A trip to Suma Sushi was Meryl's and my idea of a way to stanch our abrupt cessation of hormones (following a scary article in the New York Times) and our attempt to quell our interior saunas. Our goal was an infusion of tofu -- which we know offers a decent dose of phytoestrogen. We were not disappointed.
I ordered an appetizer of Agedashi tofu, which were a half dozen squares of silky tofu lightly fried with bonito flakes, ginger and scallion and served with a teriyaki dipping sauce and an order of Hijiki salad -- cooked black seaweed with chunks of tofu. The tofu terriyaki Meryl ordered covered her plate with at least a dozen squares of tofu, flash fried and crisp. A sweet teriyaki sauce covered the golden squares of tofu. We each thought we'd be bringing half our meal home -- but finished every bite.
We both look forward to returning and trying other dishes on the menu!
Friday, December 24, 2010
Sura, Broadway just south of 101st Street
I met a friend for appetizers and warm winter drinks at Sura on a south of 30 degree day. At 5:30 in the afternoon, the charming, postage stamp size restaurant was quiet and inviting. Slate tiles line the floor and walls. Candles glow on the tables. A dozen or so tables are lined in front of a long banquette with opposite facing chairs. A bar with seating lines the opposite wall.
I ordered the saki/plum wine drink -- expecting it to be served hot. When it came over ice, the waiter obliged me by returning it to the kitchen, taking out the ice, and heating the concoction in a ceramic saki vessel with a brined plum (wonderfully sweet and salty) in the tiny saki cup. Very nice way to warm up. And Natasha ordered a wine/apple cider drink that was served hot in a wine glass. We toasted to warmer days.
We ordered a fried chive pancake and chicken satae. Both were delicious. You dip the chive pancake into a chili-soy sauce and bite through the fried crust of the chive pancake into gelatinous rice flour shell that holds a pocket of chives. The chicken satae served on a stick was moist and served with a yummy peanut sauce - good for sopping with the corners of toast served on the side.
We each took home a green papaya salad with peanuts -- crisp, pleasantly tangy. And I also brought home a chicken pad thai -- the standard I order at a Thai restaurant. This particular dish was full of rice noodles, ground peanuts, bits of scrambled egg, and chunks of chicken. A hearty meal for two -- with leftovers for a third!
We look forward to returning and trying out more selections.
I ordered the saki/plum wine drink -- expecting it to be served hot. When it came over ice, the waiter obliged me by returning it to the kitchen, taking out the ice, and heating the concoction in a ceramic saki vessel with a brined plum (wonderfully sweet and salty) in the tiny saki cup. Very nice way to warm up. And Natasha ordered a wine/apple cider drink that was served hot in a wine glass. We toasted to warmer days.
We ordered a fried chive pancake and chicken satae. Both were delicious. You dip the chive pancake into a chili-soy sauce and bite through the fried crust of the chive pancake into gelatinous rice flour shell that holds a pocket of chives. The chicken satae served on a stick was moist and served with a yummy peanut sauce - good for sopping with the corners of toast served on the side.
We each took home a green papaya salad with peanuts -- crisp, pleasantly tangy. And I also brought home a chicken pad thai -- the standard I order at a Thai restaurant. This particular dish was full of rice noodles, ground peanuts, bits of scrambled egg, and chunks of chicken. A hearty meal for two -- with leftovers for a third!
We look forward to returning and trying out more selections.
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