Who invented Crispy Rice and finally, here comes Spring weather for outdoor dining
Plus: Curated checks in at BMCo and a few good Sunday reads
After a brutal and what seemed to be never-ending winter, al fresco dining is almost here - and we have you covered. The rundown below:
Cha Cha Tang » sidewalk patio with more than 50 seats serving dinner and soon, weekend dim sum brunch. Smyth Tavern & Galerie Bar » on West Broadway, sidewalk patio, lunch and dinner. Lure Fishbar » open lunch and dinner. Bowery Meat Company » sidewalk patio for dinner.
Who invented Crispy Rice?
Lure Fishbar serves a tremendous amount of crispy rice every day, we do it topped with spicy tuna, yellowtail, uni, steak tartare and caviar but we certainly did not invent it. While there's no definitive consensus on the very first restaurant to introduce crispy rice sushi in America, many culinary experts credit renowned sushi chef in Los Angeles, Katsuya Uechi. You can pretty much find it everywhere, so a big thank you to Chef Uechi.
Inbox news:
Curated by Brendan Fallis popped into Bowery Meat Company with the following take in his newsletter.
“Anyone else always surprised to find a complete gem that you thought popped up yesterday but has actually been around for years? Bowery Meat Co. is exactly that. A perfect steakhouse by all means, but so unassuming on the outside that you’d probably walk right past it
The martinis? Exquisite. The steak cuts? Brought out on a wooden board for your selection—old-school and done right. The lighting & atmosphere? A 12/10—the kind of spot that leans into classic steakhouse energy but keeps it fresh. If you love classic NYC steakhouses but want one that doesn’t feel overly touristy or corporate, Bowery Meat Company. hits.” - Book it
»Good Reads (or listen)
This Is TASTE 529: New York’s New Semi-Anonymous Restaurant Critic with Feed Me’s J Lee.
I Don’t Want to Forget What COVID Taught Me
Many people don’t want to acknowledge the pandemic’s five-year anniversary. But there are lessons — both in and out of the kitchen — we would do well to remember. by Sara B. Franklin
The New York Restaurant Openings We’re Most Excited About This Spring
A Top Chef’s restaurant, a Filipino wine bar, a taste of Madrid, and more newcomers by Melissa McCart, Nadia Chaudhury, and Emma Orlow
»Sunday Roast at Cha Cha Tang
Wilson Tang and Doron Wong’s Sunday Roasted Duck night is on. Every Sunday the signature whole roasted duck is $88 or order an individual entree over long life noodle or fried rice for just $33. Plus, soup dumplings, both chicken and pork are on the menu as well. » Check it out
Chef’s Blackboard: If you like to keep up with Chef Preston’s daily specials he is running at Bar Mercer, it’s here.