
Opening its doors this week in Manhattan, Chef Anthony Inn's new venture Jabä is a fresh addition to the Midtown East dining scene. Housed at 230 East 58th Street, the Taiwanese restaurant was launched yesterday, bringing a sophisticated twist to traditional street food from Inn's homeland. Eater New York reports the array of dishes Inn has introduced includes fried pig ears with Kewpie mayo, beef noodle soup, and an inventive crème brûlée featuring sweet potatoes.
Formerly known for his work in Japanese establishments including Morimoto New York, Inn brings over 25 years of culinary experience to JaBä. He initially stepped in as a last-minute replacement for a sick cook, starting by working on the kitchen floor, which sparked his career, according to a Grub Street interview. The history of Inn's career includes high-profile gigs, such as the executive chef role at Kin Jin and working alongside Toshio Suzuki.
Food enthusiasts may take interest in JaBä’s creative desserts that incorporate tomatoes in a sweet setting. One example is Inn’s take on a savory-sweet tomato granita, offering a twist on traditional flavors. "Why are tomatoes in salad — like, what is that?" Inn told Grub Street. With origins in a culture that utilizes the fruit in various ways, his approach introduces an alternative use of the ingredient in dessert preparation.
Not only has Inn brought his Taiwanese influence to desserts, but he has also included his own infused lard in his recipes. He discovered the unique use of flavored lard during a transformative trip to Taiwan in his 30s, which had a significant impact on his cooking philosophy. Despite his innovative approach and extensive experience, he still faced skepticism from his own family. When deciding to open a Taiwanese eatery, his mother challenged him, saying, "What do you know about Taiwanese food?" Inn recounted in a conversation with Grub Street. Determined to prove his culinary prowess, he has curated a menu at JaBä that aims to be accessible yet sophisticated, offering dishes starting at $10, like the bawan, while also serving sharable plates such as dry-aged beef ribs that command a higher price.
Aside from Jabä's arrival, New York City is also seeing other exciting international culinary pop-ups. Cariñito Tacos, celebrated for its Mexican-Asian fusion tacos, has landed for a six-month stint in Greenwich Village since Monday, as Eater New York notes. Menu highlights include smoked pastrami with Chinese mustard and Thai shredded pork belly tacos, bringing an international twist to the city's dynamic taco scene.