Restaurant review, The Organ Meat Society Convenes at Northeast Taste Chinese Food.

The Organ Meat Society meeting was called to order at Northeast Taste, a Flushing restaurant that features cooking from China's northeastern provinces. Fourteen members were present [names redacted for reasons of privacy], including two journalists, a publisher, a national security expert, a maker of absinthe, a physician who supervises boxing matches, two lighting designers, a visiting Danish backpacker, a restaurant critic, an industrial designer, two chefs, and a toddler belonging to one of the chefs. Commencing at 5:30 p.m., the meal lasted two hours. The Society was installed in the front window at a pair of round tables pushed together—newbies at one, old hands at the other.

A brief introduction was offered: "Northeast Taste is the second Dongbei restaurant to appear in the immediate neighborhood, joining two places from Shandong. These four Yellow Sea restaurants have overlapping menus, notable for their unusual selection of vegetables, including corn, tomatoes, and winter squashes; their profuse use of eggs; the paucity of rice in favor of wheat, used to make noodles, steamed buns, and dumplings; a plethora of seafood, some of it unfamiliar to Westerners; a love of lamb and mutton; and, most important for our purposes, a stunning selection of organs and other variety meats. No restaurant in the city has a more aggressive offal component."

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