When I was a child, I asked my mom why there wasn’t a Kid’s Day. She answered, “Every day is Kid’s Day.” I didn’t really buy that back then, but in hindsight it is apparent that truer words have neve been spoken. So, this Mother’s Day, do right for the mother in your life by treating her to a terrific meal on her special day of the year. According to the National Restaurant Association, one quarter of Americans will be dining out in celebration of mom’s special day, which means that not only are we a nation of foodies, we’re also a nation of appreciative children and spouses.
Uni, or sea urchin, has typically been a staple on fine sushi menus, but it is fast becoming ubiquitous at restaurants serving all types of cuisines. Its rise in popularity, however, doesn’t mean it is beloved by all. In fact, uni can be downright divisive. Go ahead and ask your friends if they like uni. You’ll likely hear one of the following responses: “Love it!” or “Ugh!” or “Only if it’s fresh.” or “What *is* it?” That sums up much of what we heard when we asked the OpenTable Facebook community their opinions on uni. There are different grades of uni and a sole experience with a lesser grade could make you swear off the stuff forever; however, fresh (as in just-harvested from the sea urchin) uni is highly regarded by chefs and foodies alike and could make even the most cautious of diners into converts. Find out what your fellow OpenTable diners are saying about this rumored aphrodisiac in recent restaurant reviews.
* 15 East Restaurant, New York, New York: “The second course was the grilled gindara (koji sake-marinated black cod in uni sauce), which was amazing!”
* Arami, Chicago, Illinois: ” Don’t miss the uni shooters.”
* Bestia, Los Angeles, California: “Outstanding meal. Diver scallops, veal tartare, calamari salad, and uni pasta were all unbelievably delicious. Making another reservation right now.”
* Chef Mavro, Honolulu, Hawaii: “Unbelievably food and wine pairings; appetizer was one of the best ever (basmati rice, raw ahi topped with uni sauce, and uni).”
* JoLe, Calistoga, California: “Each dish had the right amount of flare and sauces to offset, complement, and highlight the flavor of the main ingredient. We chose the Kampachi with uni and olive tapenade, snapper with chilled mussels, the sweetbreads, and some veggies to share. All terrific.”
* Kata Robata, Houston, Texas: “I would definitely come back for the live uni, ramen, and pork belly bun.”
Food and dining news from around the web and the world…
* Meet the mashgiach. Also known as a gatekeepers, they keep kitchens kosher. [NY Times]
* Get ready to whine about wine prices. They’re going up. [MSN Money]
* Are kids over kid menus? At least one is — and she eloquently explains why. [TODAY]
* Plankton is on the menu at an acclaimed restaurant. And, no, we’re not talking about the Krusty Krab. [Daily Mail]
* Top secret. Chefs share tricks of the trade to those looking to up their culinary game. [Wall Street Journal]
Last night, the 2013 James Beard Foundation Awards, otherwise known as the “Oscars” of the food world, were held in New York City. New York OpenTable team members Vince Chiaramonte, Mark Cornell, Samantha Cleaves, Alicia Gomes, Brian Maiorana, and Matt Touron were on hand to cheer on the nominees. You can peep a few pics below and view a list of winners after the break.
Winning chefs and restaurants include:Continue Reading