University City’s Pod gives itself an update, adding new cooked items and with the help of chef Makoto, chef and partner of Stephen Starr’s Makoto in Miami, a refresh on the sushi menu as well.
Each piece of sushi is now topped with a garnish to complement the texture and flavor of the fish. There are now also specialty nigiri rolls, including the “Vegan Stephen,” made with tempura zucchini, avocado, kanpyo squash, eggplant and roasted pepper.
A tea-smoked duck breast that’s a hearty, cozy dish balancing flavors of smoke, salt, sweet and savory with the duck as the focus. The accompanying spring roll features braised duck leg and Japanese kabocha squash.
Sizzling Pork Tenderloin
Served with a honey-sesame soy sauce inspired by a traditional Korean galbi and paired with a generous portion of sweet onions and sautéed greens, common of Korean fare.
Sizzling Exotic Mushrooms
An attention grabbing dish of five types of exotic mushrooms served in an extremely hot toban (ceramic skillet) with a powerful garlic aroma.
72-Hour Short Rib
Grilled on the robata and served with a rich Japanese curry perfect for winter. It’s then garnished with herbs and hot peppers as a complement to the curry.
Late Night Happy Hour at Pod
In addition to the regular 4 to 6 p.m. weekday happy hours, Pod is now offering late night happy hour, Sunday through Thursday, from 9 p.m. to close. Included in the specials:
$6 cocktails, $6 wine and $4 beer. Bites of dim sum (potstickers, shitake buns, vegetable tempura, edamame) and maki (shrimp tempura, California, Vegetable Maki) are just $5.
Pod Dinner Menu (PDF)
Pod [Official Site]