How a Hochul donor received $637M in state payments.Churchill: Hoosick Street is awful and about to get worse.Meteorologist Craig Gold leaving CBS6 Albany.The chopped scallops lack body, offering a texture that is soft in the extreme. A wedge of scallion pancake is a tasteless batter skewered yakitori beef and chicken, though fine, are doused in viscous, sweet glaze stir-fried noodles are overcooked maki rolls are mushy with damp rice and squiggles of sauces and cream. Like the tuna tartare, a spicy tuna filling is minced to paste. The seaweed wrap of cone-shaped temaki rolls is damp and tough, bites requiring an indelicate two-handed yank. With sushi, it’s a literal delivery of a piece at a time, while battered rock shrimp and bang pow scallops arrive in a fried trio - unfortunate for us, having ordered both but unable to savor either because of the mushy taste.īefore long, the list of less-enjoyed plates becomes clear as they sit on the table and we ask waiters to take them away. It takes a few goes to get the hang of ordering. More water, more tea? Ready for more? Finished or no? Stop and go. Constant contact makes uninterrupted conversation impossible in an undulating sea of plates up and plates down, readiness assessments and invitations. Menus are returned to us wiped clean, triggering every passing waiter to press us to order more. You’re on the clock, but it’s their clock, timed to bring your ride to an end.
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Service is happening to you, not for you. It’s a casualty of no assigned server to know what you have or need. I must have repeated 20 times that the glass staff endlessly tried to fill was not water but tonic from the bar. Too often server hands hover over unfinished food, and we bat them away. The seared pepper tuna in zingy ponzu glaze is plush snapper with jalapeños is vibrant with yuzu citrus and sliced chile heat our chosen sushi - mackerel, salmon, tamago and squid - is draped neatly over firm lobes of rice.īut speed is from a battery of staff ricocheting around tables, making snap decisions to pull plates or convey inquiries, fill water or snatch menus. Tiny plates of seaweed salad and dressed avocado hit the table followed by sashimi - buttery salmon, silver-striped bass, a pale tuna waterlogged from an obvious thaw and octopus no chewier than most upstate. I don’t mean it literally, though delivery by drone could only add to the sense of Disneyfication.
Service speed means our pen-marked menu is swished away from the table and tiny plates come flying in. He fist-pumps the air in a display of all-you-can-eat happiness. One man stops to prod at our laminated menu with his “must try” picks and effusive praise. Some had reservations, though staff could find no record of ours, and the stream of diners continuously exiting with flushed faces and clutched bellies is like the line disembarking from a fairground ride. We had our first inkling of the impending experience seconds after entering the restaurant, with the host coordinating new arrivals like an air traffic controller.
#WOLF EEL BITES COKE CAN PLUS#
For now, the takeaway is largely good news: speed plus value, a combo that’s hard to beat. A decibel-clanging roar means this is not the place for a business meeting or a date, but I’ll get to that. While you’re charged only for uneaten sushi, you can’t order an excess and box it to go for an absent friend. Of course there are rules: a two-hour time limit and penalty for any sushi you don’t eat. Where you might typically pay $5 for two pieces of salmon sushi (fish over rice), here you can play indulgent parent to a squad of hungry teens or not dread splitting the bill with your office pod. No matter how you slice it, Wasabi is a good value. Sushi, sashimi, maki rolls, noodles and apps are all there for the taking at $25 per head ($27 on weekends). Lately, it’s been transformed into Wasabi, an all-you-can-eat sushi restaurant and sibling to the Saratoga Springs original that’s an excellent way to stretch waistbands and not break the bank. For 35 years, 195 Wolf Road was Real (and Reel) Seafood Co.
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