Best Variety Meat New York 2010 - Takashi
West Village newcomer Takashi is a yakitori-horumon, an offal-heavy restaurant style invented by Korean immigrants in Japan shortly after World War II. You can go as crazy as you want—slurp raw liver like Hannibal Lecter, or chew on strips of Achilles tendon. But perhaps the most enjoyable variety meat is the "Tongue Experience," which sounds like it could mean several different things. Actually, it's three parts of a cow's tongue—tender tip, tougher sinew, and good old regular tongue. Marinated in sesame oil and garlic, and sizzled on your table grill, it's a beefy, textural delight, and also the best approximation of making out with a cow.