The combination of all the raw fishes made this roll refreshing, with the teriyaki adding a slight tang on top. The Pagoda roll is a seaweed outside, tightly wrapped roll with tuna, salmon, escolar, snapper, crab, asparagus and cream cheese then topped with tobiko, scallion and teriyaki. And while that might sound like a lot of flavors that could overwhelm one another, it was a delicious, well balanced (big) bite. The roll comes filled with salmon, eel, asparagus, cream cheese, masago, sesame seeds, and scallion then tempura fried and topped with sriracha, shrimp sauce and teriyaki. While my friend and I typically don’t prefer tempura fried rolls, we decided to try the crispy salmon roll at Patrick’s suggestion. From top to bottom, we ordered the crispy salmon roll, Pagoda roll and the seared beef roll. We were told by Patrick that their sushi chef has over 20 years of experience and pays extra close attention to detail, especially when it comes to cooking the rice just right. It was just… perfect! Next was on to the sushi. The dish was perfectly balanced slightly sweet, slightly spicy, crunchy, fresh… I could keep going, but this dish is one to experience for yourself. The tuna tartar was stacked with seaweed salad, large chunks of tuna, avocado, crispy crab, tempura flakes, sesame seeds and roe.
They were so crispy and flavorful and served with a mix of sweet chili sauce and a sweet mango sauce for a sweet and sour effect. Like the dumplings, the springs rolls also have three different options for fillings: veggie, chicken and pork. The dish was served with a spicy soy based dipping sauce and the dumplings were perfectly seared with a spice level that left a little burn on the tongue but not too overwhelming. We decided to try the spicy shrimp and requested them pan seared for a little crisp. Green Pagoda offers three different fillings for the dumplings: veggie, pork and spicy shrimp. We ordered spicy shrimp dumplings, veggie spring rolls and tuna tartar. We decided to start off with a few appetizers to get the tastebuds going. It was also very refreshing, not too sweet and a light drink. My friend ordered the Elephant in the Room, mixing tequila, elderflower liqueur, cucumber, Thai basil, lime, dry vermouth and spritz. It was well balanced, refreshing and not too sweet. I decided to order the Low Hanging Fruit, which was a combination of vodka, peach, lime and ginger beer. Before ordering any food, we chose our drinks. Patrick was knowledgeable about the menu, but even more knowledgeable about the drinks and you could tell he knew what he was doing behind the bar. We decided to sit at the bar and were kindly greeted by our bartender, Patrick. The décor gives a sultry, sexy vibe while also being slightly casual. Upon arrival you quickly notice the beautiful deep green interior décor with gold accents. I decided to check it out on a Sunday night after a long weekend, when sushi is usually just what I need to fight the Sunday scaries. Pete, I was very excited for the opening of Green Pagoda, especially after having tried Mangosteen.
Needless to say, as a resident of the northside of St. While Noble Crust is always a good go-to, there is definitely a need for more quality, and thankfully Green Pagoda has filled that void.
If you know the area, you are likely aware of the void of quality restaurants. If you’re not familiar with the location, Green Pagoda serves north St. In the former EBI Sushi, which was in the former Hooks on 4th St N, the visionaries behind Mangosteen in downtown St. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved St.
This was when I learned about gourmet food and fine wine. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. In High School, I took three different cooking classes and got an A in each. By the time my mom returned, I was stirring the pot on the stove, and proclaimed "Look Mom! I'm cooking!" When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. World Food Championships Certified Food Judge #1541Ĭertified Chili Judge #62 by the International Chili SocietyĬertified Steak Judge #1562 by the Steak Cookoff AssociationĬertified Pizza Judge #14 by the Pizza Cookoff AssociationĬulinary Institute of America "DISH" Member
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