Tuesday, February 25, 2014

Ninja Magic!

 Since I'm making my return trip to Ninja after nearly 5 years, I figured why not repost the review I wrote of it from back then.  It seems like I had a pretty good time.  So jump in your Delorean, set the time circuits to April 2009, make sure your flux capacitor is functional and hit 88mph with me...

When you go to a restaurant called “Ninja” you expect to go to some kitschy joint with just edible food and weird stuff hanging on the walls. Well, that’s not at all what Annie, Megan, Lisa and I walked into. Instead we walked into a place that was well-thought out to provide its customer’s excellent food and great fun if you can manage to let yourself enjoy it.

The experience begins the minute you walk through the unassuming door on Hudson Street. The tiny lobby looks kind of like the inside of a cave. A “ninja” shows you onto an elevator and than vanishes. When you exit the elevator one floor below the street the ninja is there waiting for you. Upon exiting the elevator you’re given the choice between the quick way to your seats or taking the secret “ninja” way through a hidden door in the wall. You know we took the secret hidden ninja path, which turned out to be a dimly lit, narrow, wooden walkway that scared Lisa and Annie just a touch. We were seated in a little alcove off of a winding hallway with wooden sliding gates keeping us just separated from the rest of the place. Being in your own little chamber is quite conducive to conversation. It seemed as though the 4 of us were jabbering on pretty much through the whole meal. I couldn’t have asked for 3 better people to share a meal with. We absolutely had a blast.

I’ll get to the food in a minute but first the service. The hostess was excellent and attentive. She seemed to have a knack for showing up exactly when we needed something and that was pretty much it. She was very much like a giggling hostess ninja. She even gave all 4 of us ninja stickers. The waiters were excellent. Every time they opened our jail cell doors they made a cool “HIYA” noise. It was awesome. Some of the food actually came with a lil presentation when being served. The sashimi appetizer came on top of a dry ice smoking bowl thing. There was a cool fireball thing to cook the sauce for our scallop and crab appetizer. There was also another fireball thing that was started when the waiter hit the plate with his sword. The fire melted a big pat of butter which combined with the juices from the lamb on the plate to create an excellent sauce. The lamb was actually so good that Meg, Lisa and I ate it right off the bone like meaty popsicles. Annie chose not to get down and dirty like we did and used her knife and fork. The ninja waiters that “performed” for us were funny and fun. They could easily have been miserable being that they were grown men serving food dressed as ninjas. They all seemed to be sort of enjoying the whole thing. Maybe not as much as we were, but enjoying it nonetheless.

Now to the food. The food was excellent. Ninja was a place that easily could’ve had crappy food and counted on the novel décor to keep business coming in. That was absolutely not the case. Everything we ate was fantastic. All the sashimi and the sushi rolls we tried were outstanding and fresh tasting. And they all came on planks of petrified wood, which is an awesome way of presenting anything. I really wanted to steal one of the planks. But I don’t think we could’ve hid it to get it out. They were ninjas…probably pretty observant. The Caesar salad was crisp and tasty and came with a giant Cheese Nip cracker instead of croutons. By the way, eating Caesar salad with chopsticks is very difficult. Unless you’re Megan and you just put the bowl to your mouth. She’s such an animal that sister of mine. For entrees we shared the ninja version of fish and chips which was really tasty and the aforementioned lamb chops. There’s not much better than meat that comes on its own stick. Then we got to desserts, mostly because Lisa insisted. She’s a dessert girl. It’s a good thing she insisted. Lisa got a Rose Chocolate which was some funky version of chocolate mousse that came with a smoking rose. Meg got the Ninja Star which came with a real ninja star (they took the star back much to Megan’s chagrin). And I got the Bonsai which was sweet potato custard
with twists of pie crust made up to look like a bonsai tree in a pot of soil. It was actually quite outstanding, much like everything else.

After all the food was done we were treated to a table-side magician. I’ve always liked magic but I’ve never been quite so close before. I couldn’t help but think that being a foot away from a magician I’d totally be able to catch on to the gimmicks. Not a chance. I had no idea at all how he did what he did. He kept us all involved and bantered with us the entire time. He made us feel like we were as much a part of his act as he was. By the end of his act there were fruit on the table and 8 balls in Lisa’s hand and none of us had any idea how any of it had gotten there. He was good enough that we asked to have him come back to our table so we could properly tip him.

I’m really glad this wasn't a large outing. I think it was as enjoyable as it turned out because it was a smaller party. We wouldn't have gotten to sit in that tiny alcove if there were more of us and I think that had a lot to do with how enjoyable the whole experience was. In all I had a great time with some cool people in a really fun place eating fantastic food. You really can’t ask for much more from any outing. I think everyone should check this place out at least once.

25 Hudson Street
New York, NY, 10013
212-274-8500


Friday, January 31, 2014

Chicken, Chorizo and Black Bean Soup

It's cold and vortexy out there.  Soup seemed like a good way to warm up my insides.  Perhaps you'll think it's a good way to warm up yours too.

Soup
3 16oz cans black beans
2 lbs chicken thighs
8 ozs chorizo
8 scallions, minced (separate green and white parts)
1 jalapeño, minced
4 garlic cloves, minced
1 chipotle pepper, minced and seeded (w/ some adobo sauce)
32 ozs chicken stock
1 tbsp canola oil
2 tsp cumin
1 tsp paprika
1/3 tsp coriander
Salt and pepper

Crema (I don't really know what else to call it)
1 avocado
1 tbsp reduced fat sour cream
1/2 chipotle, seeded (w/ some adobo sauce)
Salt and pepper

1. First things first...you need tunes. You can't cook without music. I was using my Spotify riffs playlist. Guitar rock seemed fitting.

2. Second things second...you need booze. Usually I go with bourbon while I'm cooking but this meal seemed to call for beer. I had some Sierra Nevada Ruthless in the fridge.

3. Season the chicken with salt and pepper. Heat the oil in a cast iron dutch oven. When oil starts shimmering...brown chicken, figure 2 minutes per side . Go in batches if necessary, don't crowd the pan. Remove chicken and brown the chorizo for 2-4 minutes. Set aside. Remove all but 1 tbsp of the fat.

4. Add scallions, garlic and jalapeño. Cook for 2 minutes. Add cumin, paprika and coriander. Cook 30 seconds. Add chipotle and adobo. Add broth and bay leaves.

5. Drain and rinse and drain the black beans. Add to pot. Nestle chicken and sausage in the beans. Bring to a boil. Reduce to a simmer and cook 45 minutes.

6. Discard bay leaves. Remove chicken and set aside. Remove chorizo, cut into vhunks and returnto pot. Remove 2 cups of beans and sausage, put in blender. Puree until smooth. Return to pot and cook another 15-20 minutes. Remove skin from chicken and discard (or eat some of it like I did). Take chicken from bone, shred by hand and return to pot.

7. Make crema. Put avocado, sour cream and chipotle in food processor. Pulse until smooth. Add salt and pepper to taste.


8. Put soup in bowl. Garnish with crema and scallion greens.

Wednesday, January 29, 2014

Steak and Whiskey in Three Acts

Act I
Stately Sletholt Manor, Christmas 2012

Mike
Merry Christmas, Gina. I figured since it's been a little while since we've gotten to go out for steak and whiskey, a gift certificate to Dylan Prime would motivate us to get back into our lil tradition.

Gina
Great idea! I can't wait to go. It's been too long.


Act II
On the phone, May 2013

Gina
I can't seem to get through to Dylan Prime on the phone or online to make a reservation.

Mike
That doesn't make any sense. There's got to be some reason.
-Pause-
Shit, it looks like they were shut down for back taxes and now they're staying closed until the end of the year for renovations.

Gina
Well, we'll just go someplace else for now. And hopefully they actually do re-open.


Act III
Dylan Prime Steakhouse, January 2014

Gina
I can't believe we're finally here.

Mike
I know. I was starting to think we'd never make it here.

Mike opens the door. Gina walks in. (Yes I'm clearly going to be skipping some parts of the narrative because this isn't really a play. It's a restaurant review. Come on, folks...keep up.)

Hostess
Let me show you to your table.

Coats, scarves and hats are removed. Chairs are pulled out. Asses are put on chairs.

Enthusiastic Waitress
Hi, my name is Enthusiastic Waitress (I don't remember her name, sue me.) Here are some menus. Just to let you know, any of the steaks cuts that serve 2 generally take about 45 minutes or so from when you order them. Some people get a little cranky about waiting so we try to let our diners know ahead of time.

Gina
Oh, that's fine. We'll certainly fill the time with appetizers and booze.

EW
Oh, that's great. I'll go get you some water and be right back to take your drink orders.

Some lovely conversation about how to cure cancer, the role of the industrial revolution in turn of the century America on the changing roles of women and how it could be painful it could be to have sex while having a cracked rib.

EW
Have you guys settled on drinks?

Gina
I think we have. I'm going to try Drink A (I don't remember what the damn drinks were called and can't find a cocktail menu online. But this one was bourbon based.)

Mike
And I'm going with B (This one was rye and absinthe based). We're going to need a few more minutes for the food though.

EW
No problem. Take your time. I'll be back with your drinks.

Some more lovely conversation about socio-political problems of Bay Ridge people ages 30-45.

EW
Here's your drinks. Enjoy!

Mike
(to EW) Thank you so much (to Gina) We should probably start checking out the menu.

Gina
Oh right. Just a few more minutes please. Thanks.

Mike
Before you go, we have a question. What are Potatoes Aligot?

EW
Oh, they're wonderful. They're almost like a potato fondue. It's a combination of potatoes, cream and cheese.

Mike and Gina
Oh, we'll be getting that. (We both may have drooled here.)

EW
The charred Brussels sprouts are really good too.

Mike
Then we'll also be getting that.

We discussed the pros and cons of grass-fed over non grass-fed beef. Whether it was socially responsible to order non-sustainable seafood. How much we love drinking whiskey. Then we ordered a bunch of food and drank our drinks while further commenting on the ways of the world.

Gina
“A” (I can't remember the names of the damn drinks and can't find their cocktail menu online.  I know, I know...I suck.) is really good. It's almost like a very refreshing iced tea...just with bourbon in it.

Mike
“B” is almost like a manhattan with the extra evil of absinthe in it. Just a slight licorice taste. I like this.

Gina
I really like the way this place looks. The dark wood on the ceiling and all the glass is classic steakhouse and modern at the same time. And I really like that big painting of gray canvas with a red stripe at an angle. (She's got weird taste.)

Mike
It is a really cool combination of classic and modern. I like the exposed brick in that back room. And I'm pretty sure I could paint that painting. You've got weird taste.

Gina
Oh whatever. Did you notice how empty it seems in here? You'd think they'd be busier at 7pm on a Friday night.

Mike
It does seem awfully quiet. Most of the staff don't really seem to have much to do.

The water glasses are refilled and the drink glasses have vanished.

Mike
Did you see any one take those glasses?

Gina
No

Mike
I think the busboy might be a ninja.

We discuss the effects of a 1-yr-old on the lives of the parents. The difference in reading a digitial book compared to paper. (We're both pro-paper, while I'm slightly more accepting of digital books. Not that you care.) Appetizers arrive and we smile as though we've just spotted easy prey.

Mike
This octopus is so good. (Charred octopus with cauliflower, fingerling potatoes, celery, dried olives and chilies) Very tender.

Gina
The pork belly is pretty good too. (Pork belly with celeriac, green apple and mustard glaze) Although the apples are a little strange.

Mike
The apples are a bit strange. This really kind of tastes like a spare rib. I think I'd have been happier with a giant piece of slab bacon.

We order more drinks. We talk about whether Kant or Neitzche is the more important philosophical mind. Has the introduction of money soiled the democratic process or has money always been a central point? Grilled cheese is fucking awesome!

EW
Here you go folks. (Placing our porterhouse for two, potatoes aligot, charred brussels sprouts and roasted mushrooms on the table) Can I get you another drink?

Gina
Definitely. (Looking at my as yet unfinished drink) What's taking you so long? That's just disappointing.

Mike
I promise. It'll be done before you get back with the new drinks.

EW
(Laughing at us) OK...enjoy!

We attack with the ferocity of leopards on the Serengeti.

Photo by the divine Gina Marie
Mike
The truffle butter on the steak is amazing. Such a tender piece of meat.

Gina
Look at the size of that bone. That porterhouse bone is huge. It's really good even without the butter on it.
You have to try these potatoes. These things are so good but there's no way they're good for you even a little bit.

Mike
The Brussels sprouts are really good too. They're in some kind of balsamic vinaigrette. The mushrooms are just OK. Wow, you're right, these potatoes are excellent.

Water glasses are filled. Drink glasses are taken away.

Gina
The ninja took the glasses again.

Mike
Man, that guy is sneaky.

Gina
Did you notice that it seems to have picked up in here?

Mike
Yeah, I guess dinner time is closer to 9pm than 7pm and artsy Tribeca.

The meal is devoured with classy gusto. The last of the food has been conquered and we stare at the remains of our fallen foe and the Enthusiastic Waitress returns.

EW
Here's a dessert menu and a cordial and dessert wine menu. Our cheese course comes with...

Mike
Oh, she's definitely going to want a real dessert. No way she's going with a cheese plate.

Gina
(Giggling) Oh shut up...can we split the Chocolate Hazelnut Mousse?

Mike
(to EW) Told ya. (to Gina) Of course. (to EW) And I'll definitely need another drink.

EW
Excellent. I'll be right back.

At this point we're 5 whiskey drinks and half of a cow into the evening. We were down to talking about boobs and nipples.

Dessert arrives.

Mike
This is really good. Like really classy Nutella.

Gina
Yeah, I like. But it's so rich.

We eat our super Nutella and pay the bill. Start putting on our armor to protect us from the cold.

Mike
I really like this place. I'm glad we finally made it here.

GinaMe too. I'd definitely come back.

Mike and Gina exit Dylan Prime and brave the cold streets of Tribeca in search of the next whiskey bar.

*Some of the conversations described may have been slightly altered.

62 Laight Street
New York, NY, 10013

212-334-4783

Tuesday, January 21, 2014

BBQ Comes To Brooklyn!

Really good BBQ finally comes to Brooklyn. Up until now I've had passable, even decent BBQ in Brooklyn. But to get beyond that I had to venture into the city, or worse, wait for the Big Apple BBQ Block Party to come to town. This weekend I finally had some excellent barbecue in the BK. If smoky meat is what you crave, bring your ass down to Hometown BBQ in Red Hook.

Hometown is a big, open space separated into two rooms. Plenty of space to meet your carnivorous needs. 2 full bars, a live band on weekends and enough room not to get your flying BBQ sauce on someone sitting at the next table. That goes a long way towards making me happy. Particularly when eating BBQ. When barbecue is good, it's a full body exercise. You've got your elbows out and a good lean towards the table otherwise you wind up with meat juice and sauce on your Green Lantern shirt...and no one wants that.

Providence shined down upon us when Paula's former co-worker's husband Billy (a fella from my neck of the woods, Bensonhurst) had a predilection for smoked meats and was opening a joint in Red Hook. A few months after he opened up, we gathered up some troops and showed up to chow down. Annie, Paula, Blake and I arrived at 5pm. Right on time for the menu to change over from lunch to dinner. And it was a good thing we got there when we did because by 530-6pm, that line was 15 to 20 people deep and stayed at least that long until we left around 8 or so. I will say that the line did seem to move rather briskly. The folks at Hometown wouldn't want to keep you from your well-deserved gluttony. We got ourselves adult beverages, Blake and I gawked like 12-yr-old girls at a One Direction concert at the bourbon and whiskey selection and then we got ourselves on line to choose our feast.

Looking at this is making me hungry again
When Blake and I made it back to the table, we had trays laden with goodness in all shapes and sizes. I love that the meat comes by the pound and simply on a tray lined with butcher's paper. It just seems right when you're eating this kind of food. We had brisket with such a beautiful pink smoke ring and fantastic bark that it made me tear up. We had a half rack of baby back ribs that we didn't even intend to order. The customer before us ordered a half rack himself. We felt it wouldn't be humanitarian of us to just leave that other half there all alone. So we did our duty and consumed them. Let me say that the Hometown “Sticky Sauce” loves ribs, much as the Carolina-style “Hog Sauce” loves the brisket. Not to be confused with the “Hot Sauce” which loved the BBQ'd lamb belly. Speaking of the lamb belly, such a great melody of fat and meat, it was like a carnivore's song. I'm pretty sure I saw Annie stifle a moan when she ate it. There were also jalapeño/cheddar sausage that came with a wasabi/honey mustard sauce. The sausage didn't need the sauce...nope, not even a little bit. Great snap, perfect amount of heat, terrific flavor. This is what sausage should be. Which isn't to say the sauce went to waste. We discovered it paired incredibly with the whiskey sour pickles. The mac & cheese came with crumbled tortillas on top. When everyone was done with that, I ran my fingers along the inside of the container to get the very last of the cheesy goodness. (Whatever, don't judge me!) The smoked pit beans were loaded with bacon and just wonderful. I'd have done the same finger job on that container but it was taken away too quickly. Someone else beat me to it. I'm not sure who the culprit was, but I can't say that I blame them. We knocked out some sriracha wings, because duh...sriracha. Those were sweeter than I expected but still a good dose of heat and not dry at all. Lastly, the cornbread. I never thought there'd be a day when I'd describe cornbread as luxurious, but that's the word I keep coming back to. It was almost creamy. Just absolutely perfect. Best damn cornbread I've ever had. I thought about rubbing it on my face like Dirty Dee from Pootie Tang. I didn't think Paula would be OK with that.

The staff at Hometown was incredibly friendly. The waitresses and busboys were great. The bartender with the awesome blue hair was a lot of fun. Billy, the owner, was circulating through his place like a proud host making sure everyone there was having a good time. When we told him of our fondness for his pickles and mustard sauce, he produced more for us to eat at the bar. (They didn't last 3 minutes). At one point, the whole family was behind the counter taking orders and slicing meat. It was really cool to see that. There aren't very many true family businesses left in Brooklyn these days. That made me smile.

To give you an idea of how comfortable and at home it feels there, we were probably done eating by 630 or so. We spent another hour and a half sitting at the bar just yapping away with Billy, his wife, each other, the photographer from the New Yorker that blinded us with her camera, the gregarious bartender. The atmosphere just lends itself to being social. What more can you ask from a place? I mean besides great vittles. All I know is that Annie and I have an IKEA run to make in the near future. You best believe we'll be stopping at Hometown BBQ for lunch first!
If there's a pig on the wall, it's got to be good

454 Van Brundt Street
Brooklyn, NY, 11231

347-294-4644

Tuesday, December 31, 2013

Epic French Toast

I promise, there's French Toast under all the fruit.

8 slices challah, about 1/4" thick
4 eggs
1/4 cup milk
1 tsp cinnamon
1/4 tsp fresh grated nutmeg
pinch of cayenne
1 tbsp vanilla extract
Peanut butter
Nutella
2 bananas, sliced
1 tbsp + 1/2 tbsp butter
5 large strawberries,  sliced
1/2 cup blueberries
2 tsp sugar
Maple syrup and powdered sugar (optional)


1. Combine eggs, milk, cinnamon,  nutmeg,  vanilla, cayenne and beat until combined.
2. Put peanut butter on 4 slices of challah. Nutella on the other 4 slices. Combine a pb slice, a nutella slice and some bananas into a sandwich.
3. Put strawberries and blueberries in a bowl, toss with sugar.
4. Heat 1 tbsp butter in cast iron skillet. When butter starts to foam, dip sandwiches in egg mixture. Let excess drip off. Then place in pan. Cook until golden, about 2 minutes. Then flip and cook another 2 minutes. Remove to plate
5. In a separate skillet, melt 1/2 tbsp butter until slightly brown. Add strawberries and blueberries. Cook 1-1 1/2 minutes.
6. Pour fruit on top of french toast. Sprinkle with powdered sugar and drizzle with syrup.
7. Tell your Inner Fat Kid that Mike says "You're Welcome".

Tuesday, November 12, 2013

Mmmmm...Turkey

We're in mid-November which means holiday season is right upon us. Thanksgiving is just a couple of weeks away and that means turkey. In quite a lot of cases it means dry, cardboardy turkey and then a nap. Well, in my case, it means fantastic turkey. Not to brag (OK, I'm bragging) but my roast turkey is fucking excellent. Most of that credit goes to Alton Brown though. I stole his recipe with a couple of minor additions. The best part of being in charge of cooking the big thing, like the turkey, is there's not much to do with it once it's in the oven. Which leaves plenty of time to watch football.



BRINE
1 gallon (64ozs) vegetable stock
1 cup salt
1/2 cup brown sugar
1 tbsp black peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp candied ginger
3 cloves garlic, crushed
1 gallon ice water

Combine all these ingredients except the ice water in a stock pot and bring to a boil. Stir occasionally until the solids dissolves. Let cool to room temperature and then refrigerate. When you're ready to put the turkey in (if you're using a frozen turkey, make sure it's thawed) add the ice water. Refrigerate for 24 hours. Turn over once during brining.

For roasting the soon to be delicious beast you'll need...

1 apple, cored and sliced
1/2 yellow onion, sliced
1 cinnamon stick
4 sprigs fresh rosemary
6 sage leaves
2 garlic cloves, crushed
1 cup of water
canola oil
2 tbsp butter
salt and pepper
A turkey (gobble gobble)
butcher's twine


Preheat oven to 500 degrees. Remove bird from the brine and rinse. Discard the brine. Pat turkey dry with paper towels. Put the apple, onion, cinnamon stick and water in a microwave-safe bowl and microwave on high for 5 minutes. Add it to the cavity of the turkey with the rosemary, sage and garlic. Truss the turkey so it cooks evenly (and so it looks purty when it's done. This is a good video on how to do it. Thanks again, Alton.) Combine the butter with the canola oil and then coat the skin of the turkey with the combination and with salt and pepper. Roast the turkey at 500 degrees for a 1/2 hour. Then put a temperature probe into the thickest part of the breast and reduce heat to 350 degrees. Let cook until thermometer gets to 160 degrees. A good rule of thumb is probably about 15 – 18 minutes per pound. But it's always better to go with a probe. When you hit the target temperature take that sucker out of the oven and tent with foil...DON'T REMOVE THE PROBE or all the juicy goodness will just leak out. Let the bird rest for 20-30 minutes before you carve up that bad boy. I hope this recipe makes you inner fat kid as happy as it makes mine. Happy eating, folks!

Tuesday, September 24, 2013

A Hot Bowl of Warm Contentedness

Dassara Ramen
Annie and I unexpectedly found ourselves on the hunt for ramen Saturday evening. We searched high and low for a new place for noodles and soup. We've already been to Zuzu Ramen on 3rd Avenue a couple of times. We'd heard about Narudo Ramen on 5th Avenue and just haven't gotten there yet. We were looking for something a bit more special...or at least something we hadn't heard of before. And we found that at Dassara Ramen on Smith Street. Driving around looking for a ramen place in Brooklyn, Google didn't let us down and steered us there. The clincher was...they have the ramen burger. And we didn't have to wait on a ridiculous line in hipstertopia to get it. As a matter of fact, we didn't even have to wait for a table. We even got a parking spot right across the street from the place.


Once again we found ourselves in a restaurant serving ostensibly Asian food and not an Asian employee in sight. What an interesting trend. But, at least the wait staff wasn't wearing pajamas. Although, perhaps if they had been in sleepwear, they'd have been a bit more attentive. The clientele was an odd mixture of bitter, miserable looking hipsters (or Try-Hards as a friend has coined them), very jovial-seeming yuppies, Asian families(which totally threw me) and us. You've got to be doing something right if you're a white guy running a restaurant serving Asian food and Asians come to your place. That's a good sign right away.


The décor is vaguely Asian. There are some posters on one wall and a giant digital display taking up the other. The images that ran across that wall were quite interesting. There were car crashes, Spider Man, Powerpuff Girls, James Bond (at least it was the Connery Bond, so that's good), the Statue of Liberty...there was more. It was a bit overstimulating actually. For a little bit I couldn't stop looking at it. It actually distracted me from conversing with Annie for a minute there.


Let me get the negatives out of the way first. They're small ones really, but sort of important. The service kind of sucked. It's a small room, maybe 30 seats, and the waitress was moving around a lot. But she took forever to take an order. It took a year and a day after we ordered our drinks and then it was another 6 months before she finally came back to take our food order. If you run a small establishment, customer service has to be a priority unless your product is extraordinary. Dassara was good, really good...but not so good that it's OK to neglect your customers. The second thing is...you can't run an Asian-themed restaurant and run out of Sapporo at 630pm. That's just poor planning right there.


Ramen Burger and Chips
Those small negatives aside, the food was a big positive in making up for it. We started out with Steamed Buns Stuffed with Falafel and Hummus. This makes Mike happy. I love falafel and hummus. Put that in a silky and sweet bao and I'm a happy guy. The falafel was crunchy and spicy, the hummus had great flavor and there was just enough red pepper flake in there for some heat. They rotate what they stuff the buns with (yeah, I said “stuff the buns” ya fucking pervs.), so you'll have to take your chances. We also tried the ramen burger as I mentioned before. The noodle buns (buns seem to be a theme in this paragraph) were interesting and kind of good. A little difficult to eat, as they sort of fall apart after you take a bite, but what else could you expect when you make a roll out of noodles. But the star of that show was the burger itself. It simply burst with flavor. Quite honestly, I didn't need the gimmicky noodle roll...I'd have been thrilled to eat that burger on a regular potato roll. Word of advice, don't add cheese. It's not often I say something as blasphemous as that, but cheese just doesn't seem like a good idea. We didn't do it and we don't think you should either.


For our ramen, which is the reason we came here, Annie and I both got the Xi'an Ramen. This was ground lamb and sausage in a spicy broth with cilantro and a poached egg. I'm pretty sure I tasted some cumin and some chili in there too. Once you break open the egg and mix it into the broth, it's just a bowl of rich happiness. The noodles weren't as good as the ones we had at Mission but still they were good enough. There's just something about a big, steaming bowl of ramen that hits me in that happy spot. It's somehow satisfying and calming almost. When it's done and I'm looking down at a few drops of broth and whatever I didn't slurp up or getting get my chopsticks to grab onto, I smile and sigh contentedly. The only thing that could make the moment after finishing a great bowl of ramen better is a cigarette. But as I haven't had one of those in nearly 12 years, this is as close to content as I can get.


There was a bunch of stuff on the menu that I'd like to try eventually. There was a lamb bao that I'd like to get my teeth into and a mushroom ramen I'd like to slurp. They serve brunch there on Saturdays and Sundays and I could definitely dig into a bowl of breakfast ramen with bacon broth. Dassara also does some kind of smoked salmon ramen and chicken and waffles. Brunch must be interesting there. And as we know from my review of Talde...I'm a fan of brunch with chopsticks.


So, if you find yourself in need of warm contentedness, get yourself a bowl of ramen. And Dassara is a good place to find it.


Dassara Ramen
271 Smith Street
Brooklyn, NY, 11231

718-643-0781