i think the more important point of shaw's op-ed was that there is higher risk of illness from eating chicken than there is from eating seafood (raw or not). but we don't stop eating chicken, and that most seafood related illnesses are caused by shellfish, not sushi.
Blue Smoke for the sides
Daisy May's for the cue
The Smoke Joint because its the best in Brooklyn
My husband and I are planning on going to Ici in Clinton Hill. Haven't been there yet but hear great things so it seems like a good time to try.
On digt's points against American style sushi...
I'm not sure I understand what not being Japanese has to do with assessing the skill of the sushi chef.
Trevor Corson here.
Ed, I have to disagree with you. Part of the point I was trying to make in my article is that the stoicism of our sushi chefs isn't "hundreds of years of cultural breeding" at all. In Japan, the reputation of sushi chefs going back to their (relatively recent) beginnings in the 1800s is one of boisterous camaraderie with their customers, and that's certainly what I experienced in Japan. Their stoicism here in the U.S. has more to do with simple cultural arrogance, and I don't think it's unreasonable to ask them to change, and treat us as equals to their customers back home.
In fact, I'd go so far as to argue that we're perpetuating an unhelpful stereotype by arguing that sushi chefs are entitled to their stoicism.
Annien brings up a legitimate concern -- the language barrier. In my experience, chefs with a positive attitude are perfectly capable of making the effort to transcend the language barrier, even with limited English skills.
There are loads of problems with "American sushi." My worst pet peeves are...
1 Real wasabi is always cut with a cheaper horseradish, if there is even any real wasabi at all. 2 Increasingly I see more and more chefs that are poorly trained, often not japanese, and don't have the expertise to talk about the food. I find that most sushi chefs are great at telling you whats good and giving you their chef's choice. The ones that say "everything is good" are the ones who don't know much. 3 Good fish is hard to come by and extremely expensive in America. You have many less options to begin with and the best fish costs you dearly (think at least $100/lb). 4 It's only going to get worse because good fresh wild fish is expensive, farmed fish is cheap, and fish farms kill off wild fish, which means wild fish gets even more expensive...
Corson's article sounded good, but didn't make much sense in a country like this one where most sushi chefs don't speak English fluently. When the chef speaks English, I have had a great meal (and a good time) by discussing what is best today, what I like in terms of taste and texture, and what my budget is for this meal. (My favorite sushi chefs work at Oto-ya on the Upper East side). The fact is, however, that I can't have a complicated discussion of money and taste with someone who doesn't speak English! This is a barrier to communication, and it has nothing to do with Japanese or American culture.
Blue Ribbon in Arlington, MA if I'm anywhere north of Tennessee. Otherwise, I just can't pick.
But I LOVED both Kreuz Market and the Salt Lick. Mmmmm
National: Kreuz Market, Lockhart, TX
NY State: Big W's, Pawling, NY
NYC: RUB (Daisy May's loses only b/c of their irritating TV ads)
Big W's Roadside BBQ in Pawling, NY
I grew up in North Carolina and by far my favorite was Troutman's Barbecue in Denton, NC for the perfect chopped plate. When I moved to Huntsville, AL, I became a Big Bob Gibson's fan - but it's apples and oranges as far as styles go.
Fette Sau in Brooklyn, mostly for the atmosphere.
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