Hearts, necks, livers, stomachs, inner thighs, soft knee bones – nothing against the more intimate parts of the chicken that you skewered on bamboo skewers and find cooked over charcoal in your local yakitori joint or izakaya. But to be honest, if we had to limit ourselves to a Japanese chicken skewer, our chicken skewer on a desert island, if you like it would undoubtedly be tsukune or chicken meatballs. And now Bumu boss Joaquin Baca has improved the traditional recipe by exchanging the chicken (mostly) for rabbits. He puts these rabbit skewers for immersion next to the usual egg yolk, but adds a hearty stain of carrot barbecue sauce because he's from Texas and "I grew up with Looney Tunes and the thought of serving rabbits with carrots comes to me to mind so funny. "

On the menu at Bumu; $ 9; 61 W. 8th St., no. Sixth Ave .; 212-505-2610

* This article appears in the January 6, 2020 issue of New York Magazine. Subscribe now!

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