Whenever I think the food's going to be interesting, I invite my friend Andy Battaglia. He writes music and book reviews — mostly music reviews — for The Onion and is a true sensualist, delighted by anything that makes his senses go "Whoa, what was that?"
So he was the obvious choice to be a guest at Megu, a high-end creative-Japanese restaurant in Tribeca.
It's a pleasure to watch Andy's delight at eating food such as teriyaki foie gras skewers. He's also my source of knowledge about music. Tonight I learned that house music originated around 1985 in black gay bars in Chicago's South Side — specifically at a place called The Warehouse. Shortly thereafter, techno was developed in Detroit.
An important difference between those genres, he said, is that the source of gravity in techno is below the music; in house, it's above the music.
What I ate:
Snapper sashimi salad with pine nuts, garlic chips and walnuts prepared tableside and topped with sesame oil
"A very special egg" — mango of a shape and texture that resembled an egg yolk, floating in a sweet, clear sauce, served in a porcelain spoon
An amuse-bouche of chicken with scallions
Snapper with shaved white truffle and ginger slivers in snapper consommé
Tuna "no ten" — forehead meat — mixed with 30 percent o-toro — belly meat — in wasabi-lemon soup, caviar and tuna marrow mousse, drizzled with a mixture of soy sauce and daiginjo sake.
Foie gras teriyaki skewers topped with sesame, served on a charcoal grill
Spanish mackerel cooked sous vide with a sauce of parsley, olive oil and garlic, garnished with a salmon-and-rice beggar's purse, cantaloupe with akemi tuna, and apple gelée with caviar.
Sea urchin pasta in its shell
Baked onion with potato and udon, topped with a yuba — crispy soy milk — crêpe, and served in a temple-shaped porcelain bowl.
Chocolate soufflé filled with strawberry and red bean cream, served with green tea ice cream
Green tea crêpes dusted with macha and drizzled with green tea sauce.