After a year of Gosling-approved sushi success, Bang Bang is changing things up.
They’ve just debuted a redone menu of hot plates, sushi and cocktails from Executive Chef John Hong, aka Chef Kappa.
Here’s what to look for the next time you’re in:
-New sushi: Chef Kappa has introduced a few new specialty rolls, including the Godzilla (crab, shrimp tempura, avocado topped with fresh tuna, tobiko, micro cilantro and chipotle/habanera sauce), the Karate Kick (crab, spicy tuna, avocado, cream cheese, and jalapeño deep friend with chili aioli and eel sauce) and the Kill Bill (spicy yellowtail, cilantro and cucumber, topped with tuna, fried onion, chives, Japanese chili powder, garlic soy dressing and eel sauce). Don’t worry, The Gosling, Bang Bang and Protein rolls are still there.
-New drinks: From punch bowls to cocktails, there’s some buzzy liquor to try. Going big? The Bonsai Bowl mixes bourbon, rye whiskey, cherry, apple, strawberry, lemon and black tea. Bruce Leeroy, a new cocktail, combines bourbon with cacao, lemon, sake and orange bitters. Lastly, the Crouching Phil Hidden Collins shakes up vodka, yellow chartreuse, sake, lemon, sugar, cucumber, cranberry bitters and soda.
-New entrees: A fresh menu section called Chef Kappa’s Signature Dishes invites guests to try his modern culinary techniques. These new dishes include 3 Way Salmon – baked salmon on crispy rice topped with salmon caviar, salmon skin, micro shiso and wasabi crème freche; and the Lobster Basil Dynamite – lobster tail meat marinated in garlic basil sautéed with mushroom, onion and masago reduced with cream sauce.
Bang Bang, 526 Market St., downtown. (619) 677-2264 or bangbangsd.com