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Just got back from Sogo on Northampton St. It’s Asian cuisine – mostly sushi but a number of cooked Chinese and Thai dishes as well. I plan on writing synopses of each of our 5 or 6 favorite area restaurants later so i’ll save the full description for then.
What’s great about Sogo is the combo of taste and portion size. I think mgmt realized they weren’t gonna get away with NYC portions in eastern Pennsylvania. Not when you have f’n Olive Garden and Ruby Tuesday’s competing for the big bellies of the Keystone State. This seems to be true of all of our faves actually. We’ve never left any of them anything short of stuffed just from an app, an entrée and maybe dessert.
Apart from our first visit there, we always go with the sushi. Tonight we went with our favorite appetizer and 2 of the special “rolls.” I use quotes cuz they’re rarely that traditional.
Our app. was The Monster, a mixture of an assortment of raw fish, mango, thin noodles and a blend of sauces amidst an eyecatching arrangement of fried rice paper, all placed on a small bed of mixed greens. Fun to eat and really filling.
I then had the special Tuna Dumpling. I saw the description but had no clue what expect visually – as is generally the case. It turned out to be a blend of cooked tuna belly, crab and avocado formed into a ball and wrapped in sashimi tuna belly. It sat in a pool of their mysterious sauce mixture (does that sound creepy?) and was sprinkled with micro-greens. Fantastic.
Janet got the Garden Roll – mostly lobster salad wrapped with lots of avocado. Really good too.
I still had a lot of Sapporo left – plus we were trying to shake off a rough week at work – so we went for dessert. They have a big selection of pre-fab fancy desserts (tiramisus, parfaits, etc) which taste great but feel kinda disingenuous since they’re mass produced offsite. Janet’s been on a hazelnut kick so she chose some hazelnut ganache thingy and i went with a big scoop of coconut ice cream (followed by most of the hazelnut thingy). Not a bad start to the weekend.


Honestly, I’m not even sure I’m settled on the name of this thing. Maybe a few days to absorb and i’ll know for sure. I think if i can come up with a decent idea for a masthead, that’ll seal the deal.
I have plenty to work with. The fork in the rivers, the cityscape, utensil imagery. Maybe a highway sign? I’m a branding/packaging designer so i’m gonna obsess over this thing for the next couple days probably.
I don’t know that i care too much about the rest of the page. I may tweak the colors and type some more, but overall the template is adequate. I’ve got better things to worry about. And if it ain’t broke, don’t waste your life noodling things like a control freak.

Seriously. I once again ate a big lunch and decided to go with just a grapefruit for dinner. Now it’s 10pm, and my stomach is grumblin. But I will resist. Damn I wish I didn’t know about the stash of Girl Scout cookies in the cabinet.
Got the word earlier that I should make Friday reservations for Ocean down on Ferry Street. We’ve had luck as walk-ins but it’s getting tougher for sure. Last time (a Friday), we were fortunate to get there before the rush and the manager found us a spot at the end of the long center table. Their menu offers a large selection of appetizers which you can treat as tapas (that’s generally how i roll) and maybe 8-10 official entrées. I try to pick 3 apps, making one my appetizer and the other two for my meal. Last time i started with the “hot wings” and then had the calamari and yellowfin tuna tartare. The wings are a surprise on the menu and an even bigger surprise when you see the dish. Cooked chicken is puréed and placed within a wonton shell. A delicate wing bone is placed into the chicken and held in place by the edges of the dough creating a sort of chicken lollipop once it’s fried. You receive about 5 of them on a long platter, painted with a triptych of colored sauces: bleu cheese, buffalo and herb (basil if i remember right). There’s a great contrast between the crunchy shell and the tender, savory chicken. Combine that with the classic wing flavor experience without the messy fingers and you get one of my favorite dishes ever.

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