bits and bites

It's kind of too bad that most shops don't exactly like you taking pictures of their interiors...and while I know most of you out there expect me to give play-by-plays of all the food we eat (and don't worry, I'm more than happy to oblige), a big part of the fun is seeing all the random little shops and areas with interesting vibes. Today I was introduced to Haus Interior, Love Adorned, Le Labo...and I finally made it to R by 45 RPM. Each can be as individual as the people behind them. I have a particular love for 45RPM...they happen to have a stone walkway inside the shop, and they water it on a regular basis. It's a small thing and totally random (who waters their indoor walkway?), but there's a certain beauty about it that I can't seem to let go of. I'll see if I can snag a picture of it at some point...anyway, there is a lot of beauty out there hiding in plain sight, and I'll do my best to share it with you.

Speaking of hidden beauty...if you ever get a chance to sit in front of Kenta Goto at the Pegu Club....do it! Goto-san's economy of movement and precision are something every cook wants to have and should work towards. We dropped in right at opening, so aside from a couple of other patrons at the bar and maybe two more tables, it was pretty much like a private drinking experience. Unfortunately, we couldn't linger since we had snack resos, but in a mere three drinks he gave us a taste of what he does. The house cocktail was a really nice intro to the place...history and modernity all in one glass. The Jamaican Firefly took the Dark and Stormy to a whole new place for me. Cohesion, balance, and spice really made it delicious. After these two drinks, and wanting to lighten things up a bit, I asked for Goto-san's suggestion. Having eaten one egg and toast for breakfast and some rice pudding for snack, another cocktail might have had me blitzed before dinner....so I asked for something more like an aperitif. What he put together was pretty much a "dish" focused around a single shiso leaf. Sake based, but with tequila and yuzu kosho as seasoning, it was exactly what I wanted without knowing what I wanted. What struck me was that all of the ingredients were all there to support the flavor of the shiso. It was a drink that reminded me of the way Chef puts dishes together...