12 Pieces, 50 Dollars, 30 Minutes: Sushi By Bou In The Gansevoort Market

A former sushi chef at Sushi on Jones, David Bouhadana recently opened his own namesake omakase sushi counter - Sushi By Bou - in the Gansevoort Market where guests can enjoy 12 pieces of sushi for $50 in 30 minutes.

Rated “Best 30 Under 30” by Zagat, David Bouhadana - a native of Florida - is one of the top sushi chefs in the country. He heads the newly opened Sushi By Bou in mid-May where he serves fresh, immaculate sushi behind an eight-seat counter within Meatpacking’s Gansevoort Market. The standard Omakase features 12 nigiri at $50 served in 30 minutes.

Ikura, Hamachi, and Akami

Ikura, or salmon roe, is gently laid on a bed of warm sushi rice wrapped in seaweed. Fresh pieces of Hamachi and Akami, or lean piece of tuna, are rubbed with soy sauce on top of perfectly seasoned sushi rice.

Salmon, Albacore, and Botan Shrimp

Melt-in-your-mouth piece of Salmon is topped with spicy yuzu sauce, while the seared Albacore is flavored with ponzu sauce and scallion. The raw Botan Shrimp is a nice change from the typical cooked Ebi nigiri.

Toro, Uni, and Wagyu

One of the most coveted pieces of sushi, Toro - or fatty tuna - has a buttery texture. A generous amount of Uni sits atop a bed of sushi rice. The torched Wagyu beef topped with truffle salt is an explosion of flavors in your mouth.

Scallop, Wagyuni, and Unagi

The grand finale trio of sushi certainly does not disappoint. The raw Scallop is sprinkled with black truffle salt, while the Wagyuni features the best of surf and turf with seared wagyu and buttery uni. Finally, the flavorful Unagi is seasoned with slightly sweet glaze, wrapped in seaweed, and dusted with sesame seeds.

Interactive, Hands-On Dim Sum Class At Home Cooking New York

Enjoy this 2.5 hour, chef-led cooking class at Home Cooking New York to learn the essentials of how to make tasty dim sum.

Founded in May 2002, Home Cooking New York is one of the most popular cooking schools in the city. Offering everything from basic cooking techniques to cuisine focused favorites, Home Cooking New York features classes that are hands-on with demonstration-style teaching. The classes are capped at 10 students, and everyone sits around a large wooden worktable with their own cutting board and knives.

The sold-out dim sum class on the weekend was led by Chef John Scott, who has been with the team since 2006. With a background as Executive Chef of a low country bistro in South Carolina, Chef John specializes in working with local, fresh ingredients.

During the 2.5 hour long dim sum class, students created and enjoyed delicious offerings like scallion pancakes, summer rolls, shrimp shumai, and gyoza.

Summer Rolls

The fresh, healthy summer rolls were made with thin rice paper stuffed with julienne vegetables (cucumber, radish, and carrots), vermicelli noodles, and shrimp. The summer rolls were accompanied by nuoc cham sauce.

Scallion Pancakes

Made with flour dough seasoned with toasted sesame oil, the scallion pancakes had perfectly crunchy exterior with chewy interior. The hoisin dipping sauce complemented this fan favorite.

Pan-Fried Gyoza and Steamed Shrimp Shumai

•  
•  

The perfect duo of dim sum, the pan-fried gyoza with pork, cabbage, and scallion fillings had crispy skin, while the shrimp shu mai wrapped in chive had a burst of flavors.

Wildly Popular Matcha Cafe In NYC Opens A Third Branch, Launches A New Pastry Menu

Chalait, an exquisite Japanese matcha tea house in New York City, opened its third store this month in Hudson Square. The largest store to date, the new Chalait cafe features a new pastry program with delicious sweet bites inspired by seasonal ingredients.

Matcha Sesame Ginger Cake

Zucchini & Pecan Loaf

Made with grated zucchini and apple sauce, the Zucchini & Pecan Loaf is speckled with medjool dates and pecan in every bite.

Orange, Poppy & Beet Loaf

This vegan loaf is made with fresh orange and poppy seeds with grated beetroot and coconut milk. The loaf has perfectly crusty top with moist interior.

Black Bean Brownies

Taste the health in every bite of the vegan Black Bean Brownies without compromising the delicious flavor. The smooth, heart-shaped brownie bites are made with organic black beans and coconut cream, and dusted with powdered sugar.

An Assortment of Muffins

From Coconut Squash Spiced Muffin made with butternut squash and pomegranates to vegan Chocolate Beet Muffins made with rich Valrhona cocoa and fresh beetroot puree, the selection of muffins at Chalait are irresistible.

Rosemary Shortbread

Topped with fresh rosemary, crunchy almonds, and apricot preserve, and buttery shortbread slice pairs perfectly with a cup of tea or coffee.

Salted Lime Cornmeal Cookies

Chewy cornmeal cookies are drizzled with a zesty lime glaze and garnished with sea salt for an interesting balance of sweet and salty.

All The Indulgent Bites At The Third Annual Harlem EatUp Ultimate Grand Tasting

The annual Harlem EatUp! Festival celebrates all of Harlem's sights, flavors, and sounds. The 2-day Ultimate Grand Tasting features mouthwatering eats from 25+ of Harlem's favorite restaurants paired with an assortment of fine wines, beers, and cocktails.

eafood Gumbo

The Seafood Gumbo by Norberto Farciert of Harlem Tavern featured generous portion of crawfish, shrimp, pork sausage, and okra in every bite. The rich, hearty gumbo was served over yellow rice with crouton cornbread.

Doro Tibs & Collard Greens

Specializing in Ethiopian and Mediterranean Cuisine, and Doro Tibs & Collard Greens topped with edible flower and served on top of pita bread from Tsion Cafe was beautiful to the eyes, tasteful to the mouth.

Duck Prosciutto & Purple Potato

Thinly sliced purple potato was topped with savory duck prosciutto, rice crisp, edible flower, and a dollop of lemon mustard in this creative dish concocted by Humberto Guallpa of Row House.

Jerk Short Rib

Famous celebrity chef and founder of Harlem EatUp, Marcus Samuelsson of Red Rooster Harlem and Streetbird Rotisserie delighted guests with tender jerk short rib with pickled cabbage slaw.

Roast Homestyle Chicken

A fan favorite, the assortment of BBQ wing in different sauces was served with spicy jalapeno cornbread in this dish prepared by Ariel Tavor of Roast Homestyle Chicken.

Lamb and Lentil Patties

Something for vegetarians and meat lovers alike, Savann Mediterranean Cuisine Restaurant served lamb patties and red lentil patties.

Cocktail Tea Samosas

Cocktail Tea Samosas filled with potatoes and served with cilantro chutney was perfectly paired with iced chai rum toddy by Anita Trehan of Chaiwali.

Vegetarian "Chicken" Stir Fry

Made with soy-based "chicken," this dish from Uptown Veg & Juice Bar included vegetarian chicken stir fry with cabbages, broccoli, and carrots was served with curry quinoa.

Lemon Butter Shrimp

Lemon Butter Shrimp is served atop crispy Coo Coo with spicy tomato fondue in this savory dish created by Kevin Lewis of Mist Harlem.

Shrimp & Grits

The rich, creamy grits is served with jumbo shrimp in this southern classic dish by Carlos Swepson of Blvd Bistro.

Spinach Roti Wrap & Codfish Balls

A fusion of Indian and Caribbean, the dish included spinach roti wrap and fried codfish balls topped with a drizzle of tamarind chutney.

Fried Chicken and Sides

You can't get more Southern classic than a plate of country pan fried chicken, mac n cheese, collard greens, and mashed yam from Charles Country Pan Fried Chicken.