This was really the best kind of serendipity: Katie and I had grazed on lots of little bites at "A Taste of the Book and the Cook", and weren't especially hungry, but found ourselves drawn mysteriously toward Capogiro, because, you know, it's Capogiro. Well, that and we were hoping to purge the lingering flavors of a couple of truly egregious cocktails...
A funny thing happened on the way to Capogiro...
As we were walking toward the shrine of gelato, suddenly I remembered that CherieV had been raving about the Gyoza at Raw, and the lure of good dumplings is almost as strong as the gravitational pull of creamy gelato. So we popped in with the intent of simply getting a drink and trying these gyoza.
It, ummm... got a little out of hand. Just as we'd decided on trying a flight of 4 sakes, some dumplings and heck, while we're there, a little sashimi, and maybe something else... Chef Greg Ling came out, and after a little chatting, suddenly all sorts of wondrous dishes were arriving unbidden, and we only ended up paying for drinks and a small fraction of what we ate. Some days, life is really good.
Seriously, big thanks to Greg for his above-and-beyond generosity, we truly appreciated the opportunity to try a range of things from the menu. We're happy to report that every single thing was really delicious, well-thought-out and beautifully executed. I hope sharing these experiences with folks here is some payback for Raw.
And lest you readers think we were bought-off by comps from the kitchen, or were getting unusually good versions of the food, we got chatting with some other folks at the bar, who testified that the food has been first-rate at their many recent visits.
And as much as we like to support our fellow eGulleteers, and show our thanks for kind treatment, neither of us could bear the scorn the rest of you would heap on us if we gave false testimony, so it's with a clear conscience and great confidence that we'll tell you that everything we had was rocking good, some of the best sushi, and beyond, that we've ever had in Philly. Go, find out for yourself, you won't be sorry.
We started with a flight of 4 sakes: a Hakushika Chokara, a Miyanoyuki, a Ozeki Yamadanishiki, and an Okagura. All four were tasty in their own ways, and the side-by-side comparison was quite interesting. I really liked that particular Ozeki. They've got a really broad selection of Sakes, and our bartender told us they're planning on doubling it!
As we were sipping the sakes, an oyster shooter materialized.
A couple of small, sweet, plump oysters were accompanied by some cucumber and scallion in a sake bath. Delicate, fresh, complex, delicious.
Next the fabled Gyoza, the whole reason we were here in the first place.
They did not disappoint, they were crispy and juicy and full-flavored, helped along by the manager's own dipping sauce (Greg, stick with this sauce, it's better than a Ponzu would be!) As we originally intended, I'd drop in to this place just to have some sake and these boys...
The mixed Sashimi appetizer was WAY bigger than I'd pictured, and just perfect.
Really fresh fish, beautifully sliced and presented - the Sushi chef's got some serious knife skillz....
I'm not sure I expected to see sweetbreads here.
These were freaking immorally good. Greg's been putting anything that's not bolted-down into the sous-vide bath lately, and he's got the sweetbreads pegged: these were creamy and smooth, but with a nice crust from a final crisp-up. Beets, microgreens, grapefruit and some nice citrusy sauce rounded this plate out nicely. Another serious high-point.
And of course, while at a sushi bar, you'd expect to get Bacon and Eggs
More sous-vide hijinks resulted in some tender, intense pork belly, holding up a poached (quail?) egg. Maybe a little out-of-context, but I don't care, it was freaking great.
Perhaps more in the genre, but as big a surprise, was a warm stuffed Squid, adorned with roe.
I know I'm sounding like a broken record here, but this was amazing, maybe the best thing all night. Ika is on the regular menu, and you might end up with something like this, but this was the sushi chef's special preparation for the night, so it might be different in future versions. This one was the best squid I've had in a sushi bar, by far.
But the real reason I go to sushi bars is for their hot chocolate....
We were tipped-off about this drink by the guys sitting next to us, and they say the dark version is awesome too. In this case, a light, frothy white chocolate liquid was mixed with sake, and adorned with cinnamon. Unexpectedly delicious.
I have to say that I was skeptical abut this place when i first noticed it. It was probably an opening party or something, but the first time I saw them open, there was a velvet rope outside, throbbing techno emanating from the inside, and that's all i needed to know, it didn't seem like a place for me. I think it does get to be a bit of a scene late on fridays and saturdays, but when we were there, on a weeknight, it was totally chill. It's an attractive place, with nice decor and lighting, good music, and probably the most surreal-yet-zen restrooms I've ever seen. It's hard to explain, just go...
We sat at the bar, and everyone was REALLY nice, helpful, friendly, and informed. Obviously we benefitted from chef Greg being a little bored on a slow night, and from the fact that they're still new, and want to get the word out, I certainly don't expect anything like this experience again. Regardless, I have no hesitation about recommending this place, clearly both the hot side and the cold side are operating at a high level, and putting out some interesting and delicious food.
I'll probably avoid the weekends, but I'll be back for sure, probably sitting at the bar on a weeknight. I suggest you try the same thing!
Thanks again to Greg and everyone at Raw, we were very impressed. And we'll be back.
) but if you love oysters these were sublime.
