Friends Sushi on State's February Dine-in Deal helps beat the Winter Blues
Their menu offers some interesting riffs on my fave cuisine. A kale and quinoa Goma-ae catches my eye but I pass after a short discussion with the beau on dubious merits of quinoa and kale in Japanese cuisine. I am a sucker for kale but its dense texture and hearty earthy flavor makes the traditional spinach version a better choice. I also like quinoa but wonder what quinoa adds, other than extra carbohydrates, to an already, rather rich dish in my opinion.
We start out with shishito peppers and hamachi carpaccio, typical menu items that meet the beau's approval. (The beau laments the foodie trend that has spawned menu items like kale and quinoa Goma-ae. I, on the other hand, remain curious and plan to order it sans the beau on my next visit.) While we wait, we watch the sous chef grate an odd looking radish and ask him what it is. Fresh wasabi, he tells us and hands us a small sample. It is much milder than I expected but still delicious.
But I am a sucker for kale. And I am still a bit hungry. This point of "still a bit hungry" supposedly marks the stopping point of eating for those looking to increase their longevity and health. Eating past this point increases the number of free radicals in our bodies that contribute to the development of illnesses like cancer and diabetes.
I still ate the entire dish despite the dissonant flavors. So much for curbing those free radicals but I could not pass up otherwise perfectly cooked scallops and kale. When the manager cleared my plate, she asked me how it was and I told her what I really thought. Perhaps bok choy leaves might work better. She thanked me and handed me several coupons to pass out to friends. The coupons are offering 20% off a dine-in tab for February.
Another great deal that I hope to catch. Any sushi-loving friends who happen to be in the Chicago area can PM me for a coupon.