Restaurant: Cho Dang Gol
Address: 55 W 35th St New York, NY 10001
Dish: Seafood tofu
Thoughts: Cold February weather meant sundubu, and what better place to have it than Cho Dang Gol. Located outside of proper Ktown, this old school eatery is known for serving freshly homemade, organic tofu. My friend Kat and I sat there in eager anticipation for the spicy tofu in bubbling cauldrons and it didn’t disappoint.
Address: 181 Thompson St, New York, NY 10012
Dish: Veal Parm
Thoughts: I didn’t fall in love with food until I moved to New York in June 2007. My world changed after tasting Mamoun’s falafel, NYC pizza, quality sushi, and other cuisines not available in Durham, NC. Like any other journey, my path to being foodie can be summarized in a few special milestones. Once you hit a milestone, you essentially level up and don’t look back. The tasting menu at Torrisi on 5/2/2012 was one of these milestones that changed my perspective on flavors and textures. Also, the chefs didn’t take themselves too seriously so the menu was whimsical in its riffs on traditional dishes.
I’ve heard a lot of good things about Carbone so when I met up with my friend Audrey, I didn’t mind the fact that we had to wait even though we had a reservation. Even when the wait stretched to 15 minutes, I smiled and wondered if the rigatoni vodka tasted as good as it looked on all those Instagram pics. (It was pretty good but not $35 good)
I really enjoyed the veal parm. At $55, the price was commensurate with size….this thing was Flintstonian in nature that Audrey and I barely finished. Nice sauce with breadcrumbs.
Dish: Yakitori Chicken
Thoughts:Met up with Matt who I met off of Instagram for the first time. A talented photographer and blogger - go check out his feed! We ordered a few dishes but the best dish of the night was a happy accident. Wilson Tang, owner of Nom Wah and Fung Tu was sitting behind us and ordered the chicken. The server brought his chicken to us (at the time, we didn’t know and thought it was a comp) and we were blown away by the flavor of the bird and the cook on it from the binchotan. Sorry not sorry Wilson! Unfortunately, due to a few reasons, the restaurant shut down a few months later.
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