This week Ian McNulty digs into crabmeat au gratin at Bon Ton Cafe, fleur de lis shrimp at Drago's and the spicy tuna rice burgers at Marrero's "irreverent" sushi bar Daiwa, of which he notes: "Served three to an order, they're two-bite towers of chopped, wasabi-slathered raw tuna sandwiched between dense disks of rice that have been toasted golden brown at the edges." [Advocate]
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