WRITING CULTURE 2012: Film, Food & Beyond

I didn’t really know what I was getting myself into by going to Emperor Japanese Tapas Shabu Restaurant, so before I took the plunge I did what any person who prides herself in being a millennial would do…I googled. I was pleased with what I found.  

I was comforted by the fact that the Japanese restaurant had a website because it made one thing painstakingly clear, this was not like the small Asian take out restaurant in my neighborhood. I was relieved. As good as my delivered Chinese food always tastes, I don’t look forward to having a sit-down meal there.

Shabu restaurant on 96 Bowery is a sight for the eyes, in addition to my taste buds . Once you walk in you’re completely mesmerized by the decor. The restaurant is bright and well lighted, accentuating the open space and making it all the more homey.   Plus, just going through the images on the site made me hungry; definitely a good sign. 

Nonetheless, full disclosure in mentioning I am a finicky eater when it comes to certain kinds of food. Attribute this to the fact that my family is Ecuadorian and ceviche is a traditional dish. Ceviche is awesome, once I got over how it was cooked.

Shabu Restaurant has a lot in common with ceviche. One is the family, sharing atmosphere it promotes. Cooking at the table over a hot pot invites sharing, laughs, and a whole lot of different tastes being combined. Shabu Restaurant emphasizes the ability to cook the food yourself over a hot pot, it’s part of their charm. In my family making ceviche was always intergenerational, one appreciated over time, because at first cooking raw fish in lemon is really not appealing.

Yet, the taste of pieces of fish, lemon juice, and all kinds of seasoning is enthralling. The same way the beef in the Chinese cilantro broth is unusual but in the best way. I liked the taste of the broth because it was rich and way more of an explosion on my taste buds than I expected it would be. Just through the smell of the food you can almost instantly taste the strong cilantro taste in the broth. As good as the broth was, adding pork maybe wasn’t the best option for me. I didn’t like the pork itself, it was too chewy, and its texture just did not complement the broth like I thought it would.

Menu. Photo Credit: Juliya.

Overall, I loved the experience of having the Shabu Shabu All You Can Eat Menu because it took me back to Sunday lunches with my family. The ambience of the restaurant was bright and inviting, you wanted to sit and eat there. The same way I always couldn’t wait to sit and eat with my family.  I loved it.  Ceviche was usually our central dish, like the broth was here.

My favorite part is that one dish can bring a family together over one common denominator, while also encouraging making the meal your own.

Still having an issue with the photo sizes, will upload when I can

Bamiyan Afghani Restaurant satisfies the desire for an exotic experience but unlike some restaurants that manage to provide a festive atmosphere without sacrificing the quality of dining fare, Bamiyan does not.

As a result of war, the mention of Afghanistan conjures images of poppy fields, political unrest, violence and death – not of a delicious exotic cuisine. These are powerful images to push aside prior to a dining experience. Reluctantly, I set out with a group of colleagues to Bamiyan at 358 Third Avenue. Immediately upon entering, the city’s grayness was replaced with bright pink walls and maroon velvet draperies. We were seated immediately by our friendly waitress at table by a wall of windows. Decorative ceramic tiles, small statues, artwork and soft music transported us to faraway lands.

We were the only diners at the time, but at night Bimiyan accommodates large parties and tables socialize with one another. This is a far cry from my prior apprehension that our table would end up discussing world politics.

Afghan cuisine is a fusion of ancient dishes influenced by the multi-cultural major cities such as Kabul. It reminds me of a mixture of Moroccan and Indian dishes. Exotic spices, mint, coriander, saffron, cilantro and cardamom are ground directly onto braised meats (kebabs) or cooked into stews and casseroles. similarites are all over the table. Bread (Naan) is similar to Indian breads and yogurt and sour cottage cheese made from sheep or goats’ milk. Nuts and dried fruit find their way into the rich sauces much like Indian and Moroccan dishes.

My favorite part of the meal was an appetizer, Fesenjan ($7.95), tender pieces of chicken cooked with walnuts and pomegranate juice. This dish is difficult to describe since I have never tasted anything like it. The Fesenjan was served with flakey homemade bread which we completely devoured.

My main entrée was Quorma Baunjaun with Lamb ($16.95), too-small pieces of lamb with stewed eggplant, onions and tomatoes buried deep in a creamy spiced yogurt sauce. Both dishes were tasty but disappointing in the ratio of meat to sauce. We each were served a huge plate of white rice with our entrees which we covered with the overflowing sauces.

I found the Bareh (lamb kabobs $16.95) a bit dry but I enjoyed a pasta dish with meat called Asheh Gooshti ($11.95). It was sweet and tangy but the pasta was overcooked, and again the dish was swimming in sauce. My waning enthusiasm was restored by the yummy coconut cream coffee ($3.50) I had instead of dessert.

Bamiyan provides a memorable dining room to enjoy unexceptional food.