many Americans and foreigners) is swathered in folklore.
  • Third FalconRestaurantRestaurant serving seasonal fare from Normandy and Brittany
  • Win SonRestaurantTaiwanese-American spot with greenery and outdoor seating
  • Sofrito'sRestaurantPuerto Rican restaurant in Riverbank State Park
  • Hudson ClearwaterRestaurantWest Village brunch nook with alfresco dining
  • Five LeavesRestaurantBeloved brunch spot on Williamsburg-Greenpoint border
  • Baby Blues LuncheonetteRestaurant
  • ThirdRestaurant
Read the full piece at Condé Nast Traveler →
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