On Day Two of an effort to discover all that’s fit to eat, I went back to Eataly, an emporium which is the culinary equivalent of Plato’s Retreat. As usual, as would have been true for me at Plato’s had I been old enough at that time, I did not eat anything. Folks, just like Chauncey Gardenir, I like to look. The sheer volume here is utterly overwhelming. Everything looks delicious. And probably is. One day I will find out. Or not.
For lunch, it’s often back to Esca where our favorite waiter, who looks as if he was separated at birth from Philip Seymour Hoffman, brought over raw oysters, bottarga, grilled sardines, roasted anchovies, mixed and fried fish, and whole wheat pasta with walnuts, fennel, dill, and sardines. This has to be the best Italian fish and seafood restaurant on the planet.
A brief interlude: Papaya King in the West Village.
And, finally, Kajitsu in the East Village: An epiphany. The menu changes monthly. Can’t wait to return:
(Sake Pairing $36)
Braised Bamboo Shoots with Grated Celery Root
Arugula, Mitsuba, Phyllo Dough, Butterbur Puree, Edamame Shoots, Baby Celery Root, Wasabi
Clear Soup with Yomogi-Fu and Soft Braised Kabu Turnip
Lotus Root, Yuzu Zest
Grilled Soy Beans and Steamed Spinach with Sake-Kasu Tofu Sauce
Carrot, Burdock Root, Baby Breakfast Radish, Sesame Paste
Stuffed Polenta with Mochi and Corn Miso
Yellow Bell Pepper
Dried Persimmon with Balsamic Vinegar and Grilled Walnut
すみつかれ ポレンタ共皮包み 干し柿のバルサミコ醬油漬け 胡桃添え
House-Made Houtou Noodles and Stewed Winter Vegetables in Miso Broth
Nappa Cabbage, Taro, Shimeji, Enoki, Kabocha, Carrot, Snow pea, Shiratama-Fu, Shichimi
Chilled Naga-Imo with Mozuku Seaweed
Ginger, Yuzu Vinegar
Steamed Rice with Fried Tofu and Tea Infused Soy Sauce
Grated Daikon, Scallion
初午お揚げ丼 京番茶醬油かけ 自家製漬物
White Bean Paste, Japanese Sweet Potato
Matcha Tea with Candies by Shioyoshiken