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| | | | | | Soba, plain, hot. Several hours before this relaxed restaurant opens for dinner, the noodle maker is hard at work, rolling and cutting buckwheat dough in a windowed room by the front door. Kake ... Read More | | | | | | The agedashi sobagaki, or soba gnocchi sounds and looks amazing (look at the photo above). Inside, you'll find moist ground chicken from what I am told. Yummy. Read More | | | | | | One of my favorite restaurants in the East Village that never gets enough attention is Sobakoh. It's been open for a few years, and while it has a nutty cult, it never seems to draw the steady crowd or press it deserves. So I'm here to tell you: I'm appropriately nutty about the agedashi sobagak... Read More | | | | | | SOBAKOH 309 E 5th St (1st & 2nd Ave) 212-254-2244 $$ Fall (specifically October and November) is prime soba season! This is when “new” soba — fresh soba noodles made from ground buckwheat grain that’s just been harvested — arrives. Given my never-dying fervor for soba and uni, the uni ikur... Read More | | | | | | | | | | | | From autumn well into the new year, menus all over New York City boast pumpkin this and pumpkin that—and often the star ingredient winds up stuffed inside dough. Becco (not always a Chowhound favorite) does do right by pumpkin in ravioli, which turns up as a seasonal special. One recent knocko... Read More | | | |
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