Amoroso
05-20-2009, 02:31 PM
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SEXY SUSHI FRIDAYS
every friday 10pm-2am
@
SUSHI A-GO-GO
1900 Broadway (between 63rd & 64th St. directly across from Lincoln Center)
New York, New York 10023
1/2 OUTDOORS, 1/2 INDOORS!
Sexy House Music by: DJ AMOROSO
No Cover
Good Music, Good Food, Good Drinks... Good times!!!
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__________M E N U__________
House Drinks...
SAKE SANGRIA
Chilled sake with fresh fruits & Splash of Red Wine
COCONUT SANGRIA
Sake, Coconut Juice & White Wine
GREEN APPLE SAKETINI
Sour Apple & Sake
POMEGRANATE SAKETINI
Pomegranate & Grapefruit Juice w/ Sake
THE GO-GO CHAMPAGNE COCKTAIL
Champagne, Pomegranate & Orange
SEASONAL FLAVORED HOUSE SAKE
House Beer...
CORONA, ASAHI, KIRIN, KIRIN LIGHT & SAPPARO
Sake (Served Chilled)...
YUKI NO BOSHA, NIGORI (UNFILTERED)
Mild, Light Feeling
AKITABARE "KOSHIKI JUNZUKURI" (JUNMAI)
Pleasing Dry, Quite Mild
"KOME KOME" (JUNMAI)
Elegant, Tropical, Plum
"SUMMER SNOW" (NIGORI)
Creamy, Smooth
DEWAZAKURA, (DAIGINJO)
Refreshing, Easy Drinking
ATTITABARE, (JUNMAI)
"Spring Snow", Dry, Soft Apricot
MIYASAKA "YAMAHAI 50"
Elegant, Unique Marraige of Acidity & Depth
MIYASAKA YAWARAKA (JUMAI)
Gently Balanced, Hint of Wild Plum
CRYSTAL LAKE PLUM WINE
Off Dry, Honey, Apple
MASUMI YAMAHAI (JUNMAI)
Deep, Full-bodied, Med-Dry
HOYO MAMAMUSUME (JUMAI)
Mild, Smooth & Gently Evocative
YUKI LIM REL (JUNMAI GINJO)
Dry, Delicate, Smooth & Mellow
JYOZEN (GINJO)
Dry, Floral & Fruit Aromas, Savory Finish
ONIKOROSHI (DAI GINJO)
Dry Beautiful, Round Silky
Wines By The Glass...
ST. VERAN, "DOMAINE DES MORATS" VINCENT, 2005 (BURGUNDY)
PINOT BLANC, HUGEL, "CUVEE LES AMOURS", 2005 (ALSACE)
CHARDONNAY, GRAYSON, 2006 (CENTRAL COAST)
PINOT GRIGIO, CA DONINI, 2006 (VENETO)
SAUVIGNON BLANC, STEELE "SHOOTING STAR", 2006 (LAKE COUNTY)
RIESLING, KAIMIRA, 2005 (NEW ZEALAND)
SPARKLING, PROSECCO, ASTORIA, EXTRA DRY, N.V. (ITALY)
MERLOT, CUDGEE CREEK, MURRAY DARLING, 2006 (AUSTRALIA)
COTES DU RHONE, "PARALLELE 45" JABOULET, 2006 (RHONE)
PINOT NOIR, ARAUCANO, 2006 (CHILE)
SHIRAZ, HOPE ESTATE, 2005 (HUNTER VALLEY, AUSTRALIA)
ZINFANDEL, STEELE "SHOOTING STAR", 2005 (LAKE COUNTY)
CABERNET SAUVIGNON, FOPPIANO, 2005 (RUSSIAN RIVER)
Champagne & Sparkling Wine...
PROSSECCO, VALDO, EXTRA DRY, N.V. (VALDOBBIADENE)
POL ROGER RESERVE, BRUT, N.V. (EPERNAY)
W H I T E W I N E...
Crisp and Refreshing:
CHABLIS, 1er CRU, DOM.CHRISTIAN MOREAU, 2005 (BURGUNDY)
PINOT GRIGIO, SANTI, "VIGNETO SORTESELE", 2006 (VENETO)
PINOT BLANC, HUGEL, "CUVEE LES AMOURS", 2005 (ALSACE)
LA PALMA VERMENTINO, "ARAGOSTA", 2005 (SARDINIA)
SAUVIGNON BLANC, "ATTITUDE", PASCAL JOLIVET, 2006 (LOIRE)
CHENIN BLANC, CHAPPELLET, 2004 (NAPA VALLEY)
ST. VERAN MORATS, J.J. VINCENT & FILS, 2005 (BURGUNDY)
POUILLY-FUISSE, J.J. VINCENT & FILS, 2005 (BURGUNDY)
Spicy and Aromatic
"GENTIL", HUGEL, 2005 (ALSACE) (CUVEE OF RIESLING & GEWURZTRAMINER)
PINOT GRIS, BETHEL HEIGHTS, 2006 (WILLAMETTE VALLEY)
VERNACCIA DI SAN GIMIGNANO, "LE GRILLAIE", MELINI, 2005 (ITALY)
GEWURTZTRAMINER, HUGEL, 2005 (ALSACE)
Full Bodied and Rich:
CHARDONNAY, CLOS DU VAL, 2004 (CARNEROS)
PULIGNY-MONTRACHET, OLIVIER LeFLAIVE, 2005 (BURGUNDY)
CHARDONNAY/VIOGNIER,TORTOISE CREEK, 2006 (DOMAINE DE NIZAS)
CHARDONNAY, CHAPPELLET, ESTATE BOTTLED, 2005 (NAPA)
MERITAGE, "ARIADNE", CLOS DU VAL, 2001 (CARNEROS)
R E D W I N E...
Light-Medium Bodied and Elegant:
BEAUJOLAIS, CHATEAU de LACARELLE, 2004 (BEAUJOLAIS)
PINOT NOIR, HERON, 2005 (CALIFORNIA)
BOURGOGNE PINOT NOIR, NICOLAS POTEL, 2005 (NUITS St. GEORGES)
PINOT NOIR, BETHEL HEIGHTS, ESTATE GROWN, 2004 (WILLIAMETTE VALLEY, OREGON)
Robust and Spicy:
CROZES-HERMITAGE, "LES JALETS", JABOULET, 2004 (RHONE)
ZINFANDEL, RIDGE, "THREE VALLEYS", 2005 (MONTEBELLO RIDGE, CA.)
SHIRAZ, HILL OF CONTENT, 2005 (AUSTRALIA)
Classic, Full, and Rich:
RIOJA CRIANZA, EL COTO, 2003 (SPAIN)
BORDEAUX, CHATEAU PICHON, 2003 (POMMEROL)
CABERNET SAUVIGNON, BECKMAN, 2005 (SANTA BARBARA)
MERLOT, CLOS DU VAL, 2003 (NAPA) 1/2 bottle
MERLOT, CHAPPELLET, ESTATE GROWN, 2003 (NAPA VALLEY)
A P P E T I Z E R S
EDAMAME
Sprinkled with French Sea Salt
MISO SOUP
White Miso with Wakame, Scallions and Tofu
WILD MUSHROOM MISO
Inari & Shredded Chicken
LOBSTER MISO SOUP
Celophane Noodle , Edamame, Cilantro
VEGETABLE GYOZA
Sauteed with Asparagus
SHUMAI
With Shitake & Baby Shrimp
FIELD GREENS
With Go-Go dressing
AVOCADO SALAD
With Field Greens
SEAWEED SALAD
Kukiwakame Seaweed
GO-GO CAESAR SALAD
With Romaine, Edamame, Avocado & Asian Ceasar Dressing
WARM SALAD ASPARAGUS
With Sauteed Tofu & Spicy Ginger Sauce
“NEGIMAKI” OF BEEF
With Asparagus
TARTARE OF TUNA
Avocado, Hearts of Palm and Avocado Vinaigrettes
WHITE TUNA TATAKI
Served with a Tangy Black Pepper Sauce
CRAB CAKES
Two Pan Seared Lump Crab Cakes with Soy Mustard Sauce
S U S H I / S A S H I M I / R O L L S C O M B I N A T I O N S
"GODZILLA" Sushi
Tasting of Inside Out Rolls: Lover's Roll, Eel w/ Green Apple Roll, Crazy Crab Roll
SUSHI BROADWAY
2 Tuna, 1 Salmon, 1 Yellowtail, 1 Whitefish, 1 Shrimp, 1 Ikura, & 1 California Roll
SUSHI GO-GO
2 Tuna, 2 Salmon, 2 Yellowtail, 2 Eel, 1 Spicy Tuna Roll
SASHIMI COLUMBUS
3 Tuna, 3 Salmon, 3 Yellowtail, 3 Whitefish 19.00
SASHIMI FOR TWO
24 pieces of Sashimi
SUSHI & SASHIMI TASTING
SUSHI & SASHIMI TASTING FOR TWO
VEGETABLE TASTING
1 Asparagus & Soy Bean, 1 Sweet Potato, 1 Cucumber/Avocado Roll
TUNA, TUNA, TUNA
1 Spicy Roll, 6 Sushi
YELLOWTAIL LOVERS
1 Spicy Roll, 6 Sushi
“HALF & HALF” SUSHI
1 California with Tobiko, 3 Tuna, 3 Yellowtail
SUPERROLL COMBINATION
Eel & Cucumber , Yellowtail, Tuna
SPICYROLL COMBINATION
Tuna, Yellowtail, Salmon
KIDS KOMBO
1 Cucumber Handroll, 1 Avocado Roll, 1 California Roll
CHIRASHI SPECIAL
Variety of Raw fish over Sushi Rice
TEKKA DON
Tuna Sashimi over Sushi Rice
SALMON DON
Salmon Sashimi over Sushi Rice
UNAGI DON
Babecued Eel over Sushi Rice
TRI DON
Tuna, Salmon & Hamachi Sashimi over Sushi Rice
S U S H I & S A S H I M I A L A C A R T E...
SABA (Mackerel)
EBI (Shrimp)
TAKO (Octopus)
HOTATE (Scallop)
HAMACHI (Yellowtail)
TOBIKO (Flying Fish Roe)
SALMON
IKURA (Salmon Roe)
MAGURO (Tuna)
UNAGI (Eel)
HIRAME (Fluke)
AMA EBI (Sweet Shrimp)
TAMAGO (Egg Cake)
SMOKED SALMON
TORO (Fatty Tuna)
ALASKAN KING CRAB
WHTE TUNA
UNI (Sea Urchin)
______________________________________________
SUSHI ROLL
TUNA
YELLOWTAIL & SCALLION
SALMON
ALASKA
IKURA (Salmon Roe)
DRAGON (Eel, Cucumber, Topped w/Avocado)
SALMON SKIN w/ Cucumber
BIG EVERYTHING
VEGETABLE ROLL
CUCUMBER
CUCUMBER & AVACADO
AVACADO
OSHINKO & SPINACH w/ Sesame, Ginger Sauce
KAMPYO & SPICY SHITAKE
BAMBOO w/ A vocado, Shitake, Kaiware
INARI (Bean Curd) w/ Cucumber , Avocado
ASPARAGUS & SWEET SOY BEAN
SWEET POTATO
______________________________________________
GO-GO HOUSE SPECIAL ROLLS
RED DRAGON
BBQ Fresh Water Eel, Cucumber, Topped w/Spicy Tuna & Wasabi Tobiko
CRISPY SHRIMP
Ripe Avocado, Mayo & Topped w/Barbecue Sauce
CRISPY HAWAIIAN LOBSTER ROLL
Avocado, Asparagus, Tempura Flakes
CRISPY HAWAIIAN LOBSTER ROLL
Avocado, Asparagus, Tempura Flakes with Soy Paper & Spicy Mango Sauce
SPIDER ROLL
Soft Shell Crab w/Boston Lettuce, Tobiko, Avocado & Cucumber
CRAZY CRAB
Alaskan Snow Crab, Wasabi Tobiko & Spicy Sauce
ALASKAN SALMON
Sundried Tomato, Avocado w/Garlic Oil & Hawaiian Red Sea Salt
LOVERS ROLL
Shrimp, Cucumber, Avocado, Tobiko & Spicy Sauce
YELLOWTAIL HAMACHI
Garden Asparagus & Ripe Papaya
BARBECUE FRESH WATER EEL
w/Tart Green Apple
THE BIG GO-GO
Califonia Roll, Kampyo, Topped w/Barbecued Fresh Water Eel
ALASKAN KING CRAB LEG CALIFORNIA
MISO GLAZED RED SNAPPER
with Asian Pear & Avocado
SEARED BEEF ROLL
w/ Caramelized Shallot Teriyaki, Roasted Shitake & Aged Balsami
ROLLS MADE WITH BROWN RICE $1.50 EXTRA
ADDITIONS TO ALL SUSHI & ROLLS: CUCUMBER, SCALLIONS /.25
AVOCADO/.50, TEMPURA FLAKES/.75, TOBIKO/1.00
E N T R E E S A L A D S
COLD POACHED SALMON
With Marinated Garden Vegetables, Salad of Mache and Savory Wasabi Emulsion
TUNA SASHIMI SALAD
Big-Eye Tuna, Baby Greens, Jicama, Cucumbers With Soy & Virgin Olive Oil
_______________________________________
H O T S T U F F
SPICY RAMEN NOODLES (BEEF)
With Shitake, Napa Cabbage & Tofu
SPICY RAMEN NOODLES (CALAMARI)
With bean curd, asparagus, scallion, bok choy
VEGETARIAN RAMEN NOODLE
With vegatable , tofu, enoki, shitake and napa cabbage
ASIAN NOODLES
With Sauteed Udon, Vegetables and Spicy Prawn Sauce
JAPANESE FRIED RICE
With Shrimp, Shitake & Tofu
YAKI SOBA NOODLES
With Shrimp, Cabbage and Curry
NABEYAKI UDON
With Vegetables, Mushrooms, Chicken, & Poached Egg in a Broth
ROASTED TOFU & SHITAKE TERIYAKI
With Seaweed & Cucumber Salad
CHICKEN TERIYAKI
With Steamed Vegetables and Rice
STEAK TERIYAKI
With Steamed Vegetables and Shitake Mushroom
SALMON TERIYAKI
With Steamed Vegetables and Shitake Mushrooms
SHRIMP TERIYAKI
With Steamed Vegetables, Rice and Shitake Mushrooms
SHRIMP BIBIMBOB
With Marinated Vegetables, Rice, Egg and Soy Garlic Jus
CHICKEN CURRY
With Potato, Carrots, String Beans, Shitake Mushrooms
CHICKEN GO-GO
Spicy Sauteed Breast of Chicken with Shitake, Asparagus & Zucchini
ROASTED RED SNAPPER
With Spicy Ginger, Enoki, Sauteed Spinach & Rice
D E S S E R T S
DECADENT CHOCOLATE A GO-GO
Molten Chocolate Cake Served with Green Tea Ice Cream
RASBERRY ECSTASY
Raspberry Linzer With Almond Filling and Raspberry Sorbet
SEXY CHOCOLATE MOJO
Cheesecake Topped W/Chocolate Ganache, Chocolate Mousse W/Chocolate Ice Cream
WARM APPLE CRUMBLE TART
W/Honey Soaked Raisins & Tahitian Vanilla Ice Cream
PARTY PLATTERS MENU ALSO AVAILABLE FOR LARGE GROUPS
http://www.sushiagogonyc.com/
_______________________________________
S T A F F...
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DAVID RUGGERIO (Owner / Chef)
As a teenager, Brooklyn-born David Ruggerio showed a strong interest in becoming a chef. He started his training in 1977, spending nine years at Manhattan's top-rated La Caravelle. This is where he won the first of his three three-star reviews from The New York Times, followed by Maxim's de Paris in New York, and Le Chantilly.
Ruggerio honed his culinary skills in France at several of the country's leading restaurants, among them the Hotel Negresco with Jacques Maximin; Moulin de Mougins with Roger Verge; and Les Pres d'Eugenie with Michel Guerard.
From La Caravelle Ruggerio took the helm at Maxim's, owned by designer Pierre Cardin. After two years on Madison Avenue, he became the executive chef and owner of Le Chantilly. There he was honored in 1995 by noted vintner Robert Mondavi as a Rising Star Chef, in the first year of this national awards program.
A year later Cardin called on Ruggerio to re-launch Maxim's. Under the chef's creative management, a new audience was attracted and this prime Art Nouveau property was revitalized.
Multi-talented Ruggerio is the author of two books published by Artisan: "Little Italy," and "David Ruggerio's Italian Kitchen." "Little Italy" was made into a PBS series that aired in 1999. His primetime cooking show for the Food Network was shown nationally a year earlier.
Ruggerio also served as executive chef of Steak au Poivre and Brasserie de Boeuf. before formulating the concept for Sushi a-go-go in 2001. This new cuisine challenge resulted in a personal spin on the sixties with decor, music, graphics and food.
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DESMOND TEOH (Executive Chef)
Chef Desmond Teoh is born and raised in Ipoh, Malaysia. He was educated in Perth, Australia, earning a degree in marketing. After college, he went to Japan for vacation, spending two months in Tokyo. He found himself falling in love with not only the Japanese culture, but also the cuisine. It was at that moment at the famed Shinjuku in Tokyo. Desmond spend five years at Shunjuku, earning the title of Sushi Chef.
In 1999, chef Desmond Teoh traveled to New York City. He began his american experience at Shiki Restaurant. After a stint at Sake Cafe in New Orleans, he returned to New York, earning rave reviews at Sushi Hama.
During his travels, Desmond has not only mastered the traditional art of Japanese sushi making, but he has incorporated a "fusion" flare to his creations. He incorporated modern ingredients and preparations to traditional fare.
In the spring of 2005, Desmond has joined the team at Sushi-A-Go-Go, becoming the Executive Chef. He has brought his "fusion" style of sushi to the Lincoln Center area.
_________ PRESS-REVIEWS _________
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(Nov 2006)
Across the street from the fountain at Lincoln Center sits a pleasant food oasis: Sushi A-Go-Go. It’s a perfect place for pre-theater munchies or after a night at the nearby cineplexes, but we had such a good time that by evening’s end we were stuffed to the gills (courtesy of executive chef Desmond Teoh) and happy that the only place we had to go afterward was home. Sushi A-Go-Go is also good for fast take out, as the name suggests. more
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(The Party Guide - March-April 2005)
“Raw Deal” – Three young maki mavens go fishing for the perfect sushi bar.
TONY Kids asked three experts – Ashley, 10; Danny, 13; and Linda, 14 – to rate ambience and, yes, platefuls of raw fish at a few of the city’s most colorful restaurants.
Linda: This place looks old-fashioned, like the ‘70s or something.
Danny: What’s that green thing with globs?
Ashley: It’s a lava lamp.
Danny: This place is for girls.
Linda This place is too crowded.
Ashley: The food looks good.
Danny: These sushi chefs are very creative. This piece looks like a mini-island, and the sprouts in the sushi look like trees in the middle. Hey, this is really good!
Linda: The red-bean topping on the asparagus roll is yummy. But the rice is hard.
Ashley: The Chocolate a-go-go has a brownie on the bottom!
Ashley: My Favorite thing is the lava lamp. I’m obsessed with them.
Sushi a-Go-Go, a bright orange dot marks this small bustling restaurant across from Lincoln center. The place is totally mod: Orange and yellow flowers dot a glowing wall of white paneling, and a turquoise lava lamp lights the cashier’s cage. The crowd – makes up of mostly oldsters – sit on plastic orange chairs under bulbous white paper lanterns. Calling all Powerpuff Girls! Or so we thought.
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Good sushi and simple Japanese cuisine at reasonable prices. Great lunch box specials and pretty good combination platters for dinner. Definitely worth checking out if you are in the area.
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Fire-eaters will rejoice in the "spicy roll" combination that includes spicy tuna, yellowtail and salmon rolls. The sushi and sashimi tasting plate showcased an assortment of utterly fresh tuna, salmon, yellowtail and fluke, some naked, others set over rice embedded with a nugget of wasabi, the Japanese mustard. A more-than-respectable California roll was included. Speaking of California rolls, try the spicy version, which elevates the sushi-bar classic to a zippy new level.
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Sushi meets '60s-era American Bandstand at lime-green Sushi a Go-Go, the new venture from David Ruggerio who injects playfulness into the menu with DIY shabu shabu and lobster ceviche with sesame relish.
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Sushi A-Go-Go's take on the hip sensibilities of Japanese culture serves to illustrate the surprising versatility of the cuisine...The restaurant's seasoned rice is up to par with that of the city; best midprice sushi purveyors, and makes for a maki that could compete at the highest levels.
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(LIFELINE)
Oh behaave! Austin Powers would feel tight at home at this fucky Lincoln Center sushi car done up in bright green Mylar curtains with giants daisies on the wall. Bell-bottoms are recommended but not required.
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One of the pleasantest innovations on the Lincoln Center dining scene is David Ruggerio's newest venture Sushi A-Gi-Go. He has suitably turned a simple storefront into a bright, inviting dining roon with lighted walls, paper lanterns, rear sushi bar...The sushi bar produced a spectacularly good assortment of the freshest raw fish ...sushi rolls and hand rolls like the spider and soft shell crab are equally exceptionally.
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(Eats by Gary Montgomery)
Restaurateur David Ruggerio's Sushi A-Go-Go has only been opened for three weeks and it's already a Upper West Side sushi destination for New Yorkers...Dining at Sushi A-Go-Go is a visual and flavorful experience. This sushi lover's pardise will please your appetite but won't leave you with that rock-in-your-stomach feeling.
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(Sushi Time)
Newcomers to the wonderful world of sushi, have no fear. Sushi A-Go-Go is a friendly and modestly-priced place to go fishing.
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One of the main reasons I predict Sushi-A-Go-Go will become a major destination is chef and wizard Masanorii "Kuma" Kakama, who came north directly from the exalted Nobu...Spider inside-out rolls are filled with friend soft-shell crab, they're intensely delicious.
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delicate strips of salmon wrapped around crunch juliennes of cucumber...All of it was utterly delicious, simple yet incredibly refined. I had discovered the purist's world of sashimi...It's definitely an eye-opener. Sushi A-Go-Go is a fun, unassuming place, and yet, once you hand yourself over to the mastery of the sushi chef, you're in another world together.
_______________________________________
Address:
1900 Broadway
(between 63rd & 64th St. directly across from Lincoln Center)
New York, NY 10023
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Tel: 212.724.7340
Fax: 212.724.2169
E-mail: info@sushiagogonyc.com
_______________________________________
AMOROSO
djamoroso@ymail.com
myspace.com/djamoroso
facebook.com/pages/amoroso/26179272066
facebook.com/profile.php?id=749623493
SEXY SUSHI FRIDAYS
every friday 10pm-2am
@
SUSHI A-GO-GO
1900 Broadway (between 63rd & 64th St. directly across from Lincoln Center)
New York, New York 10023
1/2 OUTDOORS, 1/2 INDOORS!
Sexy House Music by: DJ AMOROSO
No Cover
Good Music, Good Food, Good Drinks... Good times!!!
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__________M E N U__________
House Drinks...
SAKE SANGRIA
Chilled sake with fresh fruits & Splash of Red Wine
COCONUT SANGRIA
Sake, Coconut Juice & White Wine
GREEN APPLE SAKETINI
Sour Apple & Sake
POMEGRANATE SAKETINI
Pomegranate & Grapefruit Juice w/ Sake
THE GO-GO CHAMPAGNE COCKTAIL
Champagne, Pomegranate & Orange
SEASONAL FLAVORED HOUSE SAKE
House Beer...
CORONA, ASAHI, KIRIN, KIRIN LIGHT & SAPPARO
Sake (Served Chilled)...
YUKI NO BOSHA, NIGORI (UNFILTERED)
Mild, Light Feeling
AKITABARE "KOSHIKI JUNZUKURI" (JUNMAI)
Pleasing Dry, Quite Mild
"KOME KOME" (JUNMAI)
Elegant, Tropical, Plum
"SUMMER SNOW" (NIGORI)
Creamy, Smooth
DEWAZAKURA, (DAIGINJO)
Refreshing, Easy Drinking
ATTITABARE, (JUNMAI)
"Spring Snow", Dry, Soft Apricot
MIYASAKA "YAMAHAI 50"
Elegant, Unique Marraige of Acidity & Depth
MIYASAKA YAWARAKA (JUMAI)
Gently Balanced, Hint of Wild Plum
CRYSTAL LAKE PLUM WINE
Off Dry, Honey, Apple
MASUMI YAMAHAI (JUNMAI)
Deep, Full-bodied, Med-Dry
HOYO MAMAMUSUME (JUMAI)
Mild, Smooth & Gently Evocative
YUKI LIM REL (JUNMAI GINJO)
Dry, Delicate, Smooth & Mellow
JYOZEN (GINJO)
Dry, Floral & Fruit Aromas, Savory Finish
ONIKOROSHI (DAI GINJO)
Dry Beautiful, Round Silky
Wines By The Glass...
ST. VERAN, "DOMAINE DES MORATS" VINCENT, 2005 (BURGUNDY)
PINOT BLANC, HUGEL, "CUVEE LES AMOURS", 2005 (ALSACE)
CHARDONNAY, GRAYSON, 2006 (CENTRAL COAST)
PINOT GRIGIO, CA DONINI, 2006 (VENETO)
SAUVIGNON BLANC, STEELE "SHOOTING STAR", 2006 (LAKE COUNTY)
RIESLING, KAIMIRA, 2005 (NEW ZEALAND)
SPARKLING, PROSECCO, ASTORIA, EXTRA DRY, N.V. (ITALY)
MERLOT, CUDGEE CREEK, MURRAY DARLING, 2006 (AUSTRALIA)
COTES DU RHONE, "PARALLELE 45" JABOULET, 2006 (RHONE)
PINOT NOIR, ARAUCANO, 2006 (CHILE)
SHIRAZ, HOPE ESTATE, 2005 (HUNTER VALLEY, AUSTRALIA)
ZINFANDEL, STEELE "SHOOTING STAR", 2005 (LAKE COUNTY)
CABERNET SAUVIGNON, FOPPIANO, 2005 (RUSSIAN RIVER)
Champagne & Sparkling Wine...
PROSSECCO, VALDO, EXTRA DRY, N.V. (VALDOBBIADENE)
POL ROGER RESERVE, BRUT, N.V. (EPERNAY)
W H I T E W I N E...
Crisp and Refreshing:
CHABLIS, 1er CRU, DOM.CHRISTIAN MOREAU, 2005 (BURGUNDY)
PINOT GRIGIO, SANTI, "VIGNETO SORTESELE", 2006 (VENETO)
PINOT BLANC, HUGEL, "CUVEE LES AMOURS", 2005 (ALSACE)
LA PALMA VERMENTINO, "ARAGOSTA", 2005 (SARDINIA)
SAUVIGNON BLANC, "ATTITUDE", PASCAL JOLIVET, 2006 (LOIRE)
CHENIN BLANC, CHAPPELLET, 2004 (NAPA VALLEY)
ST. VERAN MORATS, J.J. VINCENT & FILS, 2005 (BURGUNDY)
POUILLY-FUISSE, J.J. VINCENT & FILS, 2005 (BURGUNDY)
Spicy and Aromatic
"GENTIL", HUGEL, 2005 (ALSACE) (CUVEE OF RIESLING & GEWURZTRAMINER)
PINOT GRIS, BETHEL HEIGHTS, 2006 (WILLAMETTE VALLEY)
VERNACCIA DI SAN GIMIGNANO, "LE GRILLAIE", MELINI, 2005 (ITALY)
GEWURTZTRAMINER, HUGEL, 2005 (ALSACE)
Full Bodied and Rich:
CHARDONNAY, CLOS DU VAL, 2004 (CARNEROS)
PULIGNY-MONTRACHET, OLIVIER LeFLAIVE, 2005 (BURGUNDY)
CHARDONNAY/VIOGNIER,TORTOISE CREEK, 2006 (DOMAINE DE NIZAS)
CHARDONNAY, CHAPPELLET, ESTATE BOTTLED, 2005 (NAPA)
MERITAGE, "ARIADNE", CLOS DU VAL, 2001 (CARNEROS)
R E D W I N E...
Light-Medium Bodied and Elegant:
BEAUJOLAIS, CHATEAU de LACARELLE, 2004 (BEAUJOLAIS)
PINOT NOIR, HERON, 2005 (CALIFORNIA)
BOURGOGNE PINOT NOIR, NICOLAS POTEL, 2005 (NUITS St. GEORGES)
PINOT NOIR, BETHEL HEIGHTS, ESTATE GROWN, 2004 (WILLIAMETTE VALLEY, OREGON)
Robust and Spicy:
CROZES-HERMITAGE, "LES JALETS", JABOULET, 2004 (RHONE)
ZINFANDEL, RIDGE, "THREE VALLEYS", 2005 (MONTEBELLO RIDGE, CA.)
SHIRAZ, HILL OF CONTENT, 2005 (AUSTRALIA)
Classic, Full, and Rich:
RIOJA CRIANZA, EL COTO, 2003 (SPAIN)
BORDEAUX, CHATEAU PICHON, 2003 (POMMEROL)
CABERNET SAUVIGNON, BECKMAN, 2005 (SANTA BARBARA)
MERLOT, CLOS DU VAL, 2003 (NAPA) 1/2 bottle
MERLOT, CHAPPELLET, ESTATE GROWN, 2003 (NAPA VALLEY)
A P P E T I Z E R S
EDAMAME
Sprinkled with French Sea Salt
MISO SOUP
White Miso with Wakame, Scallions and Tofu
WILD MUSHROOM MISO
Inari & Shredded Chicken
LOBSTER MISO SOUP
Celophane Noodle , Edamame, Cilantro
VEGETABLE GYOZA
Sauteed with Asparagus
SHUMAI
With Shitake & Baby Shrimp
FIELD GREENS
With Go-Go dressing
AVOCADO SALAD
With Field Greens
SEAWEED SALAD
Kukiwakame Seaweed
GO-GO CAESAR SALAD
With Romaine, Edamame, Avocado & Asian Ceasar Dressing
WARM SALAD ASPARAGUS
With Sauteed Tofu & Spicy Ginger Sauce
“NEGIMAKI” OF BEEF
With Asparagus
TARTARE OF TUNA
Avocado, Hearts of Palm and Avocado Vinaigrettes
WHITE TUNA TATAKI
Served with a Tangy Black Pepper Sauce
CRAB CAKES
Two Pan Seared Lump Crab Cakes with Soy Mustard Sauce
S U S H I / S A S H I M I / R O L L S C O M B I N A T I O N S
"GODZILLA" Sushi
Tasting of Inside Out Rolls: Lover's Roll, Eel w/ Green Apple Roll, Crazy Crab Roll
SUSHI BROADWAY
2 Tuna, 1 Salmon, 1 Yellowtail, 1 Whitefish, 1 Shrimp, 1 Ikura, & 1 California Roll
SUSHI GO-GO
2 Tuna, 2 Salmon, 2 Yellowtail, 2 Eel, 1 Spicy Tuna Roll
SASHIMI COLUMBUS
3 Tuna, 3 Salmon, 3 Yellowtail, 3 Whitefish 19.00
SASHIMI FOR TWO
24 pieces of Sashimi
SUSHI & SASHIMI TASTING
SUSHI & SASHIMI TASTING FOR TWO
VEGETABLE TASTING
1 Asparagus & Soy Bean, 1 Sweet Potato, 1 Cucumber/Avocado Roll
TUNA, TUNA, TUNA
1 Spicy Roll, 6 Sushi
YELLOWTAIL LOVERS
1 Spicy Roll, 6 Sushi
“HALF & HALF” SUSHI
1 California with Tobiko, 3 Tuna, 3 Yellowtail
SUPERROLL COMBINATION
Eel & Cucumber , Yellowtail, Tuna
SPICYROLL COMBINATION
Tuna, Yellowtail, Salmon
KIDS KOMBO
1 Cucumber Handroll, 1 Avocado Roll, 1 California Roll
CHIRASHI SPECIAL
Variety of Raw fish over Sushi Rice
TEKKA DON
Tuna Sashimi over Sushi Rice
SALMON DON
Salmon Sashimi over Sushi Rice
UNAGI DON
Babecued Eel over Sushi Rice
TRI DON
Tuna, Salmon & Hamachi Sashimi over Sushi Rice
S U S H I & S A S H I M I A L A C A R T E...
SABA (Mackerel)
EBI (Shrimp)
TAKO (Octopus)
HOTATE (Scallop)
HAMACHI (Yellowtail)
TOBIKO (Flying Fish Roe)
SALMON
IKURA (Salmon Roe)
MAGURO (Tuna)
UNAGI (Eel)
HIRAME (Fluke)
AMA EBI (Sweet Shrimp)
TAMAGO (Egg Cake)
SMOKED SALMON
TORO (Fatty Tuna)
ALASKAN KING CRAB
WHTE TUNA
UNI (Sea Urchin)
______________________________________________
SUSHI ROLL
TUNA
YELLOWTAIL & SCALLION
SALMON
ALASKA
IKURA (Salmon Roe)
DRAGON (Eel, Cucumber, Topped w/Avocado)
SALMON SKIN w/ Cucumber
BIG EVERYTHING
VEGETABLE ROLL
CUCUMBER
CUCUMBER & AVACADO
AVACADO
OSHINKO & SPINACH w/ Sesame, Ginger Sauce
KAMPYO & SPICY SHITAKE
BAMBOO w/ A vocado, Shitake, Kaiware
INARI (Bean Curd) w/ Cucumber , Avocado
ASPARAGUS & SWEET SOY BEAN
SWEET POTATO
______________________________________________
GO-GO HOUSE SPECIAL ROLLS
RED DRAGON
BBQ Fresh Water Eel, Cucumber, Topped w/Spicy Tuna & Wasabi Tobiko
CRISPY SHRIMP
Ripe Avocado, Mayo & Topped w/Barbecue Sauce
CRISPY HAWAIIAN LOBSTER ROLL
Avocado, Asparagus, Tempura Flakes
CRISPY HAWAIIAN LOBSTER ROLL
Avocado, Asparagus, Tempura Flakes with Soy Paper & Spicy Mango Sauce
SPIDER ROLL
Soft Shell Crab w/Boston Lettuce, Tobiko, Avocado & Cucumber
CRAZY CRAB
Alaskan Snow Crab, Wasabi Tobiko & Spicy Sauce
ALASKAN SALMON
Sundried Tomato, Avocado w/Garlic Oil & Hawaiian Red Sea Salt
LOVERS ROLL
Shrimp, Cucumber, Avocado, Tobiko & Spicy Sauce
YELLOWTAIL HAMACHI
Garden Asparagus & Ripe Papaya
BARBECUE FRESH WATER EEL
w/Tart Green Apple
THE BIG GO-GO
Califonia Roll, Kampyo, Topped w/Barbecued Fresh Water Eel
ALASKAN KING CRAB LEG CALIFORNIA
MISO GLAZED RED SNAPPER
with Asian Pear & Avocado
SEARED BEEF ROLL
w/ Caramelized Shallot Teriyaki, Roasted Shitake & Aged Balsami
ROLLS MADE WITH BROWN RICE $1.50 EXTRA
ADDITIONS TO ALL SUSHI & ROLLS: CUCUMBER, SCALLIONS /.25
AVOCADO/.50, TEMPURA FLAKES/.75, TOBIKO/1.00
E N T R E E S A L A D S
COLD POACHED SALMON
With Marinated Garden Vegetables, Salad of Mache and Savory Wasabi Emulsion
TUNA SASHIMI SALAD
Big-Eye Tuna, Baby Greens, Jicama, Cucumbers With Soy & Virgin Olive Oil
_______________________________________
H O T S T U F F
SPICY RAMEN NOODLES (BEEF)
With Shitake, Napa Cabbage & Tofu
SPICY RAMEN NOODLES (CALAMARI)
With bean curd, asparagus, scallion, bok choy
VEGETARIAN RAMEN NOODLE
With vegatable , tofu, enoki, shitake and napa cabbage
ASIAN NOODLES
With Sauteed Udon, Vegetables and Spicy Prawn Sauce
JAPANESE FRIED RICE
With Shrimp, Shitake & Tofu
YAKI SOBA NOODLES
With Shrimp, Cabbage and Curry
NABEYAKI UDON
With Vegetables, Mushrooms, Chicken, & Poached Egg in a Broth
ROASTED TOFU & SHITAKE TERIYAKI
With Seaweed & Cucumber Salad
CHICKEN TERIYAKI
With Steamed Vegetables and Rice
STEAK TERIYAKI
With Steamed Vegetables and Shitake Mushroom
SALMON TERIYAKI
With Steamed Vegetables and Shitake Mushrooms
SHRIMP TERIYAKI
With Steamed Vegetables, Rice and Shitake Mushrooms
SHRIMP BIBIMBOB
With Marinated Vegetables, Rice, Egg and Soy Garlic Jus
CHICKEN CURRY
With Potato, Carrots, String Beans, Shitake Mushrooms
CHICKEN GO-GO
Spicy Sauteed Breast of Chicken with Shitake, Asparagus & Zucchini
ROASTED RED SNAPPER
With Spicy Ginger, Enoki, Sauteed Spinach & Rice
D E S S E R T S
DECADENT CHOCOLATE A GO-GO
Molten Chocolate Cake Served with Green Tea Ice Cream
RASBERRY ECSTASY
Raspberry Linzer With Almond Filling and Raspberry Sorbet
SEXY CHOCOLATE MOJO
Cheesecake Topped W/Chocolate Ganache, Chocolate Mousse W/Chocolate Ice Cream
WARM APPLE CRUMBLE TART
W/Honey Soaked Raisins & Tahitian Vanilla Ice Cream
PARTY PLATTERS MENU ALSO AVAILABLE FOR LARGE GROUPS
http://www.sushiagogonyc.com/
_______________________________________
S T A F F...
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DAVID RUGGERIO (Owner / Chef)
As a teenager, Brooklyn-born David Ruggerio showed a strong interest in becoming a chef. He started his training in 1977, spending nine years at Manhattan's top-rated La Caravelle. This is where he won the first of his three three-star reviews from The New York Times, followed by Maxim's de Paris in New York, and Le Chantilly.
Ruggerio honed his culinary skills in France at several of the country's leading restaurants, among them the Hotel Negresco with Jacques Maximin; Moulin de Mougins with Roger Verge; and Les Pres d'Eugenie with Michel Guerard.
From La Caravelle Ruggerio took the helm at Maxim's, owned by designer Pierre Cardin. After two years on Madison Avenue, he became the executive chef and owner of Le Chantilly. There he was honored in 1995 by noted vintner Robert Mondavi as a Rising Star Chef, in the first year of this national awards program.
A year later Cardin called on Ruggerio to re-launch Maxim's. Under the chef's creative management, a new audience was attracted and this prime Art Nouveau property was revitalized.
Multi-talented Ruggerio is the author of two books published by Artisan: "Little Italy," and "David Ruggerio's Italian Kitchen." "Little Italy" was made into a PBS series that aired in 1999. His primetime cooking show for the Food Network was shown nationally a year earlier.
Ruggerio also served as executive chef of Steak au Poivre and Brasserie de Boeuf. before formulating the concept for Sushi a-go-go in 2001. This new cuisine challenge resulted in a personal spin on the sixties with decor, music, graphics and food.
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DESMOND TEOH (Executive Chef)
Chef Desmond Teoh is born and raised in Ipoh, Malaysia. He was educated in Perth, Australia, earning a degree in marketing. After college, he went to Japan for vacation, spending two months in Tokyo. He found himself falling in love with not only the Japanese culture, but also the cuisine. It was at that moment at the famed Shinjuku in Tokyo. Desmond spend five years at Shunjuku, earning the title of Sushi Chef.
In 1999, chef Desmond Teoh traveled to New York City. He began his american experience at Shiki Restaurant. After a stint at Sake Cafe in New Orleans, he returned to New York, earning rave reviews at Sushi Hama.
During his travels, Desmond has not only mastered the traditional art of Japanese sushi making, but he has incorporated a "fusion" flare to his creations. He incorporated modern ingredients and preparations to traditional fare.
In the spring of 2005, Desmond has joined the team at Sushi-A-Go-Go, becoming the Executive Chef. He has brought his "fusion" style of sushi to the Lincoln Center area.
_________ PRESS-REVIEWS _________
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(Nov 2006)
Across the street from the fountain at Lincoln Center sits a pleasant food oasis: Sushi A-Go-Go. It’s a perfect place for pre-theater munchies or after a night at the nearby cineplexes, but we had such a good time that by evening’s end we were stuffed to the gills (courtesy of executive chef Desmond Teoh) and happy that the only place we had to go afterward was home. Sushi A-Go-Go is also good for fast take out, as the name suggests. more
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(The Party Guide - March-April 2005)
“Raw Deal” – Three young maki mavens go fishing for the perfect sushi bar.
TONY Kids asked three experts – Ashley, 10; Danny, 13; and Linda, 14 – to rate ambience and, yes, platefuls of raw fish at a few of the city’s most colorful restaurants.
Linda: This place looks old-fashioned, like the ‘70s or something.
Danny: What’s that green thing with globs?
Ashley: It’s a lava lamp.
Danny: This place is for girls.
Linda This place is too crowded.
Ashley: The food looks good.
Danny: These sushi chefs are very creative. This piece looks like a mini-island, and the sprouts in the sushi look like trees in the middle. Hey, this is really good!
Linda: The red-bean topping on the asparagus roll is yummy. But the rice is hard.
Ashley: The Chocolate a-go-go has a brownie on the bottom!
Ashley: My Favorite thing is the lava lamp. I’m obsessed with them.
Sushi a-Go-Go, a bright orange dot marks this small bustling restaurant across from Lincoln center. The place is totally mod: Orange and yellow flowers dot a glowing wall of white paneling, and a turquoise lava lamp lights the cashier’s cage. The crowd – makes up of mostly oldsters – sit on plastic orange chairs under bulbous white paper lanterns. Calling all Powerpuff Girls! Or so we thought.
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Good sushi and simple Japanese cuisine at reasonable prices. Great lunch box specials and pretty good combination platters for dinner. Definitely worth checking out if you are in the area.
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Fire-eaters will rejoice in the "spicy roll" combination that includes spicy tuna, yellowtail and salmon rolls. The sushi and sashimi tasting plate showcased an assortment of utterly fresh tuna, salmon, yellowtail and fluke, some naked, others set over rice embedded with a nugget of wasabi, the Japanese mustard. A more-than-respectable California roll was included. Speaking of California rolls, try the spicy version, which elevates the sushi-bar classic to a zippy new level.
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Sushi meets '60s-era American Bandstand at lime-green Sushi a Go-Go, the new venture from David Ruggerio who injects playfulness into the menu with DIY shabu shabu and lobster ceviche with sesame relish.
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Sushi A-Go-Go's take on the hip sensibilities of Japanese culture serves to illustrate the surprising versatility of the cuisine...The restaurant's seasoned rice is up to par with that of the city; best midprice sushi purveyors, and makes for a maki that could compete at the highest levels.
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(LIFELINE)
Oh behaave! Austin Powers would feel tight at home at this fucky Lincoln Center sushi car done up in bright green Mylar curtains with giants daisies on the wall. Bell-bottoms are recommended but not required.
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One of the pleasantest innovations on the Lincoln Center dining scene is David Ruggerio's newest venture Sushi A-Gi-Go. He has suitably turned a simple storefront into a bright, inviting dining roon with lighted walls, paper lanterns, rear sushi bar...The sushi bar produced a spectacularly good assortment of the freshest raw fish ...sushi rolls and hand rolls like the spider and soft shell crab are equally exceptionally.
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(Eats by Gary Montgomery)
Restaurateur David Ruggerio's Sushi A-Go-Go has only been opened for three weeks and it's already a Upper West Side sushi destination for New Yorkers...Dining at Sushi A-Go-Go is a visual and flavorful experience. This sushi lover's pardise will please your appetite but won't leave you with that rock-in-your-stomach feeling.
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(Sushi Time)
Newcomers to the wonderful world of sushi, have no fear. Sushi A-Go-Go is a friendly and modestly-priced place to go fishing.
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One of the main reasons I predict Sushi-A-Go-Go will become a major destination is chef and wizard Masanorii "Kuma" Kakama, who came north directly from the exalted Nobu...Spider inside-out rolls are filled with friend soft-shell crab, they're intensely delicious.
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delicate strips of salmon wrapped around crunch juliennes of cucumber...All of it was utterly delicious, simple yet incredibly refined. I had discovered the purist's world of sashimi...It's definitely an eye-opener. Sushi A-Go-Go is a fun, unassuming place, and yet, once you hand yourself over to the mastery of the sushi chef, you're in another world together.
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Address:
1900 Broadway
(between 63rd & 64th St. directly across from Lincoln Center)
New York, NY 10023
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Tel: 212.724.7340
Fax: 212.724.2169
E-mail: info@sushiagogonyc.com
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AMOROSO
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