Chefs introduce Japanese-style bar food

The menu at an izakaya may be confusing to Americans at first, especially since the word is typically translated to mean "bar" or "tavern". But while the focus may be on the sake, the food is a diverse array of dishes including tofu, grilled seafood, noodle bowls and deep-fried octopus balls. "It's supposed to be a kind of casual place to eat and drink. But since it's Japan, everything comes out beautiful and elegant anyway," said Eric Bromberg, who operates Blue Ribbon Izakaya and Sushi on New York City's Lower East Side.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA