The restaurant was known for its creative takes on Sichuan-inspired “classics” and its high-energy atmosphere.
Chef/owner Danny Bowien posted a heartfelt message on Instagram on Thursday, September 17, citing the particular difficulties restaurants have encountered during the pandemic:
We faced the difficult decision as a business to battle through adversity in hopes of outside support we know may not come, or to create a business model that forges a new path for survival on our terms. We at Mission are choosing the new path. As part of this difficult decision, we will be closing mission’s East Broadway location at the end of September…We want to thank all of our employees, past and present, for the hard work and dedication they have put into creating the unforgettable experience that is Mission.
Its Bushwick, Brooklyn outpost will remain open, but they will be switching to a new model focused on takeout and pre-packages meals.
Mission Chinese started in San Francisco, initially serving as one of the first restaurant “pop-ups” where line cooks and sous chefs could experiment as guest chefs on their days off, and quickly became an SF institution. Bowien joined the team later and opened Mission’s NYC outpost in 2012. It was named a New York Times Restaurant of the Year that year, and Bowien won a James Beard award for “Rising Star Chef” not long after.
It was known for its delicious food as well as lively atmosphere thanks to upbeat music and neon lights, and for Bowien’s creative twists on traditional Chinese dishes. In his statement, Bowien did say: “Mission Manhattan was envisioned as a place for celebratory meals and grand occasions. Though social gatherings of this magnitude can’t happen in our dining room right, we hope you can join us for take out in the next couple weeks as we celebrate the future evolution of Mission and the end of this physical location.”
In other news: Original Coyote Ugly Bar Has Closed Down In The East Village
featured image source: Instagram / @eatatmission