Tomato, Arugula and Orzo Salad
DIRECTIONS
Whisk the vinegar, garlic, salt and pepper in a small bowl. Add the oil and whisk to emulsify.
Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain. Transfer the orzo to a large, shallow serving bowl and stir in the oil and salt. Cool to lukewarm or room temperature. (Alternatively, refrigerate the pasta until ready to use. Let stand at room temperature for 15to 20minutes before assembling the salad.) Spread the arugula over the pasta, then add the mozzarella, tomatoes, olives and basil. Drizzle half of the dressing over the salad and gently mix to combine. Garnish with additional basil, the Parmigiano-Reggiano and a generous grind of black pepper. Drizzle with additional dressing to taste. Serve immediately.
Fugetsu is less a grocery store (though there are packaged snacks and drinks) and more of an emporium for excellent, pre-made Japanese food. It was meant to be a restaurant, until the pandemic forced a pivot. The specialties are okonomiyaki — that savory Japanese pancake of seafood, meats, cabbage and anything else in the fridge — and deep-fried skewers called kushikatsu, which you'll find in a small heating station. The rice balls are huge, fresh and loaded with delicious accompaniments like cured mackerel and spicy roe with cucumber. And the bento section, prepared by Shalala Deli, is a wonder of curries and sushi bowls as good as anything you'll find in a restaurant (and somehow so much cheaper). Bonus points: Clover Bakery & Cafe is right next door, with