Random Wines w/dinner (menu)

[Yule Kim]

originally posted by Peter Creasey:

Georg, sorry you had to learn the hard way, but thanks for the heads-up. We will, as is our custom, carefully follow directions if we go forward with the ankimo idea.

. . . . . . . Pete

What Georg said. Definitely go to an expert -- it takes a lot of care and technique to prepare properly. Definitely not a DIY dish unless you apprenticed at a high-end sushi shop for several years.

You can typically find it as an otsumami (an appetizer) during an omakase meal at sushi restaurant, especially during winter months when monkfish fat content is at its peak.

I would highly recommend the ankimo served at Shion 69 Leonard Street in New York. Knock your socks off delicious.

 

[Jeff Grossman]

I recall the ankimo at Nobu (the original). Incredibly yum but clearly a skill thing.

 

[Keith Levenberg]

I can't stand the stuff, even at high end sushi bars.

 

[Jay Miller]

originally posted by Jeff Grossman:
I recall the ankimo at Nobu (the original). Incredibly yum but clearly a skill thing.

Only place I've had it as well (I recall that dinner fondly).

I thought it very good but still preferred actual foie gras.

But that was a long time ago.

 

[fatboy]

originally posted by Peter Creasey:
Random Wines w/dinner (menu)

MENU:

. . . . . . . Pete

The purpose of this thread may have merit. Unfortunately, on the less desirable side, it buries all the good info on specific wines by just being a picture of some glasses and a menu. Wine searches will be problematic if not fruitless.

Just saying :)

teh fatboy