"Several years after its launch, this Sri Lankan restaurant still draws a nightly queue—no small feat in fast-paced Soho, where there’s always a new must-try dinner spot. The wait takes dedication, so you know you’re all there for one reason: the food. The menu riffs on street food from Tamil Nadu in the Indian South and Sri Lanka, mostly taking the form of small sharing plates. You'll need to order the namesake dish (hoppers are lacy-edged, bowl-shaped pancakes made from fermented rice flour) to scoop up hot butter deviled shrimp, coconut sambol and fragrant karis." - Elizabeth Winding, Sonya Barber
DAVID LOFTUS