Sushi Of Gari = Sushi Of Genius
Ahh, Sushi of Gari.
The omakase at Sushi of Gari is the best I’ve ever had.
That’s not to say there’s not better out there. I rarely go for high-end sushi, so I look forward to expanding my horizons.
But the genius chefs at Sushi of Gari know how to dazzle and delight.
For the luddites out there, “omakase” means chef’s selection. You place yourself in their hands and they bring forward a sampling. The gracious waitress will ask you if you prefer sushi or sashimi (or a mix), whether you have certain allergies, whether there’s anything you don’t like. And then, the food will arrive.
I should caution that Sushi of Gari is EXPENSIVE. The omakase for two with three glass of wine clocked in at more than $200, closer to $300 once the tip was added. So be prepared for that.
That said, the food is sublime. Check out the artwork: there were so many sexy pieces served to us that I think it deserves a slideshow. There you go, food porn awaits. A delightful, wonderful (pricey!) dinner.
Sushi of Gari
Multiple locations, check their website This dinner was had at 370 Columbus Ave New York, NY 10024 212.362.4816 www.sushiof gari.comMagnolia Cupcakes
Vanilla vanilla for me, please.
Call me crazy, but I’m guessing chances are you don’t need me to tell you about Magnolia Cupcakes. After all, I think they are at the epicenter of the cupcake craze, thanks to that hilarious SNL digital short. I don’t think they’re the best cupcakes in town (Sugar Sweet Sunshine may hold that honor), but they are certainly among the best. And who doesn’t like cupcakes?
The frosting runneth over.
I’m partial to the vanilla cupcake/vanilla frosting combo, myself, even if the frosting is mixed with chartreuse #6 or some other food coloring. Either way, it’s a yummy, thick buttercream frosting. Of course, the sponginess and freshness of the cake portion is absolutely vital to the success of a cupcake too. On this day, it was a bit stale, but still tasty. There’s a slight aftertaste to Magnolia that I can’t quite put my finger on. It tastes like… I don’t know, some chemical flavor, or something artificial. At first bite, there’s buttery goodness, goobers of frosting, etc. – everything you’d want from a cupcake. But somehow afterwards there’s a faint tart note that just doesn’t read right. This is extreme nit-picking, but there you have it.
Nom nom
Another virtue of Magnolia Cupcakes is their size: four bites, usually. Not too big, not overwhelming, just four bites of happy. I’m a huge fan, but strongly encourage people to try the other goods they sell, which in many ways are better at this point. Lemon Bars, blondies, miniature pies, all delicious. Be prepared for lines whichever branch you go to.
Magnolia Cupcakes
Mutliple locations throughout NYC, check their website Mothership located at 401 Bleecker St New York, NY 10014 212.462.2572 www.magnoliabakery.comEl Rey Del Sabor Is Still King
The cart itself.
It had been a long while since the last time I was able to get to El Rey Del Sabor. The self-described King of Flavor operates three trucks that consistently churn out surprisingly good Mexican food. This time I put myself in the hands of the two gents working in the cart, who recommended I get a spicy pork burrito.
That's a pretty burrito. Notice the slightly brown, grilled tortilla.
It’s a whopper. Look at the size of it. Kudos to them to grilling the burrito itself a little once they folded it up. It gave the wrap a nice golden color where it lay on the grill, and heated the rice within.
Among the pork, on the left, you can see some of the "Pumpkin Flower."
The spicy pork flavor itself is a medium heat, that won’t make you break into a sweat. That said, the tingle on the tongue may be enough to help unplug your sinuses. I should mention this is the first spicy pork I’ve had since dining on the Korean version of it several times, and I was reminded how the sweet and sour note of the Korean spices and sauces really adds something to it. That’s not a knock on El Rey, though, which was still very tasty. The generous serving of rice adds a cooler, mellow note to the mix of lettuce, pico de gallo and spicy pork.
Pumpkin flower on the left, pico de gallo on the right. Tasty.
The burrito is filled with the typical ingredients: a generous serving of rice, some pico de gallo, cheese, the spicy pork, but the folks working the grill clued me in to something special, the “pumpkin flower.” The pumpkin flower is a mix of squash, onions and other veggies that serves to awaken and round out the various flavors at work in the burrito. The onions add a sweet, the squash a richer heartiness that opens up the smokiness of the spicy pork. Of course, the pork is very rich, and I think I picked up a hint of a mole sauce flavor, though I didn’t see them add any. At the end of the day it’s a ton of food.
I couldn't really finish it, it's a lot of food!
I’m looking forward to going back and getting a trio of tacos, which they slather with some cheese and sauce that’s just sensational. Certainly the least dietetic meal I’ve had for lunch in a while.
El Rey Del Sabor
43rd & 6th, 60th & 3rd, 49th & Park No websiteShake Shack Continues To Be The Most Overrated Burger In Town
If a person were to tell me that the best burger in New York is served at Shake Shack, all they’ll be proving to me is their ignorance. I do not get the fascination with this place, which broadly I consider an upscale, yuppified McDonald’s.
Shack burger, fries and root beer. Finally.
I decided to give them another run on a Saturday. This time I went to their East Side branch on 86th street. The experience was basically awful. First of all, the place was packed like a cattle car and chock full of screaming kids. Second of all, the seating is completely insufficient for the number of patrons. It was like warriors from Mad Max scrambling for gasoline to find a seat. Third of all, my order of a Shackburger, fries and root beer took at least 10 minutes to fill. What gives?
Ok, I’ll put up with a negative environment for good food. One could reasonably argue I went to a branch with a significant outdoor space during winter, so of course it would be crowded. Like I say, I’ll forgive an establishment for being rough around its edges if the food shines. Once again, though, Shake Shack kept up it’s disappointing streak.
The thin, sweaty, relentlessly disappointing Shackburger.
Explain to me, someone, why picking up a Shake Shack burger always feels like a damp sock? It is always soggy! I am not talking about “dripping with juices and sauces” soggy, I am talking about my armpit on a hot subway ride. It’s not pleasant to handle the burger. It doesnt feel firm or substantial, just damp and sweaty.
Meh.
The Shake Shack isn’t bad, but it’s not very good either. In my opinion, the whole reason this place is successful is because New York does not have an In N Out. It is possible to pick up a beef note in the sandwich, although the Shack sauce was also elusive, flavor-wise. Seems like a mix of mayo, a touch of ketchup and some spices.
They look good. Too bad they disappoint, too.
Even the good-looking fries were disappointing. They look like knock-offs of the amazing Nathan’s fries, which are filled with potato-ey goodness. These fries look like they’ll have some potato in them, but alas, it’s undetectable. You get a crunch, that’s true, but not the filling potato content. They are hollow to the bite.
I am baffled as to why this place is so successful. I don’t get it. It’s a decent burger, I guess, but it does not in any way measure up to the accolades thrown at it. Next time I’m on 86th and Lex and feel like a nosh, I’ll head to the Papaya King across the street.
ME LIKE EAT 