I’m sure you have often wondered what beverage might best be paired with a bowl of black ink fettuccine, cuttlefish, shrimp, clams and chorizo? Well wonder no more.
In my educated and borough-biased opinion, nothing brings out the briny goodness of the dish more than the frothy essence of a cold Bronx Brewery ale.
When Rick chose to continue with his fading softball career instead of taking on his obligation to provide our greedy and needy group with a food destination, we were in a temporary quandary. Though I would have preferred he hadn’t left us in such a precarious situation, I understood his decision. I did the same thing—for about ten years—before realizing only a visit to a “clinic” in Miami could help regain my youthful form in the field and power at the plate.
Eugene also deserted us when he announced, shocking all of us, that his girlfriend’s superiors had actually invited him to attend her retirement party. And he thought it wise that he not decline the invitation. We could not disagree.
We were four and though Mike from Yonkers was next in line to choose, we were given a unique opportunity. A fan of Fried Neck Bones…and Some Home Fries, and believe me, their numbers are just not that many, had reached out to me and remarkably, considering he had never met our motley crew, wanted us to assemble at his own eating establishment.
Now just because a restaurateur shows me some love doesn’t mean I’m an easy mark. I have my ethical standards and not just anyone who heaps praise on my work will get equal treatment on my very humble blog. Jonny, however, the Indonesian born, Singaporean raised co-founder and chef of Bamboo Tori, made a strong case for our attendance. As I said above, any restaurant that would blindly consider allowing our group to convene at their tables has already displayed remarkable valor. Another reason that we considered the offer was that we had not yet been to a Japanese yakitori place, not to mention one that, Jonny explained was also heavily influenced by the Singaporean snacks served on sticks he recalled growing up there. Finally, Bamboo Tori was located in Greenwich Village, a place bustling with restaurants but typically not one where our group’s frugal criteria could be fulfilled. We would be dining in virgin territory.
On its website, Bamboo Tori bills itself as specializing in Japanese yakitori, and though I’ve had yakitori, the traditional Japanese featuring the funky chicken body parts excepted, the concept here, Jonny explained was different. Jonny and his partners Christophe, from Belgium, and Hendy from Haiti, wanted to make yakitori more accessible; meaning chicken hearts, butts, necks, and gizzards were not on their menu. After an exploratory eating trip to Singapore, the partners wanted to create at their venture more of what can be found served as street snacks there.
Mike from Yonkers, Gerry, Zio and I squeezed onto a hard bench in the slender, take-out mostly, restaurant as Jonny presented us with a selection of meats on sticks. Behind a glass front, there was a conveyor belt like machine where meats were put on their sticks and rotated around a hot fire while intermittently being dipped into a marinade. Passersby stared raptly at the mesmerizing process from the street.
The yakitori machine in action.
Our first sample box of skewers included one stick each of asparagus bacon, chicken thigh, pork belly, and pork meatballs. Cooked to juicy perfection, each was coated with a bronze grilled yakitori glaze that Jonny informed me was provided by a close friend of his father’s, a Japanese chef of Hilton Hotels Indonesia.
The pork meatballs, made with ground pork, ginger and parsley had Gerry gushing and after a final tally, the consensus was that they were the standout among many standouts.
Pork meatballs
The next box included beef tri-tips, beef meatballs, chicken breast, and chicken thigh with scallions. And we made sure that every bit of meat was removed off each stick even if it meant scraping them with our teeth.
Finally, proving that Bamboo Tori can also satisfy the vegetarian, we tried skewers grilled with eggplant, zucchini, and grape tomatoes. From two seats down and over the din of the busy restaurant, I could hear Gerry gush again as he devoured the grilled veggies.
Grilled vegetables on a stick.
The final taste was a steamed pork bun stuffed with the aforementioned pork meatballs. The tiny sandwich epitomizing the term: street snack.
The used stick dispensary was stuffed with our skewers. We were done. We thanked Jonny and his partners for their service; very glad that we were introduced to their brand of yakitori, the trip to the heart of darkness known as Greenwich Village well worth it.
Steamed bun sandwich
“How’d you come up with that name, ‘Fried Neck Bones and Some Home Fries’ anyway,” Jonny asked as I was leaving. “It’s cool.”
I explained how I thought the title of the Willie Bobo song as well as the tune itself was as good a representative of what I wanted to achieve in the website as I could find.
“I never heard of it,” Jonny said. And why would a man in his twenties be familiar with a Latin Soul tune recorded in 1966? “But I’m gonna check it out.”
The next day I sent him the link below to better help him check it out.
Bamboo Tori
106 University Place
Fried Neck Bones...and some home fries 