On Sunday morning, we headed to brunch at Locanda Verde. Every last bite of these lemon ricotta pancakes with blueberries and lemon curd was enjoyed.
I had been wanting to go see The Vessel at Hudson Yards since I saw it on one of my friend’s Instagram feeds (thanks Joel!). It’s like the new outdoor hiking spot, like High Line. The Vessel allows for advance and day-of ticket reservations. All tickets are free, but they are timed to keep the crowds down. On Sunday there was a three hour wait, so you might check it out on a weekday.
When in New York, I can’t resist seeing as many shows as I can fit in, so we headed to a matinée of Come From Away. It was so different than Hadestown, but really good and super clever in how they handled a show that covered a story involving more than 10,000 people with a cast of twelve.
After the show, we walked over to Sushi by Boū for their 30-minute omakase dinner. We went to the Sanctuary Hotel location, but there are nine locations around the city to choose from. I liked that you had to descend underground through this highly graffitied stairwell.
The bar has timed seatings for up to nine people at a time. You can choose from a 30- or 60-minute option, you get more food with the second option.
As people are wrapping up their meals and paying, the bartender worked hard on making drinks from a tiny bar for those of us arriving, while another person cleaned up and reset the counter for the next round of guests. It’s quite impressive to watch.
I ordered the Yuzu Honey Bee, which was quite delicious and paired well with my sushi. It’s made of Bulleit bourbon, honey syrup, yuzu juice, and pink peppercorns.
I was instantly transported back to Japan with every hand-crafted bite. The akami (lean tuna) with fresh ginger was a delightful bite and very photogenic.
The omakase menu was comprised of twelve bites. I had never had uni before (center bottom row). It wasn’t my favorite as the texture was a little weird, but I tried it! One of the best bites was the last one (bottom left corner) until I realized that it was bbq eel* (unagi).
*My mom once caught a slimy eel off a bridge and it sort of traumatized me towards eels.
I’m not a huge roe fan (all that popping) but the Ikura (salmon) was pretty to look at.
After dinner, we met up with a group of Brian’s co-workers who had all arrived for the conference. We headed to Dead Rabbit for a drink at The Taproom, which is one of their three options within the bar.
This is the Trailblazer which is made of Nolet’s gin, Del Maguey Vida mezcal, watermelon, herbal liqueur, Campari, cinnamon, clove, lime, and hibiscus. The drink was lovely — strong and perfect for sipping. It was the perfect end to a great day in New York City!