The New York Times is not known for its love of the food world, but its newest article about New York City’s favorite seafood destination has its roots in the old-school seafood.
It’s called “Sushi” by The Times and the article dives deep into the city’s seafood culture.
From the moment you walk into the dining hall you’ll find yourself in a world of color, texture, and flavor.
The menu features everything from squid to sea bream, oysters to clams, and a variety of shellfish that all offer a different twist.
“We really like oysters,” said chef Scott Waddell.
“They’re just so different from everything else you can find.
We’re trying to take that out of the oyster and into the sea.”
It’s a little bit of a cross between the traditional oyster bar at a local seafood restaurant and the sushi bar at one of New York’s premier restaurants.
We talked to chef Scott about the unique cuisine and what it means to be a chef at a sushi restaurant.
“The best part is, you can’t really get sushi if you don’t have good quality ingredients,” he said.
“When you go to an Asian restaurant, they have ingredients that they have to make that’s just a little different, but if you go out to a Japanese restaurant you’ll get the same ingredients.”
You can expect to see some of New Yorker’s favorite fish dishes at Sushi Bar.
The list of menu items includes squid, clam, tuna, shrimp, swordfish, tuna with swordfish sauce, tuna marinade, tuna salad, and crab cakes.
Waddells family runs the restaurant as a small operation and his family members help run the seafood operations.
When he first started his career in New York in the 1980s, he was working in a factory for the steel industry.
“There was a lot of pollution in the factory,” Waddels said.
When the restaurant opened, he moved to a warehouse in the Bronx and worked in the fish processing plant.
He said he loved working in the kitchen and being able to share his knowledge with the customers.
“I think I was always able to bring out the best in people,” he explained.
The food was always great, he said, “but I was never really the best cook.
I was just a lot more into the cooking side.”
Waddes family has since opened his own restaurant and has been expanding the menu to include the more traditional seafood dishes.
He has also expanded the menu for the seafood section.
“If you come in and you order the tuna salad or the crab cake, you’re probably going to get that tuna and crab,” he added.
When we asked Wadds about his favorite dishes, he mentioned the crab cakes, “because they are very similar.”
“They have these little little little balls that are basically crab cakes,” he recalled.
“You just put them on the sushi rolls and it’s like eating a whole crab cake.”
Sushi at S.S.T. is a little more upscale than the traditional sushi bar, but it’s still a good choice for those looking for something a little lighter on the wallet.
If you’re looking for a little bite at a reasonable price, you’ll be in for a treat at Sushit Bar.
“For sushi, you want to order a salad, so the salad is a whole roll, it’s a whole piece of crab cake,” said Waddles.
“Then you’re just going to have the rice with it.
Then you’re going to put some tuna in the rice and you’re gonna have the salad.”
Wadhlen also has a few of his own favorite sushi spots, like The Munchies and the Blue Bottle.
“These are places where you can have a sushi roll and you don-t even have to worry about the rice,” he shared.
“It’s really light and you can put whatever you want in it.
And then you can eat it.
That’s a really fun place.”
For those looking to experience something a bit different, you should check out The Dukes Crab and Cajun Steakhouse, located just down the street from S.N.Y.
Sushi Bar is located at 3141 Broadway, Suite 100, New York, NY 10017.
Open Tuesday through Saturday 10am to 5pm and Sunday 10am-2pm.