6 — Friday, March 13, 2020
Arts
The Michigan Daily — michigandaily.com

WHISPER

SUBMIT A 
WHISPER

By Winston Emmons
©2020 Tribune Content Agency, LLC
03/13/20

Los Angeles Times Daily Crossword Puzzle

Edited by Rich Norris and Joyce Nichols Lewis

03/13/20

ANSWER TO PREVIOUS PUZZLE:

Release Date: Friday, March 13, 2020

ACROSS
1 2019 Pan 
American Games 
city
5 Present to an 
audience
10 Nat’s hat
13 Norse deity
14 Syndicated show, 
say
15 Smooth-talking
17 “It’s been a while 
since I shopped 
till I dropped”?
20 Revise
21 Bud
22 Annually
23 __ Cruces
25 Convent figure
27 Pastoral 
exhortation to a 
graffiti artist?
32 Belgian __
33 Special ops 
acronym
34 Some bank jobs
38 Lack
40 Set down
42 Bender
43 Meddles
45 Pack (down)
47 Mauna __
48 Bargain hunter’s 
forte?
51 Moby-Dick, e.g.
53 Vote in favor
54 Many Oscar night 
attendees
55 Sun, for one
58 Social division
62 Trojan king struck 
dumb?
65 Sources of cones
66 Dabbling ducks
67 Cable car
68 Fabled beast
69 Ad guy 
responsible for 
four long puzzle 
answers?
70 Roll call call

DOWN
1 Kinks title 
woman with 
“a dark brown 
voice”
2 Word after fallen 
or false
3 Like new
4 Actress Kinsey of 
“The Office”
5 Asian honorific

6 Census worker, 
for one
7 Location
8 Legislation that 
varies from state 
to state
9 Eclectic musician 
Brian
10 Prepare for print
11 Buenos __
12 Earnest requests
16 “__ Blues”: 
Beatles “White 
Album” song
18 Cafeteria stack
19 Buffalo skater
24 Intervenes
26 Prague’s region
27 Maxims
28 It often 
undergoes 
changes
29 First female 
attorney general
30 Burt’s musical 
collaborator
31 Send
35 Arias, usually
36 Animation 
product
37 Unattached
39 Joint Chiefs, for 
example
41 Joltin’ joe?

44 Refracting 
polyhedron
46 Intimidate 
mentally, with 
“out”
49 “The Last of the 
Mohicans” author
50 Toast word
51 Heart chambers
52 Hideouts
54 Banana Boat 
letters
56 Copy room unit

57 One sometimes 
seen with Boris
59 Withered
60 Romanov title
61 Salinger character 
who says, “I 
prefer stories 
about squalor”
63 “The Racer’s 
Edge”
64 Gp. that 
sometimes has 
an added “Y”

CLASSIFIEDS

734-418-4115 option 2
dailydisplay@gmail.com

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puzzle by sudokusnydictation.com

SUDOKU

DAILY FOOD COLUMN
Food column: The best cheap(ish) eats in New York

Note: The following article should not be taken as 
a comprehensive guide of various restaurants within 
Manhattan or the Five Boroughs. This article simply 
showcases what the author has eaten within New 
York City over the course of a week. 
If you were to swipe through my smartphone, 
you would see tasting notes and observations of 
countless dishes alongside thousands of photos 
of said dishes. You might find that this massive 
collection of notes and photos from the past 
week relate almost exclusively to food ingested in 
Manhattan. Following my journey chronologically 
and with a fully loaded MetroCard, you may find 
yourself eating as follows: 
 
Meal 1: Momos at Mom’s Momos
Tired and fresh out of the LaGuardia Airport, 
you are bewildered when you find a food truck 
parked in front of a Wendy’s by Roosevelt Station in 
Jackson Heights. But the momos at Mom’s Momos 
are anything but bewildering — while not as heavily 
spiced as the momos you may find at Detroit’s Momo 
Cha, the spurting juices bursting out of the momo’s 
meatball bring waves of nostalgia and memories 
of consuming fresh Korean mandoo dumplings 
available a dime a dozen in the streets of Seoul.
 
Meal 2: Tacos and Mulas at Los Tacos No. 1 
Since when do they have mulas? You feel befuddled 
and betrayed. Mulas are the heartwarming, 
quesadilla-like sandwich alternatives to the taco. 
Los Tacos No. 1 distinguishes itself from the 
rest through its to-order corn/flour tortillas and 
adobada option — an earthier, somewhat spicier 
Tijuana inflection of al pastor, a dish derived from 
the shawarmas of Lebanese immigrants. With Los 
Tacos No. 1, you find that Manhattan does a good 
job catering to a homesick Angeleno. To round out 
your meal, a horchata may be more effective than a 
tamarindo, its thickness, creaminess and sweetness 
providing an ending counterpoint to your meal 
compared to the tangy tamarindo. 
 
Meal 3: Dakgalbi at Hong Chun Cheon
Joined by Senior News Editor Claire Hao and 
former Senior MiC Editor Sivanthy Vasanthan, 
you find yourself seated at a pojangmacha-style 
pub to eat dakgalbi — a spicy but sweet Korean 
stir-fried chicken not made with ribs as its name 
might suggest — is the obscure predecessor to the 
viral buldak. While not usually as spicy as its hip 
descendant, the inclusion of cabbage and additional 
rice cakes provides a comforting presence alongside 
the stretchy cheese. While the melted cheese 
and ever-reducing sauce nostalgically fills your 
stomach, you find that the lack of caramelization 

of the dakgalbi due to the induction stove (rather 
than a gas or charcoal stove) leaves your meal 
somewhat underwhelming. But perhaps you’re 
being overcritical — Claire says this is some of the 
best Korean food she’s ever had.
 
Meal 4: Bingsu at Grace Street
Bingsu is among the most popular summer 
desserts found in Koreatowns nationwide. Thin, 
ethereal flakes of shaved frozen sweet milk topped 
with all the toppings available to mankind, the 
traditional pairing of ground black sesame and 
misugaru (a blend of grounded grains) provides 
a savory backbone that prevents the sweet milky 
flavors from overwhelming you. Grace Street has 
its own New York presentation — a resplendent 
style that piles your shaved milk vertically and 
haphazardly in its very own fuck-you way. You’d 
never have it served like that anywhere else. It’s 
Manhattan.
 
Meal 5: Lobster Roll at Luke’s Lobster
After visiting Ellis Island and unable to go to 
Flushing, Claire wants to eat one American dish 
before going back to Michigan. A quick trip to 
Luke’s Lobster’s FiDi location provides a quick 
bite to eat before her flight. Perfectly cooked and 
lightly dressed lobster served on a mildly sweet roll 
of bread will have many mayonnaise-hating folks 
rejoicing over their lobster rolls, while ordering a 
crab version of the roll will present itself with the 
crab’s naturally slightly sweeter meat. Because the 
lobster is cooked so perfectly in your lobster roll, 
you’ll find that, in comparison, the lobster bisque is 
a little overcooked. 
 
Meal 6: Fish Tacos and Ceviche at Los 
Mariscos
The Baja California style of fried fish tacos served 
at Los Mariscos might put the fish and chips at 
many of London’s chippies to shame. You embrace 
the shattering crust of the fried fish alongside the 
familiar freshmade home tortilla identical to its 
sister restaurant Los Tacos No. 1. Given that Los 
Mariscos is a Baja Californian taqueria, you may be 
confused by the presence of aguachile, a Sinaloan 
specialty. You vow to go back again and try the 
aguachile with someone else, in part due to the 20 
dollar price tag and in part due to the sheer size of 
the dish. You almost forget to request a free cup 
of tomatoey shrimp broth to sip as you leave the 
restaurant.
 
Meal 7: Salmon Temaki (Hand Roll) at The 
Lobster Place
Would 
you 
have 
expected 
a 
gentrified 
marketplace in Chelsea to serve Japanese hand 
rolls? Tucked next to the regalia of American 
oysters is a small stall offering a no-frills, eat-and-
go temaki including spicy cooked shrimp for the 

sushi-adverse to fan favorites such as toro (fatty 
tuna belly) and uni (sea urchin roe). You find the 
seafood to be fresh enough, though what surprises 
you is the synergy amongst the clear, crisp bite 
of nori that gives into a complementary, non-
overwhelming nikiri sauce that provides the right 
amount of salinity towards your seafood of choice. 
 
Meal 8: Biangbiang Noodles at Very Tasty 
Noodle
Hand pulled noodles from Lanzhou are becoming 
more popular within Southeast Michigan (such as 
Lan City or Jiang Nan Noodle House), though the 
versions that are currently popular within New 
York are biangbiang noodles — rustic homestyle 
ripped noodles popularized by restaurants such as 
Xian’s Famous Foods. Biangbiang noodles originate 
from the Shaanxi province rather than Lanzhou, 
with a healthy mix of black vinegar, heat and cumin 
to coat your noodles and shredded lamb. Dine 
during the off hours of Very Tasty Noodles and 
you may witness the machismo manhood contest 
of trying to pull noodles solely with one hand — a 
feat achieved by coiling the dough around your 
arm before whipping the dough onto a surface with 
a resounding thwack. A line cook offers the idea 
of a one finger challenge, which is refuted with, 
“No, that’s stupid” from the head chef. You snort 
Szechuan peppercorns and cumin into your nostrils 
while laughing in agreement. The horchata at the 
nearby Los Tacos No.1 thankfully relieves the tingle 
and pain.
 
Meal 9: Chai at The Chai Spot
The menthol-like honeyed aroma of cardamom 
resounds over the licorice-like bass notes of the 
fennel in your standard, traditional chai at The 
Chai Spot. But the Double Tea, with its inclusion 
of jaggery sugar, rounds out a general astringency 
from the black tea that may be almost superior 
to their cardamom/fennel mix of the traditional 
chai. Those familiar with the overly-sweet chai 
monstrosities of Starbucks may want to lean 
towards the Butter Chai, which the baristas say 
tastes like a creamy cake.
 
Meal 10: Malecon Restaurant
Malecon is undoubtedly a master of Dominican 
roast chicken, as well as renditions of maduros 
and tostones — fried ripe and unripe plantains 
respectively. While the tostones, favored by fellow 
food columnist Eli Rallo, of Malecon may come out 
as more dry than fluffy, they provide an equally 
creamy and sweet interior with an underlying tang 
wrapped in a crispy exterior. While the french 
fry-esque tostones may be a natural partner to 
Malecon’s juicy chicken, you find yourself leaning 
more towards the maduros instead.
 
Meal 11: Fuzhou Noodles and Lychee Pork at 

Hong Man
Unless you are fluent in Fuzhounese or 
Mandarin, you might find that pointing to different 
portions of the menu is the most effective method 
of communication with the restaurant’s owner. 
Compared to the bombastic heat of northern 
Chinese cooking, Fuzhou noodles provide an 
intense gut-punching broth (whether that may be 
the wild aroma of rabbit or briny scent of shrimp) 
that simultaneously soothes and fills your stomach. 
A side order of Lychee pork, named after its 
resemblance to its namesake fruit, is the perfect 
sweet-and-sour, stir-fried complement to your 
humble bowl of noodles.
 
Meal 12: Cheesecake at Eileen’s Special 
Cheesecake
The Buzzfeed’s Worth It spotlight of Eileen’s 
Cheesecake does its best to approximate the 
seemingly contradictory nature of this cheesecake. 
While the expected creaminess of your standard 
New York cheesecake is present, it is the fluffy 
interior supplied by the merengue that juxtaposes 
with the richness of the cream cheese that 
surprises you with every bite. Eileen’s advertises 
the inclusion of lemon juice within their batter — 
the acidity of the batter lightens the cheesecake 
but somehow doesn’t infuse a citrus aroma. This is 
the sort of fancy cheesecake you would expect in 
a pricier establishment, yet served in a neighborly 
hole in the wall. 
 
Meal 13: Hong Kong Wonton Soup at Noodle 
Village
There are times when you crave the wonton soup 
found in Chinese American restaurants and buffets, 
and times when you crave the wonton soup found in 
Hong Kong. The broth of a Hong Kong wonton soup 
is filled with a coastal aroma, courtesy of a dried 
flounder soup base. The wonton soup at Noodle 
Village is no different — you are awash with a briny, 
oceanic background sprinkled with the spring bite 
of green onions. When you slurp in the wontons, 
you’ll find the slippery texture of the wonton dough 
pleasant as it slides through your mouth, revealing 
a bouncy and juicy pork and shrimp meatball hiding 
within.
 
Meal 14: Mochi Donuts at The Dough Club
Mochi donuts are the wildly popular Japanese 
donuts originating from the Japanese bakery Mr. 
Donuts. While the rendition that Sivanthy ordered 
retains much of the chewiness of a traditional mochi, 
the overtly thick, candy-like frosting overwhelms 
the otherwise light yet chewy texture of the donut. 
Some foods that seem cute and appetizing really do 
underwhelm sometimes.

BRENDON CHO
Daily Food Columnist

Read more online at 
michigandaily.com

