Haven’t had your Botox this month? No worries: You can get a cupful of collagen soup now at Takashi in the West Village.
A few weeks ago, the Japanese-Korean grill-it-yourself restaurant started serving this soup made from stewed beef shank, tail, and cheek. The result is an intensely nourishing hot liquid of 100 percent collagen that comes served in an espresso cup with a dab of cold collagen jelly on the side. Thin as it may look, this is no timid consommé. The flavor is deeply beefy; the soup coats the mouth like a meat blanket. “It’s good for the skin,” says manager Reece Barakat. “Take it when you’re sick and you’ll [feel better].”
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