Crudite, Hamantaschen, and Japanese Kaiseki: Dishes We're Digging This Week
This week, our gluttonous exploits have taken us up to Harlem, out to Bushwick, and to many places in between, where we've feasted on Ethiopian food, Japanese kaiseki, and a traditional Purim treat. Here are five dishes we've been digging around town.
Finocchi al forno at Union Pizza Works, 423 Troutman Street, Brooklyn, 718-628-1927
We're unconvinced that Union has the pizza prowess to knock off Roberta's when it comes to pie supremacy in Bushwick, but we'll be back to give it another shot thanks to one of the appetizers. Vaguely anise-y fennel is baked soft in the oven under a coating of creamy bechemel; the dish hits the table bubbling seductively. You'll want crusts of bread to sop up the rest of the sauce.
Fresh botan shrimp and sea urchin at Kyo Ya, 94 East 7th Street, 212-982-4140
This best way to approach this seasonal kaiseki restaurant is to call ahead for the full kaiseki experience, an eight-, nine-, or ten-course hyperseasonal and metered tasting menu that exhibits this spot's masterful work. But if you do drop in for just a dish or two, order the botan shrimp and sea urchin, a beautifully plated mixture of shimeji mushrooms, tongues of sea urchin, and salmon roe in a light, tangy, wasabi-spiked kuzu sauce.