fresh salt, a mini photo series

grouping

a nose

a dinner at Fish Market

After picking up a bottle at Pasanella, we allowed the $4 Jameson special to lure us into the divey looking Fish Market for dinner. (Note: we did not partake in the Jameson). We entered walls laced in a nautical theme- with hurricane lamps, hanging nets and a pressed copper cieling. The bantam venue offers a coziness with the muted lighting-- and a slight attitude from the barkeep to a patron, "Jameson and tonic? Tonic? That's a combo. *eyeroll*" I sipped on the house white- a mild chardonnay- which I must say was quite easy to drink for someone who isn't so much a fan of chardonnay.

For dinner, we decided to share a few plates. From the featured seafood, we selected a half-dozen Blue Point oysters on the half shell, fried mac & cheese and a small house salad with blue cheese. The oysters were quite large and characteristic of Long Island blue points: crisp, firm texture and with a sweet finish. The mac & cheese wasn't quite the caliber of Dram Shop's, but decent in contrast to raw oysters. The salad came overdressed and tossed- but to be honest, it was hitting a good spot in my tipsy heart. The tomatoes were wonderfully ripened: win.

image: fishmarketnyc

a dinner at SUteiShi

After an overindulgent New Years Eve-heavy in roast duck, rack of lamb and champagne- we craved a light sushi dinner at home in the city. With Haru closed and the cold and wind subdued, the Seaport posed a good option. We tucked ourselves into 2009 Michelin Guide recommended SUteiShi.


We peaked our appetites with Asahi beer and unoaked chardonnay. The chardonnay was excellent, certainly a gorgeous match for the Japanese menu. The decor: clean, modern and laced with red fluorescent lights. Our server a bit overambitious to walk us through the menu.


We commenced our light bites with edamame. Sea salt and black sesame sauce were offered to the side for dressing. A satisfying touch, to be sure.

For our second course, we indulged in the house-made blue crab gyozo with lime and chili spicy sauce. A bit oily in appearance, the gyozo were actually quite light. The sauce properly cut the richness of the crab and pasta.

For our main course, we decided to share a specialty fusion roll and a variety of single sushi pieces. Having a certain affection of banana in fusion rolls, we selected the Jade: banana tempura, campyo, avocado and black sesame seeds on top. The roll in a word: buttery. For our individual cuts: fluke, white tuna with miso glaze and seared scallion, toro and scallop. Each piece proved excellent, though the scallop took the cake.

Though a lovely experience, we felt a bit of pressure from our server to order more and carry on through dessert. Perhaps SUteiShi would like to graduate to a finer dining experience, rather than easy set of courses for neighbors?

images: from my iPhone