Gotham Goodness
Published 21 years, 11 months past
Thanks to friends and family, we had a great weekend in New York City.  There was barely enough time to breathe between each visit, but seeing everyone was a great way to recharge ourselves and remember all the things for which we are thankful.   It was also rather surreal to watch Adam Greenfield (whose picture I’d seen on CNN.com not too long ago), his wife, and my wife help Carrie decorate the Zeldmans’ Christmas tree.
  It was also rather surreal to watch Adam Greenfield (whose picture I’d seen on CNN.com not too long ago), his wife, and my wife help Carrie decorate the Zeldmans’ Christmas tree.
Not as surreal as seeing the first part of The Two Towers played at one-eighth speed, mind you.
Back at the beginning of the year, Jeffrey proclaimed that every author wishes he (or she) were not writing a book, and I said I generally felt differently, that when a book was underway I was glad to be writing. Now I understand his pain. Until now, I was writing on weekends for the most part, with a nice long writing schedule, and had a full-time job to keep my brain doing other stuff during the week. Now writing and working are all mixed up together, and in a valiant effort to finish primary writing by the end of this year, I’m working on two books simultaneously. This means I spend at least a few hours of every day writing, and still put in a lot of writing on weekends. It’s really wearing me down, and I have every intention of taking a nice long break from book writing come 2004. I’ll get back to articles, I hope, but I expect that books will go to the back burner for at least six months. Well, except maybe for one that I’m thinking about co-authoring. But other than that, nothing else, I swear!
 So with a little help from the hostess, we moved to sit at the end of the bar, just a few feet from Morimoto himself, and after a bit of debate we decided to start out with the seared kobe beef and green tea soba noodles.  These were by themselves amazing, but they were just the beginning.  From there, we moved into the omakase, or chef’s tasting menu.  The best part of this was that we were seated right in front of the chef who was creating our meal, a sushi chef by the name of Alex, so we could ask questions and make requests while he prepared our courses.  And what did we have?
So with a little help from the hostess, we moved to sit at the end of the bar, just a few feet from Morimoto himself, and after a bit of debate we decided to start out with the seared kobe beef and green tea soba noodles.  These were by themselves amazing, but they were just the beginning.  From there, we moved into the omakase, or chef’s tasting menu.  The best part of this was that we were seated right in front of the chef who was creating our meal, a sushi chef by the name of Alex, so we could ask questions and make requests while he prepared our courses.  And what did we have?
 Take the scallop, for example.  Alex scraped the meat off of a shell, then sliced it in half and bent over to closely inspect the two halves.  We couldn’t figure out what he was doing as he switched his gaze from one to the other, then back.  After a few moments he beckoned us close and said, “Look at this one.  See around the edges?”
Take the scallop, for example.  Alex scraped the meat off of a shell, then sliced it in half and bent over to closely inspect the two halves.  We couldn’t figure out what he was doing as he switched his gaze from one to the other, then back.  After a few moments he beckoned us close and said, “Look at this one.  See around the edges?”
 They seemed bigger than normal machines, somehow.  As if they were mighty colossi of laundry machines, towering over the cleanliness landscape and emitting peals of spin-cycle sounds that shake the skies like thunder.
They seemed bigger than normal machines, somehow.  As if they were mighty colossi of laundry machines, towering over the cleanliness landscape and emitting peals of spin-cycle sounds that shake the skies like thunder.