Busy options

By BRIAN DUFF  |  December 2, 2009

The Buddha would have us embrace ambiguity and complexity, and this pan-Asian food was best when it did the same. Our favorite dish was the from-nowhere-in-particular "volcano chicken." It was grilled perfectly so the chicken was still juicy, and the leeks and onions had wilted but not too much. The sauce had plenty of chilies and pepper, and perhaps a bit of black bean.

The original Kon is waterside, and must benefit from tourists. The new Kon, right next to the highway, is not a place that you would bring someone visiting from out of town. Kon's own take on Buddhism, featured on their Web site, is that we all have an inner emptiness that can be filled through an engagement with our senses. Chatting up a semi-regular we got the sense that Kon appeals to those who live outside town and want to fill their inner emptiness with sushi, but don't want to fight for parking downtown. There is enough to enjoy at Kon if you can free yourself from the desire for purity (in approach to Asian cooking) and striving (for something a little better) and just live in the moment. It's something the Buddha might appreciate.

Brian Duff can be reached at bduff@une.edu.

< prev  1  |  2  | 
  Topics: Restaurant Reviews , Entertainment, Culture and Lifestyle, Food and Cooking,  More more >
| More


Most Popular
ARTICLES BY BRIAN DUFF
Share this entry with Delicious
  •   GIVE 'EM A HAND  |  April 10, 2014
    Pocket-sized comfort foods
  •   EXTREME LOCALISM  |  March 19, 2014
    Perhaps Vinland’s pontifications become white noise, which fades away as you appreciate the food and its distinctive coherence of flavors and textures — the Nordic, astringent, piney, ascetic goodness of it all.
  •   DISTINCTIVE SUBURBAN DINING  |  March 14, 2014
    It is the rare chef, for example, who can make ordering the “veggie plate” seem like a good idea in retrospect — but the one at Oscar’s was fantastic, with a great mix of colors and textures.
  •   CRACKING OUR HARD EXTERIORS  |  February 27, 2014
    These days it is mollusks like oysters, mussels, and clams (rather than crustaceous shellfish, like lobster, crab, and shrimp) that best represent our collective emotional temperament. 
  •   THE SPICE OF LIFE (AND DEATH)  |  February 12, 2014
    In our reverence for herbs and spices  we should detect our contempt for the blander staple ingredients they are often meant to enliven.

 See all articles by: BRIAN DUFF