Where Tataki Meets Ceviche

While cocktail lounge My Girl looks to 1950s-era Havana for its overall ambiance and atmosphere, elements of its bites menu boast a decidedly modern sensibility. Consider the Tuna Cabaña, which fuses Latin and Japanese flavors and techniques to create a shareable dish that Tom Berry, chief culinary officer of parent company COJE Management Group, calls “globally inspired—transcending cultural boundaries while maintaining a friendly, balanced flavor profile.”

The dish features cubes of tuna that have been “lightly kissed” on the plancha and are served with a lulo ponzu made with dashi, ginger and mirin. The ponzu took some tweaking to hit on the right balance of sour, sweet and salty, notes Berry. The tuna is also accompanied by a charred eggplant crema and plantain chips.

“Served ice cold, it eats like a sour-sweet-smoky tataki-meets-ceviche,” says Berry. The tropical lulo, also known as naranjilla, brings tart, vibrant flavors he likens to rhubarb and lime. The eggplant crema adds a hint of smokiness and fat, while the chips deliver a contrasting crunch component. “It’s the perfect dish for an evening of
cocktails and conversation.”

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