Culinaring Through NYC: Day 1, This Is How You Do It
at dinner: cooking the food ourselves over a grill at our table.
Post-Ping’s, all of us were feeling the effects of eating 20 courses in a span of two hours. But, ladies and gentlemen, we are warriors trekking our way through the culinary jungle of New York City. There’s no time to stop. We’ve come this far. Onward we go.
while walking around Chinatown, had some passion fruit bubble tea w. green tea.
fruity AND healthy. wonderful.
didn’t order any but look — love how the grease from the hanging bird keeps the meat below moist.
cream cheese and seaweed. a simple combination but the cream cheese is unlike that philadelphia junk. this one is smooth, buttery and fluffy.
Dinner was at Gyu-Kaku, an upscale Japanese bbq restaurant in the East Village. A heavy emphasis on spot lighting and wood gives the place flexibility to transform into a dance club at any moment.
ahi tuna poke, wasabi soy marinade, bed of seaweed. I pity the fool who thinks they’ve had good tuna. firm yet soft, reminiscent of silk, clear and clean like the waters in Maui.
Gyu keeps the punches coming with this fantastic seared salmon in hot oil and a citrus sauce. ginger garnish. Not to be repetitive, but I pity the fool who thinks he’s had real salmon. meaty and refreshing. the citrus sauce is alarming and bold.
chuck kalbi
sukiyaki bibimbap – beef, onions, rice and egg. a simple dish that’s comforting, warm and very easy to eat.
chicken breast marinated in basil. the char marks from the grill are wonderful.
harami skirt steak
bistro harami hanger steak
duck in miso. while all of the meats above were tender, well-seasoned and overall very tasty, they did not register, taste wise, into some unknown blissful place I had never found myself. Korean bbq comes close enough. But this duck. THIS DUCK. Everything is so right, so umami.
I’m missing a picture of an excellent tuna avocado salad. If you’re at Gyu, it’s a must order cause that mayo-citrus-ginger dressing be off. da. hook.
Gyu-kaku is everything it claims to be and more. The chic interior matches the precisely-seasoned beef you cook yourself. The fish here is a revelation of what real fish should taste like, but the restaurant doesn’t stop there. It goes a step further; it turns up the heat by deftly complementing freshness with simplistic combinations like soy and ginger.
Day 1 Thoughts: If the trip keeps going like this, I’m never leaving this city, for I belong nowhere else. Kthxbai.
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