Results tagged “sakaesushi”

This week the Times’s Frank Bruni opines on Scarpetta (pictured), the new Meatpacking District Italian restaurant from Scott Conant (L’Impero, Alto) that the Village Voice loved and the Sun disdained. Bruni bestows a big three stars, raving about the unassuming dish of spaghetti, tomato and basil: “However Mr. Conant is choosing and cooking the Roma tomatoes with which he sauces his house-made spaghetti, he’s getting a roundness of flavor and nuance of sweetness that amount to pure Mediterranean bliss.” Also in the Times, Julia Moskin surveys Chinese food in Flushing, where “the dumplings are juicier, the noodles springier, the butter cookies flavored with a bit of salty green seaweed.”

Clover Club: This new Cobble Hill lounge has no connection to this Clover Club “located in beautifull [sic] Mark, Illinois,” so leave your green face paint at home. The atmosphere here, as evinced by the photo, is old world charm and sophistication, hearkening back to an era when men dueled with pistols, not text messages, and the curse of the Cosmo had not yet darkened New York. Small plates include oysters on the half shell, steak tar-tar, and molasses and cumin rubbed chicken drumettes with roquefort fondue. Though the focus is all about "the craft of The Cocktail," owner Julie Reiner stresses that her fastidious drink selection isn't about pretension but inclusion: "Our goal is to demystify the secret world of fizzes, sours, daisies and punches in the hopes that everyone has a good time at Clover Club and learns a little something along the way." Drinking and learning; we'll not rest until we master that art. 210 Smith Street, (718) 855-7939.

Gothamist finally got to try Sakae Sushi, the new kaiten – or conveyor belt sushi restaurant – the other night. We were quite pleased to find the Singapore-based chain’s first New York City location actually open; when we stopped by last week it was temporarily closed. Given that it’s Fashion Week it was vaguely appropriate to see the plates parading down the runway in the sleek, hypermodern space. Some might dis the pastel-colored plastic plates – beige, blue, green, pink and red – as unfashionable, but there’s a reason behind the candy-colored madness: tabulating the bill. Just like in an old-school dim sum house, the waitress counts up the number of dishes at the meal’s end.

When it comes to sushi our tastes skew authentic. Mackerel. Amberjack. Occasionally a tuna and natto hand roll, not Christmas or Dragon rolls. Nevertheless, Gothamist remains a sucker for a gimmick. So when Sakae Sushi, a Singapore-based kaiten – or conveyor belt sushi restaurant – recently opened its first New York City location we couldn’t wait to tear open our disposable chopsticks and begin grabbing tasty morsels as they paraded down the runway. Midtown Lunch’s sneak peek and a perusal of Sakae’s 30-page menu, with everything from typical nigiri-zushi to oddities like corn salad sushi, as well as ramen and yakitori added to the intrigue.

Padre Figlio: In Italian, the name means father and son, so it’s no surprise that this new Italian steakhouse is run by Mario and Antonio Cerra, the father and son team behind Da Antonio. After ten years, they’ve sold that establishment and are joining forces again to focus on high-end Italian meats, such as rib eye and a porterhouse of Piemontese beef for two.