4 Reasons to Revisit Bang Bang
Downtown’s Bang Bang recently celebrated their one-year anniversary, and in conjunction with the occasion, the restaurant unveiled several new menu items. The new dishes includes hot entrees, cold raw dishes and sushi under the direction of executive chef John Hong. According to Hong, the signature dishes are a mix of his traditional culinary training with modern touches like his reimagined take on fish 'n' chips featuring white fish tartare served alongside beet chips.
Here are a few reasons why you should schedule a revisit to Bang Bang.
Inventive Sushi Rolls
Keeping in line with the Japanese-inspired decor like hand-decorated paper lanterns, Japanese newspaper clippings on the heavy wood block tables and kitsch videos on loop throughout the space, the specialty sushi rolls have equally eye-catching names. The Godzilla roll is a spicy standout incorporating minced crab, rolled with shrimp tempura and avocado topped with fresh tuna, tobiko and micro cilantro. The drizzle of chipotle-habanero sauce slowly catches up with you after each consecutive bite, but if it’s still not spicy enough, add the restaurant’s housemade “Death Sauce.” This seductively hot sauce is at every table and incorporates pineapple with more habanero. Other interesting specialty rolls include the Protein that forgoes all rice and rolls up tuna, crab, yellowtail, salmon and avocado in a cucumber wrap, and the Bruce Lee with yellowtail, cucumber-wrapped albacore, shiso, lemon slices and a soy-mustard sauce.
Signature Chef Dishes
The newest items on the menu are a venture into Hong’s palate and are heavy on the seafood. The six dishes range from yellowtail collar slow-cooked in a daikon and soy broth to a luscious lobster basil dynamite with the tail meat sautéed in a garlic basil sauce with mushrooms, onions and masago. A standout is the uni caviar (pictured above) — sushi rice mixed with fish eggs and a sea urchin paste. Its resembles a seafood risotto served in dainty glassware.
Hearty Meat Entrees
Even with seafood dominating the menu, carnivores will find a lot of choices. A runaway favorite is the sirloin steak served hot to the table with shisito peppers, asparagus and pearl onions. A garlic ginger ponzu sauce is poured on the steak, served still sizzling in butter via a cast-iron platter (pictured above). Don’t let a drop of the addictive savory sauce go to waste: get as much of it on the side serving of steamed rice.
During the visit, take a moment to visit the restrooms. The ladies’ room is decorated floor-to-ceiling with Ryan Gosling, Hello Kitty and fortune-cookie artwork, while the men's is plastered with Godzilla and Ultraman posters.
826 Market St.; 619-677-2264