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"At 118 Madison Ave., I encountered creative stick-focused dishes and a serious yakitori program: a tamago bacon breakfast on a stick finished with truffle salt; chicken-oyster yakitori that demonstrates the point of grilling every conceivable poultry part (including the flavorful nuggets behind the lower backbone); and tsukune yakitori—super-tender minced-chicken “torpedoes” grilled and glazed with tare sauce, which I’m told no yakitori feast is complete without." - Grub Street