Every week, I document another dish that impressed and satiated me during my food adventures around New York City
SADLY, BŪMU IS NOW CLOSED.
People get squeamish about such silly things when it comes to food. And if they refuse to try it, they are missing out on some amazing flavors. When I tell people I love anticuchos (Pervuain-style grilled beef hearts) and they make a face, little do they know they are missing out on some of the most tender cuts of beef you could eat,
Same thing holds true for tongue. It is one of those often ignored cuts of beef in the country that is praised in places like Eastern Europe and South America. But it’s not always as tender as butter. It can actually be very tough and unpleasant If not cooked properly.
Thankfully, Chef Joaquin Baka who once worked at Momofuku, knows how to cook tongue to perfection.
Smoked Beef Tongue is one of the options for skewers at the new upscale izakaya Būmu in Greenwich Village and it’s incredible.
I didn’t get to have a proper dinner here, but I also had a chance to try the tender and charred baby octopus skewer and the intriguing Taro Root Nest, which would have been a great thing to munch on with friends, but was a bit heavy for one person.
On the other hand, I could have eaten a few more skewers of the beef tongue.
Tender is an understatement for this expertly tamed meat. It barely needed to be pulled off the stick. Hints of smoke and pepper were hidden in the beefy chunks. A charred scallion separated the two portions and a wonderfully delicate spiced mustard sauce lingered.
If you’re an omnivore, you should be eating more tongue and Būmu is just the place to start. Price: $9
| BŪMU |
| 61 West 8th Street (between Fifth and Sixth Avenue), Greenwich Village (212) 505-2610 |
| bumunyc.com |
