Wu Liang Ye

anyone that knows me knows that i would rather eat chinese food more than just about anything else. so here's another "fave in the hood", wu liang ye on 86th street between third and second avenues is the best szechuan you'll ever have, anywhere. one of the hallmarks of a good ethnic restaurant is whether it is frequented by persons of that nationality, and yes if you go to wu liang ye you will certainly see many, many asian patrons. i'm pretty sure that i must have some asian heritage somewhere along the line. there were many chinese in cuba so it is not totally outside the realm of possibility that there could be a bit of a "slant" in my gene pool. interestingly, the chinese in cuba were the butt of many jokes, much the same as the poles seem to have been in many american jokes. when a cuban was plagued by bad luck, it was said that "he was being followed by a chinaman" ("tiene un chino atras"). regardless, all are welcome at wu liang ye; we all know a good thing when we see/eat it. their lunch special is a steal for $7.95. you get choices of appetizer, different types of rice, and many really yummy entrees. i decided my first time there that i was going to make a habit of the lunch special and work my way down the list of entrees. i'm still working on it, and having a great time doing it. some may think that the prices are a little high; but the menu is not your run of the mill chinese food and well worth the visit.

notes from a wineaholic/moscatel

i figure the best way to come back is with something to drink, and what better way than with some moscatel. while at dinner with john and shivann at one of the best italian restaurants in manhattan, luna piena, the owner, luigi, sent some moscatel to the table and i knew there was a reason why i loved that place so much. a delicate wine with the subtle taste of peaches and apricots, this sparkling more prestigious cousin of the asti is not considered spumante (sparkling) at all, just a bit frizzante (fizzy). delicate, lightly sweet and gorgeously fruity, the moscato is particularly low in alcohol and therefore fairly fragile. generally made in tiny batches and limited quantities it is highly desirable and should be drunk fresh and soon after release. the rest of the dinner was no slouch. grilled shrimp with warm white bean salad, asparagus wrapped in mozzarella and prosciutto, spinach greens with strawberries and toasted almonds. my entree of homemade squid ink fettuccine with clams, mussels, calamari and shrimp in a light red sauce brought to mind the rice with squid in its black ink my grandmother makes. the rice turns out a beautiful black color. make sure you visit luna piena and tell luigi i sent you. have a glass of the moscatel, and enjoy one of the great wonders of wine.