icravenyc

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Yoshi’s Fried Chicken

In Full Fare, Chicken on May 20, 2012 at 11:30 am

Here’s the deal, so many things can go wrong with fried chicken: too much breading, too oily, too salty, too bland…and the list of “too’s” can go on and on.  Over the past year or so I’ve found yet another admiration for the Japanese, their mastery in the kitchen and their amazing execution of fried chicken (checkout Takahachi and Niko).  Hence my surprise when I found the same soy-garlic-ginger based crispy yet juicy fried chicken at a wine bar with Italian heritage.  Well, guess what?  As the saying goes, “behind every kick-ass fried chicken, stands a skillful & brilliant Japanese cook”.  Read more here on Yoshi and what inspired this exceptional dish ($9.00).

Terroir (various locations), 24 Harrison St. at Greenwich.  212-625-9463.  http://restauranthearth.com

Satisfied crave:  Spring 2012.

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Crispy Duck Salad

In Cheese, Light Fare, Salad on May 12, 2012 at 10:52 am

Vinegar? Anyone? If so, and you’re tired of green salads, the boring staples that bear their inventor’s name or those that you can barely pronounce, give this one a try.  A salad that will pleasantly surprise, fully satisfy and tease you into having more.  Frisée (fancy French for curly endive), duck confit (served a la pulled pork style), fried shallots (the “crispy part”) and gorgonzola cheese (that although seemed absent in my dish the first time around was not missed) make for a sure hit ($11.00).

A dish that makes all the right moves.

Terroir (various locations), 24 Harrison St. at Greenwich.  212-625-9463.  http://restauranthearth.com

Satisfied crave:  Spring 2012.

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Bulgogi Beef Sliders

In Full Fare, Meat on April 15, 2012 at 10:39 am

Usually the word “sliders” follows something like “Kobe” and/or are consumed at venues where patrons wear their team jerseys with screeching pride or fist pump their way to Red Bull & Vodka intoxication.  Well, this is not the case here.  These are not those sliders.  This is not that place.

Marinated slices of beef sirloin are cooked over fire until ultra tender and topped off with an amazing scallion with-a-kick-salsa & pickled cucumbers.  The buns are soft & shiny on the outside and have a perfect char on the inside.  They could easily open a joint where this was the only item on the menu and hordes of people would lineup outside to experience this Korean pleasure, and they might even get some team chants and fist-pumpimg support ($12.00/2).

Hell’s Kitchen just got attractive.

Danji, 346 West 52nd Street, between 8th & 9th Ave.  212-586-2880.  http://www.danjinyc.com

Satisfied crave:  Spring 2012.

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