Omnivore - Sliders, Japanese style

I am so there. This is from Mizo Izakaya’s PR peeps:

This winter, Chef Guy Wong of Miso Izakaya adds an Asian-flare to an American favorite by dedicating a portion of Miso’s menu to steamed buns; Wong’s twist on American sliders. Miso Izakaya, Atlanta’s urban Japanese eatery, is known for its flavorful small plates and fully stocked bar with unique specialty cocktails. The restaurant mixes traditional Japanese cuisine with a distinctly metropolitan atmosphere. This concept was the inspiration for Wong’s steamed buns. In Japan, steamed buns are comparable to these miniature burgers. Wong’s winter menu will incorporate four different flavors of buns onto the already unique menu. These will include:

Crispy Duck  Bun

(barbecue roasted duck, hoisin sauce, scallion, cucumber)

Hamburg Bun

(ground  beef & pork belly, quail egg,  onions,  sunomono cucumber)

Katsu Bun

(panko crusted pork tenderloin, sake mustard cabbage, japanese worcestershire sauce)

Kakuni Bun

(slow simmered pork belly, pickled carrots & daikon, red pepper, cilantro)

Miso Izakaya is open for lunch Monday through Friday and for dinner Monday through Saturday.