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Tokyo: The Sushi Experience


I thought I had reached a sushi pinnacle when I dined at Kyubey the last time I was in Tokyo, but Chef Takashi Saito—who once worked at Kyubey—has taken it to another level at his seven-seat Sushi Saito. While Kyubey has a warmer atmosphere more conducive to lengthier meals (if desired), Sushi Saito serves what could be considered a “quickie lunch,” albeit an extremely high-end one delivered with the utmost care.

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Jan. 07 2013 | 5 Comments

Weekend in San Diego

Ocean Beach's main drag
I have a love-hate relationship with San Diego. Maybe “hate” is too strong a word. I love the weather and natural beauty; I “regret” the lack of culture and good food. I have discussed this dilemma with many San Diegans—why is San Diego, the eighth largest city in the country, bigger than foodie playgrounds San Francisco and Seattle, so devoid of intellectual curiosity and an ambitious restaurant scene? The two go hand in hand, if you ask me. If you’re not curious about the outside world, and, let’s say, never travel to places other than Las Vegas (Disneyland for adults) or Hawaii (San Diego on steroids), how do you expect to compete as a cosmopolitan city if you don’t know what other cities have to offer? Hone your taste buds by eating a shrimp po’ boy on toasted buttery bread in New Orleans; or paper-thin egg pasta with Brussels sprouts and pancetta in North Beach, San Francisco; or Szechuan soup spiked with chili oil and scallions in Flushing, Queens; then tell me you don’t demand more from your chefs back home. I don’t blame it on the chefs either. Try making an inventive meal and having someone who thinks “Sandra Lee Semi-Homemade” is tops push it around on her plate.

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Mar. 02 2011 | 2 Comments
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