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Jamaica Plain getting a dumpling house
By adamg on Thu, 11/12/2015 - 7:26am
The Huntington News interviews the owner of Pink Samurai, a dumpling place with a twist set to open at 658 Centre St., where Charlie Chan's used to be.
European elements like foie gras and New England influences will sneak their way into the Asian-inspired menu.
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Comments
Wow, I remember when Charlie
Wow, I remember when Charlie Chan's opened,. I hope it's good b/c I love me some dumplings!
Eurgh
It's possible this will be a great eatery, but 1)hyphen-"inspired" places usually aren't, and 2)"Pink Samurai", really? Where did he come up with such an incredibly stupid name?
Maybe he's a big Erika Fong fan?
</nerd reference>
I don't think much of the name, either, but this guy was
a sous chef at Strip-T's during its most interesting, innovative period, before chef Tim Maslow turned his attention to Ribelle. I expect this place to be pretty good, with a menu full of umami-bombs.
Pink Samurai
sounds to me like some kind of sex toy that I don't want to know about. But yes--looking forward to the umami bombs.
Strip-T's
Good to know!
I had the same reservations with the "inspired" wording, but Strip-T's was my favorite restaurant in town for a while, bar none.
I'm into it. I grew up eating
I'm into it. I grew up eating Hong Kong-style cuisine and my family owned Chinese fast food restaurants, so my standards for even crab rangoons are pretty high. JP is a Chinese food desert for me. I was sad to see Ban Chiang House go, but Noodle Barn satisfies my cravings pretty well. Wouldn't mind having even more options still.
I'm psyched but
after reading the article I can't help wishing that it sounded a little more...down to earth. We don't have much good Asian food and no good Chinese. I would be so happy wth a straight up Taiwanese dumpling place or an awesome Szechuan. Sometimes this kind of "creativity" can be exhausting. But I'll be glad to give them a shot.
Someone's
been watching Top Chef!
Maybe besides Foie Gras, they'll have truffled mac n cheese (of course with Asian 5 spice powder).
Can't wait to hear the patrons pronounce Foy Grass.
I have a feeling...
Foie Gras or Foy Grass won't go over well in JP. Animal cruelty and all that.
cruelty-free foie Gras
Sousa & Labourdette
What do they do....
... with the rest of the geese whose livers are "harvested"?
I imagine they sell them locally
It's a sought-after game bird, after all. Roast goose is delicious - a lot like duck. So you have to deal with a fair amount of fat, but the meat itself is savory and smoky. I'd imagine S&L goose meat is particularly nutty and complex.
Man, I'm salivating now!
Very interesting!
I've had foie gras in southern France and I have to admit, it's delicious. So is the whole goose, by the way! But, when I saw the gavaging that produced the foie gras, I lost my appetite for it.
Maybe, they can locally source the stuff from the geese at the Pond.
Our local geese....
... seem to operate the same way the "semi-domesticated" ones do. (I assume there musty be SOME temporary visitors -- or do migrating geese, once they discover the easy pickings here, decide never to leave).
It's odd. On one hand you
It's odd. On one hand you have the foodie hipsters who absolutely know what foie gras is and will be 100% on board as long as the restaurant has just the right microbrew pairing. On the other, you have the treehugger hipsters who will absolutely not be patronizing this establishment, man.
Whole Paycheck stock Foie Gras in numerous variants, and Canary Square served foie gras in their early days.