Skip to main content

Palm Springs CA: Happy Sushi Robata

I have now had two very pleasant experiences at Happy Sushi Robata. It's located at the back of one of the buildings along the mall. The food was good and the service was outstanding.

My first visit was a rush job. I sat down at the sushi bar and explained to the sushi chef that I had only a few minutes to eat. He explained what options were fast and what options weren't. Rolls, it seems, are among the slower sushi options. I made my choices and a few minutes later I had a nice, tasty plate of sushi. The fish was very fresh and well prepared.

For my second visit, I joined my friends Linda and Steve for a more leisurely lunch. I had been thinking about noodles for days, so I went with a bowl of ramen. The broth was rich but rather subtly flavored with what I assume was tofu. The noodles were a satisfying treat. The service was once again very courteous and helpful. Linda and Steve enjoyed their lunches, too.

Happy Sushi Robata on Urbanspoon

Comments

Popular posts from this blog

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.