First off, thanks so much to the Big Dog Jim for personally caring about me during this tragedy. It meant a lot to my wife and I and confirmed my belief in the passion and kindness that holds this online community together.
Needing some much needed distraction from everything going on my wife and I walked down to Chinatown to give the oft-praised New Green Bo a try. Quite a nice little place. The waitress could only recommend the Kingfish which I've heard mixed things about and I wasn't in a deep fried mode(I rarely am). Luckily they seated us with a lovely Hawaiian family who followed my recommendation that they try that dish and they let us try theirs. It was very delicate and flakey fish but not much complexity. Definately too subtle for the calories for my liking.
Inspired by the advice on the General Topics board about my food obsession I decided to leave the Chowhound notes behind
and order on the fly. We started with aromatic beef which was very nicely flavored, marbled and tasted nicely cured. The kingfish potage followed and was a delicious casserole dish filled with sliced sea cucumber, mushrooms, kingfish, and egg. With its wonderful fishy/ginger flavor offsetting the heaviness it would make quite a comforting soup for winter. The pork soup dumplings were good, nothing special. They were a bit deflated looking, and dried but the flavor was good. The main course was the preserved vegetable, with pork and bean curd skins. I've never had this dish but found it to be a delicious mix of flavors and textures. The bean curd skins looking like a rollercoaster of noodles. So filling I forgot to order rice. I definately will go back sometime to try some spicier dishes (are the jalapeno dishes an American anomaly?) though I remember the food at Shanghai Cuisine as being more "sophisticated" it's been too long to compare the two fairly.