Omakase at O Ya (Boston, MA)

When I asked for sushi recommendation, the name that kept popping up was O Ya - with the warning that it's expensive. Indeed, although you can order a la carte at O Ya, the full omakase runs about $250 and the smaller tasting menu $180. But I have to try it, right? I sat at the counter where I can see the chefs at work. My friend was late so I was getting hungry watching all the foie gras sushi being fired out ...

Finally my friend came and we opted for the smaller omakase menu. As expected, it started with a fresh Kumamoto Oyster (watermelon pearls, cucumber mignonette)

Then, we proceeded with the nigiri courses. What makes O Ya different is the sauces he puts on the nigiri sushi. They're not just soy sauce or yuzu, but you can find things like Hamachi with spicy banana pepper mousse

I loved the texture of the seared hamachi and the banana pepper mousse worked well, although it slightly overwhelmed the hamachi flavor. Maybe slightly less mousse on top?

Things like banana pepper mousse doesn't mean that O Ya veers completely from the traditional, though. Our next course is a Salmon with unfiltered wheat soy moromi

Moromi is a term you may hear in sake brewing, and I believe it basically means the unrefined or unfiltered mash of grain that is undergoing fermentation. I enjoyed the earthy flavor with the fatty salmon.

The next bite is an indulgence: Santa Barbara sea urchin and Russian Osetra caviar

An unbeatable combination, of course.

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Easy Pizza and Flatbread with Stonefire's Naan

If you know me, you know I don't cook much at home, but I may start making pizzas more often now ... ?After all, adding toppings and putting it in the oven is super easy, it was always the crust that's the problem! But thanks to Stonefire flatbreads and naans, I've made a couple of tasty pizzas at home!

 There are many varieties in the Stonefire line, from the original tandoori-baked naan, garlic naan, to a thin crust pizza flatbread (that even comes with a pack of pizza sauce). I just made one with the simple things I liked: mozzarella cheese, sausages, and fresh tomatoes and basil, but if you want to be more creative, there are recipes in the back of the flatbread packages.

There are directions to heat them up in microwave or oven, but I recommend the oven especially if you're making pizza to get that crispy crust! On my first try I didn't leave it in the oven long enough, but the texture was much better the second time I made it. Evoking Sandra Lee, my semi-homemade pizza made for a great lunch ;-P

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New Menu at Next Door Lounge (Hollywood)

by: guest blogger @iam_robot

The Roaring Twenties are back– thanks to the recent popularity of The Great Gatsby, Downtown Abbey and Boardwalk Empire. The prohibition of alcohol in the 1920’s and 30’s in America was intended to reduce public consumption by banning businesses that manufactured, distributed, and sold them. With bars closed, young folks (commonly known as flappers and dappers) started going to “underground saloons” in basements or attics of other disguised businesses (cafes, theatres, soda shops) to smoke, drink, and dance without having to worry about breaking the law for doing so.  Given its name due to the necessity to whisper or “speak easy”, these underground saloons were outperforming legitimate saloons at an outstanding rate – at one point, every  closed saloon were replaced by half a dozen illegal joints.

Situated strategically on Highland and Lexington Ave, The Next Door Lounge is reliving the forbidden excitement of the speakeasy era by serving up a mix of vintage and modern libations alongside a new menu of small bites created by private chef/ Food Network Star Nikki Martin. Cocktails are definitely the main attraction here. Vintage cocktails like Negroni, Manhattan, and Penicillin are served up with barrel aged spirits (Scotch, Bourbon, Rye, Gin and Rum), fresh juices, and top shelf liquor by barman Zac Henry.

At the front door, I was greeted by a doorman dressed in a three piece suit and fedora, making sure my name was on the guest list and I was revealing the correct password “STOOL PIDGEON”.  Once I passed the reclaimed double doors and vintage curtains, I saw several intimate vignettes donned with leather couches, high back chairs, marble chess boards and antique cocktail tables. 

 The place was dimly lit and a big part of the lighting came from the west wall, where a black & white film was projected there. As my eyes were observing the regular crowd of hipsters and artsy locals, a pleasant cocktail waitress decked out in 1920’s fashion (beading, fringes, and feathers) guided me to one of the two long communal tables.  

I started the night with the Giggle Water – Matusalem Rum, Limoncello, Orange Juice, and Rose Prosecco. I inhaled this and granted I was giggling. Delicious!

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