I read this week that alteration is bad for storytelling but I find phrasing phonetically frequently for fun is fantastic.
And now back to your regularly scheduled blog... Feeding with Phoebus.
So we all have friends who have their fingers on the pulse of one thing or the other: fashion, entertainment, fitness, tech etc.. so much so if you have a question about this topic you rather hit them up directly than google it.
Phoebus is my 'food' friend. Over years of friendship, I’ve benefited from his focused determination to taste the culinary rainbow of New York City. He suggests the restaurants and I tag along. Along the way I discover some of my favorite new restaurants and cocktails.
This year I’ve decided to share with you some of these flavor-filled adventures. Starting with January, the noodle month.
But first, coffee. Phoebus and I meet at my favorite espresso bar in NYC, Etto. Located in Long Island City (LIC), Etto makes two of my favorite coffee drinks in the city: Japanese’s cold brew, & the Straight Seven, both of which pair perfectly with their bread pudding.
Once caffeinated we off to our next stop, Mu Ramen. From what I’ve been told and by the looks of the stacks of people in line at on a Sunday night, it must be good.
But we didn’t get to try Mu Ramen that night. Phoebus and I have rules in our food friendship. Long waits and cramped spaces are a no go. But here's the beauty of rolling with a food ninja, with skipping a beat Phoebus had another place in mind that wasn't far away, so off we went walking through the cold streets of LIC.
Next stop: Tamashii Blue. I’ve come to learn that space is a luxury for most ramen restaurants, but luckily for us that night they had space at the bar.
To start we split an order of pork buns which had just the right amount of sweet and salty for me and then we dove into our ramen order. I don’t know ramen very well, but I do know what I like and my food was good. I had the Chasyu Ramen and the portion sizes were big enough that I had leftover broth.
Phoebus had Tamashii Tsukemen and finished it off, so I would say he was pretty content with his meal. During our dinner, he explained to me that what makes ramen great is the quality of the broth. And here I was thinking it was the noodles!
So I’m giving Tamashii Blue 🍜🍜🍜 out five, but hey, what do I know?
A week later we were at it again. It was the 2018 Grammy's and instead of watching the men sweep the awards, we traveled to the lower east side of Manhattan, leaving the comfort of our home borough for the elusive noodle (or do I mean broth?)
Before I left home, we had decided to check out Raku but because of MTA delays I was warned while underground of an hour-long wait. So like any good food assassin Phoebus reached into his utility belt and fired off three new options which led us to Tang.
Tang. is hands down is some of the best Taiwanese food I’ve ever had. We ordered a few apps: scallion pancakes, fried turnip cakes, pork buns, and seared short rib. I made some DIY short rib scallion pancake sandwiches, cause why not?
And when the entree's came, I had the drunken noodles, with lots of scallions and just the right amount of heat. Phoebus enjoyed the braised beef noodles. These noodles and the broth were off the chain!
Rating Tang 🍜🍜🍜🍜🍜 out of five.
The night ended at Death & Co, where I had my favorite cocktail of 2018 (noting that we're only two months in). The Star Sapphire (which I assumed is named after the DC Comics superhero) is one those drinks that makes you wish it would never ended. So after two, I had to drag myself out of the bar.
So you may wonder why I’ve chosen take you along for the ride of feeding with Phoebus. It's a simple reminder that sometimes it's good to let go of the wheel and let someone less take you on a ride. I’m lucky to have to Phoebus as my food friend and I hope to continue sharing our food adventure with you.