Working between Union Square and the West Village in Manhattan, I have a lot of lunch options nearby. Most are either too expensive, bad to mediocre, or just too noisy or crowded to relax. When in the mood to have a lunch date with a book, there’s one place I’ve preferred from the very beginning: a tiny Japanese-run French-style bakery, serving tea, coffee, soups, salads, sandwiches, and pastries.
On Tuesday I was singularly focused on writing a few holiday cards in silence over a bowl of potato leek soup and a Hungarian sandwich (baguette, Hungarian salami, melted cheese, pickles), but I arrived to find the riot gate down and a hand written farewell sign taped to the building. Nooooooooo! My heart sank.
Adieu, Thé Adoré, and thanks. Your calm ambiance, lovely staff, incredible scones and tarts, genmai-cha, lattes, well-worn wooden tables, picture window, and Japanese sensibility will be greatly missed. ♥
It has been a long time. I’ve been to Japan and back, again, and I don’t think I’ve even posted photos from last year’s trip here; somehow priorities shift. I became so consumed with another priority last year that I found myself uninspired even walking through a farmers market. Gah! Thankfully I’ve adjusted a bit, and I’m finding more of a balance. I’d say I’m more balanced and happy than I’ve ever been, really, which is bizarre, as I still only make pit stops at home and at times feel like I’m completely controlled by another being… my calendar. But food is more a part of my life again. Those were dark food times, last year. Ha.
Monday I redeemed a birthday dinner raincheck, and found myself at Blue Ribbon Sushi Brooklyn. Being inside there on that intensely foggy night digging into a cup of chawanmushi was divine (does anyone have a good recipe for it?). I found their offering to be better than what I had in Japan. We had a number of pieces of sushi and sashimi, notably the best uni I’ve ever had – it tasted of melon (pepino melon? couldn’t quite place it). Among the sashimi was delicious horse mackerel, served leaned up against its former structure which was beautifully sculptural, skewered with head and tail curved up as if in motion. When we finished the sashimi, they took the skeleton away, fried it, and brought back the crispy bits you see above. The bones of a horse mackerel are soft enough to eat when fried! Amazing. Really beautiful quality, presentation, and service, all of it, and the food was incredible. I’m thankful to have eased back into stateside Japanese food in such a manner.
I miss Japan so much.
By the way, the manager of BR Sushi Brooklyn was totally delightful to chat with, and my friend told me later that she makes beautiful ceramics. They’ve inspired me… I’ve been daydreaming all week about quitting my job and making art (or at least making more art when I’m not at work!).