For You Public Comsumption
Sushi - What
by Mario Martinoli on 09/12/11
Let’s be honest with one another. When was the last time you went into a sushi restaurant to taste the freshness of the fish. Those light and delicately flavored little morsels of highly priced protein that we ALLLLLLLL so love to swoon over and brag about.
Think about the ritual of dining "al sushi". Of the many rites that we preform, one is to fill an nondescript yet not-so-innocent bowl with a deadly slush sure to once again kill any fish that that swims in it.
With exaggerated anticipation we raise beet red tuna and the rarest of mackerel off the plate and then, without hesitation we plunge it directly into a culinary creation of our own doing…a swimming pool of wasabi and soy sauce…a sizzling two dimensional profile of salty, sinus clearing spiciness.
And there stands the sushi chef, full of hope and inspiration, now dashed in disbelief as his delicate creation does a swan's dive into that pond of culinary equality...In the end, sadly it all tastes the same.
As we shake off the shock now are gone the illusions of why we call ourselves: Sushi Aficionados.
Am I upset at this culinary malfeasance? Well, not totally...The fact of the matter is that it taste GOOD. Its primal, and boy do I love the BUZZ that travels way up there where frankly nothing else can reach. There is nothing subtle about it, and we all have done it.
Puzzled ?...Here is my solution...Before leaving home I make myself a small bowl of wasabi and soy sauce. Swirl my disinfected finger around in it, and put it in my mouth to enjoy that magnificent roar of flavor before I leave for my sushi excursion.
On my next voyage to my local Mario-san greeting, I will remember my own words and go to savor the delicate flavors of mother nature at her rarest.
Guarantees? Maybe / Maybe Not
Mario Martinoli
When Restaurants Open
by Mario Martinoli on 08/27/11
When Restaurants Open
I have always prided myself in being able to see the obvious and quickly discern the difference between true value and good service vs. the hype of great food great service.
When the talk is constant and the hype too much about a new restaurant I usually shy away and wait until the dust settles and a clear view is available.
The excitement of a new opening leaves chefs and owners after about 2 months and operations are as they usually will be.
Culinary mistakes and lax service have turned into bad habits and now review dining becomes what it should be...a search for excellence. If the restaurant is serious about providing good food and excellent service I will be rewarded with dining satisfaction.
On the other hand if, press releases will carry the enterprise without reviewing the fundamentals of what make a restaurant a success, the outcome will be a disaster.
Value is super important these days...I want great service and I want my monies worth. I want to feel as if the wait staff and the kitchen are working in harmony. I would love to have my water glass fill from the front of the pitcher rather that from the side I would love to have my table cleared before the next course arrives.
We are way to anxious to create brilliant restaurants icons over night, and then relish at their demise when we have been "disappointed.".
I want to be part of the success of a newly opened restaurant , so I give it a few months. If not satisfied, write about it and that will be that.
