Monday, April 15, 2024

Mezcal Pairing Event at Casa Bond; Omakase on the Cheap Headed to UES

Casa Bond's cochinita pibil (Pork shoulder wrapped in banana leaf)

This coming Wednesday, March 27, Casa Bond, the upscale Mexican restaurant in Noho (reviewed here), is hosting a tasting menu and mezcal pairing in partnership with artisanal mezcal distiller Los Amantes.

The $95 three-course tasting menu will begin with a welcome cocktail and amuse bouche, followed by a sweet corn tamal sauced with a blend of tomatillo, créme fraiche, and queso fresco paired with a copita of Los Amantes Mezcal Joven. Other highlights include:

  • Jumbo gulf shrimp in a smoky adobo salsa infused with Los Amantes Mezcal Joven, paired Los Amantes Mezcal Reposado;
  • A chocolate lava cake graced by a mole Mixteco and pine nuts, served with white toasted sesame ice cream and Los Amantes’s Mezcal Añejo.

Two seatings, the first at 6 p.m. and a second at 9 p.m., will be offered. Reservations can be made at Resy.

Casa Bond, 334 Bowery (bet. Great Jones and Bond Sts.), 917-639-3009.

Omakase on the Cheap Headed to UES

As the omakase craze continues to snowball, variations on a theme are beginning to emerge. Late last year, the city’s first kosher omakase restaurant opened for business. That was followed last month by the arrival of the city’s first vegan omakase destination.

Now comes word of an omakase atelier that has broken the affordability barrier. Whereas most omakase experiences run into the hundreds of dollars, at Sushi by M, which has plans to open its third outpost in Yorkville any day now, prices start at a pre-inflationary $69.

The “about” page of the restaurant’s website explains its Chef Tim Lin’s vision, which is to give “each customer and piece [of sushi] the time and attention deserved.” Yet there is an element of playfulness to the restaurant that seems to break ranks with the solemn ritual of many omakase outings. Menu listings include items such as the “Big Mac,” a $25 creation made with seared toro, chopped toro, and two types of uni tucked along with wagyu beef inside a sheet of seaweed.

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