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Tonight, however, my buddy and I sampled some stuff from this brewer, who was offering free pints to patrons that were interested in their shit (the Imperial Stout was legit): This place has a huge selection of beer, including one of my favorites: a 15%ABV Goose Island Bourbon County stout that will fuck you up in no time. Here’s a shot of all the bloggers with some of the Tabelog peeps: They’re a great crew, and the website is truly a great resource for your dining research needs. As always, the folks at Tabelog always make us bloggers feel like kings and queens, putting us at the center of attention. It definitely reminded me of some classic Asian desserts, but with a cream puff twist to it. It was more like a cream puff to my taste buds, but filled with ice cream and sweet red bean instead of cream filling. Needless to say I was shaking a little.Īnd finally, there was an ice cream filled beignet. I was so excited that I started furiously jerking while trying to shoot the photo. Creamy, crunchy, with a little spicy kick to it. This was by far the ultimate winning dish of the night. The last savory item was a soon-to-be wildly famous crispy fried deviled egg with chili. One was a mignonette style, and the other was tomato based, I think. One with no sauce, and one with each of the two sauces they were serving it with. Before the water pulled away I tried three. Next favorite of the night was the crispy fucking pork belly.
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In fact, I wish more steakhouses would swap king crab and lobster mac and cheese dishes out for blue claw.
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There was a really delicious blue crab mac and cheese too, with karee and mascarpone. This was one of my favorites of the night. Then I had the oxtail egg roll with cumin mint dipping sauce. Next was the chicken liver mousse spread onto milk bread and topped with NY maple. This was a really fresh bite of food, with a crunch texture and complex flavors to mix things up. Everything here is on the menu with the exception of the oxtail roll.įirst was the beet with quinoa, five spice yogurt and pumpkin seed. Here’s a composed plate of all the items we sampled. The other two were incredibly tasty as well though. Tuome City Limits – sherry, kina, Chinese five spiceĮast Village Blossom – brut rose, hibiscus, blood orangeĪll three were fantastic, but since I have a pair of ball between my legs, I’d have to say that the Tuome City Limits was my favorite of the three. First we had some cocktails that were specially made for the night:įire in the Sky – sake, thai chili, yuzu. Well hang on a sec… I’m getting ahead of myself.
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I was impressed with this young dude’s skills. But the execution of these concepts was spot on. Lots of cultural fusion happens naturally there, so it makes sense. When I asked him about what inspired him to craft this sort of menu, he said, “It’s all based on things I grew up eating.” Long island is a mixed bag, at least in some parts that are closer to the five boroughs. It’s gotten a great deal of good press lately in the food world, and now I understand why. This time, the location was Alphabet City Asian fusion restaurant Tuome, which is run by fellow Long Island boy-made-good, Chef Thomas Chen. Here’s a fun shot of some of the people who run the shit here in NYC: I had the pleasure of being invited to another awesome food party event hosted by Tabelog.