Displaying all articles tagged:

Matsuri

  1. Restroom Report
    Restaurant Sells Urinals Possibly Used by Mick JaggerYou could have loos like Jagger.
  2. Neighborhood Watch
    Second Annual Tasting Brooklyn; Bantam (Not Elsinore) to Open in Stanton PublicPlus: National Spanish Paella Day at Sons of Essex, Brooklyn Brewery’s “Sip ‘n’ Slurp,” and more neighborhood news.
  3. Closings
    Maritime Hotel Shuts Down Masturi and HiroWhat’s up Marc Packer’s sleeve?
  4. Neighborhood Watch
    Tastes of Meatpacking and Chelsea Benefit; Hill Country’s Derby PartyPlus: Nanoosh in midtown, and a Stamp Out Hunger campaign, in our daily roundup of neighborhood news.
  5. Neighborhood Watch
    Matsuri Celebrates the Phallus; Empire Room DebutsPlus: new Italian food in Greenpoint and free creamwiches from ‘wichcraft, all in our daily roundup of neighborhood news.
  6. Mediavore
    Hooters For Sale; Bronx Gets New SupermarketsPlus: turnover at ‘Food Network Magazine,’ and umami in a tube, all in our morning news roundup.
  7. Menus
    Matsuri Now Serving Bar FoodThe Sakaya menu offers small, cheap plates starting at $3.
  8. Brunch
    Maritime Hotel Cabanas Launches (Private?) Alfresco Brunch PartyTo eat eggs, you might just have to be on the list.
  9. Lawsuits
    Frank Accused of Witholding Pasta; Matsuri Also Hit With LawsuitA lawsuit alleges that the owner of Supper, Frank, and Lil’ Frankie’s wasn’t paying waiters a fair wage. Or any wage at all.
  10. The New York Diet
    TV Hostess Kelly Choi Likes Her Sandwiches With Mayo and Mustard If you haven’t seen Kelly Choi sporting a trench coat on her show Secrets of New York, you’ve probably seen her donning skimpier attire as the host of New York Eats. She also just appeared as a judge on Iron Chef and will soon team with a liquor sponsor to publish The 25 Most Delicious Dishes in New York. What’s one of them? The moussaka at Pylos. “I’m crazy about Greek and Middle Eastern food,” Choi tells us. She doesn’t have the extravagant expense account you’d expect, and she isn’t often hungry for complimentary desserts — but still, the former Ford model managed to put away quite a bit this week.
  11. Engines of Gastronomy
    Tadashi Ono’s Sashimi Knife Isn’t As Big As It Used to Be How does a chef who never cooks ply his craft? One who rarely comes near a pan or a pot? Who neither stirs a stew nor lards a roast? Ask a sushi chef, as proper sashimi preparation is one of the most prized of gastronomical arts. And the sushi chef’s most valued tool is his knife, says chef Tadashi Ono of Matsuri: “Knife skill is very fundamental, the most important skill.” Ono uses a Masamoto yanagi (sashimi knife) that he bought in Tokyo in 1992. It was originally 30 centimeters (nearly a foot) long, but years of daily sharpening along its right side (as Tadashi is right-handed) have reduced its length by a third, but the knife is still razor sharp. “The surface of the knife is extremely important,” Ono says. “Sashimi must have a silky texture. In Japanese cooking we don’t do much to the ingredients, so they have to be presented in the very best way possible. A coarser knife would leave the fish mushy.” Masamoto knives, manufactured in Ono’s hometown of Tokyo (“We love them because they are our native product”) can be purchased at Korin Trading Company for $232, for a very good knife, or $398, for one similar to the grade Ono uses. But there is no acquiring the fifteen years of hard practice; that you have to get yourself.
  12. The Gobbler
    Signs You’re About to Have an Awful MealThe Gobbler has often expounded on the role that subjective tastes play in the enjoyment of a particular meal or restaurant. Mrs. Gobbler, for instance, likes to dine in sushi bars and tiny English tea parlors, while the Gobbler prefers giant, smoke-filled barbecue establishments and unruly burger joints. During our time wandering the sprawling landscape that is New York City fine dining, however, we have noticed that not very good restaurants, like Kobe Club (reviewed this week, and which of course, not everybody thought was so bad), tend to have certain characteristics in common. So here are a few of the Gobbler’s tips for anticipating when your dinner might really suck.