The White Blacks At The Theater For The New City

 This engaging play tells the story of a Southern “Creole” family who encounters conflicts as some members 'pass for white' while others embrace and build Black Power.

Written by the playwright Melanie Maria Goodreaux, the White Blacks addresses the complicated racial distinctions that plague one New Orleans family with a line of lighter skinned African-Americans that "pass for white." The play is set in the 1970s, and explores complex themes like color and race, "cancel culture," the path to authenticity, and the complexities of family.

Featuring a cast of 18 actors, the White Blacks, the White Blacks performs on November 25 and 26 at 8pm, and 26 and 27 at 3pm. The Theater for New City is located at 155 1st Ave.

An Unforgettable 15-Course Omakase At The Newly Opened Sushi Lab East Village

 Following in the footsteps of other Sushi Lab locations, the latest Sushi Lab in East Village focuses on a memorable dining experience where the guests will embark on an incredible culinary journey for the senses with an innovative omakase menu featuring fresh truffle, caviar, and A5 Wagyu.

Sushi Lab is an innovative concept focused on the dining experience and its unique take on traditional Japanese cuisine. With culinary inspirations from all over the world, Sushi Lab features a dining menu with the highest quality of sourced items that bring together robust flavors, and precisely curated dishes that are truly a journey for the senses. It first began as an 8-seat counter bar in the hotel lobby of the Sanctuary Hotel in New York. It opened its latest location in East Village and features a $65 12-course omakase or $100 15-course premium lab experience.

SHIMA AJI, ARCTIC CHAR, AKAMI - LEAN TUNA

The Lab Experiment begins with Shima Aji (striped jack, daikon, and finger lime). The striped jack melts in your mouth. Following this is the Arctic Char topped with an interesting choice of sauteed tomato and spring ginger. The Akami, or lean tuna, is served wrapped in nori with tempura oyster and fresh wasabi. Absolutely divine!

KANPACHI AND ANKIMO, BLUEFIN TORO TARTARE, GINDARA AND CAVIAR

A mouthwatering duo of Kanpachi (amber jack) and Ankimo (monkfish liver) is served in savory truffle ponzu for an explosion of flavors in your mouth. The chopped bluefin toro tartare is topped with ikura, and to be spread on top of ciabatta toast. The black code is cured in miso for two days and topped with caviar.

SAWARA - KING FISH, HOTATE, KINMEDAI - ALFONSINO

Getting back to the sushi train, the smoked Sawara (king fish) is topped with micro wasabi and sesame. The sea scallop has a buttery flavor, and complemented by shiitake mushroom and truffle. The golden eye snapper has a chewy texture, and accompanied by yuzu kosho and grated ginger

HOKKAIDO UNI AND CRAB, OTORO, HIRAME

The jewels of the sea, the Hokkaido Uni and crab sit side by side, and topped with Kaluga caviar and Sakura gold flake. The fan favorite Otoro, or fatty tuna, is topped with a generous portion of shaved truffle. The beautifully wrapped Flounder and micro chive is the perfect bite for your palate.

A5 WAGYU LOLIPOP, KURUMA EBI, TAMAGO

From sea to land, the A5 Wagyu Lolipop is the perfect bite of heaven. The crispy sushi rice cake is wrapped in seared A5 Wagyu with pickled wasabi. The Kuruma Ebi, or boiled Japanese tiger prawn, is extremely tender with a touch of house made shoyu. To wrap up this incredible journey is Tamago, a signature custard with wild honey, sweet shrimp, and yamaimo.