Tag: Seafood

Summer Dish Review – Uni in Dashi Gelee at YONAKA

 Depending on who you talk to, the season for uni (sea urchins) is either in June and March, or August, September and October.

Which means  the correct time to eat these porcupines of the sea is either when the weather is hot, or cool, or hot and about to get cool.

Confused? Well, join the club.

All we know is we like to eat these gonads (yes, you are eating the testicles of a sea urchin) whenever they’re swollen (mating season!) and when they taste of the sweet, briny sea — not of a muddy, brackish tidal pool.

We also know we love them whenever Ramir DeCastro is whipping them into shape at Yonaka.

And when he decides to encase them in a dashi gelée, and serve it with a piquant calamansi creme fraiche — accompanied by little bundles of Alaskan king crab (wrapped in uni crepes)  —  you know you have about the most ingenious little surf & surf & surf jelly plate on the planet.

About everything DeCastro does floats our boat, but these were something special…and a good measure of just how sophisticated tastes have gotten out in the ‘burbs.

YONAKA MODERN JAPANESE

http://www.yonakajapaneserestaurant.com/

Summer Dish Review – Carabinieros Shrimp at MILOS

ELV note: As promised, we are going to take the next few weeks highlighting our favorite dishes of the summer. These posts will be quick hits and tasty snaps gleaned from the scores of restaurants we’ve visited over the past three months. For a more detailed take on that restaurant, you can google the name in the google box on the right side of our main page to see and read everything we’ve ever written about the place.

Take a gander at these bad boys:

They are the size of langoustines with the taste of a meaty shrimp crossed with a rich lobster touched by a hint of gaminess.

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Waiter, There’s a HERRINGBONE Stuck in My Throat

Sometimes, you just know too much.

There comes a time when there have been too many meals in too many restaurants over too many decades. So many, in fact, that you can take the measure of a place within minutes of sitting down.

You get to where you can see the wheels turning and hear the exact conversations that went into the concept, the menu, and the cooking.

You get to the point where you spot the corporate calculation in every corner, and all you can do is sigh.

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