Locust
Locust deserves every accolade it gets (think “Bon Appetit,” “Food & Wine,” and multiple James Beard Foundation) and not just for its impeccable dumplings, shaved ice, and Toki highballs. The place is utterly unique. An Irish fine-dining chef (Trevor Moran) making flawless Japanese food (but also beef tartare, shrimp toast, and whole fish) while his rambunctious sous chefs squat at tables, laughing with patrons and playing with kids while talking over the sake menu as Irish punk music blares? It’s something you’ll never find anywhere else—and something you’ll never forget. Reservations are required at lunch, max out at four people, open one month out, and are the only way to taste the full menu the three days a week they are open. Why do they do it this way? Because they can! They’re walk-in only for dinner, serving just dumplings and drinks. Just know: Locust is worth the leg work of getting a reservation, or waiting on line, if you love food. It was the first place I ate out after giving birth. I waited four whole days to cut loose on raw fish and snail broth and dumplings and horseradish vodka shots, and I still think that was too long.
Locust deserves every accolade it gets (think “Bon Appetit,” “Food & Wine,” and multiple James Beard Foundation) and not just for its impeccable dumplings, shaved ice, and Toki highballs. The place is utterly unique. An Irish fine-dining chef (Trevor Moran) making flawless Japanese food (but also beef tartare, shrimp toast, and whole fish) while his rambunctious sous chefs squat at tables, laughing with patrons and playing with kids while talking over the sake menu as Irish punk music blares? It’s something you’ll never find anywhere else—and something you’ll never forget. Reservations are required at lunch, max out at four people, open one month out, and are the only way to taste the full menu the three days a week they are open. Why do they do it this way? Because they can! They’re walk-in only for dinner, serving just dumplings and drinks. Just know: Locust is worth the leg work of getting a reservation, or waiting on line, if you love food. It was the first place I ate out after giving birth. I waited four whole days to cut loose on raw fish and snail broth and dumplings and horseradish vodka shots, and I still think that was too long.
Details
Bookstore
Available as paperback
and as e-book.
