CNY at Hong Kong Bakery and Bistro

Gung Hey Fat Choy! I kicked off my Chinese New Year Festivities at Hong Kong Bakery & Bistro with a bevy of local bloggers. Daniel B. organized the dinner to try the set menu featuring two dishes he’d never tried before. Set Menu A was on our hit list.

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Seafood & Fish Maw Soup was up first. A nice light fishy soup with egg white bits, thickened with cornstarch. If you’re wondering what fish maw is, it’s the gas bladder that helps the fish go up and down in the water. It’s pretty flavorless. Overall, good light start to the meal.

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Next up was the fabulous salt and pepper PLATTER. My family usually gets salt and pepper shrimp, so this was a real treat. It featured (from bottom clockwise): tofu, squid, bait fish, ribs, and in the center… jellyfish. Oh man, I want this platter all of the time! It was great! Salt and pepper tofu makes tofu automatically delicious, even if you’re not a tofu fan. Salt and pepper squid is an automatic win (though these were  bit small so they got a teeny bit overcooked/chewy). Salt and pepper bait fish. This was delicious, and not something I see very often in Cantonese/Hong Kong cooking. IMO very under-utilized because these tasted fantastic – briny and simple. Just tell squemish people that they’re fish strips, nuggets, or more squid. They won’t be able to tell.
Salt and pepper ribs. Where have you been all my life? Man, if there was a star, this was it. Crispy exterior, savory interior. Yes. Total win.
Jellyfish is a CNY mainstay dish, and it was nice to try the s+p riff on it.

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Abalone course. Abalone slices over bok choy and shiitake mushrooms. Abalone is another popular Chinese New Year dish because it’s expensive and symbolizes prosperity. But overall it doesn’t have a lot of flavor going on by itself, so it picked up a lot of the shiitake flavor. I wasn’t crazy about the thick brown sauce over it, but I liked how tender they got the abalone. This stuff can be prepared differently, and I’m not a fan of the texture when it’s rubbery and not cooked as much. This provided a lot of give. You know it’s a traditional dish when it’s expensive and the best you can say is that it wasn’t tough.

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Lobster, my love! Gotta love double ginger scallion lobster. Coated in a light cornstarch startch ginger scallion sauce, this fried lobster is another mainstay, and I was surprised to hear that Daniel B. had never tried it before. I’ve failed him as a friend! This was a great preparation of the dish. The lobster was juicy and succulent, and chopped up to dig out easily. “Easily” is probably a relative term, as part of the fun of this dish is getting messy eating it!

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Crispy Chicken is another traditional dish. This was covered in a garlic sauce, but the garlic flavor was pretty mild overall. Mmm, adorned with garlic crispy bits, too. This is a great dish any time of the year. Juicy plump chicken, crisp skin, simple chicken flavors. It’s a real crowd pleaser.

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Ultra blurry pig feet dish. Another first for Daniel B. This preparation was a bit tougher than other versions I’ve had. I prefer softer versions, but overall the flavor was good. Rich and meaty without getting too funky. The pieces were chopped up into easy to grab bits to gnaw on. There’s a lot of gnawing in Hong Kong/Cantonese Chinese food culture. 20160209_203636

Dessert time! What a pretty fruit platter!

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Red bean and tapioca soup  for dessert part two to end it on a sweet note.

Whiskey Dinner at City Beer Hall

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“Hey m’dear, any interest in going to a whiskey tasting dinner tomorrow night at City Beer Hall  (in collaboration with The Speakeasy)?”

There’s something to be said for good friends who bring you food when you’re sick, generally check in on you while conquering the world, and take you as their date to a whiskey dinner. Deanna Fox is one of those friends and then some. *swoons at succinct offer of one of my favorite brown liquors*

City Beer Hall’s chef Dimitrios Menagias and Robert Mack, the man behind the Speakeasy’s cocktail program, teamed up to pair food with drink from Brown Forman (an American owned spirit and wine business). It was a good night.

We had a popcorn amuse atop a truffled mousse with mushrooms. Paired with the fun amuse drink below whose name I’ve forgotten because this happened a week ago and I have the memory of a fly.

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CBH Course 1 Drink Indian Candy Corn cocktailCBH Course 1 Drink Woodford White Corn Bourbon

Course 1: Indian Candy Corn cocktail (left) featuring Woodford White Corn Bourbon (neat, on the right).
The bourbon itself had a strong caramel scent, and was a real kicky type bourbon. The cocktail was equally punchy.

CBH Course 1 Winter Salad

Course 1: Winter Salad. Grilled prawn, carrots, starfruit, napa cabbage, persimmon nuoc chom. A few kernels of freeze dried corn on the right that paired very well with the meal and bourbon. This made me realize how underutilized napa cabbage is in its raw, salad-y form. A great winter salad with bright notes from the persimmon nuoc chom.

CBH Course 2 Charcuterie

Course 2: Charcuterie. My notes on this dish are covered in hearts. Duck pastrami, foie gras mousse, venison, sweet corn mostarda, pickled green tomatoes. I was talking with some folks recently who said they just didn’t “get” foie gras, and I had to reconsider our friendship for a moment. It’s fat, rich, and delicious. What’s not to like? Duck pastrami was deliciously smoky, aand was great paired with the pickled green tomatoes. The sweet corn mostarta also contained some toasted corn.

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I just couldn’t help but take  bunch of pictures of this plate. There was so much to love!

CBH Course 2 Drink Lion's Tail

Course 2: Lion’s Tail with Old Forester 1870 (which I forgot to take a picture of, and the cocktail picture isn’t much better. sigh). I LOVED the Lion’s tail it was tart and smoky with clove flavors. More hearts drawn around this cocktail. The Old Forester 1870 is the founding brand. 90 proof, spicy, and burns just a tad when sipped neat.

CBH Course 3 Intermezzo

Course 3: Intermezzo, with a cocktail reprieve. Pomelo sorbetto, aperol, candied pomelo peel. Dimitrios knocked this out of the park. The skill alone in candying the pomelo peel deserves respect. They were so thin, and so perfectly candied. Covered in sugar, and not too dry or too chewy. One of our table mates wasn’t familiar with pomelo, and remarked that it tasted “kind of like weed smells”, which is actually kind of accurate with its dank tartness and pungent citrus oils. It’s great to see this citrus featured front and center, especially as a plate cleanser.

CBH Course 4 Manhattan

Course 4: Manhattan with Old Forester 1897, where I have clearly crossed over from sober to jovial as I’ve forgotten to take another shot of the bourbon in its neat form. This may have been my favorite to drink neat or with a few drops of water in it, despite my forgetfulness. It had a tart nasal note, a bit milder than the white corn bourbon in the first course, with what I can only describe as having  great spicy afterburn. Definitely something to warm you up on cold winter night. The Manhattan was also expertly executed, using charred bitters and rhubarb vermouth. And that cherry. Or as my notes read “Oh my god, that brandied cherry”. It’s juicy and delicious and I love saving it to chew with the last few sips of the drink at the end. I think I could just load that Manhattan up with those brandied cherries and be a happy woman.

CBH Course 4 Wild Boar

Course 4: Wild Boar. Smoked corn relish, spaetzle, baby kale, red pepper oil. The corn was smoked over apple wood, the spaetzle was made with parsnip and mustard seed which added a lightly sweet and vegetal note to the spaetzle. All of this worked wonderfully with the boar, and sipping the Manhattan along with this dish made me feel like a very lucky woman to be eating such a fine dish, and to have a friend who’d invite me along to even try this.

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I had to use every ounce of willpower to resist picking up the bone and sucking every bit of delicious cartilage and tendon off of the bone.

CBH course 5 Jack Daniels Howard St. Scaffa

Course 5: Jack Daniel’s Single Barrel, Barrel Proof (left); Howard St. Scaffa (right). Wow, barrel proof. 130.8% alcohol. Holy caramel smell, with a subtle note of cinnamon. “Drinkable fire” someone noted at our table. Johnny Cash’s “Ring of Fire” was playing in my head drinking this, in very enjoyable way. The Howard St. Scaffa featured a mellow cointreau noir and one drop of Angry God ghost pepper bitters. A definite way to turn up the heat.

CBH course 5 Stuffed Figs

Course 5: Stuffed Figs. Harbison, pecan, Shiva’s wrath bitters, dark chocolate. Harbison cheese stuffed into a Greek dried fig which was reconstituted in cointreau noir. The pecans were toasted and tossed in Shiva’s wrath bitters. This was a delightful way to end the dinner on a high note. The Harbison was creamy (a triple cream to be exact) with grassy, funky, rich notes that worked well to counter the heat of the drinks and complement the sweetness of the fig.

Way to end dinner on a high note. Mic drop Dimitrios and Robert.

Van’s Vietnamese – Albany, NY

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It’s been a while since I’ve been to Van’s Vietnamese Restaurant. Seems like every time I’m on that stretch of Central Ave, I inevitably wind up going to Taiwan Noodle, but this time I managed to resist that siren call as my sister called for a dinner at Van’s Vietnamese on account of their menu having a good selection of vegan and low gluten/maybe gluten-free dishes (I’m not really sure about the gluten-free part, but the sister unit says they are and I don’t have a gluten issue so if she’ll eat at a restaurant with lots of dishes like Van’s then I’m not going to argue).

For some reason I don’t remember the portions being as large as they are! Holy cow, these crappy camera phone pics don’t do the size justice. These dinner plates were like hubcaps.

Above is Banh Xeo Chay (Vegetarian Vietnamese Crispy Pancake) – $17.99 which has tofu that is textured like meat! I seriously thought that we accidentally got a chicken or duck one, but nope – just tofu. The yellow pancake is crispy, true to its name. This is kind of like a Vietnamese dosa in that you’ll be breaking bits off to eat with the filling. Seriously, it’s a massive size portion and comes as a dinner, though we split it as an appetizer for our table.  0

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Another vegetarian/vegan-approved meal we ordered as an appetizer was Bun Cha Gio Chay (Fried Vegetarian Spring Rolls over Vermicelli) – $12.99, which seems like a much more reasonable price to me. Also, it’s freaking DELICIOUS. Great texture contrast between the soft and pliant rice noodles and the crispy, crunchy vegetarian spring rolls covered in nuoc mam chay, mint, peanuts, scallions, and carrots. I’ve gotta get more mint on in my savory dishes.

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Canh Ga Tom Chien (Fried Stuffed Chicken Wings) – $8.99 for the meat eaters at the table, because how can you resist trying deboned chicken wings stuffed with crab meat? Overall, okay, but I think I prefer regular chicken wings. Kind of overwhelmed the crab flavor, IMO. Still, gotta admire those skills. No way in heck can I debone a chicken wing and leave the skin intact like that.

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Okay – one meaty main for me! Ca Hoi Nuong (Grilled Salmon with Ginger) – $15.99. How is this less than the banh xeo  chay? Our waiter laughingly told me how he’d ordered this dish for a month straight because it was so good.
This dish worked for me – light tasting but satisfying, and tons of veggies! Even a few spears of asparagus in the winter. The veggies all were lightly steamed and still had a firm texture, which I liked. I wound up bringing half of this home because it was so much food and I’d gorged on the above mentioned appetizers.

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One of my friends also got the duck, Com Vit Quay Dzon (Van’s Own Crispy Roasted Half Duck) – $19.99, which was quite tasty, though not very crisp. More taught and roasted but still quite enjoyable.

Any way, sorry to be vague about the gluten-free and vegan attributes of this restaurant. I get that it’s a concern if those are your dietary needs, though they’re not a need for me. Food has always been an issue with me and my sister, so I’m always happy when we can go out to a place where we’re both happy eating (and if you ever find out that the above definitely-vegetarian dishes aren’t vegan please don’t tell me so I can keep going here with my vegan sister, hahaha!).

Where to Find Shishito Peppers in Albany

Shishito Pepper Comparison

Oh my gosh, I love, love, LOVE shishito peppers. I didn’t succeed in planting them this year but luckily shishito peppers are available at two local markets that I’ve found so far: Jang Tuh and Trader Joe’s.

What are shishito peppers? They’re mainly sweet little peppers that you can easily pop in your mouth and are delicious grilled or pan-seared. Every once and a while you’ll get a pepper with a little kick of heat, but for the  most part they’re mild little peppers.

So, since there are two places to buy peppers from, I was wondering if there was any price difference for shishito peppers in Albany. It’s also nice to have Jang Tuh as a source since they ALWAYS have shishito peppers. Trader Joe’s on the other hand can run out of stock or quit carrying an item all together.

So: Is there any price difference?

Trader Joe's Shishito Peppers scale

Trader Joe’s sells 6 oz bags of shishito peppers for $2.29, or about $6.11 per pound. This particular bag as a little under weight, within a 1/10th of a pound.

Jang Tuh Shishito Pepper

Jang Tuh’s packaging is minimal/nonexistent. There’s no label save for the $3.99 sticker on the package. Turns out it’s 10 oz of shishito peppers, which is about $6.38 per pound. If you walk in the store, you’ll find them in the refrigerated case.

Jang Tuh’s peppers are $0.27/lb more than Trader Joe’s shishito peppers. There’s no noticeable difference in quality or taste between the two. Jang Tuh has always had a large stock of shishito peppers available, while Trader Joe’s quantities can be limited or temporarily out.
I haven’t found shishito peppers at the Asian Supermarket or Asian Food Market in Albany (they only have the REALLY spicy peppers), and haven’t been to Kim’s in a while to tell you.

Bella Terra Pepper

Now what have we here? These are Italian peppers from Bella Terra Farm at the Schenectady Greenmarket that look identical to shishito peppers! They were $2.00/lb. TWO DOLLARS PER POUND! What?! While they look similar in volume to the shishito peppers from Trader Joe’s and Jang Tuh, they were heavier. I excitedly talked to the folks at Bella Terra, telling them how they looked like shishito peppers (and rambling on about how good they are), when the mentioned that these were spicier and encouraged me to try one in case they were too spicy. I went for a sniff (they smelled exactly the same), and Albany John took a small pepper… and immediately started sneezing from the heat! Hee hee, so cute! (I mean manly. SO MANLY.). Any way, I thought it was incredibly sweet of them to urge me to buy less or none of their peppers. I settled on just over a pound. These are so good, and such a great deal at $2.00 per pound!

BurgerFi Latham – Sneak Peek

BurgerFi Storefront Latham NY

BurgerFi opens tomorrow at 11 am on 860 New Loudon Rd (Rt 9), Latham, NY. I was invited to a menu preview this afternoon. Overall I think it’s a good new addition – they’re a chain that sources from Meyer Ranch, which provides antibiotic-free beef that was never given additional hormones, grass raised and grain finished (best of both worlds, IMO), and none of the beef is ever frozen. I think this is a great direction for a chain to head, and one I see other chains embracing as well. Ethics aside (which is a weird phrase), the food is competitively priced and enjoyable.

BurgerFi Latham interiorThe interior is set up casually – order at the counter, pay, grab a table and wait for your food. They also have beer and wine, and it looked like some MMA style fights were on the TV when we were there. It’s easy for me to imagine biking over for a burger, beer, and a match if they wind up broadcasting fights.

There were some other local members of the media at the tasting. BTW, it’s really a thing of beauty to see Angelo Mazzone and Bill Lia walk over and talk to Steve Barnes, who curates the Tablehopping blog for the Times Union. If you want coverage, his blog certainly has the most readership/exposure. Also, he’s a nice guy with good taste, and someone pretty much anyone would want to talk to. Any way, social peeping aside, let’s get down to the food!

BurgerFi Cry Fry

Up first was the Cry Fry ($5.47) – a combination of their fries and onion rings. This is a regular order. You definitely want to share this with 1-2 other people. The onion rings are massive and massively delicious! Theyre beer battered in Coors Light. The breading is very light and crisp, giving way to large rounds of onion underneath. The fries are fried in peanut oil, and get the perfect balance of fluffy/poofy/creamy interior and crisp exterior.

BurgerFi Urban Style Fries 2

Up next were the Urban Style Fries, and I believe (hope) that these were the large portions. Because dear god, they were massive. There are two servings pictured above, and 3 people could barely put a dent in one of them. Urban style fries  are their regular hand-cut french fries with parmesan cheese, herbs, and garlic aioli. I’m not normally a mayo/aioli fan, but these were delicious. Just the right amount of garlicky creaminess atop the fries (they weren’t swimming in it), and a nice sprinkling of parmesan that stuck to the fries.

BurgerFi Urban Style Fries

Seriously massive, right? But also seriously good.
BurgerFi CheeseburgerAnd then it was time to try the burgers! First up was the BurgerFi Cheeseburger, which is two patties, american cheese, lettuce, tomato, and BurgerFi sauce. This reminded me of a ShackBurger. Actually, when you first walk in, you’ll probably notice some similar vibes from Shake Shack and BurgerFi.

The meat was good – the patties are just under 4 oz (pre-cooked weight), and cooked all the way through. They maintain a good amount of moisture and flavor while being cooked all the way through. Texture-wise, the grind is a pleasant medium or small/medium (depending on how you look at it).

BurgerFi Breakfast All Day Burger

The Breakfast All Day burger is one patty, American cheese, hickory bacon, maple syrup, a fried egg, hashbrown patty, grilled onions, and ketchup. I love that runny egg. It’s really nice to see a chain restaurant not cooking an egg yolk all the way through before it goes on a burger so you get that golden goodness all over the burger.

This wasn’t my favorite type of burger, but if you’re a bacon-on-everything person you’ll like it. For some reason I just prefer my breakfast as breakfast and not on other stuff. Oh, and the maple syrup wasn’t too cloying. Very subtle.
BurgerFi The Twenty-Eight BurgerThe Twenty-Eight is the burger you want to order if you can only try one thing. Oh my gosh, so good. And I’m glad they saved this for last. It packs a mighty whollop of umami in the very best way. The burgers on the Twenty-Eight are from brisket dry aged for 28 days. The patties have a little more funk, just the right amount of blue cheese in between the burgers, and the pickles are add a great crunchiness.
BurgerFi VegeFi BurgerWe also tried the VegeFi Burger. It’s made of quinoa, lentils, and veggies, and topped with cheddar cheese, tomato, and BurgerFi sauce with a lettuce “bun”. The whole patty is fried, so it pretty much tastes like a big pakora/lentil fritter. The lettuce are squares of iceberg lettuce.

BurgerFi Chicago Style Wagyu Beef Hot DogChicago Style Wagyu Beef The hot dog itself has a nice little snap/pull to the case and a good beefy flavor. This is a little different than your typical Chicago style hot dog – the pickle and tomatoes are in slices instead of wedges, which makes for a different kind of chew/bite.
BurgerFi Red Velvet ConcreteDessert! We tried the Chocolate Shake (not pictured) which had a lot of dark chocolate flavor and wasn’t a complete sugar bomb. A very grown up shake.
We also tried Red Velvet Concretes, which are very thick vanilla custards with layers of red velvet cake. You’ll want to split your concrete with at least 1-2 other people. They are incredibly delicious and rich. The vanilla custard is really good. Lots of rich egg yolk flavor and vanilla. Frozen custard is more popular in the south – it’s nice to have a place nearby to grab some.

Overall, I think it’s a good addition to the fast food options in the area. It’s family friendly, cares more about animal welfare than other mainstream chains (change has to start somewhere), and has a tasty product. Hopefully the quality I tried today holds up to the test of time.

Now if you’ll excuse me, I need to go patronize another Lia-owned business and put some of this food to use!

Soul Cafe Albany

Check it out, Soul Cafe is expanding from Troy to Albany. Their first shinding is next Monday, June 30th! I went to the planning potluck, and this is sure to be an awesome time (plus there’s parking!).

-AJ

Soul Café Albany
Cuban Night with Chris Faraci (Carmen’s Café, Troy)
Monday, June 30, 6-8 PM
Westminster Presbyterian Church
Albany, NY
$3 suggested donation
The first Soul Café Albany community meal will take place on Monday, June 30 from 6-8 PM at the Westminster Presbyterian Church on 262 State Street (parking lot entrance at 85 Chestnut Street) in Albany. There is a suggested base donation of $3 for this volunteer-run dinner (no one will be turned away). Denison Farm, the Honest Weight Food Co-op, Placid Baker, and other businesses donate culled produce for the cooks to prepare.
This month’s theme is Cuban Night, with a menu created by Chris Faraci of Carmen’s Café in Troy.
We are looking forward to working together to break bread in the community.
For more information, contact soulcafealbany@gmail.com.
More information can also be found on Facebook: http://www.facebook.com/soulcafealbanyny
Carmen’s Café: http://carmenscafetroy.com/
Honest Weight Food Co-op: http://www.hwfc.com

Fin for Lunch

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My BFF & sister-in-law Maka was up for a girls’ weekend while Albany John and his brother CVS went to Dippikill for a guys’ weekend. I took her to Vent Guilderland (aka the best Vent at the moment) for a spa day of sauna and massage table. Afterwards we went to Fin, which is right next door to Vent, for lunch. I grabbed a salmon cake on a croissant for like $8. I’m not sure where they’re getting their croissants from (they had a bunch of bread for sale from Bread & Honey in Albany), though it was a nice option for a bun without an additional upcharge. The croissant itself was tough and not very flaky.

The salmon cake itself was great. They had sold out of most of the salads for the day, but the sandwich came dressed with plenty of green, so it was almost like a salad with a croissant on the side. It also came with some garlic aioli, and while I usually detest mayo, it was so good I just pretended it was some magically delicious sauce that didn’t contain mayo.
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Maka got shrimp cake salad, which she thought was great. I also snagged a bite and really liked it. So good.There are some long communal tables at the front of their store, and we ate right there.

We both were incredibly pleased with the value of the lunches, too. We both had satisfying lunches with sustainably sourced seafood for under $9 per person! Who says sustainable has to be expensive?

Four Fat Fowl

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Four Fat Fowl is one of the new kids on the local cheese block. And oh my gosh, do you ever want to play with this kid. So far they’ve got one new toy on the market, and it’s a luscious triple cream called St Stephen. And 8 oz plop will set you back about $12.50, and let me tell you – it is well worth the price.
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Four Fat Fowl had a sampling of their cheese at The Gingerman a few weeks ago. The Simple Treat has a great writeup of Four Fat Fowl and what they’re trying to do. They’re still trying to raise a bit more scratch to make small-scale production viable and have a kickstarter campaign going on.
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Veggie & cheese sliders/mini sandwiches. Albany John liked these.
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Smoked salmon canapes with St Stephen cheese, radish and basil oil. I loved this combo, though Albany John thought the salmon blasted the delicate flavor of the cheese. I thought it was richness-on-fat goodness.

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Cheese, in its pure form. Carbs entirely unnecessary, though nice.
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This was awesome – a few different ways to try the cheese. A variety of honeys, some fruit, some veg.

I cannot underscore how lovely and creamy this was. And how fresh! It is easily my new favorite cheese, and I’m kicking myself for not picking up a wheel right then and there. You’ve got to try it. They’re currently being stocked at The Cheese Traveler and the Honest Weight Co-Op, though call ahead to see if they have them in stock as they’ve been selling very quickly.

 

Afghan Kebab Express

 

Afghan Kebab Express is tucked away in the Chinese-character-ed shopping plaza at 305 Central Ave. One of my friends really likes it, and arranged a casual group dinner.

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Their menu is on the smaller side, which is good. There are some random funny dishes. Not the lamb shank in the background (which is a steal at $12.99, and so deliciously lamby and tender), but the chicken qorma in the center. It’s just on the menu as a side dish for $3.99, so obviously curiosity won out and we had to order it. It was interesting. More tomato based than creamy, and the veggies seemed like they came out of a frozen mixed Birdseye veggie bag, though at least they weren’t mushy. The chicken seems to be leftover kebab chicken since it had a nice char to it. Definitely an interesting riff on quorma/korma and a good way to repurpose leftovers on the cheap.
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Bolani – $2.99 per order. Okay, but not something I’d *have* to get again. Veggie filled fried thing.
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Lamb gyro (thanks for the love in the background, darling!) $5.99.
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Blurry gyro over rice ($6.99) platter.
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Beef kabab ($8.99) which you should really avoid ordering as it’s filet mignon, which is done no favors by cooking over a skewer and drying out by the time the exterior gets a char. They were pretty adamant that “that’s how it’s supposed to be”, but sawdust isn’t a flavor profile that our table was crazy about. After a bit of prodding they took it off the receipt and fired up a second order of …
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Koobideh kabab platter ($8.99). Hello delicious! Now this really shines as a kebab/kabab. Fatty ground lamb and beef charred to perfection over an incredibly large portion of rice. You know I’m not a huge rice fan, but this was delicious. I almost ate all of the rice, which is saying something.

All of the platters come with a side salad (some lettuce, raw carrots, cucumber, tomato).

There are also hot sauces in jars on the table to spice up your dishes at your discretion. Weeknight dinner was pretty dead, and not too many take out orders. Hopefully their business will pick up, but I wonder if the location is a problem. Service was ambivalent and efficient. Go for the fattier cuts and you’ll be very happy you came.

Sushi from Sake

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Sake is pretty close to us for sushi in Latham (it’s right off of 87 exit 7). It’s one of those hibachi & sushi type places, but Albany John and I have gotten sushi from there a few times and it’s been solidly satisfying if a bit on the pricier side.

I got a Naruto roll (left). It’s salmon, avocado, and salmon roe wrapped in cucumber instead of sushi rice and nori. It’s tasty, but I’m not sure it’s really worth the $11 price tag.

The salmon and tuna rolls on the right were $5 each, and the eel + avocado roll is $7.

Overall, it was about $30 for 4 sushi rolls. . The more I type it out I think it was fine, but I guess it’s more of the convenience factor.