Eat This Now

Where to Eat This Week: October 19–26

Musubi rice bundles, top-shelf ramen, exceptional granola, and spicy baked oysters are your required eating for the week.

By Eat Beat Team October 19, 2016

Musubi usjdob

1. Unwrap a rice bundle from Grind Musubi

Grind Musubi is a Hawaiian belly bomb in the best way. At the new SE Division Street take-out shop, fist-size mounds of sushi-grade rice come stuffed with fillings like chicken curry or sour plum. Half the fun is unwrapping the package, which contains a seaweed shell folded around the rice ball. Favorites so far? A Kewpie mayo-slicked spicy tuna and a rice log topped with “artisan spam": pork shoulder, uncured ham, salt, and garlic, glazed with teriyaki sauce and grilled. P.S.: A portion of every sale goes to fighting hunger. 

2. Spoon into Coquine’s hazelnut and cocoa nib granola

The Jon Snow of the granola world—handsomely rugged, heroic at every turn. The oats are roasted to brooding darkness, each flake radiating caramel notes. Chocolate-bitter cacao nibs and roasty hazelnuts ripple throughout. On top: buttery quince compote. The sheep’s milk yogurt embodies tanginess; fresh fennel sprigs are a surprise gift. This is the granola you want to marry. 

3. Dive into baked oysters at Trifecta Tavern

If ever there was a case to prove that everything tastes better with pork, this is it: baked oysters, still resplendent in their open shells but blanketed with the warm heat of pork sausage crumbles, lemongrass, chiles and charred crumb crust. The perfect way to kick off a night, backed by an appealing list of beers and wines.

4. Slurp top-shelf ramen at Afuri

One taste of new ramen hotspot Afuri’s signature yuzu shio broth and you get what the fuss is about: the flavors of gently simmered chicken and dried seafood mingle in a subtle soup spiked with Japanese citrus, which lends each mouthful of noodles a lingering grapefruit tang. Adorned with tender chashu pork belly, seasoned egg, a bit of nori, and a huddle of teeny mushrooms, the dish is layered, light, and soulful—it’s the Astrud Gilberto of the ramen world.

Show Comments