New York Magazine
Week of July 26, 2004


by Robin Raisfeld & Rob Patronite

Kasadela

The pllar opposite of the St.Marks Plack rumpus rooms that define the downtown izakaya experience, Kasadela is downright civilized, yet equally cheap. It's a peaceful place for leisurely snacking, in-depth sake sampling, and audible conversation. But once the Japanese tapas hit the table, talk might turn exclusively to the food before you: Crisp, salty sheets of roasted nori that dissolve in your mouth like cotton candy. Steamed "black" (actually dark-green) edamame that's ten times better than the regular variety. Creamy squares of wasabi-dotted goma tofu that taste halfway between hummus and halvah. And, as a sometime special, some of the city's best chicken wings, marinated in garlic, ginger, and two kinds of soy.