CW: We’re sitting here at Harbour bistro. Basically it was like a nice, fine dining kind of like a deli for a long time.
CW: But now they’re really starting to bistro it up. They just launched a new menu of certain styles of Asian fusion.
We’re at the Harbor Bistro. You guys are kinda known for this cured meat charcuterie thing. There are only a few places in the country that do stuff like this. We’re super excited to have this.
I am going to take a little bit of mustard. Oh my gosh.
Judd: You just do it.
CW: It’s good.
Judd: It’s very good.
CW: It’s like a salami met a duck.
Judd: Which one was this?
CW: They call that their prosciutto. I’d probably call it more of a coppa.
Judd’s word bubble: At the copa, Copacabana.
CW: It has tremendous age on it. This is their Bresaola. Oh man, oh yeah, oh my G-d.
They also have have a Ramen fusion, which has already become kind of a classic thing. This looks delicious!
There’s 1, 2, 3, 4, 5, 6, 7, 8, 9, components not including the broth, which in its own is hella complicated.
This. This is ramen, ok.
Judd: This is pastrami ramen.
CW: That broth is delicious. There is a certain slick, like, pastraminess to it, I guess. Spaghetti it up!
CW: You should try one of these, by the way. You like mushrooms?
Judd: Yeah, I love shrooms. It’s so hot.
CW: I told you it’s real hot – it’s real hot. But this is –
CW: You’ve heard about Bao, there’s maybe 2, 3 other places in the country that do it. Bao is a risen, yeast, steam bun. You can find a version of this in Chinese, Korean, Japanese – it’s all over there.
This is a Bao with a piece of fried chicken and chili and all sorts of fun pickles. Usually some sort of daikon/carrot slaw.
I can tell you, it has this nice fluffy yeasty denseness to it. You ever get, like a Challah, like the yeasty Challah that’s like a little bit under baked and you’re like, wow, that is the best. This is a steamed version of that.
Judd: This is a steamed Bao.
CW: We’re actually very excited. In Japan, they would call it Shabu Shabu. You cook it on a hot stone. So what we do here… Look at that, you’re gonna see the fat is going to melt. But do you want to togarashi that bad boy or do you want to boom boom boom boom boom boom boom boom boom. Togarashi is like Japanese seasoned salt, so it’s going to have hemp seed, some seaweed, orange peel, salt pepper – there’s all sorts of stuff in there.
I’m gonna take my cooked meat off the rock and dip it.
You know what I’m going to do after that?
We got a funky Asian menu going on here. Bao steamed buns, dumplings. We got some sort of hot rock cooking action.
This is fun!
If I was here and I was trying to show off to my lady –
Judd: Great date night
CW: – I’d be like, hey girl I’m going to cook on a rock for you. Shabu Shabu for your love!