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Member since: December 8, 2010
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I enjoyed reading this well-written review. Even though I'm a notorious carnivore, I'm a big fan of Yokozuna, and since Sushi Alley chefs Greg Bossler and Jin Baek were the chefs at Yokozuna for years, I knew I'd love the new place. How to satisfy that carnivore? Order from the "grill" section and get yakitori pork belly... succulent cubes of rich pork belly marinated in tare sauce... or Korean-style grilled beef ribs... or even a huge steak. You can get a big bowl of rice too, it's usually free but sometimes $2. Also usually free on request is delicious miso soup. So you leave full and happy. And I love the consummate artistry of the sashimi too.
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A wonderful review of a restaurant whose food and ambiance inspire wonder. Readers should know that $24 gets you a USDA Prime wet-aged strip steak, including potatoes and vegetable, provided you eat it in the bar area. So you needn't break the bank to eat their fine steaks.
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Thank you for writing about one of Tulsa's hidden treasures. If this restaurant were in New York, foodies would travel for miles to eat there. A few more menu items not to be missed. Aji de Gallina. It’s traditionally made of yellow chiles, cheese, bread, milk and walnuts. The taste, subtle and mild yet rich, is unforgettable. I’ve read that this recipe was invented by top French chefs who, around 1790, finding that all their clients had been beheaded, fled to Peru. Photo of this dish: http://media.tulsafood.com/wp-content/uploads/2010/07/MiTierraYellowChickenStew.jpg
Ceviche. Chunks of raw fish are marinated for a few hours in lemon, lime or orange juice. The citric acid denatured the proteins and in effect cooks the fish. Photo of this dish: http://media.tulsafood.com/wp-content/uploads/2010/07/MiTierraCeviche1.jpg
Carapulcra. This 1000 year old recipe for pork with a peanut sauce predates the Incas. It's not on the regular menu but they can make it on request.
Juane. Chicken and turmeric cooked in a banana leaf. This is a recipe from the Amazon rain forest!
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Well I can't add to your comprehensive review except with a bit of trivia about Baker Street. A few people, thinking Holmes is a real character and still around, would send letters to his address asking for help with a detective problem. It used to be, and for all I know still is, the tradition that the company who owned the building nearest to 221 B (there is no 221 B and never was) would send a polite reply along the lines of, Mr. Holmes regrets that he cannot aid you because all of his time is devoted to solving an important case vital to national security.
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Joshua Peck is a fine writer, and of course the author of last week's sushi review is famous for her fine writing, but what happened to Joseph Hamilton? Is he taking a break from the heat? I admire his reviews and he's the only food reviewer I know who is a graduate of a top cooking school. So if he's gone he will be missed.
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