One of the things I loved straight away was that it is rated one of the top 10 most sustainable restaurants in America. Sushi is delicious, but I always have a bit of a guilty conscience when eating it as most of the yummies I am partaking in aren't doing the environment any favors. Miya's uses eco-friendly fish options and has many vegetarian rolls. Sushi + no guilt = the best sushi ever.
What else is there to love? This:
We started with their pumpkin miso (!!) and huge green salad. The greens come from the farm associated with the Yale Sustainable Food Project. You get a heap of what's fresh and in season. I think I taste a hint of wasabi in the dressing, which thrills me to no end.
With that we each had a glass of sake. Their sake selection is highly unusual. Brendan had the spicy Firecracker sake, and I had the gingery Dragon Lady sake.
For the main event, we forced ourselves to only choose five options from their really extensive menu. This is no small feat as basically everything sounds delicious and you want seven of them. From left to right you'll see the edibaba, hot-headed cowgirl (front), water piglet (back), japafrican queen (back), and your standard spicy tuna (front). The descriptions are part of the fun:
Edibaba- great. Who has hot sushi wrapped in potato?! The sauce is so delicious you'll want to lick the plate. Anything with coconut is fine by me, so the hot-headed cowgirl was also a serious winner. Perhaps what I love the most about the water piglet is that there is, in fact, no pig involved. I don't know why but that really tickles me. The Japafrican queen, however, was hands down our favorite. The flavors are out of this world and it is just so stinkin' innovative. Plus the hilarious description doesn't hurt.
b&b signing off
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