I keep encountering commentaries on when, and how, to use face masks at restaurants. Fairly obvious is wearing a mask when you walk in, while you wait, and until you’re seated. But…then what?
Let us hope the staff is masked — and wearing shields as well. Ditto those laboring in the kitchen. And behind the bar. (If they’re not, this might not be where you want to have a meal!).
But then, what to do while you dine? I’ve come upon numerous suggestions that you should keep the mask on between bites. Which would make for a really strange meal, consisting of flipping the mask up, taking a bite, and flipping the mask down while chewing and swallowing.
No less a power that be than our own Gov. Gavin Newsom posted a tweet earlier this month that said: “Going out to eat with members of your household this weekend? Don’t forget to keep your mask on in between bites.” The tweet was illustrated with a cartoon of a young woman putting on her mask, then taking it off to eat, then putting it on again.
The tweet further advises: “Minimize the number of times you take your mask off.”
Oh…fun!
As an alternative, might I suggest a remote control mask created in Israel. It flips up for bites, then flips down. Check it out at Covid Innovations. It’s silly…but it’s clever.
Remember, you heard about it here first.
New and notable
The Joint Eatery
The Joint Eatery has, for awhile now, been a somewhat eccentric combination seafood restaurant and market — a good place to go for some salmon or ahi to go, and an odd, somewhat-too-large space in which to have a meal.
I had pretty much forgotten about it. And then, I heard that the chef, Liwei Liao, was selling the most expensive takeout bento boxes of fish in town. The box that right now runs $200 — sashimi over rice making for chirashi — is large enough for two persons, and apparently sells out quickly. It’s filled with four slices of five different fish, all dry-aged for seven to 14 days, which supposedly makes the fish taste even better than it did fresh.
The fish, not surprisingly, is not your basic supermarket slices — expect maguro chu-toro from the waters off San Clemente, kampachi from the Baja, ora king salmon from New Zealand, Tsar Nicolai caviar with the uni, smoked trout roe with the spot prawns. He smokes his scallops, and adds wasabi to his olive oil. The bentos include a Japanese baby peach marinated in hibiscus tea.
And $200 is just the beginning. The chef is planning a $400 bento for release around Christmas. And at some point, a $1,000 bento. Which at the very least, should land him in “The Guinness Book of World Records.”
For those who indulge, do drop me a note and tell me all about it.
13718 Ventura Blvd., Sherman Oaks; 818-510-0626, www.thejointeatery.com
Fat Tuesday
This Cajun/Creole restaurant also refers to itself as Mardi Gras Tuesday, which is a bit redundant since “mardi” means Tuesday. But “gras” is fat. And a fat time is what local celebrants will have chewing on po’boys, gumbo and fried oysters at this joyous taste up here of the food down there. Let the good times roll!
14543 Ventura Blvd., Sherman Oaks; 818-208-9838, www.eatatfattuesday.com
Sushi y Mariscos Que Rollo
This wildly eclectic seafooder offers seven ceviches, nine aguachiles, and nine exotic sushi rolls — including one made with carne asada (which is decidedly not seafood!), and another coated in Flamin’ Hot Cheetos, with imitation crab within. Which may be most notable for being served with a large portion of bragging rights.
8556 Reseda Blvd., Northridge; 818-741-0051
Merrill Shindler is a Los Angeles-based freelance dining critic. Email mreats@aol.com.
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Small bites: Wear a mask and eat at the same time with this inventive face covering - LA Daily News
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