Word: tuna
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Dates: during 2000-2009
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...position or two. As Married Lust: 10 Secrets of Long-Lasting Desire by Pamela Lister and Redbook magazine put it, with Martha Stewart swagger, "After all, would you spend hours preparing fabulously creative hors d'oeuvres for a dinner guest, only to go dump the same old tuna casserole on him? Having a range of sexual positions is not only a perfect antidote to the encroaching dullness of routine, but it allows you to decide what style of lovemaking you're in the mood for--tender, raunchy, kinky, spiritual, whatever--and to pick the position that best expresses...
...pushing a few small, rosy slices of raw lamb into a pile. Then Wayne Nish begins to chop until he's left with a mound of lamb tartar, which he molds into the shape of a bonbon and arranges on a square white plate, alongside an identical mound of tuna tartar. Between them he dribbles a cascade of osetra caviar, tiny shimmering globules the color of wet seaweed. Aside from a delicate sprig of cilantro, nothing else is on the plate...
...overcome the prejudice left over from World War II," says Leslie Brenner, author of American Appetites. But when nouvelle cuisine swept American metropolises, it carried along its strong Japanese component. When raw fish first appeared on West Coast plates, "it grossed people out," says Brenner. "Americans didn't eat tuna except out of a can before the '80s. Japanese food changed our relationship with fish...
After some thought, he turned to Japanese recipes for inspiration. Heartbeat serves fluke sashimi, the transparent slices wrapped around cilantro and topped with sweet raw shrimp. Nischan sears his tuna tataki-style, drizzling the slices with vinaigrette and resting them on pieces of blood orange. A tea sommelier presents a lovely sencha, or Japanese green tea, to accompany the meal. "I've had a lot of skeptics give us big hugs," says Nischan, an affable father of five with a blond ponytail. "People say things like, I've got to eat sushi, I was at Peter Luger's [steak house...
...Topo tastes sort of like a tuna melt, but some innovations are surprisingly good. Still, at times it feels that messing with sushi - the crown jewel of Japanese cuisine - is the equivalent of tarting up the Mona Lisa in mascara and a dye job. "It may not be traditional," agrees Jonathan Moore, owner of the Bond Street eatery, "but you gotta admit...