Gourmet Gal

Is there such a thing as too much sushi? Probably not, like a good cup of coffee, you can always sneak a roll or two in. Even for breakfast sometimes. After the long sad season of nothing close to sashimi in the MV, sushi is popping up like parking tickets on Merrimack Street. Look for Etsogo to replace Mandarin Kitchen this fall, and Blue Taleh to open a block away at 15 Kearney Square around the same time. Both promise Japanese cuisine. While sushi is delicious and healthy, it’s not like a turkey sub. It should not be trifled with. Raw fish needs to be frozen at the right temp and handled by a studied sushi chef. Not that these places won’t do that, but sushi should not be treated like another cool app.
Karma, which opened a few weeks ago in Westford is run by a guy who comes from Ruby Foo in Manhattan. This is a time-tested Japanese/Chinese fusion spot. I’m told the bluefin tuna belly melts in your mouth. Whilst I’m as happy as the next restaurant freak to see so much happening, we need a little diversity. How about an upscale Mexican joint?

Comments (15)

Carmen:

I don't think one can ever have too much sushi. If I could eat it everyday, I would. Unfortunately, as you have stated, Lowell is lacking in the sushi department. While supermarket sushi will work for me in a pinch, it's not the ideal. I'm optimistic that the rumblings of downtown Japanese eateries are true, however, I have been hearing it for a while without any results. But, I'm not giving up hope.

And you also touched on my next favorite...Mexican! I would love to see a great authentic Mexican restaurant downtown. I hope that's next to come. In the meantime, you can always try Oscar's Pinatas on Rt. 38 in Tewksbury. It's not fancy and if you can get past the uninviting exterior and the vinyl tablecloths, Oscar's has very tasty Mexican fare and they make a mean Margarita.

I'm a proponent of supporting our local businesses, and feel guilty every time we eat out at a restaurant outside of Lowell. However, I'm hopeful that Lowell will continue on its path to growth and discovery, and that there will be an array of great restaurants downtown within the next couple of years.

Regardless of the frustrations I encounter with eating establishments in Lowell, I still think "There's a Lot to Like About Lowell!" and will continue to promote that.

Thanks for the blog. I enjoy reading it and taking you up on your suggestions. Keep 'em coming!

Posted by Carmen | August 23, 2007 3:15 PM

Posted on August 23, 2007 15:15

HungryHorror:

Kathleen

How upscale can you make a burrito?
Something about eating uncooked food, especially uncooked fish that grosses me out.

Posted by HungryHorror | August 30, 2007 7:29 PM

Posted on August 30, 2007 19:29

Robert La Ferla:

Actually, sushi should be from FRESH fish not FROZEN fish. It has to be handled properly from the moment it's caught to when it is served. Real sushi chefs train for over a decade in all aspects of sushi and without break. Often, that is not the caliber of sushi chef that you find here. Ask these faux sushi chefs about how they prepare their rice. In a rice cooker is the typical response. The best sushi chefs use a charcoal fired pot and know the exact temperature that the rice should be kept at -usually in a tsugura. The fish is not kept in a glass refrigerated case but rather in wooden boxes so that the fish doesn't get too cold or too dry. All good sushi chefs know how to cut fish properly and know the fish well. Mr. Ho from Dynamite Sushi in Hudson, NH is one. While he does use a rice cooker and refrigerated case to keep costs down, he does know his rice, his fish and how to cut it. The same for outstanding places like Oishii Sushi, Toraya, Sushi Island, Takumi, etc... These other places are mere impersonations.

I visited Karma in Westford and it's not very good.

Posted by Robert La Ferla | September 10, 2007 8:40 PM

Posted on September 10, 2007 20:40

amie stevens:

I tried estogo twice this week. Went and sat for lunch today and it was fantastic. The restaurant scene is finally starting to come around and as a downtown resident I'm very excited.

Posted by amie stevens | September 22, 2007 7:00 PM

Posted on September 22, 2007 19:00

and Mexican flag:

eagle flag Mexican

Posted by and Mexican flag | May 7, 2008 8:56 AM

Posted on May 7, 2008 08:56

pics de Cinco mayo:

de mayo Cinco 2nd

Posted by pics de Cinco mayo | May 8, 2008 11:38 PM

Posted on May 8, 2008 23:38

demio Cinco sinco:

Cinco demio may