Fukumoto’s sushi far outshone the rest of the menu in Matthew Odam’s Statesman review this week. He found the izakaya’s other dishes "more distracting than distinctive" with bland mushroom tempura and yakitori dishes that blended together. But the sushi bar’s offerings, made with impeccable fish cuts, were stronger, like with the rolls:
Ingredients complement the fish instead of overwhelming it, as with the breathy crunch of scallions on a tuna-centered neigtoro roll ($8.50) and the bittersweet pop of plum and shiso on an ika ume squid roll ($7).
Chronicle’s Virgina B. Wood was pleased with the straightforward menu at the crowded Cherrywood pizzeria Unit D. From the appetizers to sides, she discovered Peruvian sweet drop peppers, and understood the appeal of the popular kale salad. Of the four pies she and her dining companions tried, she wrote:
Each pie had its own distinctive appeal – flavorful Roma tomatoes and fragrant fresh basil, good-quality cheeses melting in harmony, pepperoni and bresaola combining for meaty heft, and the elegance of mushrooms enhanced with the sweetness of roasted cauliflower.
Then, to Jolene Bouchon at Austin Monthly, Bullfight showed how Spanish fare and Texas go hand in hand. The traditional tapas go-tos, like the seafood paella and tortilla española, worked well, but the inventive small plates are what she remembered the best.
The best dishes of my visits include bright, slightly spicy grilled rabbit skewers; a lighter take on a traditional Spanish-style tortilla made with summer squash and squash blossoms rather than the customary potato; and an addictive toast topped with light, lemony crab and piquant piquillo peppers.