10 Uni Dishes to Try Now in NYCBy Carey Jones | April 1, 2014 By Carey Jones | April 1, 2014
Uni is having a big moment in New York. The vividly orange, highly coveted sea urchin roe is delicately briny with a subtle oceanic funk, which some describe as "the foie gras of the sea." Japanese restaurants, in particular, have long favored uni, but today we're seeing it everywhere, featured in sandwiches and stirred into pasta and even crowning equally rich bone marrow. If you're at a hot NYC restaurant, there's definitely uni on the menu right now. Here are 10 of our favorite uni dishes in New York; let us know yours in the comments.
Also, check out our latest My First video in which a few uni virgins try it for the first time.