Overheard on the New York Boards

Published on Monday, April 18, 2011, by Mark Hokoda / Edit Post

"Appetizers were both excellent and very well portioned: the roasted carrot and avocado salad with crunchy seeds, sour cream, and citrus and the spinach and quinoa salad with shiitakes and goat cheese. Lots of flavor in both but restrained enough that you could tell the quality of the produce was very high." – jaba on ABC Kitchen

"There were many standouts ... fugu with a little bit of shiso and pickled ginger, jackfish, the o-toro was exceptional. The kanpachi was very good, his eel (freshwater) was excellent. He brought out a whole live snow crab, before serving. One piece of the leg was served with soy sauce while the other piece ... was served with caviar on top. Chef Suzuki said that he likes it because it adds the salt without soy sauce and he tries not to use too much soy sauce as it can upset your stomach." – Yaxpac on Sushi Zen

"While the standards like rabo encendido (stewed oxtail), ropa vieja, tostones, moros, chuletas, etc., will satisfy anyone wanting a good version of these dishes, the most memorable dish I had was the arroz con pollo. ... I've never had an arroz con pollo (let alone paella) that had as deep a flavor of stock ... [I]t was easily better than any rice dish I've had in NYC in the last decade." – E Eto, longtime New York hound just decamped for Japan, on Rincon Criollo in Queens

ALLNew York City Digest
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