Imagine seating in a typical Michelin one star. You order a three courser, including a perfectly cooked short rib with ultra thin mashed potatoes as the star of the meal. The decor is minimal, and the theme is simple quality cooking. One year later, you are desperately trying to remind your spouse of this meal.. “c’mon, remember? we couldnt find parking, and it was raining”. Two years later, you forget the meal yourself.
With a place like Bananas, a one year old in East Village, you wont have this issue. Even without the name and the theme, you have a variety of ways to remember this place, starting with the perky Rachel the waitress and the two owners. Not to mention dishes like the sick Étouffée that we still talked about hours after the meal.
I’m hesitating calling it theme or gimmicky as the name is actually part of the owners story. A slur that eluded me growing up in NYC without any Asian friends. Asian Americans who grew up here were called “Bananas”, yellow on the outside, white on the inside. However there’s much more to the Bananas story. Just about every dish is a chapter.
Not only these proud bananas use bananas successfully in their cooking, the entire place is like an interactive Banana museum. You have a plethora of banana art, and you can even play with bananas between courses. “How do you play with Bananas Ziggy?” Frankly, none of your business, but you just have to go to find out.
The food is playful Asian, new American, with a NOLA twist. Bananas’ young duo has extensive experience in NYC including Michelin. Hence the type of place that normally would garner a lot of buzz, but yet the place is still very much under the radar. Flavors at the very least are that of a Michelin Bib Gourmet level.
The food rundown:
Caramelized Onion Dip – Outstanding, rich, not too oniony dip. Comes with shrimp chips you can eat on their own. I’ll be looking for them at my local Asian supermarket.
Chicken Liver Mousse – Almost didnt order since it comes with pickled scallions. Order it since it comes with pickled scallions! Earning the trust early on.
Étouffée – A signature dish for good reason. Combining shrimp and shrimp wontons in a creole(ish) sauce is genius. Just the right amount of heat, with deep, lasting flavors overall. The dish you talk about hours after the meal.
Shrimp Alfredo – Succulent Udon noodles with large fried shrimp. Nice to have in cold weather, but not as memorable as the others.
Dynamite Fried Rice – Torched table side. Good flavor with the bay scallops and mushrooms, but a little strong with the Masago so may not be for everyone. If you like caviar, chances are you’ll like this.
Char Siu – A cooking masterclass on how to introduce addictive sweetness without sugar. Gorgeously marinated pork comes with caramelized, what else, bananas. Another must order.
Banana Ice Cream – Sprinkles of bacon added salt and crunch but just ok overall. If I can make a suggestion in the small chance the crew is reading. Fried bananas with sticky rice and coconut ice cream. Call it The Ziggy
Bummer they ran out of Octopus as this is another one I really wanted to try. Wash it all down with a Hungarian natural white Harslevelu by Somloi Vandor, even if you are not a fan of natural. Meal of the year!!! 😊
174 1st Ave (10/11)
Eating With Ziggy 