New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

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Strange but delicious meals for the adventurous eater

When Halloween comes around, we have to ask ourselves what we’re really afraid of — ghouls, goblins, clowns? Despite any of these lingering childhood fears, the truly frightening is the unknown. So if you want to make your heart beat faster and the hair stand up on the back of your neck, dig in to one of these five dishes, which range from mildly unexpected to totally bizarre.

Octopus Takoyaki
Otafuku | 236 E. Ninth St.

Otafuku’s takoyaki, grilled wheat paste balls filled with octopus and topped with a mayonnaise-based sauce, have been their unofficial claim to fame as diners return for the dish frequently. Be sure to finish yours off with a sprinkling of dried, fermented tuna flakes to make the dish complete!

$5 for 6 takoyaki.

Maine Sea Urchin
Fish | 280 Bleecker St.

Raw bar fans may not find this dish too unusual, but the spongy, yellow mass that is the edible part of the sea urchin is slightly more unnerving than your typical oyster or clam. Some treasure the taste while others hate it, but don’t despair. Fish has plenty of other offerings — raw and cooked — if you plan to try just one.

$3 each.

Sautéed Pork Tongue
Hakata Tonton | 61 Grove St.

In the world of eating unusual parts of animals, tongue should be the least of your worries. As tongue is a muscle, it tastes just like any other lean cut from the same animal — hence why it’s such a versatile ingredient seen across many cuisines. At Hakata Tonton, don’t let the sautéed pork tongue be overshadowed by the Grilled Pork Tonsoku, or pig’s feet. Don’t let trying one keep you from sampling both.

$9.

Pampangan-Style Sizzling Sisig with Egg
Maharlika | 111 First Ave.

If you try Maharlika’s sizzling sisig, you’ll be eating pig’s ears, snout, cheek and belly. However, it may come as either a disappointment or a relief that all of this protein is chopped into unrecognizable pieces before being boiled, grilled and sautéed. Served with rice on a plate that literally sizzles, the tender pork is complemented wonderfully by onion and garlic and made only more delicious by the over easy egg laid atop it all.

$16.

Stewed Oxtail with Hand-Ripped Noodles in Soup
Xi’An Famous Foods | 81 St. Marks Place

Xi’An is known for their hand-ripped noodles, served with a variety of proteins and featured in a number of soups. When served with oxtail, the noodles are flavored with a house secret sauce, the black sauce, which is made from a complex family recipe. This unique sauce, along with all the intense spices used at Xi’An, helps bring out the authentic flavors and the tenderness of the stewed oxtail. But be careful — this soup keeps its heat long after it has left the kitchen.

$6.75 to $8

Dylan Freehauf is a staff writer. Email him at [email protected].

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