What a deal on OYSTERS!

From 5-7PM all oysters in the menu are $1 each, Monday through Friday only.  Compare it with their regular price!

Below is what I chose pictured above:

What a deal! 

We decided to have fish as our main course.  I ordered the grilled scallops with puréed corn, baby eggplant and fresh sorrel.  I highly recommend it than my friend's order of halibut with curried garbanzo beans. (She wasn't a fan of it either)

Above is my grilled scallops

Above was my friend's halibut.

Not to be missed, pictured above was my puréed cauliflower soup with grilled cauliflower and fried oysters!  Delicious!

I am very happy to count this restaurant as one of my go-to places that I highly recommend - it's in my neighborhood. 

The photo above is the second floor balcony where we sat.  A little bit noisy but you'll get  used to it.  Anyway, with the place buzzing by 8:30, consider the noisy street as waterfall noise backdrop.  You learn to tune out the noise and enjoy the beautiful weather outside.

CRAVE

945 2nd Avenue, New York, Ny

646-895-9585

www.cravefishbar.com

AFTER WORK DINNER

For a quick healthy meal within an hour, I had a salmon trout and zucchini squash with cheese.

Instead of slicing and arranging my zucchini squash, I just chopped the zucchini, and Vidalia onion.

INGREDIENTS:

3 small to medium size zucchini squash

1/2 large Vidalia onion

1/3-1/2 c imported Parmesan cheese (preferably freshly grated)

Salt and pepper to season

1/3 c olive oil

2 TB butter

Melt butter with the olive oil in a fireproof baking dish.

Put the chopped vegetables in the dish, season with salt and pepper and mix well with the butter/olive-oil.  Grate your Parmesan cheese over the dish and bake at 350 degrees F oven for 40-44 minutes. Serve!

FOR THE FISH:

I used 1lb of Ocean Trout Salmon (I wanted to try this).  Or you can use any salmon. Season with salt and pepper and broil for 6 minutes.

Serve with lemon.

HOME COOKED BROILED DORADE

Dorade is a small while fish of Mediterranean origin.  It's one of my favorite fish.

One of the ways I enjoy preparing it is simple.

INGREDIENTS:

1 whole DORADE fish

Salt

Pepper

1 Tb minced peeled fresh ginger

2 Tb minced fresh onion

3 TB chopped tomato ( preferably Romano)

Cut slits on each side of the whole cleaned fish. Season with salt and pepper.

Combine the ginger, onion and tomato with salt and pepper to season. Stuff the belly and head of the fish with mixture. Skewer the fish to close.  Pour olive oil and coat both sides of fish.

Broil fish 5 minutes on one side and 3 minutes in the other side.  Remove and let it sit in pan for about 3 minutes.

Serve with a nice healthy salad and sliced lemon.

I like eating it with a fish sauce-lemon mixture with sliced Thai mini hot peppers.

You can also use branzino, pompano, or milk fish.

DORADO

After we went to the fusion taco place in Chelsea Pier 57, I had to try this place on the way back home.

Makes a nice snack and cheap. It's piece of crispy fried fish dipped in a light batter in top of some vegetables.  I admits it was quite good.

DORADO

 E 12th St.

NYC, NY

WASAN - Authentic Japanese Restaurant

This little restaurant in the East Village has a very small sign on its door.  You might pass it.  Located on 4th Street between 1st and 2nd Avenues.  In the past few weeks, I've returned to this restaurant because their dishes are not the usual you see in other Japanese restaurants.  And best of all, I find it reasonable for what they have to offer.  Supposedly, in Japan, the good restaurants do not have big signs.

Look at the door knob on the left arched door. That's how small the sign is for this restaurant.

As a sushi aficionado, I had to order a hamachi sashimi with jalapeno sauce as shown in their menu

We ordered the dessert that had beans.  Here, the beans is the bed where the delicate light "mochiko" desserts are served.  It is a nice light dessert. And the beans are not the usual red.  This is more black and it's deliciously delicate.

One of my favorites is this fried oyster where they pour a very light delicious broth on top when it gets to your table to be served.  It's usually the special for Thursday nights.  But I've seen it too on Saturdays.

For those who love foie gras, this is the Japanese way they serve it.  I think it's glazed with some soy or teriyaki type sauce laid on a piece of endive with sushi rice.

They do have a wonderful large salad, but tonight, I opted for their Brussels sprouts with gooey cheese

On the right is the way they present the eel dish.  It is more substantial than the usual eel sushi.

On the right is their version of the sukiyaki.  I notice it did not have the thick cellophane-like noodles. 

And if you love cooked fish, you can order the Hamachi collar which can either be deep fried or grilled upon request.  This alone makes a good size meal.

This place reminds me of some places I've eaten in, in Tokyo.  They also offer Japanese cooking lessons in the premise but in Japanese or Nipponggo.

TO EAT HERE IS LIKE EATING IN A TAPAS BAR.  The portions are not very big and can be shared if you wish.  For this most recent dinner, I opted for eating what you ordered instead of sharing it.

WASAN

108 E 4th St
(between 1st Ave & 2nd Ave)
New York, NY 10003
Neighborhood: East Village(212) 777-1978

http://www.wasan-ny.com

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