Piora

Images from Piora for the Village Voice

Piora

430 Hudson Street

http://www.pioranyc.com

RIGATONI red wine, duck sausage, charred fig, spigarello 

BARBEQUED OCTOPUS fermented pepper, basil, pine nut

CARROTS pistachio, yogurt, ham

ROHAN DUCK jujube, farro, black garlic

ROHAN DUCK jujube, farro, black garlic

An entire menu worth ordering at Salt & Fat

It arrives at the table resembling a toddler’s attempt at a sandcastle, absolutely nothing about the appearance screaming mouthwatering. A simple prodding with a fork and a cautious bite later, however, yields revelatory sensations—textures and flavors simultaneously familiar and exotic. Those fluffy grey pieces of down are actually shaved Hudson Valley foie gras, rendered light and feathery, cloaking a heaping mound of cinnamon-dusted mandarin orange segments which explode like sweet, tangy bursts of fresh orange juice. 

The blend of citrus and foie gras is reminiscent of a luxurious creamsicle, given a playful crunch by paper-thin stained-glass tiles of bacon brittle. It is one of the ugliest, most profoundly delicious dishes I have ever tasted. And it is a quintessential introduction to the technique and delicious whimsy of Chef Daniel Yi, owner and chef of Salt & Fat in Sunnyside.

A native of Sunnyside himself, Yi grew up in a Korean American household, which shaped his definition of New American cuisine. “Eating spaghetti or a slice of pizza with kimchi was one of my favorites as a child“, explains the chef. “Because of eating American and Korean food growing up, it is deeply reflected in my cooking.” Salt & Fat’s fluffy BLT bao buns look like Pac-Man savoring a power-up of tender pork belly medallions with shredded lettuce, ruby tomatoes, and spicy mayo. 

Lobster & Citrus

Though Asian influences are undeniably sprinkled throughout the menu, the New American cuisine borrows influences from around the world. The inspiration for the name? “Even though salt and fat are associated with unhealthy eating, they aren't necessarily bad or unhealthy ingredients. They are actually the backbone of anything and everything that is tasty and delicious.”

Dinner begins with a complimentary brown paper sack of warm popcorn popped in bacon fat, an addictive replacement for bread service. The one page menu is comprised of seventeen plates intended for sharing, all ranging from $8 to $23 and accompanied by a carefully edited selection of wine and craft beer.

Crispy Berkshire Pork Trotter

Must-tries include the oxtail terrine, which looks more like a sinful chocolate brownie, falling apart at the touch and melting on the palate, served with a caramelized onion puree and roasted mushrooms.. Who knew pigs’ feet could evoke such a gleeful response? Here, the pork trotters are tenderly prepared in a torchon, then breaded like a gargantuan crab-cake, and topped with a slow-cooked egg that acts as a rich gravy. The sous vide sweet & sour duck breast with buttered lychee is gorgeous in every way. A salad of succulent lobster claw and tail meat over frisee and citrus segments is jazzed up with an ancho vinaigrette.

Absolutely plan for dessert, like the rice crispie treat with marshmallow ice cream, or a seasonal selection of ice creams and sorbets, which presently include thai iced tea and miso apple. No room for a sweet ending? The check comes with mini Korean cran-yogurt probiotics, the perfect icing on the cake of an eclectic, excellent meal.

Salt & Fat
41-16 Queens Blvd, Sunnyside, NY 11104
(718) 433-3702
www.saltandfatny.com
Tuesday – Saturday 6 to 11:00 p.m.
Sunday 5 to 10:00 p.m.
Closed Monday

Japanese Comfort Food at Haru Hana

(suribachi & surikogi--Japanese mortar & pestle--for crushing sesame seeds into tonkatsu sauce)

Haru Hana (28 W. 32nd St., NYC)

The summer I spent in Japan witnessed three months of the healthiest eating I have ever enjoyed.  Though 100% culture-shocked coming from the Midwest--and sad to have to momentarily retire the word casserole--I was committed to trying new flavors and textures.  True, among the bizarre (and absurd, in retrospect) items I had packed from home was a box of Chef Boyardee pizza mix (in case I needed an emergency pizza fix).  Still a bit wonky with my amateur finger muscles, my very first evening there I accidentally tossed a brown-gravy drenched potato across the room with my chopsticks, which I then staked into my steak before scrambling to clean up the mess, ergo triggering a roomful of horrified gasps (no one had informed me planting your chopsticks upright into your food wished bad fortune to the family!)  And so what if my knees had become strangely calloused after a week of showering (no one explained to me that the shower head actually detached from its hoist three feet off the ground, with a retractable cord--those were some painful and awkward showers!)  And true, the über-evangelical younger me took a suitcase of Gideon Bibles to share the gospel with a country less than 1% Christian (that's correct, I planned on bringing Jesus and Chef Boyardee to a pagan and pizza-less nation).  I won't even discuss my first experience with their toilets on this food blog!  The stories are enough for a book--or a movie starring Jonah Hill (imagine him as a youth ambassador for the U.S. Senate living in a peaceful mountain village full of Buddhist and Shinto shrines). 

I absolutely credit that life-altering summer for making me a much more adventurous eater (and thinker).  And while the majority of what I consumed contributed to some significant weight loss that summer, a few dishes I also enjoyed fall into the comfort category.  I luckily stumbled upon two of them a few days ago.

Leaving my most recent dentist appointment across the street from the Empire State Building (who gets to gargle and spit while looking at the Empire State Building?!), I was naturally starving.  I never eat before someone works on my mouth, and after having a dentist fiddle with my teeth for a few hours, my stomach always starts to growl.  Taking a walk along 32nd Street (affectionately referred to as K-Town for its endless Korean eateries and karaoke bars--24 hour Korean BBQ is a godsend after a late night at a midtown bar), a Japanese sign caught my attention.  Outside, plastic figurines of some of the dishes made me chuckle, but I instantly noticed they offered okonomiyaki--a dish I had loved in Hiroshima, but rarely find in America.

Okonomiyaki at Haru Hana is offered either with mixed seafood or caviar & cheese.   I went the seafood route, and was extremely pleased.  My photos were admittedly rushed, but the base of this dish is like a Japanese pancake/omelette, with egg, flour, shredded cabbage, and scallion, all studded with very tender pieces of crabmeat, octopus, calamari, and shrimp.  It is quite similar to a cross between egg foo young and a scallion pancake you might order at a Chinese restaurant, only stuffed with seafood.  This is then glazed with a thick, sweet sauce, often compared in flavor to Worcestershire sauce, a drizzle of mayonnaise, and then bonito flakes (dried, smoked skipjack tuna) that literally "dance" in the steam coming off of the plate.  It's like an umami breakfast, lunch, and seafood feast all rolled into one.  You cut it like a pizza, and should enjoy it while it's hot.  The version at Haru Hana was delicious, although more of an Osaka-style rather than the Hiroshima version (both styles are popular in different regions) I enjoyed over fifteen years ago (which was prepared table side, had noodles baked in, and stood significantly taller).  Yes, it's that good that I recall the taste and textures a decade and a half later.

Another Japanese comfort food I love it tonkatsu, a deep-fried pork cutlet.  Panko breadcrumbs yield a crunch unlike any other.  I also love this dish as katsudon, when served with an egg and sauce on a bed of rice.  But when I saw Haru Hana offered a mozzarella katsu, well, there was really no debate.  Paper thin pork loin is stuffed with mozzarella, dredged in panko bread crumbs, and served with a salad, rice, vegetable curry, and a bowl of miso soup for just $10.50 at lunch.  The pork was wonderfully tender.  I also loved that they brought the mortar and pestle to the table so I could grind my own sesame powder to add to the tonkatsu sauce (almost like a thick, smoked apple, sweet BBQ sauce) for dipping the strips of the cutlet.

Service was extremely friendly and very attentive.  The atmosphere was casual, yet beautiful with dramatic lighting on cherry blossoms, and columns that looked like tree trunks.  The rather extensive menu (and sake selection) certainly offers far more than what I sampled, including a variety of sushi, ramen and noodle dishes, as well as hot pots and a selection of Korean dishes.  But if what I enjoyed is any indication, this would be a wonderful place to take a friend or a casual date.  The prices are reasonable, the food tasty.  I already cannot wait to return.  Follow them on Twitter for crazy specials, like 50% off special sushi rolls.

A Preview of 15 New Restaurants in Astoria/LIC/Sunnyside

(prosciutto & fig blossoms at Basil Brick Oven)

The following is an extension of the article printed in the August issue of Boro Magazine. I have added a few images and descriptions for the readers of Amuse*Bouche.

* * * * *

If Midtown West is notoriously known as Hell’s Kitchen, then Western Queens could quite easily adopt the moniker of World Kitchen. While Queens has longtime been famous for its ethnic culinary diversity, a recent boom in restaurant openings has fervently affirmed that claim. In fact, on Urbanspoon, Astoria and Long Island City have more restaurant listings than Hell’s Kitchen and Williamsburg combined. Read on for a spotlight on four recently opened neighborhood heavy-hitters, as well as a preview of several more that have already or are scheduled to be open within the month.

(Caprese Salad at Basil Brick Oven)

Basil Brick Oven -- 28-17 Astoria Blvd, Astoria (718-204-1205)
“The pizza was invented in Naples, and then we developed it in the North,” grins Danielle Balbos, pizzaiolo and executive chef at Basil Brick Oven Pizza. Owned by Joe Giannola (who also owns neighbor Twirlz Yogurt Bar), the pizzeria features an astonishing pizza menu, along with a few antipasti, pastas and panini inspired by Chef Danielle’s home in Piemonte, Italy.

“When you truly, really love doing something, how can you possibly go wrong?” asks the owner of his talented pie-master.

Similar to a true Neapolitan pie, the wood-fired oven is kept piping between 850 and 900˚F, the ingredients are imported from Italy and the mozzarella is made fresh daily (60 pounds of it a day, to be exact). So what makes the pizza at Basil Brick Oven different from the Neapolitan “artisan” pies that have taken the city by storm?

“Those pies cook in 90 seconds,” explains the chef, “and are not built for toppings – they can get really soggy.” Using a special recipe that yields a stronger, less doughy crust, and by baking each pie for 4 minutes, his Northern Italian pies are able to properly hold a variety of gourmet ingredients while still bragging a crisp, thin crust. Exotic combinations include smoked prosciutto with brie, yellow fin tuna with caramelized onions, mussels with roasted garlic and parsley and Williams pears with gorgonzola.

(Il Polpettone panini at Basil Brick Oven)

* * * * *

The Lunch Box -- 25-17 Astoria Blvd, Astoria (718) 932-4400

When childhood little league buddies get together to launch a restaurant in their hometown, what concept could be more fitting than The Lunch Box? Featuring a throwback to classic all-American favorites – like fried chicken with mac-and-cheese and a loaded pastrami sandwich – Lou Romano Trujillo and Louie Diaz have struck a winning combination. The “All-In” Burger could rival, if not topple, the top contenders on any “Best of” list, with a juicy, charred 9 oz. ground steak patty loaded with barbecued onions, smoked cheddar, crispy bacon, fried egg and a dollop of guacamole on a toasted brioche. The Lunch Box, whose front window is a mini museum of lunchbox memorabilia, also offers lighter fare, like a grilled fish wrap, watermelon-blue cheese salad and a full juice bar with smoothies and shakes. The joint feels like a real New York neighborhood hangout – high quality, no-nonsense food with a backyard patio featuring a small stage for local performers and a mounted movie screen for televised sporting events and special features.

* * * * *

(Muffuletta at SugarFreak)

SugarFreak -- 36-18 30th Ave, Astoria (718)-726-5850

It has been a long haul for husband and wife owners Al Lau and Michelle Addeo, but despite a few significant road bumps (including a neighborhood organization protesting their liquor license), Sugar Freak has officially opened its doors, revealing one of the most lovingly designed interiors along 30th Avenue.

(Charming design details, even in the bathrooms)

Antique milk bottles serve as sconces, patchwork pillows provide seat cushions, retro desks are mounted to walls for bar high tops and an old TV hutch houses Tabasco and polished stemware.

(Crawfish Boudain Balls)

The menu is Louisiana-style, and the reviews are rave. Boudain balls arrive at the table like Cajun arancini – golf ball-sized rice jeweled with crawfish, breaded and deep-fried. Hurricanes with mango rum get your toes tappin’.

(Fried shrimp po' boy)

Tables gawk over catfish po’ boys and a steaming skillet of crab and head-on prawns. And while the culinary team has recreated several N’Awlins favorites, the real gems come from Addeo’s handiwork herself, like the Chess Pie. 

(Chess Pie)

Don’t plan on sharing this little mason jar lined with a buttery crust and filled with velvety fudge pudding and peanut butter crumbles. It’s reason alone to return. Rumor has it a smaller bakery will soon be opening around the corner, featuring even more of Addeo’s baked confections.

(Classic N'Awlins Jambalaya)

* * * * *

("Crack" & Cheese at Salt & Fat)

Salt & Fat -- 41-16 Queens Blvd, Sunnyside (718) 433-3702

Despite the attention-demanding name, this Sunnyside hotspot features inventive new American small plates, all created at the creative whim of Sunnyside native Daniel Yi. Dinner service starts with a bag of bacon fat-popped corn, but ends with mini jugs of cran-yogurt probiotics. 

(Scallops with roasted carrot puree & truffled golden beets)

Of the 17 menu items, only four creep above ten dollars, though each dish combines reasonable quantity with exceptional quality. Grab a group of adventurous friends and enjoy a hand-tailored sampling.

(Hampshire Pulled Pork Sliders)

Crack & Cheese is one of the most popular dishes, with deep-fried potato gnocchi, béchamel cheese sauce and salty bits of bacon. Plump mussels arrive with Chinese sausage in a Thai oyster sauce. Hampshire pulled pork sliders with a sweet and spicy sriracha BBQ kick arrive three to a plate for $9. 

(Lime Panna cotta with avocado ice cream)

And be sure to save room for equally unique desserts, such as the lime panna cotta with avocado ice cream.

* * * * *

On the Radar:

Alobar—With craft beer, old and new world wines and an extensive charcuterie list, this highly anticipated addition to Vernon Boulevard looks deliciously promising. 36-42 Vernon Blvd, LIC.

Bareburger Ditmars—23-01 31st street will soon be the newest outpost of this neighborhood favorite, which really needs no introduction. People go nuts over it, and it’s easy to see why.23-01 31st Street, Astoria.

(BareBurger Supreme)

Butcher Bar–-BBQ and Smoked organic meats, natural charcuterie and local butchery. A return to local natural and organic eating. 37-08 30th Ave, Astoria.

Claudio’s Café—Mango cheesecake, beef pastelitos, tamales and empanadas headline the menu at this intimate little Latin café recently opened on Astoria Boulevard. 23-03 Astoria Blvd, Astoria

Junko Sushi—According to its Facebook page, the new inhabitant of short-lived Moonstruck diner’s former space will be offering authentic sushi in the $10-$30 range. 33-02 Broadway, Astoria.

Just Burgers—Got an after-hours build-it-yourself burger craving? This Ditmars kitchen is open until 6am on weekends. Jump in to add basil pesto aioli or caramelized onions to your patty, frank or quinoa veggie burger with a side of sweet tater fries. 33-01 Ditmars Blvd, Astoria.

Manila!Manila!—Now open at 47th St and 30th Ave. in the space formerly occupied by Les Minots Bistro, this spot features Filipino comfort dishes, including grilled isaw and bistek tagalog. 47-16 30th Ave, Astoria.

(Ground Pork Lumpia at Manila!Manila!)

Malu—With dulce de leche ice cream and watermelon sorbet to chocolate covered pretzels and Swedish fish, this new “mom and pop shop” in the heart of LIC is a can’t-miss. 12-09 Jackson Ave, Hunters Point.

Side Door—Bistro 33 has officially split into two distinct locations, with the bistro focusing on French-inspired cuisine, while new sister restaurant Side Door explores fusion sushi like the apple jack roll (with shrimp, apple and cinnamon), or the orange curry scallop roll, along with other Japanese classics. 19-33 Ditmars Blvd, Astoria.

Skinny’s Cantina—The Lee brothers, who brought us Asian hot spot Shi, have turned their focus on their newest venture, this time with a Mexican flare. 47-05 Center, Blvd, LIC

William Hallet—Feels like a New England tavern with a uniquely new american menu. 36-10 38th Ave, Astoria.

(Foie Gras Sliders at William Hallet)

JJ's Asian Fusion: more than just your typical maki & sake

The House Special Tempura Roll, a maki of smoked salmon, yellowtail, and cream cheese, lightly battered and deep-fried.

JJ's Asian Fusion (37-05 31st Ave., Astoria)

Closed Mondays

"Ohhhhh, you are going to love the yellowtail sashimi special today," Kimmy confidently and sweetly proclaims the very second I step past the neon blue glowing waterfall in the entryway.  "It has a yuzu foam, a puree of white bean and garlic, and apple kimchi."  As she guides me through the bamboo partitioned tables toward a seat near the sushi counter, she continues, "Do you want to look at the menu first, or should I turn the special appetizer in for you already while you look at entrees?"

It's only my third visit to JJ's Asian Fusion, and it seems the same staff has been here every single time.  And they seem to not only remember each repeat customer, but also their dining preferences.  On my second visit, I tried to order the shumai, to which Kimmy replied, "you had those last time... you should really try the dim sum.  Similar ingredients and flavors, but a little bit different dish."  So far all of her recommendations have been perfect, but I am starting to realize that there probably isn't anything here I wouldn't enjoy.

The rich and tender slices of yellowtail practically fall apart under my chopsticks.  A fish with a high oil content, it is nearly futile to dip it in soy sauce, which stubbornly beads up and rolls off.  So it's brilliant that this appetizer is topped with sesame seeds and crunchy fish flakes that add texture, and served with a citrusy yuzu foam to cut the richness, as well as a pool of garlicky white bean cream sauce that accentuates the bold flavors of the fish.

The apple kimchi is a unique take on a Korean classic, and the peppery glaze on juicy chunks of sour green apple offers a tart heat that wonderfully compliments the other players in the dish.  This is anything but your ordinary sushi joint, offering yet another affirmation that the kitchens in Astoria are serving up some delectably innovative cuisine that rivals even the most popular competitors in Manhattan.

Aptly named JJ's Asian Fusion, this cozy restaurant unassumingly tucked on 31st Avenue features an oftentimes French culinary approach to a marriage of a multiplicity of Pan-Asian cuisines.  The restaurant's namesake, J.J. Lin, brings both her Shanghainese heritage and training at the French Culinary Institute to create an artistic array of dishes that dexterously satisfy both sushi purists and fusion enthusiasts.  For several years the location was a take-out noodle shop called JJ's Grand Tofu, but nearly a decade ago was transformed into the current restaurant by J.J. and her husband, Richard Lin.

One of the most popular small plates are the edamame pot stickers.  For $5.50, four steamed dumplings are stuffed with pureed edamame beans, blanketed in a wasabi cream sauce, and then drizzled with basil-infused olive oil.  Al dente pasta gives way to a surprisingly substantial soy bean filling, a refreshing departure from more traditional dumplings, and just enough heat from the wasabi to tantalize the palate but not kill your taste buds for further courses.

With the shumai ($4.95) six tender meatballs of delicately seasoned minced chicken and crabmeat are wrapped in thin, savory noodles, steamed on a broad bamboo leaf that infuses a hint of earthiness, and served with a small bowl of ponzu sauce for dipping.

The dim sum ($4.95) features the same chicken and crab meatball, but in this version beautifully wrapped in a thick dumpling skin, each steamy piece crowned with a plump, sweet shrimp.  While I absolutely loved the addition of the shrimp with the dim sum, the playful texture of the shumai was deliciously irresistible.

My personal favorite, however, just might be the king crab dumplings.  Four substantial, steamed pasta crescents stuffed to bursting with sweet king crab meat ($6.95).

While JJ's more creative dumplings are reason enough to return again, and could quite easily build a meal, the more traditional gyoza are available with a variety of fillings.  In the version we tried, salty and peppery minced pork is packaged in a tender dumpling skin, steamed to al dente, and then lightly pan-seared.  6 pieces are $4.50, and hold their own against any gyoza I have tried.

One of the most surprisingly interesting, yet satisfying starters (also served as an accompaniment with many of the entrees) are the potato spring rolls for $2.95.  Smooth, herbed mashed potatoes are deep-fried in wonton wrappers, sliced diagonally, and served with a slightly peppery, orange glaze for dipping.  Sort of a citrusy, Asian croquette, they are remarkably simple and delicious.

A phenomenal dish for sharing that is not even listed on the menu is the rock lobster tempura, which you  might be able to convince the kitchen to prepare with enough coaxing.  Juicy lumps of sweet lobster meat are lightly tempura battered and fried, then tossed in a yuzu mango glaze and dotted with red and black tobiko (flying fish caviar) and finally crowned with magenta and jade micro greens.  Not only do you receive a lobster tail full of decadently crispy, sweet, and tangy fried lobster morsels, but a champagne flute loaded with more of the golden seafood, as well.  It's a real "wow" dish, and something off-menu you can order that will undoubtedly impress your date or dining companions.

Another wonderful off-menu item that might soon become a recurring special is an herbed, pan-seared blackened tuna ball.  The crispy golden sphere surrounds wonderfully tender, pink ahi tuna, and sits in a pool of caper berry cream sauce and basil-infused oil.  It's a delicious marriage of the ocean and garden, and yet another unique starter course that would be difficult to top in terms of creativity and bold flavors.

From the sushi bar comes an entirely different selection of small plates that exemplify a culinary mastery of Japanese simplicity.  Live scallops are sliced delicately thin and served in the shell, accompanied by an artfully carved cucumber rose filled with the dark outer skirt of the scallop, a more firm, briny, yet delicious contrast to the sweet, moist scallop medallions.  A salty reduction of the scallop juices accompanies, although almost completely unnecessary.  Seafood this fresh needs no masking.

For those unable to decide on the sushi bar's broad selection of sashimi, I highly recommend one of the chef's combinations.  The chirashi assortment features a generous selection of the freshest slices of seafood available, traditionally served on a bed of sushi rice.  For $16.95 it makes a perfect platter for sharing, or a quite filling meal for one.  The chef selects his own preferences, for a colorful array of the freshest catches available that day.  My friend and I nearly devoured the entire array without dipping a single piece in soy sauce.  The salmon, tuna, and mackerel were beyond exceptional.

The wok-seared blackened tuna entree features a crown of flawlessly seared, pepper-crusted ahi tuna shingled around a heaping mound of arugula tossed in balsamic vinaigrette, all drizzled with piquant wasabi aioli.

Enormous bowls of nabe yaki udon arrive at tables with enough soup to feed a family of four.  Bright yellow mounds of singapore angel hair noodles tossed in mild curry are loaded with shrimp, chicken, and colorful Chinese vegetables.  We fell in love with the chicken lo mein, a refreshingly light take on the popular sauteed Chinese dish, packed with much less oil than the typical take-out version, and more crisp vegetables and tender white chicken meat.

Along with several basic sushi rolls come a kaleidoscope array of Chef's Special Rolls.  Tropical Roll #2 features shrimp tempura with diced mango and slivers of avocado, wrapped in rice and thin soy paper, all drizzled with mango and strawberry sauces.  The harmony of the tempura batter and sweet glazes combine in your mouth like a sinfully decadent sushi doughnut that you just can't put down.

On the lighter end of maki spectrum comes the sashimi cucumber roll, replacing both seaweed and rice with thin strips of crisp cucumber spiraled around tuna, salmon, crab, and avocado, brushed with a sweet and spicy glaze and topped with caviar.

The Astoria roll is filled with crabmeat and wasabi tempura crunch flakes.  The roll is then topped with thin slices of salmon and a red pepper cream sauce, all of which is seared to order with a handheld brulee torch just moments before serving.

With the same filling as the Astoria roll, the scallop california roll is instead topped with thin medallions of fresh scallop and a citrus cream sauce, flame-seared and garnished with red and green tobiko.

The crunchy and peppery blackened tuna roll is filled with crisp asparagus spears, pepper-seared tuna, then topped with even more tuna and wasabi cream sauce.

If you ask nicely, they will even serve up one of the chef's special rolls not listed on the menu, the House Special Tempura Roll.  Filled with yellowtail, smoked salmon, and cream cheese, the entire roll is dipped in tempura batter, and lightly fried.  Imagine a Japanese take on a bagel with lox, the cream cheese warm and melted into a rich sauce that beautifully accentuates the smoky, salty, fish.  It may take a moment to get used to the warm maki, but once you do, this is certain to become a favorite.

At lunch time, you can choose any two ($6.95) or three ($9.95) of the basic rolls from the sushi bar, with your choice of miso soup or house salad.  Lunch noodle specials (including the lo mein and singapore noodles) also come with soup for just $4.95.   Several other entrees are available at special lunch prices, as well as a variety of bento boxes and salads.  JJ's also features a rather impressive sake list, which I have unfortunately yet to sample.

Desserts include banana spring rolls, yucca coconut cake, and fried ice cream, and I saved room to sample a sweet finale during only one of my visits.  The baseball-sized dollop of ice cream is available in green tea or vanilla, coated with a sweetened, crispy tempura batter, drizzled with chocolate sauce.  From appetizer to ending, JJ's hits the mark on every facet of dining.  A cozy setting, impeccable hospitality and service, and a killer kitchen that has yet to disappoint, JJ's is most definitely a reason to dine in Astoria.