You don’t get to encounter this kind of butcher very often. When you want, say, a steak, they go and get this piece of an animal, and they cut it off to your specification, but if they’re only to the T-bone that’s what you get.
What you get in Korean supermarkets are wonderfully pre-sliced beef, short ribs the way you need them cut for Korean food, great vegetables, pre-made banchan, nice fresh fish. The women are always grumpy at the counter, [but] the prices are great.
I love sea urchins. They take a ficelle, and they put sea urchin and mustard oil [on it], and so what you end up with is warm and crisp on the outside and soft on the inside, and the flavors are just perfect. It’s the most seductive little bite of food!
They have these private rooms downstairs with karaoke machines, and you get a dedicated waiter, and they don’t charge you extra for the room. It’s the greatest place to have a party. I should not be telling people this!
Ramen / Noodle House in New York, NY, United States
[Food writer and author] Calvin Trillin is the one who turned me on to Super Taste. They were the first of the places I knew of doing hand-pulled noodles, which are great, but I really go there for these big bags of frozen dumplings.