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Gyoza King You may have noticed that we write most all of our reviews in second person--“You should try the pork gyoza”—rather than in first person—“I love the pork gyoza.” It’s because we want to put you, dear reader, right there—right in the thick of it, imagining the menu in front of you and breathing in the wonderful, tum-tantalizing aromas. But there are some places that hold a special place in our hearts and so, every once in a while, we’ll slip into first person. Gyoza King is one of those places. Peg here. I knew this place was special the instant I stepped into the small, dark restaurant nearly 15 years ago. There was vintage Michael Jackson playing in the kitchen (ABC-123), Japanese hipsters were cooking in the kitchen, and I was surrounded by young Japanese hipsters in the dining room. The sizzling sound of gyoza cooking filled my ears and I thought, I’m home. If you’ve read my bio, you know that I’m a sucker for dumplings. Little pieces of dough wrapped around a savory and delectable filling and then either boiled, pan-fried or deep fried. I’d marry a dumpling if I could. Japanese dumplings are called gyoza, pronounced Guhyo-zah. It’s fun to say and more fun to eat. Try the pork and chive. The chicken and veggie. If there’s a special gyoza on the menu—try it. But also make sure you order the Agedashi Tofu—some of the best I’ve ever had, as well as the Karaage Chicken, little savory pieces fried to perfection. You won’t find any sushi rolls here. Instead, it’s Japanese izakaya: cooked, small dishes perfect for the after work and late night crowd or really, any time of day. It’s exactly the kind of food that I love. Small bites, big heart. Hail to the Gyoza King.
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ADVERTISING
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Gyoza, agedashi tofu and karaage chicken.