Sobakoh's Agedashi Sobagaki ($7), fried soba dumplings, are described as this on their menu: "fried soba gnocchi stuffed with ground chicken served with light sauce, ground Japanese radish and Japanese scallions on top."
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Former WD-50 pastry chef Alex Stupak took a big leap last year when he opened up Empellón, a high-end Mexican taqueria in the West Village. A year later, Stupak is back with Empellón Cocina, a taco-free, quieter, slightly higher-end sister restaurant in the East Village. I stopped by a few nights ago to check out the space and the drinks.