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Search NYC DOH if you don’t believe me. Thanks to an anonymous tip for this information.
Read more on NYC DOH Letter Grading for NYC Restaurants here.
The dish’s name is from a hilarious description of the Chinese Fire Dragon, which I am and whose year we celebrate this year: Force and power are the symbols attributed to the Dragon. There is a decidedly exotic air about Dragon people, especially among the women, who fairly exude sexuality. Indeed, whether male or female, Dragons are libidinous and score quite a hit with the opposite sex.
The dish itself celebrates the first day of Spring by recalling a favorite barbecue recipe (Sweet and Sticky Chicken Wings) and turning it into a stew, all to christen a newly-bought Dutch oven (our first!). (Recipe below)
This dish is sweet, rich, and has a unique blend of tastes. Garlic lends to the wine as ginger lends to the soy. East meets west? More like wine invades Sesame Shortribs if you ask me! Either way the result is an unconventional preparation of a classic cut of beef. Great to make when you have a leftover bottle of vino. Mangia! Continue reading
I love honoring a dish twice!
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Fantastic in the winter and great in the summer, Shabu-Tatsu is the only place we go for Shabu-Shabu in NYC, and is one of our few favorites for a hot and soupy meal. They have been around for over a decade and have never failed expectations.
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| Prime rib beef, vegetables, tofu and shiitake after “swishing” in the hot broth. |
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| The setup: a plate of prime rib slivers, and a hot pot with vegetables. |
