LUNCH
Buckwheat Noodle Salad and Crunchy Soft-shell Crabs
$18 at The Mark Restaurant, 25 E. 77th St.
Created as a twist on the classic hot soba with tempura, this dish will satisfy every sense: It’s hot and cold, crunchy and soft, tangy and sweet. Plus, it’s loaded. Aside from the tempura crab and soba noodles, there’s arugula, avocado, mint, pickled chilies, pistachios, ramps, spring peas, in a sesame vinaigrette. Each equally-balanced bite is different, and better than the next.
Greg Brainin, director of culinary development, who composed the plate, right down to the hand-rolled soba, says, “Soft-shell crabs marry well with a vast array of flavors and preparations.”
Zandy Mangold