The King’s Critique player dishes on his favorite food spots for before or after a show.
Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
Today, we turn to Timothy Matthew Flores, currently making his Off-Broadway debut, aptly, as Tim in The King’s Critique, the new musical romp playing the Pershing Square Signature Center through December 20th, that sees chaos ensue in a kingdom when its leader decrees all women are forbidden from performing onstage. In addition to his work in the royal tuner, Flores has appeared on Broadway in Here Lies Love, and on tour in The King and I. Additional credits include Rent at North Shore Music Theatre in Massachusetts, and Jesus Christ Superstar at The REV Theatre Company in the Finger Lakes.
But where does Timothy travel for a bite?
(55 W. 35th St.)
“As an actor, theatre lover, and full-time foodie, finding good food in New York City is all about timing,” the performer details. “Some days, you need something quick and protein-packed before heading onstage; other days, you’ll want a comforting, flavorful meal after a long day at the theater.”
For a meal that falls somewhere in between – but still “warm, comforting, and full of flavor” – try Cho Dang Gol on for size. A Koreatown staple since 1997, the restaurant is celebrated for its variety of fresh, homemade tofu dishes and creative spins on Korean classics. “It’s the kind of place where you can sit down, share a few dishes, and enjoy a satisfying meal after a show on the weekends,” says Flores. Inside, close-set wooden tables and walls decorated with pictures of sunflowers and dried garlic bulbs evoke the warmth and familiarity of a Korean family home.
And then, of course, there’s the food. From steaming-hot fried chicken to tangy, juicy kimchi stew – featuring CDG’s famous house-made bean curd – it’s been said that no restaurant does these dishes better… and it’s clear Flores would agree.
Among his favorites is the Haemul Pajeon, or Seafood & Scallion Pancake, packed to the brim with assorted seafood. “It’s savory, crispy, and cooked to perfection every time,” he gushes. “I love ordering it as a starter to share, especially when I’m dining with friends or fellow cast members after a show. But most of the time, I eat the entire thing all by myself!”
Another go-to order is the “bold and satisfying” Baby Octopus and Beef Bulgogi, which marries its namesake proteins with chewy rice cakes, earthy King Oyster mushrooms, and assorted vegetables in a rich and fragrant spicy sauce: “It’s full of flavor and has a great mix of textures.”
For those feeling more adventurous, the CDG Specials offer a variety of options, from Chicken Sanjuk (skewered with scallions and finished with perilla leaf, pine nuts, egg garnish, and shredded red pepper), to Ganjang Gejang (soy-marinated crab with dried shrimp, ginseng, and jujube) to Dubu Duruchigi (homemade tofu mixed with assorted vegetables). You may also opt for one of the Chef’s Special Bibimbap – in bulgogi, spicy pork, or tofu & vegetable varieties, or the Signature Hot Pot, served in a broth with glass noodles and sesame leaves.
Finally, a self-proclaimed “rice enthusiast,” Flores also advocates for the eggplant rice, which you can order to accompany a dish or on its own alongside a spicy broth. “It’s perfect and delish every time!”
So, while you may find similarly prepared dishes at other Koreatown eateries, there’s a reason Flores regularly returns to this spot: “no one does it better” than Cho Dang Gol.
Cho Dang Gol is open Monday-Thursday for lunch from 12pm-2:30pm and dinner from 5pm-9:30pm. On Friday & Saturday, it’s open from 12pm-9:30pm without a break.
(229 W. 43rd St.)
“When you’re balancing rehearsals, performances, and everything else that comes with a show schedule, convenience is everything,” Flores explains. So, for a quick, protein-packed, pre-show meal, “Los Tacos No. 1 is one of my favorite tried-and-true options.” Conveniently located in the heart of Times Square — “so it’s an easy stop before heading to the theater,” the actor notes — the restaurant offers a simple menu and “excellent food,” making it, as Flores reiterates, “a great way to get some protein in without committing to a full sit-down meal.”
Founded in May 2013 by Tijuana native Christian Pineda and California transplants (and friends) Tyler Sanders and Kyle Cameron, Los Tacos No. 1 began its life as a casual indoor taco stand within Chelsea Market, established to fill a void in Manhattan’s Mexican food scene by bringing authentic Tijuana-style street tacos to the city.
“The name came from [the fact that] in Tijuana, a lot of taquerías want to claim they’re the best one, or the original one,” explains Pineda. “We brought that [element] back and tacked No. 1 onto our name.”
“We’re all a part of that border-city culture,” he continues, referring to the trio’s collective backgrounds. “It was such a rude awakening arriving here and not having a good Mexican [option]. You talk about New York City, you have a great burger, a great pizza, a great hot dog… but it was missing that iconic taco.”
“We did our research, and there were some Mexican restaurants, but a lot of the tacos were overcomplicated,” he continues. “A taco is supposed to be simple, and that’s what we thrive and pride ourselves on.”
After four months spent collecting family recipes and observing taqueros in Mexico – “we couldn’t touch, only watch,” Pineda explains – they returned to New York revitalized.
“We had zero passion for the restaurant world on its own… but we had an educated palate,” Pineda says, of their decision to go all-in on the venture. “We’re not reinventing the wheel….The idea [was] to take a taco shack from Tijuana and, as you would with a crane, drop it into Manhattan. That’s what we wanted to bring to New York. That’s what we wanted to achieve.”
And, clearly, they have. The standalone Times Square location followed in 2017, with subsequent expansions into Tribeca and other Manhattan neighborhoods. Today, the franchise boasts an impressive nine locations, with at least one more on the way… and, as evidenced by frequent lines down the block, customers can’t get enough. Even two-time Tony winner Sutton Foster sings the taquería’s praises, echoing Flores’ appreciation for its convenient “grab-and-go” setup.
Of course, the eats themselves are equally enticing. Flores opts for the Pollo Asado Tacos – “the chicken is always juicy, and the tacos are light and crispy!” – but depending on the day, he’ll switch it up with the Carne Asada Tacos, because “the freshly grilled steak brings plenty of flavor!”
Also popular are the adobada pork tacos, shaved from a giant gyro-like vertical spit – the only one of its kind in New York City. The pork is marinated overnight in the taquería’s house adobo sauce, then tossed with salsa and pineapple before serving. Pro-tip from Pineda: “Mix it with a hearty tortilla and a cool glass of horchata, jamaica, or tamarindo, and you’re golden!”
For vegetarians, they offer an inventive nopal taco, transforming cactus – traditionally served as a Tijuana side dish – into a meal by folding it into a tortilla. (They also offer a plate of cactus, accompanied by beans and cheese, to be topped with chicken, pork or steak for an additional charge).
Whatever you choose, all tacos come, if you wish, con todo, with onion, cilantro, salsa and guacamole – one lime-infused version to accompany the chicken and beef tacos, and a creamier, milk-based one to go with the pork. But when it comes to choosing between a yellow corn or white flour tortilla, Flores insists there’s only one way to go: “Corn tortillas always,” he instructs. “They’re authentic, house-made with love… and it just keeps it simple.”
One more pro-tip: “The additional fix-ins are a must!” he insists. “I love a squeeze of lime juice, some pickled radish slices, and, of course, all the salsas! I am not afraid of spice!”
“In every taco from Los Tacos No. 1, there is a bit of true Mexican culture and flavor,” Pineda reflects. “What we’re really trying to bring you is an experience, from the music to the colors to the chaotic energy of the staff. If you want to taste a little bit of Mexico, you should definitely come here, try one of our tacos, and see what you’re missing.”
After all, as he, proudly professes to his customers: “Mi casa es su casa.”
Los Tacos No. 1 is open Monday-Saturday from 11am-12am and Sunday from 11am-10pm. For more information on other locations and hours, see official website.
We’ll continue to present a new performer with new restaurants and new menus, so keep checking back to see who we poll and what’s on their mind at mealtime! Until next time, as always, bon appétit!
