There is no other place like Shuko. The Japanese spot, which serves some of the best omakase and kaiseki in New York, has it’s own particular vibe that is unlike any other little corner of the city. A lot has been said about the music (let’s just say a lot more modern than most expensive temples to Japanese gastronomy) but more than that it is a sense of fun that often disappears when in the presence of excellent, high end food.

So I wanted to get a sense of what dish they felt best exemplified the restaurant, and I was not disappointed by the choice. Instead of the sushi they are most known for, the pick was a robata course from their kaiseki menu: the Grilled Gindara Cod. Why cod - one of the most common fish - for a restaurant that revels in finding the most special ingredients? Well because the best possible cod, prepared in the most thoughtful way, can still be the most excellent dish. And that’s the fun part of Shuko.

Blog, Chefs, Food, Interview, Restaurants, VideoAli RosenOctober 29, 2019The DIsh, cod, Japanese, miso, grill, Japan, omakase, kaiseki, New York, restaurantComment

Danny Meyer Wants You to Find Art In Your Food

It’s not often that a major city gets an entirely new neighborhood right in the center of the city, but that’s what has happened in New York with Hudson Yards. And with this big new neighborhood has come a plethora of big name restaurants and restaurateurs so it was to no one’s surprise that Danny Meyer teamed up with the newest cultural institution, The Shed, to bring his stamp to the proceedings.

We got a chance to catch up with Meyer to talk about his newest spot, Cedric’s at the Shed, and we delved into the new area, the intersection of art and food, and why Meyer keeps finding ways to open up inside cultural space. Hopefully it’ll be a bit of inspiration to make your next dining experience an artistic one as well.

Blog, Interview, Restaurants, VideoAli RosenMay 23, 2019restaurant, Danny Meyer, Hudson Yards, interviewComment

What Exactly is a Pu Pu Platter?

I grew up with an American lens to Chinese food. In Charleston, where I was raised we had Chinese food that mirrored a lot of other places across the country, with its own unique dishes. When I moved to New York I started to learn more about more traditional versions of Chinese food but it also gave me an appreciation for the unique sub-culture that is Americanized Chinese cuisine.

One of the best things to me - and apparently, one of the most American - was the Pu Pu Platter. It was a dish that any children who grew up in the latter third of the last century would find familiar. It had everything you could want - fire, spinning and lots of choices.

But as our culture tried to move towards greater authenticity in different cuisines a lot of these stalwarts fell by the wayside. It had been a long time since I saw a Pu Pu Platter on a menu until I recently had dinner at Kings County Imperial. So I just had to sit down with Chef Josh Grinker to get his thoughts and to really hash out the special place of this uniquely multicultural dish