"J" is for Joup Jumplings at Joe's Shanghai!

Around 7:30, a group of seven zupperites huddled in a small alley off Bowery, fidgeting and mouths watering as we waited in anticipation of sinking our teeth into the famous soup dumplings from Joe's Shanghai. Thanks to our seasoned vet, Butter My Rollman, we were amply prepared for the great (and often dangerous) art of eating soup dumplings. We graciously perused the menu out of habit, but we already had a shortlist of desired items in our minds. Rollman & Sweeney took initiative and ordered the night's spread. Within a few minutes, cold TsingTaos and three baskets of dumplings were planted at center table.


We began by pouring a small amount of the table "soy" sauce mixed with a sriracha-like sauce that looked like it was studded with red pepper flakes. After several jokes related to men's "tonsils" and such, we dug in. Obeying Rollman's direction, we each slowly nibbled on the outside of the tender pork dumpling, letting a bit of the hot steam escape. After another small nibble or two, we began sucking out the soup. Just the broth alone packs a ton of shanghai flavor (mmm... salty! mmm... porky!) With one bite, there was an explosion of juicy, ground pork with the lingering taste of tender dumpling dough. Good thing I was wearing my napkin as a bib - the small explosion of flavor went dribbling down the sides of my spoon on more than one occasion. The third basket was filled with crab and pork (and the same dribbling smiles from the crowd, although I do think the pork were the best).

Just as our smiles faded with the last trace of dumpling, we were brought new rounds of TsingTao and steaming plates of meat, vegetables and shanghai noodles. Had we not dug in like animals, we might have noticed that two of the dishes didn't resemble what we ordered (or what we thought we ordered). The General Tso's chicken and vegetables and beef with string beans were the crowd pleasers, while the crispy chicken (which wasn't so crispy) and the noodles (which weren't the little flat ones we were seeking) were still tasty, but didn't really wow. But hey, they had a tough act to follow. It wasn't really their fault.

All in all, a culinary feast and success. As we relaxed, fat and happy, we recalled the past 10 months of fine New York dining and toasted making it to "J" night. We've had babies, marriages, new jobs and new members (a special welcome to newest member Tenny Pearson!). I'm feeling a bit nostalgic (perhaps I'm still giddy from my love affair with the dumplings last night) and extremely proud of our little club. Now, forge on zupperites! We've got some "K" eatin' to do.