tag:blogger.com,1999:blog-29443292703880548492024-02-19T23:37:59.096-08:00Amuse * BoucheA hodgepodge of individual, bite-sized musings.
It is my hope that these nibbles, like an amuse-bouche, will not only whet your palate, but also expose a porthole into my adventures with cooking and dining...
as well as living and thriving in New York City.amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-2944329270388054849.post-83512888024842125212015-04-03T05:41:00.002-07:002015-04-03T05:45:03.584-07:00New American with Nordic Flare at mrnilsson<!--[if gte mso 9]><xml>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2IuOGiurV8TmP-k3wx6TCsDQDRB4Zf1kj4SmWexMYWd1EI6JocKbSE_hlLQGhhdS_wZllr9AA41mirGA0HnmYxDRrMNrtsyeqdNMuRhr4DAx4gDRYM3Hh_YwCVDhtKLC8r3XOSGrExs/s1600/Cod+Chicharron+with+American+Caviar+and+Dill.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2IuOGiurV8TmP-k3wx6TCsDQDRB4Zf1kj4SmWexMYWd1EI6JocKbSE_hlLQGhhdS_wZllr9AA41mirGA0HnmYxDRrMNrtsyeqdNMuRhr4DAx4gDRYM3Hh_YwCVDhtKLC8r3XOSGrExs/s1600/Cod+Chicharron+with+American+Caviar+and+Dill.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cod Chicharron with American Caviar & Dill</i></td></tr>
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<span style="font-size: x-large;"><i><b>mrnilsson<o:p></o:p></b></i></span></div>
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<i>at Sage General Store</i></div>
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<span style="font-size: 13pt;"><i>24-20 Jackson Ave., Long Island City<o:p></o:p></i></span></div>
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<i><a href="http://www.mrnilssonnyc.com/">www.mrnilssonnyc.com</a></i></div>
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You may already know Sage General
Store as the home of the three-course bacon brunch that begins with a cheddar
biscuit with bacon marmalade and ends with a double chocolate and bacon brownie
capped with Jack Daniels whipped cream.<span style="mso-spacerun: yes;">
</span>But if you think you know the menu like the back of your hand, get ready
for a pleasant surprise.<span style="mso-spacerun: yes;"> </span>The
décor, cutlery, china, and even the napkin folding is now changing for dinner
service with the arrival of Long Island City’s newest dinner pop-up—<i style="mso-bidi-font-style: normal;">mrnilsson</i>.<span style="mso-spacerun: yes;"> </span>The flare is Nordic, and the menu is focused around four and
seven course tastings, as well as a meticulously crafted a la carte selection
of small and large bites. </div>
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“It’s a big change for the
neighborhood,” explains owner Leslie Nilsson, “which thinks of us as comfort
food—but I just wanted to do something different at night.<span style="mso-spacerun: yes;"> </span>It’s such a cozy, romantic place.<span style="mso-spacerun: yes;"> </span>And the people [who] have come for the
tasting menus—man, you can feel the joy.<span style="mso-spacerun: yes;">
</span>They’re having such a refined, excellent experience right here in Long
Island City.”<span style="mso-spacerun: yes;"> </span>She envisions Court
Square to become a food destination, with such neighbors as M. Wells Steakhouse
and LIC Market.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlb_xbv_gXJKt5U2gdUvOaXJqXoof-Ho4t1EVdD98QdgU4bOTXnjK4xdGpuFYxvxeerslMoUGhT0CKUl7pGoL2HH944MKORxsxyhdukFteyewlFNmGwT_gJ9ZMpeEDHddPOzx6jBNJwoE/s1600/Leslie+Nilsson.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlb_xbv_gXJKt5U2gdUvOaXJqXoof-Ho4t1EVdD98QdgU4bOTXnjK4xdGpuFYxvxeerslMoUGhT0CKUl7pGoL2HH944MKORxsxyhdukFteyewlFNmGwT_gJ9ZMpeEDHddPOzx6jBNJwoE/s1600/Leslie+Nilsson.JPG" height="425" width="640" /></a></div>
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“The original restaurant, Sage
American Kitchen, was across the street on Jackson,” Nilsson recalls, “and just
had three seats in the window.”<span style="mso-spacerun: yes;">
</span>They offered high end takeout with a catering kitchen in the back.<span style="mso-spacerun: yes;"> </span>In 2008, she opened Sage General Store
at its present location.<span style="mso-spacerun: yes;"> </span>Shortly
thereafter the recession hit hard—which, luckily, is when they appeared on
Diners, Drive-Ins, and Dives.<span style="mso-spacerun: yes;"> </span>But
after six successful years, Ms. Nilsson was itching for something to change.</div>
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In terms of the bacon brunch,
she smiles, “That’s not broken, so let’s not fix it.”<span style="mso-spacerun: yes;"> </span>Customers can still enjoy the charm of the General Store
menu six days a week for breakfast and lunch.<span style="mso-spacerun: yes;"> </span>But when lunch service draws to a close, the paper plates
are put away and the fine china comes out.<span style="mso-spacerun: yes;"> </span>Wooden pastry crates are removed, and votives are lit next to
pink and purple bouquets of wildflowers.<span style="mso-spacerun: yes;">
</span>But what exactly is behind the name change?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBLromzGvKG8aG6ay66ReggcsiCFFRuObF1wEXcDcu57X_ryYWq0JqGwigCDObLK5VkxHIEi-PdkyxROTO-l4lMjoBFcNN1Mzw6ebcNpgDZPyrM0hVDqYTSI2lsUk1Fr0svi-syC1HJs/s1600/Lamb+Belly+with+Birch+Beer+Glaze,+Salsify,+and+Pumpkin+Milk.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFBLromzGvKG8aG6ay66ReggcsiCFFRuObF1wEXcDcu57X_ryYWq0JqGwigCDObLK5VkxHIEi-PdkyxROTO-l4lMjoBFcNN1Mzw6ebcNpgDZPyrM0hVDqYTSI2lsUk1Fr0svi-syC1HJs/s1600/Lamb+Belly+with+Birch+Beer+Glaze,+Salsify,+and+Pumpkin+Milk.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Birch beer glazed lamb belly with pumpkin milk</i></td></tr>
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“We like to say, ‘Mr. Nilsson
is at the Sage General Store,’” says Ms. Nilsson, whose Scandinavian ancestry
serves as partial explanation of the name. “Mr. Nilsson is also Pippi Longstocking’s monkey,” she
laughs. “As a kid, I always
thought it was funny he shared my name.”
Several chef resumes sent to her were addressed to Mr. Nilsson, which
also played a factor. But the real
reason is her adoration of Brooklyn-born singer-songwriter Harry Nilsson, whose
record, Nilsson Schmilsson, was here all-time favorite album.</div>
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“[The chefs] are rock ‘n roll
guys,” she explains.<span style="mso-spacerun: yes;"> </span>“It’s not all
just delicate and beautiful.<span style="mso-spacerun: yes;"> </span>There’s
some real meat and power behind what they are doing.<span style="mso-spacerun: yes;"> </span>Greg [Proechel] came from Blanca and Eleven Madison Park,
which just got their four star review again.<span style="mso-spacerun: yes;"> </span>Michael [Kollarik] has cooked at the Dutch and for Momofuku.”</div>
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And yes, the food is beyond
special.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKnPfdxyw3KzuUmDr_qVfSXvJeXpxdlnaQ5tdeIivsaQ6IPdMA7J1DJM2xOSJGffC0DwVg-u683ZBIumBcnY46Wd8x5XIyPlPtIV1SxuKITkb7s57ilGo5sH8ZQt1drWzCGJW1OmiOi4/s1600/Lester's%2BChicken%2Bwith%2BMac%2BEspuma%2Band%2BCheese-Powdered%2BKale%2BChips.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKnPfdxyw3KzuUmDr_qVfSXvJeXpxdlnaQ5tdeIivsaQ6IPdMA7J1DJM2xOSJGffC0DwVg-u683ZBIumBcnY46Wd8x5XIyPlPtIV1SxuKITkb7s57ilGo5sH8ZQt1drWzCGJW1OmiOi4/s1600/Lester's%2BChicken%2Bwith%2BMac%2BEspuma%2Band%2BCheese-Powdered%2BKale%2BChips.JPG" height="426" width="640" /></a></div>
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“Because of <b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Diners,
Drive-Ins, and Dives</i></b>, we became famous for our rotisserie chicken and
macaroni and cheese.<span style="mso-spacerun: yes;"> </span>So the guys
have put together this genius chicken dish.<span style="mso-spacerun: yes;"> </span>They debone the rotisserie chicken, and then they sous vide
it so it gets super deliciously tender, and then they bake it in a hot oven to
get it super crispy.<span style="mso-spacerun: yes;"> </span>Then they
puree the macaroni and cheese—it’s the same recipe with the five cheeses—and
then they foam it onto the plate with crispy kale chips.<span style="mso-spacerun: yes;"> </span>My daughter is fourteen, and she says,
‘Mom, I could eat that every night.’”<span style="mso-spacerun: yes;">
</span>After just one bite, I think I would gladly devour it daily, as well.</div>
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When asked if there is
anything on the tasting menu that cannot be ordered a la carte, she replies, “We
would open it up.<span style="mso-spacerun: yes;"> </span>We don’t want to
be dictators.<span style="mso-spacerun: yes;"> </span>People think,
because it’s a tasting menu, that it’s highfalutin—but it’s not.<span style="mso-spacerun: yes;"> </span>The food is really accessible, and the
guys serve it to you and explain it themselves.<span style="mso-spacerun: yes;"> </span>They don’t go overboard and tell you the province of where
the cow came from—we’re here to have fun—we’re not here to bore you.”</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichi6dzieIIg7MMhyphenhyphenjquWyFp40q7zCtdQiQdDP8YEAuy-VuKhyphenhyphenGlYw8cnVN_xrY1yqmM1PmZpz7qqVQp5AkRvJLv7AJM98Kg-Ky7f2JGuEz6b4gg7W72LptnKoxb2f__lb8Ok9oYvqj5w/s1600/Dry+Aged+Long+Island+Duck+with+Kumquats,+Rutabaga,+and+Charred+Eggplant+Puree.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichi6dzieIIg7MMhyphenhyphenjquWyFp40q7zCtdQiQdDP8YEAuy-VuKhyphenhyphenGlYw8cnVN_xrY1yqmM1PmZpz7qqVQp5AkRvJLv7AJM98Kg-Ky7f2JGuEz6b4gg7W72LptnKoxb2f__lb8Ok9oYvqj5w/s1600/Dry+Aged+Long+Island+Duck+with+Kumquats,+Rutabaga,+and+Charred+Eggplant+Puree.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Dry aged Long Island Duck with Kumquats, Rutabaga, and Blackened Eggplant Puree</i></td></tr>
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Mrnilsson is a New American
restaurant with a Nordic flare, which has a lot to do with the artistry of the
plating. “It’s also about foraging, pickling, and the integrity of the ingredients,”
explains Nilsson, “—and treating the vegetables with great respect.”</div>
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“Walk-ins are definitely available.<span style="mso-spacerun: yes;"> </span>We want it to be a neighborhood spot
for those nights when you don’t want a burger.<span style="mso-spacerun: yes;"> </span>I’m so proud of being in Long Island City for 18 years.<span style="mso-spacerun: yes;"> </span>I feel like LIC Market and M. Wells
have upped the game, so I decided I needed to up the game here, as well.”</div>
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She has certainly upped the
game with a superior team of fresh talent, creating artistic dishes worthy of
multiple accolades.<span style="mso-spacerun: yes;"> </span>If this is the
direction the neighborhood is headed, we are in pretty good hands.</div>
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</div><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com024-20 Jackson Avenue, Long Island City, NY 11101, USA40.7461616 -73.94429760000002715.2241271 -115.25289160000003 66.2681961 -32.635703600000028tag:blogger.com,1999:blog-2944329270388054849.post-38893142520294792852014-04-24T13:40:00.000-07:002014-04-24T13:40:18.782-07:00PioraImages from Piora <a href="http://blogs.villagevoice.com/forkintheroad/2014/01/piora_photos.php" target="_blank">for the Village Voice</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvUM89ehUaTbIg_yWVDH5iudX3-ZxGXokJ1XugEhp0xqo2C_VxpYErXdkMOP8OzcrWyKjfzNUR5KysUpPPET_UuNegqb0zbfjAxh3_llOUZvAqe8OrL64_90OUCa9X-YIciTrbgyf5EA/s1600/IMG_8701.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvUM89ehUaTbIg_yWVDH5iudX3-ZxGXokJ1XugEhp0xqo2C_VxpYErXdkMOP8OzcrWyKjfzNUR5KysUpPPET_UuNegqb0zbfjAxh3_llOUZvAqe8OrL64_90OUCa9X-YIciTrbgyf5EA/s1600/IMG_8701.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">RIGATONI red wine, duck sausage, charred fig, spigarello </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">BARBEQUED OCTOPUS fermented pepper, basil, pine nut</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2-VfDRlgmwR-sDCGMSATAe1fWXAj6pzvHQgPZU3n-X0Bgy2eJgbkIBJPL7qZNQ6D9e5fLDuL3KGDA6o0z1ejtMxCg6FHLmsC6l5J-mrz4fDfAh7RwJcIz_MMvcx07EaFmZlYSnOyO20/s1600/IMG_8893.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2-VfDRlgmwR-sDCGMSATAe1fWXAj6pzvHQgPZU3n-X0Bgy2eJgbkIBJPL7qZNQ6D9e5fLDuL3KGDA6o0z1ejtMxCg6FHLmsC6l5J-mrz4fDfAh7RwJcIz_MMvcx07EaFmZlYSnOyO20/s1600/IMG_8893.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CARROTS pistachio, yogurt, ham</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVHRyZXJ5wXk_ON2WqCSzT8Uj9r5CCJPlYufSadbS4pZjl_U6f5uBttN29KFprxAJg0pIKHrk3vnIQU5irVxzW0hQKrkQY-pks3x9PyKQUAoBVb5heoLLghtrvef66D1M6DHU4OxdrTc/s1600/IMG_8983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVHRyZXJ5wXk_ON2WqCSzT8Uj9r5CCJPlYufSadbS4pZjl_U6f5uBttN29KFprxAJg0pIKHrk3vnIQU5irVxzW0hQKrkQY-pks3x9PyKQUAoBVb5heoLLghtrvef66D1M6DHU4OxdrTc/s1600/IMG_8983.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ROHAN DUCK jujube, farro, black garlic</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNrmFvVmVT_2nx6bR85-GSemFj1pDVIP23m3gir5GYsu3K84hkWTKqOCFmm4oFg4jitKzoTBA9k4v9UqW0yExzurJ6baRB4DXq0s61TrQWfa4T0WKbzD85JxNQ0iPMcpZUL4rMULW5UA/s1600/IMG_9016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGNrmFvVmVT_2nx6bR85-GSemFj1pDVIP23m3gir5GYsu3K84hkWTKqOCFmm4oFg4jitKzoTBA9k4v9UqW0yExzurJ6baRB4DXq0s61TrQWfa4T0WKbzD85JxNQ0iPMcpZUL4rMULW5UA/s1600/IMG_9016.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td class="tr-caption" style="font-size: 13px;">ROHAN DUCK jujube, farro, black garlic</td></tr>
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<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-65832384652989619132014-04-18T15:23:00.001-07:002014-04-18T15:23:06.710-07:00Narcissa <div class="separator" style="clear: both; text-align: left;">
Images from Narcissa shot <a href="http://blogs.villagevoice.com/forkintheroad/2014/04/narcissa_photos.php" target="_blank">for the Village Voice.</a></div>
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<a href="http://www.voiceplaces.com/new-york/narcissa-38671591-l" style="background-color: transparent; border: 0px; color: #606fa3; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Narcissa">Narcissa</a></h4>
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21 Cooper Sq., New York, NY</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAo0LfsuQJ_dwBaD0IbVBkEXx_4jb-SamRlrTBD8E1rlq7nXhuuh1lpGrFqDc8tpNpdyYUuC3Q2NQ0fFFJ3F3IFWbmHbdF_Uj2mylnuXHI3bOSXBe1Lmh3XClhZPmrX7DHBTKDKE73cDU/s1600/IMG_4006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAo0LfsuQJ_dwBaD0IbVBkEXx_4jb-SamRlrTBD8E1rlq7nXhuuh1lpGrFqDc8tpNpdyYUuC3Q2NQ0fFFJ3F3IFWbmHbdF_Uj2mylnuXHI3bOSXBe1Lmh3XClhZPmrX7DHBTKDKE73cDU/s1600/IMG_4006.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Clarendon; font-size: 10pt;">ROTISSERIE-CRISPED BEETS </span><span style="font-family: GeorgiaPro; font-size: 10pt; font-style: italic;">bulgur salad, apples, creamed horseradish </span></div>
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<span style="font-family: Clarendon; font-size: 10pt;">ROTISSERIE-GRILLED SWEET POTATO </span><span style="font-family: GeorgiaPro; font-size: 10pt; font-style: italic;">jerk spices, peppers, tofu aioli </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG6XRM6OVPRN1lMsmBT02BLfglbK1IBYsjfFPn0zmDNVePy7oCDZqU9KFxGoq9RM5_UJm6RFM6Yik23amC8irPSyAn-CQFaJMwAQgvXNaEBDISWkwkQzvWmGWCT__XXa6YBD7sEZAh44/s1600/IMG_4167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirG6XRM6OVPRN1lMsmBT02BLfglbK1IBYsjfFPn0zmDNVePy7oCDZqU9KFxGoq9RM5_UJm6RFM6Yik23amC8irPSyAn-CQFaJMwAQgvXNaEBDISWkwkQzvWmGWCT__XXa6YBD7sEZAh44/s1600/IMG_4167.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Clarendon; font-size: 10pt;">DUNGENESS CRAB SALAD </span><span style="font-family: GeorgiaPro; font-size: 10pt; font-style: italic;">blood orange, hearts of palm, hazelnuts </span></div>
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<span style="font-family: Clarendon; font-size: 10pt;">CARROTS WELLINGTON </span><span style="font-family: GeorgiaPro; font-size: 10pt; font-style: italic;">bluefoot mushrooms, sunchokes, gremolata </span><br />
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<span style="font-family: Clarendon; font-size: 10pt;">LAMB LOIN </span><span style="font-family: GeorgiaPro; font-size: 10pt; font-style: italic;">spinach pie, piquillo peppers, cauliflower<br />
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<br /><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-5514468115441861172013-08-15T17:38:00.000-07:002013-08-15T17:38:30.620-07:00Weighing in on Pounds & Ounces<div class="separator" style="clear: both; text-align: center;">
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While Chelsea may be a fantastic area to play, lounge hop, and people watch, one thing it has seemed to lack is a one-stop shop where you can enjoy delicious food either as a snack with friends over conversation, specialty cocktails, intimate lounge seating, a communal bar with a great group scene, or secluded dining, along with outdoor seating in great weather. And then I met <a href="http://www.poundsandouncesnyc.com/" target="_blank">Pounds and Ounces</a> (160 8th Ave at 18th Street).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4Opl4U0tUyrvP2pSk3aCfuNhy8mvwu63z1xO84n3fGI0ExXzoE3RJFDEiw-zZwLWdY3QuOJaP4L5SXXlqeTBTIysaIscUCqkR2CfX8I2WWW9UGgx71ZuOPUjwpnovBLSGuIfEyBPkxM/s1600/IMG_2790.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4Opl4U0tUyrvP2pSk3aCfuNhy8mvwu63z1xO84n3fGI0ExXzoE3RJFDEiw-zZwLWdY3QuOJaP4L5SXXlqeTBTIysaIscUCqkR2CfX8I2WWW9UGgx71ZuOPUjwpnovBLSGuIfEyBPkxM/s320/IMG_2790.jpg" width="213" /></a></div>
I was pretty thrilled to discover Jeff Kreisel had recently taken over as Executive Chef, as his creations in Long Island City at Penthouse 808 had really elevated rooftop dining in my neighborhood.<br />
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In a recent post by <a href="http://blogs.villagevoice.com/forkintheroad/2013/07/pounds_ounces_jeff_kreisel.php" target="_blank">The Village Voice</a>, the chef explains, "The whole dinner menu is new. We still have some burgers, but we've added lighter fare and gluten-free options, and we've focused on seasoning properly, portioning properly, and sourcing very locally."<br />
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Chef Kreisel is working on the lunch menu and a late night menu, so I can't wait to return soon to see what new dishes he has in store. In the meanwhile, here are is a preview of what a great dinner menu he already has set in place.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBA0WDjglz-J14Ed5GS5xMN6I4hPX3F_mbZer9KhStpsU7TRC3_M0xlj5I2ghbZV7Qqn7t5Rc-I7-x0v3fPEp3thKsaTohGIjfmWQ0S-GWw6EZX0L9V0vVRzrQ0walQE208x5trbnemw/s1600/IMG_2826.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBA0WDjglz-J14Ed5GS5xMN6I4hPX3F_mbZer9KhStpsU7TRC3_M0xlj5I2ghbZV7Qqn7t5Rc-I7-x0v3fPEp3thKsaTohGIjfmWQ0S-GWw6EZX0L9V0vVRzrQ0walQE208x5trbnemw/s640/IMG_2826.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer Watermelon Salad with mint, cucumbers, tomatoes, ricotta salata, toasted pine nuts, & lemon dressing.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWaXKbSAo6-F9NJb3EtZqAQkWROGErF1Ra54EdhcfwlpcF43j6fyllm6ARyg453YYuX7KIfrY058zkYFEXGC-uN7rKxg0MBq-Ry5W7o12PmIbPO3C2ZN-Wpf3olT8vRECzdfBC8WfEzo/s1600/IMG_2835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWaXKbSAo6-F9NJb3EtZqAQkWROGErF1Ra54EdhcfwlpcF43j6fyllm6ARyg453YYuX7KIfrY058zkYFEXGC-uN7rKxg0MBq-Ry5W7o12PmIbPO3C2ZN-Wpf3olT8vRECzdfBC8WfEzo/s640/IMG_2835.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Liver Pate with truffle salt</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNk0Ii7nwq0tlRioebYDGaS7bBSIjo66zkXFcBsmt6sp2u8wOBqQoRI_i6bbHvlXCk7ErRL__KGan4Mbb-X2ffAl7_ALUJ6pmaYltCqzhXMvieg3Cgx8BscpPmEmngYS4azJWZ0_bwbfU/s1600/IMG_2860.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNk0Ii7nwq0tlRioebYDGaS7bBSIjo66zkXFcBsmt6sp2u8wOBqQoRI_i6bbHvlXCk7ErRL__KGan4Mbb-X2ffAl7_ALUJ6pmaYltCqzhXMvieg3Cgx8BscpPmEmngYS4azJWZ0_bwbfU/s640/IMG_2860.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Citrus & Herb cured salmon with beet couscous, citrus creme fraiche, and corn blinis</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOW1BBe29E_eTynqmxEdFn34Mq2jPOdpKuFBy2IOIkpR0pB9uvlIrzuQfgBbtA4HP7Ix9LCvblDTC_9EwitIvzVqs5wsemvahnm418pTdF-zjrBIyLjbgRs_MzulDkJR_JzQO9BeSh6ik/s1600/IMG_2901.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOW1BBe29E_eTynqmxEdFn34Mq2jPOdpKuFBy2IOIkpR0pB9uvlIrzuQfgBbtA4HP7Ix9LCvblDTC_9EwitIvzVqs5wsemvahnm418pTdF-zjrBIyLjbgRs_MzulDkJR_JzQO9BeSh6ik/s640/IMG_2901.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Corn Dogs with Meyer Lemon Aioli</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PGoxV7GPGQZnU5F-fjLMLF5GOw3p4twKoCbkjrIkjYRlspFEG4PQnShbDA58gphttc65lvaLqmqDhgr5EClFJoRLsrpiVRckg1KbpwRdEUM0nyVoLSGNityt4GRUh9lgzwqEvDQ5vPc/s1600/IMG_2968.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PGoxV7GPGQZnU5F-fjLMLF5GOw3p4twKoCbkjrIkjYRlspFEG4PQnShbDA58gphttc65lvaLqmqDhgr5EClFJoRLsrpiVRckg1KbpwRdEUM0nyVoLSGNityt4GRUh9lgzwqEvDQ5vPc/s640/IMG_2968.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared scallops with eggplant caviar, roasted tomatoes, crispy sunchokes, & aged vinegar</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEhOWmnygWlflZ9-tpYyjOS4lKWLX4cfHAnb-qwv9tbpmq0gA23PZhnY4PTO1IUXo_1xttQyIbbtfM_2HMRwkidIcquWdA9JX-NqWcVv-SJ3gETvIHlBm4022f_ScyIKt1U9j91iwVM8/s1600/IMG_3000.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEhOWmnygWlflZ9-tpYyjOS4lKWLX4cfHAnb-qwv9tbpmq0gA23PZhnY4PTO1IUXo_1xttQyIbbtfM_2HMRwkidIcquWdA9JX-NqWcVv-SJ3gETvIHlBm4022f_ScyIKt1U9j91iwVM8/s640/IMG_3000.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Halibut with maitake mushrooms, fingerling potatoes, and scallion-ginger pesto</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYgJUR8rVltHckCM9Q_6k6oeYGRmy4me10z_4Xel8J3tYFUv-qm395DoJAYP3UrF636BVsc0o5wXxHEisIbxhIJgJkSCXTsIKnwAy1vzV4peKuPSuJsc_UfPHNkYcCdeWY8i2yS932ec/s1600/IMG_3087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYgJUR8rVltHckCM9Q_6k6oeYGRmy4me10z_4Xel8J3tYFUv-qm395DoJAYP3UrF636BVsc0o5wXxHEisIbxhIJgJkSCXTsIKnwAy1vzV4peKuPSuJsc_UfPHNkYcCdeWY8i2yS932ec/s640/IMG_3087.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">F&Kn Burger with onion marnalade, fontina, pineapple braised short ribs, pickled green tomato chips, on brioche.</td></tr>
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<a href="http://www.urbanspoon.com/r/3/1675284/restaurant/Chelsea/Pounds-Ounces-NYC"><img alt="Pounds & Ounces on Urbanspoon" src="http://www.urbanspoon.com/b/link/1675284/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-12260692748454986402013-05-21T18:43:00.001-07:002013-05-21T19:32:11.608-07:00Hurricane bunker becomes Vietnamese hotspot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA25I1LDagKfSyc36qU1-4DdhqxYtsGfF_syMKdx7Umb_e7JjM6Y_19DHZAiK1SanQU7H5GIxF8wCaHlDM2BpuxNu0CAxUcT8CYqNiQUxFrB3Ole5UzEiIXyGDEIkjBk1w8ETMcq53oA/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA25I1LDagKfSyc36qU1-4DdhqxYtsGfF_syMKdx7Umb_e7JjM6Y_19DHZAiK1SanQU7H5GIxF8wCaHlDM2BpuxNu0CAxUcT8CYqNiQUxFrB3Ole5UzEiIXyGDEIkjBk1w8ETMcq53oA/s640/IMG_3217.JPG" width="640" /></a></div>
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It is only a spring roll—a common Asian appetizer I have mindlessly consumed so many times before—and yet somehow I have rapidly devoured three of these crispy golden fingers before even realizing I have yet to dunk one into the accompanying chili sauce, which I apparently have subconsciously deemed unnecessary. Delicately crispy wonton wrapper crackles at the bite and gives way to a steaming center of tightly bundled al dente glass noodles, tiny slivers of carrot, and sweet lumps of fresh crabmeat. The flavors are intense, the textures playful, and I do not want to share even one of the four. <br />
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Fortunately my friend is a vegetarian—always a safe dining companion when I don’t want to share everything on my plate. “That has crabmeat in it, right?” he asks, after gauging the absurd degree of pleasure on my face. “It <i>does…</i>,” I say, as if genuinely sorry. <br />
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“You know, maybe I could be pescetarian just for one day?” he smiles as I watch in horror while his greedy, assuming hand snatches up the last spring roll. Taking notice of my clenched fists, he snaps the roll in two, and returns the remaining half to the plate, laughing. A spring roll this excellent can really heighten your awareness of just how monotonous and lousy most other renditions can be. It almost ended a friendship today, after all. I am already grinning, and this is merely the first taste of what is to come. <br />
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The quality of food is beyond surprising, given the restaurant’s less-than-sparkly location on a rather barren strip of Metropolitan Avenue in Ridgewood. Partially named as a play-on-words with the Vietnamese vermicelli known as bún (pronounced boon), Bún-ker Vietnamese is also quite literally just that—a bunker. <br />
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The space was initially intended to be a boutique seafood distribution site, <i>Fish & Ships</i>. Because it was just a storage space, “the location really didn’t matter,” explains Jimmy Tu, chef and partner. “Rent was cheap, so originally that’s why we chose this location.” Tu has cooked throughout Vietnam, Thailand, San Francisco, and New York City—where he actually opened Eleven Madison park, and cooked there for two years. <br />
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Hurricane Sandy saw things a little differently, and after putting the seafood distribution out of business for almost a month due to major damages and no flood insurance, the team decided to close the business, and open Bún-ker in its place in January. <br />
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“The chefs develop the menu, and I develop the concept,” explains partner and general manager, Roy Zapanta—childhood skateboarding buddy of the Tu brothers--pun intended--Jimmy and Jacky (chef and sous chef, respectively). Previous collaborations have included Skinny’s Cantina in Long Island City. With gingham tablecloths, plastic soldier figurines keeping guard above the windows, buckets of utensils on each table, and a bamboo and straw thatched ceiling, the tiny dining room is buzzing daily with locals clustered around tightly packed tables, some communal. <br />
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The draw here is simple, excellent, Vietnamese cuisine. After deciding to leave the fine dining industry, Jimmy Tu spent a month and a half in Thailand and Vietnam studying street food, befriending local establishments, analyzing their recipes and techniques. “Noodles are a really big street food in Vietnam—” Tu explains, “just a big stock pot. We also use a Japanese grill with real charcoal, because out in Vietnam, it’s all charcoal, which definitely adds to the flavor.” <br />
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Take, for instance, the ‘Saigon Special Banh Mi’—a flaky baguette stuffed with 5-spiced pate made in house, steamed pork shoulder ground with cinnamon, sugar, and fish sauce, and garlic sausage—all garnished with pickled vegetables, mayo, cilantro, jalapeno, and a ribbon of sriracha. <br />
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The ‘Pho Ga’ is an intense, rich, flavorsome chicken noodle soup with a smoked shallot broth with juicy Bo Bo chicken that develops over the course of eight hours. It’s the kind of soup you believe can fix any problem, cure any illness… <br />
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Even simple plates explode with flavors carefully coaxed in the kitchen. Tomato garlic fried rice is like a crispy mountain of stir-fried risotto and marinara. Creamed taro leaves taste like southeast Asian collard greens, with a hint of curry, ginger, and garlic (a Filipino dish inspired by Zapanta’s heritage). <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>vegetarian banh xeo with enoki mushrooms and bean sprouts</i></td></tr>
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The banh mi variations stray from tradition, as well, available as a cheesesteak with havarti and gouda, or with chili mackerel, or even grilled lemongrass pork. The ‘banh xeo’ appetizer is a crunchy Vietnamese rice flour and egg crepe crepe ‘taco’ loaded with shrimp, bacon, bean sprouts, and lettuce (the chef’s mother’s recipe). <br />
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Drinks are limited to a cooler where customers serve themselves water, or order an artichoke kefir iced tea, or Vietnamese black coffee. Next week they plan to introduce several homemade soft drinks including flavors like lime-ginger-mint, tamarind, or chili lychee. <br />
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Until then, plan on cooling your palate with a bowl of coconut tapioca pudding, with tender miniature pearls studded with slivers of young coconut, pineapple, star fruit, and palm seeds. <br />
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Simple food, masterfully executed, with no pretense. <br />
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“That’s why I left fine dining,” elaborates Jimmy Tu. "I was at [a different upscale restaurant in Manhattan], and there was this little window where you could see into the dining room from the kitchen. And all you could see were CEOs, businessmen, and a lot of people I couldn’t really relate to. And I was like, <i>is this what I am going to do for the rest of my life?</i> So after that, I kind of went back to my roots, cooking the food I grew up with. Street food made with a lot of love.” <br />
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Bún-ker Vietnamese <br />
46-63 Metropolitan Ave. <br />
Ridgewood, NY 11385 <br />
(718) 386-4282 <br />
<a href="http://www.bunkervietnamese.com/">www.bunkervietnamese.com</a> <br />
Tue &Wed 5 – 10:00pm <br />
Thur & Fri 5 – 11:00pm <br />
Sat 12pm – 11pm <br />
Sun 12pm – 10pm<br />
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<a href="http://www.urbanspoon.com/r/3/1745542/restaurant/NYC/Ridgewood-Glendale/Bun-ker-Ridgewood"><img alt="Bún-ker on Urbanspoon" src="http://www.urbanspoon.com/b/link/1745542/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com4tag:blogger.com,1999:blog-2944329270388054849.post-35300589362466687552013-04-19T10:05:00.000-07:002013-04-19T14:39:17.667-07:00Jack & Coke French Toast is what's for brunch at The Shady Lady<div class="separator" style="clear: both; text-align: center;">
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<b><i>The Shady Lady * 34-19 30th Ave, Astoria * (718) 440-9081</i></b><br />
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Go ahead and start making your weekend brunch plans now, because you just might want to spend both Saturday and Sunday sampling the outrageously delicious sunrise recipes Chef Billy Pappas has created for The Shady Lady. Pictured above is the chicken biscuit... a homemade buttermilk biscuit topped with crunchy fried chicken, melted cheddar, crispy bacon, and a blanket of country-style sausage gravy.<br />
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Does the syrup above look slightly more mahogany than your classic Jamima? That's because it's a reduction of Jack & Coke. A delicious, sweet twist on an exceptional version of the brunch classic. They even do a version with a croissant and whipped cream.<br />
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I flipped over this skillet of appropriately named 'back to bed mac & cheese,' with al dente pasta shells in bechamel with cheddar and bacon, and a soft-centered egg baked into the top layer. My friend and I nearly sword-fought with our forks for the last few bites.<br />
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On the lighter end of the spectrum are a plate of Greek yogurt with a mixed berry compote, falafel wraps, oatmeal with cinnamon and bananas, or this egg white frittata studded with cherry tomatoes, spinach, and goat cheese.<br />
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These homemade biscuits are absolutely flawless, and should at least be ordered as a side--or better yet under the corned beef hash benedict with giant savory cubes of corned beef and country potatoes under a generous ladling of creamy, citrusy hollandaise. <br />
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The Kentucky Hot Brown is another one to send you crawling home for an afternoon nap, but man oh man, is it delicious! This open-faced sandwich is piled with roasted turkey, grilled tomatoes, bacon, and a velvety mornay sauce that is toasted to golden-crusted perfection.<br />
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One brunch cocktail plus a juice or coffee is included in the price, though $20 can add on a bottomless brunch of bloody mary, mimosa, or house sangria. Though The Shady Lady eventually plans to serve brunch on Fridays, as well, presently brunch service is only from 11 a.m. to 4 p.m. on Saturdays and Sundays.<br />
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<a href="http://www.urbanspoon.com/r/3/1739208/restaurant/New-York/The-Shady-Lady-Astoria"><img alt="The Shady Lady on Urbanspoon" src="http://www.urbanspoon.com/b/link/1739208/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com3tag:blogger.com,1999:blog-2944329270388054849.post-1152461192573242672013-04-16T10:14:00.001-07:002013-04-19T14:40:35.029-07:00An entire menu worth ordering at Salt & Fat<div class="separator" style="clear: both; text-align: center;">
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It arrives at the table resembling a toddler’s attempt at a sandcastle, absolutely nothing about the appearance screaming mouthwatering. A simple prodding with a fork and a cautious bite later, however, yields revelatory sensations—textures and flavors simultaneously familiar and exotic. Those fluffy grey pieces of down are actually shaved Hudson Valley foie gras, rendered light and feathery, cloaking a heaping mound of cinnamon-dusted mandarin orange segments which explode like sweet, tangy bursts of fresh orange juice. </div>
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The blend of citrus and foie gras is reminiscent of a luxurious creamsicle, given a playful crunch by paper-thin stained-glass tiles of bacon brittle. It is one of the ugliest, most profoundly delicious dishes I have ever tasted. And it is a quintessential introduction to the technique and delicious whimsy of Chef Daniel Yi, owner and chef of Salt & Fat in Sunnyside.</div>
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A native of Sunnyside himself, Yi grew up in a Korean American household, which shaped his definition of New American cuisine. “Eating spaghetti or a slice of pizza with kimchi was one of my favorites as a child“, explains the chef. “Because of eating American and Korean food growing up, it is deeply reflected in my cooking.” Salt & Fat’s fluffy BLT bao buns look like Pac-Man savoring a power-up of tender pork belly medallions with shredded lettuce, ruby tomatoes, and spicy mayo. </div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Lobster & Citrus</i></td></tr>
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Though Asian influences are undeniably sprinkled throughout the menu, the New American cuisine borrows influences from around the world. The inspiration for the name? “Even though salt and fat are associated with unhealthy eating, they aren't necessarily bad or unhealthy ingredients. They are actually the backbone of anything and everything that is tasty and delicious.” <br />
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Dinner begins with a complimentary brown paper sack of warm popcorn popped in bacon fat, an addictive replacement for bread service. The one page menu is comprised of seventeen plates intended for sharing, all ranging from $8 to $23 and accompanied by a carefully edited selection of wine and craft beer.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Crispy Berkshire Pork Trotter</i></td></tr>
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Must-tries include the oxtail terrine, which looks more like a sinful chocolate brownie, falling apart at the touch and melting on the palate, served with a caramelized onion puree and roasted mushrooms.. Who knew pigs’ feet could evoke such a gleeful response? Here, the pork trotters are tenderly prepared in a torchon, then breaded like a gargantuan crab-cake, and topped with a slow-cooked egg that acts as a rich gravy. The sous vide sweet & sour duck breast with buttered lychee is gorgeous in every way. A salad of succulent lobster claw and tail meat over frisee and citrus segments is jazzed up with an ancho vinaigrette. <br />
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Absolutely plan for dessert, like the rice crispie treat with marshmallow ice cream, or a seasonal selection of ice creams and sorbets, which presently include thai iced tea and miso apple. No room for a sweet ending? The check comes with mini Korean cran-yogurt probiotics, the perfect icing on the cake of an eclectic, excellent meal. <br />
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Salt & Fat <br />
41-16 Queens Blvd, Sunnyside, NY 11104 <br />
(718) 433-3702 <br />
<a href="http://www.saltandfatny.com/" target="_blank">www.saltandfatny.com </a><br />
Tuesday – Saturday 6 to 11:00 p.m. <br />
Sunday 5 to 10:00 p.m. <br />
Closed Monday<br />
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<a href="http://www.urbanspoon.com/r/3/1584010/restaurant/New-York/Salt-Fat-Sunnyside"><img alt="Salt & Fat on Urbanspoon" src="http://www.urbanspoon.com/b/link/1584010/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-37124016796116662992013-04-07T04:22:00.000-07:002013-04-07T04:26:42.745-07:00Turn wine into water for a great cause this Wednesday at William Hallet<div class="separator" style="clear: both; text-align: center;">
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This Wednesday, you can help turn wine into water. <a href="http://www.winetowater.org/" target="_blank"><b><i>Wine to Water</i></b></a> is a non-profit organization committed to bringing clean, sustainable drinking water to thousands of people around the world. During the week of April 8 to the 14th, they will be sponsoring an event called, “Just one Shift,” where bartenders can choose a shift to donate their entire tips from the evening toward the organization, which promises to use 100% of the funds raised to bringing clean water to those who need it most. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Chris Crouch will be donating his tips this Wednesday.</i></td></tr>
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You can help out by stopping by William Hallet (36-10 30th Ave) between 7 p.m. and 3 a.m. this Wednesday night, April 10th, as bartender Chris Crouch has committed to donate his tips from the shift toward the cause. “Even if you can’t have a drink, feel free to stop by and contribute,” encourages Crouch, whom patrons might also recognize from Vesta Trattoria, where he works on the weekends. Crouch is the only Astoria bartender registered to contribute to the event (a list of registered bars around the country is available <a href="http://www.winetowater.org/" target="_blank">on the website</a>). <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The turducken meatloaf sandwich at William Hallet</i></td></tr>
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William Hallet offers a broad selection of wine, beer, specialty cocktails like the guava (vodka) lemonade, and even a selection of ten varieties of absinthe. You can also order dinner at the bar, which features a late night menu that includes their famous turducken meatloaf sandwich (turkey, duck, and chicken) on an onion roll with bourbon ketchup and bacon.<br />
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<b><i>William Hallet | 36-10 30th Ave, Astoria | (718) 269-3443 | <a href="http://www.williamhallet.com/">www.williamhallet.com</a></i></b><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-19790304072355840022013-04-06T11:47:00.000-07:002013-04-19T14:41:31.206-07:00Baby Jesus Ice Cream at Vesta<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPne-6lpPSeN9t1LN1CHEhDQk7y8E4l4kJ4R5CM6Ea-Bkdc9PHJTWdwSAT3OBZ0pg1ejOLWd_A_SAiSkOa6WngoK_f5xsX4EPOlGBrrrByypUrodpGoqqrUnUwFIuCGcR_ZdSbkuxCSw/s1600/IMG_1718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPne-6lpPSeN9t1LN1CHEhDQk7y8E4l4kJ4R5CM6Ea-Bkdc9PHJTWdwSAT3OBZ0pg1ejOLWd_A_SAiSkOa6WngoK_f5xsX4EPOlGBrrrByypUrodpGoqqrUnUwFIuCGcR_ZdSbkuxCSw/s640/IMG_1718.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A 'Holy Trinity' of ice creams at Vesta</i></td></tr>
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<b><i>Vesta | 21-02 30th Ave, Astoria | (718) 545-5550 | <a href="http://www.vestavino.com/">www.vestavino.com</a></i></b><br />
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The latest 'scoop' seems almost too good to be true. Many Astorians already praise 'La Torta del Piccolo bambino Gesu Cristo' -- better known as the Little Baby Jesus Cake at Vesta Trattoria & Wine Bar. One of the most famous desserts this side of the Hudson, it's a warm, gooey, spiced date cake blanketed with sticky toffee sauce and served with a dollop of fresh cream. It received its name when an early sampler bit into it and exclaimed, "little baby Jesus!" The name stuck, just like the toffee sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XIsFAtiHAaBZlZDE5sL0CViTatmB0b62AbeulDSzRb5A2wZ2E7NKCW5M_SIb6zT9ukyMrXQpKGAcKIZrSFNaFZaPJ0PceavlrdgDn5oCiLqSueZfJFzSii16kkQSr5VnEObERWL8ysE/s1600/IMG_4459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XIsFAtiHAaBZlZDE5sL0CViTatmB0b62AbeulDSzRb5A2wZ2E7NKCW5M_SIb6zT9ukyMrXQpKGAcKIZrSFNaFZaPJ0PceavlrdgDn5oCiLqSueZfJFzSii16kkQSr5VnEObERWL8ysE/s640/IMG_4459.jpg" width="640" /></a></div>
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Well, sit down, because Chef Michelle Vido and her talented team at Vesta have received divine inspiration, and created a 'Baby Jesus ice cream,' studded with actual spongey pieces of the cake blended with chilled cream. The heavenly creation arrives as part of a holy trinity, served with a dollop of cinnamon (which also accompanies the apple crisp), as well as pretzel chocolate chip, all made in-house. This is the good stuff, too. Decadent, creamy, rich, and velvety as it melts. Hallelujah!<br />
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<a href="http://www.urbanspoon.com/r/3/777068/restaurant/New-York/Vesta-Trattoria-Winebar-Astoria"><img alt="Vesta Trattoria & Winebar on Urbanspoon" src="http://www.urbanspoon.com/b/link/777068/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-46772631632235915682013-04-05T12:05:00.001-07:002013-04-05T15:39:52.319-07:00Motorist mistakes new gastropub The Shady Lady as a drive-thru<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCC8liTzcXvro4DoE0TEeIyPUmyZ2BtQXus_iaLPaRd7jE2akMwCzMz_QnUelYdp7I7TQDqNtJ5_qcODfoPD48LBiRTOsuyYg9tke7FG8-5xXrKjbeZFSK7VUX7WhcKfhK31BzsvUfDA/s1600/IMG_4039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCC8liTzcXvro4DoE0TEeIyPUmyZ2BtQXus_iaLPaRd7jE2akMwCzMz_QnUelYdp7I7TQDqNtJ5_qcODfoPD48LBiRTOsuyYg9tke7FG8-5xXrKjbeZFSK7VUX7WhcKfhK31BzsvUfDA/s640/IMG_4039.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Just some of the fantastic sharing plates at The Shady Lady</i></td></tr>
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<i>UPDATE: The owners have confirmed they will reopen this coming Sunday</i><br />
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<i><b>The Shady Lady | 34-19 30th Ave, Astoria | (718) 440-9081 | Open daily for dinner and late night</b></i><br />
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Opening a new restaurant in New York City can pose countless unforeseen road bumps, but the worst is when someone mistakes your new restaurant for an actual speed bump. Two nights ago, a motorist did precisely that, driving his car directly into The Shady Lady, which recently opened on the corner of 30th Ave and 35th St. The owners have posted a sign on the windows which reads, "Unfortunately someone thought we had a drive-thru. We will absolutely RE-OPEN ASAP and look forward to seeing all of you soon." Fortunately, no one was injured.<br />
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Such an unexpected hiccup could be a huge setback for any new business, but the team at The Shady Lady seems determined to reopen for business. A message from the chef anticipates the reopening as early as this Sunday or Monday. If you have yet to stop by, this would be a perfect time to welcome them to the neighborhood and show some Astoria support. I was fortunate enough to meet the team and sample the food on a few occasions during their soft opening. It seems to me that this place has got something pretty special going on. Not your typical bar food, this gastropub is cranking out some impressive plates.<br />
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First cousins Louie Sparagis and Billy Pappas have been inseparable best friends since the age of two, so when Sparagis decided to open a new restaurant—Crave—in Astoria with business partner Marinos Argyros (the two opened Nikitas Place in White Plains in 2001), it only seemed natural to team up with Pappas, who had graduated from the Culinary Institute of America in 1997 and built his career in such kitchens as the Waldorf-Astoria and Rainbow Room.<br />
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Now just 2½ years after the successful introduction of Crave, it seemed the right time to open a restaurant that could showcase the full range of the team’s abilities. This time bringing along high school buddy, Chris Prilook, as a partner and General Manager, The Shady Lady was built by hand, using no outside contractors, including all of the tables, beams, and the bar, using reclaimed wood.<br />
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Only one television screen, above the bar, plays silent films, the entire concept intended to foster socializing and interaction amongst friends, with a global menu focused on plates intending for sharing. <span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvshwu_QI_kra4gzxKT5C1wQ4lV1k7NmaMHWQjtWEbeF3eGI4BCNQIA6TxRnkvDZvRrj1CTyWCPvwH84s0Nr6TPYGL3-VcwDgnbaNLVlv9iqQD684mR1J9YYoyAWRplBq1mgYnFSZRwIU/s1600/IMG_3699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvshwu_QI_kra4gzxKT5C1wQ4lV1k7NmaMHWQjtWEbeF3eGI4BCNQIA6TxRnkvDZvRrj1CTyWCPvwH84s0Nr6TPYGL3-VcwDgnbaNLVlv9iqQD684mR1J9YYoyAWRplBq1mgYnFSZRwIU/s640/IMG_3699.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Wellington</td></tr>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Juicy, tender, pork tenderloin medallions are
encrusted in mushrooms and dijon, then baked in a flaky pastry crust. Served two to an order, this is one of the most delicious dishes on the menu and a must-try. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_REW65TsWnRE9zFDy1JQicDOghWTK3XFcRWooSq_GgEbo1rrcCQVRAji-ol28bjRTETvEqEGpSxYqF_ayUCwgPXOZh267iKqFGiMajEyw79z8bfs0LrVStqeQT4f0be3uW8UIEUW1i08/s1600/IMG_3318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_REW65TsWnRE9zFDy1JQicDOghWTK3XFcRWooSq_GgEbo1rrcCQVRAji-ol28bjRTETvEqEGpSxYqF_ayUCwgPXOZh267iKqFGiMajEyw79z8bfs0LrVStqeQT4f0be3uW8UIEUW1i08/s640/IMG_3318.JPG" width="640" /></a></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Meatloaf meatballs are served on a
pedestal of chive whipped potatoes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jWIAPFZQiru-9fNmcLEumbppVNTawVI_vSCs2-6k3T8WlwQPN5n-j4sYmOfRHlE_8vU395yB1IvAQU3Qd4l0u5AAwisbB5BGyOfRymUlxQTPy26teDbXVU8thBoAZSI7lthxdVynr7E/s1600/IMG_3601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4jWIAPFZQiru-9fNmcLEumbppVNTawVI_vSCs2-6k3T8WlwQPN5n-j4sYmOfRHlE_8vU395yB1IvAQU3Qd4l0u5AAwisbB5BGyOfRymUlxQTPy26teDbXVU8thBoAZSI7lthxdVynr7E/s640/IMG_3601.JPG" width="640" /></a></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Foie
gras terrine (made in house by Pappas) is paired with cashew butter and port
wine gelee for a sophisticated PB&J. Rock salt crystals cut the richness, and spread on toasted buttery brioche, it's a remarkable blend of textures, flavors, and colors. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3rCaarneTadUdA8lmQMkEh3qNGfXZ-N7J-pstY1QaxN_ALlVgTvOxL4HRcIj4VEV5p48n9nIMp343Masb8ff7bdPT64ealP86zNIH5yZ8Q7dpczXwcFOEac9aRYBbV9GXiw81D_BW98/s1600/IMG_3884.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3rCaarneTadUdA8lmQMkEh3qNGfXZ-N7J-pstY1QaxN_ALlVgTvOxL4HRcIj4VEV5p48n9nIMp343Masb8ff7bdPT64ealP86zNIH5yZ8Q7dpczXwcFOEac9aRYBbV9GXiw81D_BW98/s640/IMG_3884.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mini sandwiches for sharing include these lobster tacos with lime aioli, sriracha, and pico de gallo</i></td></tr>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Mac and cheese carbonara and lobster pot pie are highlights, as well as
several sliders, and oysters on the half shell. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyp2o-2teODwtb7exy3v7mUK2y_tSleXbesEMsCcQwNEs-BGe0a0HxPufX1N1n2waY9n48NG8BwSKC6zAzF-yAndLahn43Y-sSX260Gx1dazPbQCx6RDUoNLKSw__QOo9i2i4q_rxGPw/s1600/IMG_3443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyp2o-2teODwtb7exy3v7mUK2y_tSleXbesEMsCcQwNEs-BGe0a0HxPufX1N1n2waY9n48NG8BwSKC6zAzF-yAndLahn43Y-sSX260Gx1dazPbQCx6RDUoNLKSw__QOo9i2i4q_rxGPw/s640/IMG_3443.JPG" width="640" /></a></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">This French Onion Pizzette is bubbling with fontina and gruyere blanketing rich caramelized onions, served with roasted bone marrow.</span><br />
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Thai chili glazed buffalo wings sprinkled with sesame seeds are available spicy or even 'diablo style'.</div>
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Crab cakes are made with jumbo lump meat in a spirited brandy remoulade, served with nuggets of actual roasted corn on the cob.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XBm_4fhGw3lo881JLAtBtpV7lBBjC6ps-oXmRu9DNV8bmXHVtg07ntrZ_fj3ptWaUQBvU-y2KjYf3MBconFeklP5V9msnMEnCHH9GxUMo0-b9zxLcLaq3QF_XuxBfEBowZvXFNH8wMM/s1600/IMG_3493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XBm_4fhGw3lo881JLAtBtpV7lBBjC6ps-oXmRu9DNV8bmXHVtg07ntrZ_fj3ptWaUQBvU-y2KjYf3MBconFeklP5V9msnMEnCHH9GxUMo0-b9zxLcLaq3QF_XuxBfEBowZvXFNH8wMM/s640/IMG_3493.JPG" width="640" /></a></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Brunch service is anticipated to open very soon, but this plate of biscuits and gravy is available all night for $6. Pappas makes the most exquisitely flaky, moist, delicious buttermilk biscuits which are then topped with a sausage and bacon country gravy. Breakfast for dinner never tasted so good!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQs85QerVirpeGt7f6EzG0ERlKH_Un0u4To2Rbaq0OAKJuClxbYgOCKvT7ve7yZVOzwqmnlqWrTC4NU1JbVvGXtm1CGLHp6WxRe3oes85okKHH6TiOjwIIyIJnsUL2gw0591q97Qz8O0c/s1600/IMG_4115.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQs85QerVirpeGt7f6EzG0ERlKH_Un0u4To2Rbaq0OAKJuClxbYgOCKvT7ve7yZVOzwqmnlqWrTC4NU1JbVvGXtm1CGLHp6WxRe3oes85okKHH6TiOjwIIyIJnsUL2gw0591q97Qz8O0c/s640/IMG_4115.JPG" width="640" /></a><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">It would be well worth your while to place an order for this classic chocolate </span><span style="font-family: Times New Roman;">soufflé with vanilla bean ice cream and fresh strawberries about twenty minutes before you are ready to devour it, as this favorite always demands a little extra love in the oven.</span><br />
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Verdana; mso-bidi-font-size: 13.0pt; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">While the sharing plates are unparalleled, the cocktail list is worth a strong look, with concoctions like a basil julep or a ginger habanero margarita. Check out the whiskey carafes available, as well as a notable beer selection (including Single Cut on draft, of course). There is even a weekday shady
hour from 11 p.m. to 1 a.m. where guests can enjoy unlimited half price well
drinks, beer, and wine with any food purchase.</span><!--EndFragment-->
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<a href="http://www.urbanspoon.com/r/3/1739208/restaurant/New-York/The-Shady-Lady-Astoria"><img alt="The Shady Lady on Urbanspoon" src="http://www.urbanspoon.com/b/link/1739208/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-23849000674485030822013-04-03T09:53:00.001-07:002013-04-06T10:47:32.799-07:00Oficina Latina: a progressive dinner along the Pan-Am Highway<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMi4fs_1qrQmeenIFqXT09rMeZjKgX0mokhyJRHS75LvTGwt8PZ08Niq0z5KrUV22DY96_hRItB1wpfNwU17seu4SryIHfQK4i8oisuMloQKS3-fdy3GWj-y7sOJSxA7OMnipLFIB8vco/s1600/IMG_0452.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMi4fs_1qrQmeenIFqXT09rMeZjKgX0mokhyJRHS75LvTGwt8PZ08Niq0z5KrUV22DY96_hRItB1wpfNwU17seu4SryIHfQK4i8oisuMloQKS3-fdy3GWj-y7sOJSxA7OMnipLFIB8vco/s640/IMG_0452.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Paella de Mariscos at Oficina Latina</i></td></tr>
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<b><i>Oficina Latina (24 Prince Street, NYC; (646) 381-2555; <a href="http://www.oficinalatinanyc.com/">www.oficinalatinanyc.com</a>)</i></b><br />
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Oficina Latina is anything but your typical biker or NASCAR bar, tucked inconspicuously on a more introverted stretch of Prince Street in Nolita. But just beyond the garage door (which opens to the street in warm weather) sits an unofficial museum to the Pan American Highway during the 1950s, colorfully adorned with racing helmets, old black-and-white photos, mechanic 'trouble lights' dangling from cords coiled around exposed pipes, and a whole gallery's worth of vintage memorabilia evoking the spirit of the elusive highway during its heyday. By sunset each day, the entire space is rip-roaring with a crowd of fans of a different sort. These are fanatics of some particularly innovative cocktails, a killer tapas menu, and a versatile casual environment suited for intimate couples and groups alike. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Beyond the bar and communal tables sits is a more intimate dining area near the back</i></td></tr>
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Just as the decor evokes a nostalgia for the spirited raceway, Executive Chef Eric Gaitan's menu reads like the itinerary for a progressive dinner running the full span of highway between Central and South America. Contemporary tapas from the nations along the highway are denoted with abbreviations on the menu, with culinary roots from Monterrey in Mexico all the way to Buenos Aires.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG-8BFPiKcoyoVs7mIEBeD6pK7yF1xByTgw-aF06DGgVCPkT5jihI44iI-MDjGw5nOcBl38YLbbF7rwg4xhqgKNJYexPByYDBvlTqRCWNXv_LDyN69jhevrwnFYQSM-Z902nIzkcq5ao/s1600/IMG_0547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG-8BFPiKcoyoVs7mIEBeD6pK7yF1xByTgw-aF06DGgVCPkT5jihI44iI-MDjGw5nOcBl38YLbbF7rwg4xhqgKNJYexPByYDBvlTqRCWNXv_LDyN69jhevrwnFYQSM-Z902nIzkcq5ao/s640/IMG_0547.JPG" width="640" /></a></div>
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Begin with a Peruvian ceviche of fresh tilapia with pink grapefruit segments served with crisp yucca chips, ideal for sharing. Must-trys are the Venezuelan arepas, available with chimichurri short ribs, vegetables with white bean spread, or these salmon arepas--grilled spinach masa pockets stuffed with tender pink Scottish salmon crudo with buttery avocado, tangy pickled tomato skin, and sharp green onions.<br />
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The flavors at Oficina Latina are strikingly familiar, just executed to delicious perfection. The camarones al ajillo are larger than life whole shrimp that arrive on a sprig of rosemary atop a wooden carving board. The piquant spices and garlic gently glaze the outside of the sweet and succulent shrimp. And if seafood is up your alley, the calamari is remarkably tender--jazzed up in a surprisingly subtle chile de arbol marinade, and then grilled.<br />
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<tr><td class="tr-caption" style="text-align: center;">A bartender muddles fresh lime for a caipirihna</td></tr>
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But the tapas is by no means the only arena where the use of peppers is prominent. Co-owner Paolo Votano, a notably charming Italian (who one particular evening roamed the floor in a denim mechanics suit with multiple pocket chains and a distressed ponytail like a tattooed Formula One playboy), has developed a seasonally-evolving cocktail list that loves to tease the balance between sweet, sour, and spicy by combining several fruits and peppers. <br />
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Weekday happy hour from 4-7 can be quite lively at the front bar, featuring buy one get one drinks. But the drinks, even at full price, are some of the best Latin-inspired cocktails around. Consider a mango peppercorn caipirihna or a prickly-pear-serrano-ginger mojito made with tequila. Or purists may keep it simple, choosing from over 100 tequilas and mezcals, or over 100 rums, piscos, and cachacas.<br />
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After a few of the specialty cocktails and a starter or two, consider some of the larger plates, still excellent for sharing. Warm, fresh mini tortillas are piled with daily roasted suckling pig, slivers of avocado, and a dollop of creamy garlic-serrano dressing. These tacos should be award-winning, with crispy caramelized skin coating rosy, juicy, lean shreds of pork. They are excellent. Other delicious meats are served Argentine churrasco-style, like chimichurri skirt steak, a rich and crispy coated morcilla Colombian fried blood sausage, to a simple buy juicy, jalapeno-cilantro marinaded slow-roasted chicken. Be sure to ask for extra tomatillo compote on the side, like a sweet, tangy green tomato marmalade that is fantastic judiciously slathered over any or all of the grilled meats.<br />
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For a sweet finale, desserts are drawn from the same pool of inspiration as many of the mixed coktails, with highlights such as a dulce de leche cheesecake with prickly pear and blackberries, or a playful lychee-serrano panna cotta with coconut ice cream and a drizzle of guava sauce. Or for a slightly more sinful cap to the evening, try the irreverently plated 'Passion & Love' (Votano has it tattooed on his arm), the house signature shot of Venezuelan rum presented with three cut lines of cocoa powder, cinnamon, and brown sugar for dusting the orange wedges.<br />
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Whether for a cocktail, snack, a date, or a large gathering of friends, Oficina Latina holds the rare ability to captivate and satisfy almost any mood or palate. So the next time you find yourself traveling downtown, it's definitely worth a pit stop at the very least. <br />
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<a href="http://www.urbanspoon.com/r/3/1558041/restaurant/Nolita/Oficina-Latina-New-York"><img alt="Oficina Latina on Urbanspoon" src="http://www.urbanspoon.com/b/link/1558041/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a> </div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-75173430817035206262013-03-28T12:59:00.000-07:002013-04-19T14:43:04.459-07:00What is pasta cake?!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>The new fried cappellini cake at Tufino Pizzeria Napoletana</i></td></tr>
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“I have so many ideas in my head,” smiles Stephen Menna, pizzaiolo and owner of Tufino Pizzeria Napoletana, Astoria’s newest artisan pizza joint on Ditmars. Well, recently, some of those ideas Menna has been harboring have been spilling out in the form of weekend specials...<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The cross-section reveals the al dente pasta with a blend of ricotta, fior di latte, and caciocavallo </i></td></tr>
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Like this cappellini cake, a breaded round of angel hair pasta tossed with ricotta, caciocavallo, and fior di latte cheeses, which is then deep-fried and served surrounded by a moat of creamy alfredo, all garnished with shavings of grana padano. And yes, it is every bit as indulgent and delicious as it sounds.<br />
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Though Menna upholds that Tufino is definitely a pizzeria, he has started offering a few pasta specials on the weekends, due to several customer requests. He makes all of the pasta as well, and since the focus is on specialty pies (try the ‘pistachianco’ with roasted pistachios, red onion, and ricotta), the pasta selection is limited. This weekend patrons can enjoy a unique rendition of pesto fettucine, the basil sauce studded with sautéed artichoke hearts, sundried tomatoes, and paper-thin slivers of goat cheese, which add a velvety creaminess to the pesto.<br />
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Also, be sure to check out Tufino’s new brunch menu, served on Sundays from noon to 4 p.m. Dishes include blueberry ricotta griddle cakes, a Texas toast fried egg grilled cheese, and a brunch pizza. And don’t forget, Tufino is open daily for lunch, with some fantastic specials. They are closed on Mondays.
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<b><i>Tufino Pizzeria Napoletana | 36-08 Ditmars Blvd, Astoria | 718-278-4800 | <a href="http://www.tufinopizzeria.com/">www.tufinopizzeria.com</a></i></b><br />
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<a href="http://www.urbanspoon.com/r/3/1720445/restaurant/New-York/Tufino-Astoria"><img alt="Tufino on Urbanspoon" src="http://www.urbanspoon.com/b/link/1720445/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-15484728464979482772013-02-08T07:42:00.006-08:002013-04-19T14:47:53.828-07:00If the stomach is the way to the heart... 10 Great Valentine's Spots<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><i>The Berry Fromage Blanc (cheesecake cups) at DiWine are perfect for sharing.</i></td></tr>
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<i>As seen in the February 2013 issue of <a href="http://www.boromag.com/">BORO Magazine</a>.</i><br />
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Determining that ‘just right’ Valentine’s Day restaurant calls for more than merely a stellar kitchen—it begs the perfect ambiance, elevated air of intimacy, and perhaps something that strays from the usual routine. Read on for 10 local, unique, romantic suggestions, where Cupid has exquisitely skewered everything from setting and menu to service, and in some cases, even actual hearts.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBb9WRTKVg5vD7VC4BW1JuKqKcZ4PB8nOYgM-LCyi5tpvtYHZOXDZCWBoQ14h8QmqwrCpcrMy8oP5KARx0_GiiSkv293Ix9_8bI6j_mVnw1WvYIHmnQig9XkGtCiHg1CnMRrXNCTsOpI/s1600/IMG_6677.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBb9WRTKVg5vD7VC4BW1JuKqKcZ4PB8nOYgM-LCyi5tpvtYHZOXDZCWBoQ14h8QmqwrCpcrMy8oP5KARx0_GiiSkv293Ix9_8bI6j_mVnw1WvYIHmnQig9XkGtCiHg1CnMRrXNCTsOpI/s640/IMG_6677.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fra Diavola Pizza & Rigatoni with Meatballs at Manducatis Rustica</i></td></tr>
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“Did you know that asparagus can significantly impact orgasm?” coyly smiles Gianna Cerbone--of Manducatis Rustica in Long Island City—who plans to serve a “very special Valentine’s Day menu full of aphrpdisiacs.” Part chef and owner, part unofficial social mayor of the neighborhood, part writer, part local celebrity—Cerbone is always ‘Mamma Gianna’ in the way she deliciously delivers wit, wisdom, and some of the best gelato in the city (unconventional flavors evoke ‘the last sip of a glass of chocolate milk’ or a ‘citrus-kissed sea breeze’). Be prepared to blush while she boldly explains the menu and the benefits of certain ingredients to stamina and libido. The Valentine’s menu will not be officially revealed until just a few days prior—depending on what is crisp and fresh in the local market. Those with less lusty appetites will find equal pleasure in Cerbone’s pasta and pizza specials, which include monolithic meatballs in a sweet tomato sauce. <i>Maducatis Rustica | 46-35 Vernon Blvd, Long Island City | 718-937-1312 | <a href="http://www.manducatisrustica.com/">www.manducatisrustica.com</a></i><br />
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<a href="http://www.urbanspoon.com/r/3/1673267/restaurant/New-York/Manducatis-Rustica-Long-Island-City"><img alt="Manducatis Rustica on Urbanspoon" src="http://www.urbanspoon.com/b/link/1673267/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMinAhyphenhypheng9zXNgPQDyxEAS0m2NC0NWFwDa73AQlFW6fKKjkU1agbg2zF7RN8VbYeytSFY0iDVdMDZgHzfWcYZnL54oMSCr3eb1x4MmZ8niiE07AjAiWOFihrISkDNkUTEGHvr5IMab2CY/s1600/IMG_8882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMinAhyphenhypheng9zXNgPQDyxEAS0m2NC0NWFwDa73AQlFW6fKKjkU1agbg2zF7RN8VbYeytSFY0iDVdMDZgHzfWcYZnL54oMSCr3eb1x4MmZ8niiE07AjAiWOFihrISkDNkUTEGHvr5IMab2CY/s640/IMG_8882.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lemon & Sugar Buckwheat Crepe with Mixed Berry Compote at Cafe Triskell</i></td></tr>
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There’s nothing quite like pancakes for dinner, especially when those pancakes are Café Triskell’s tissue-paper thin buckwheat crepes painstakingly prepared in the culinary tradition of Brittany in France. Triskell is one of those inconspicuous thin windows between more prominent buildings you stroll by a hundred times without taking notice. But once you pass through that tiny doorway and are transported to a secluded, rustic, French café with one cook, one server, and just a handful of tables, your impression of 36th Ave will never be the same. Daily specials are scribed on a chalkboard and their Facebook page (the pot pie is unrivaled in comfort, and order anything with bay scallops.) Chef Phillippe Fallait, a pastry chef by training, showcases both savory and sweet crepes on the permanent menu. Dessert here is a must, with flute of sparkling apple cider. The lemon and sugar crepe is sublime, or a plain crepe with a shot glass of Fallait’s signature banana fudge jam will leave your lips sweet for a French after-dinner kiss. <i>Café Triskell | 33-04 36th Ave, Astoria | 718-472-0612 | <a href="http://www.cafetriskell.com/">www.cafetriskell.com</a></i><br />
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<a href="http://www.urbanspoon.com/r/3/622467/restaurant/New-York/Cafe-Triskell-Astoria"><img alt="Café Triskell on Urbanspoon" src="http://www.urbanspoon.com/b/link/622467/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Sesame-Crusted Feta Saganaki with Wild Berry Compote at Thymari</i></td></tr>
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A love affair with Astoria’s food scene would be incomplete without an appreciation of the neighborhood’s rich Greek tradition, an ethnic imprint visible in the names of the local parks and some of the longest-thriving restaurants. Bringing classic Greek tradition into a contemporary light comes Thymari—meaning ‘thyme’, which runs wild in the Greek countryside. Settle into a casual pillow-backed seat in the front café, or a table in the dramatically-lit back dining room, where over 20 Greek wines are beautifully displayed climbing a staircase to the ceiling. Feta saganaki is elevated here, encrusted in sesame seeds with a ribbon of wild berry compote. Named after a goddess of the sea, the Thalassinon orzo is studded with thyme-kissed medallions of shrimp and mussels in a rich tomato reduction. Finish the evening with a sweet wine, a baklava martini, or a stemless glass of amaretto and walnut sauce-capped panna cotta. <i>Thymari | 32-07 34th Ave, Astoria | 718-204-2880 | <a href="http://www.thymari.com/">www.thymari.com </a></i><br />
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<a href="http://www.urbanspoon.com/r/3/1650672/restaurant/New-York/Thymari-Astoria"><img alt="Thymari on Urbanspoon" src="http://www.urbanspoon.com/b/link/1650672/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Steak au Poivre at Stove</i></td></tr>
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One of Astoria’s best-kept secrets is Stove, where Irish-born Chef-Owner Declan Cass serves Great Britain-inspired dishes (the fish ‘n chips are a textbook rendition) alongside inventive New American cuisine, ultimately offering something for everyone. The narrow, flickering-sconce-lit restaurant is just enough off the beaten path to feel secluded and special, yet within walking distance of Steinway’s thoroughfare and just one block from the 46th St stop on the Q18. Thanks to a recent revamp of the menu, Stove classics like the grilled Angus shell steak with creamy peppercorn or the honey-glazed five-spiced ribs are now joined by a mesquite BBQ butter pork loin haystacked with frizzled onions and a trout almondine with beurre noisette. The Downton Abbey set will want to stick around for proper English desserts like a sherry trifle or homemade apple pie blanketed with a sweet ribbon of crème anglaise. <i>Stove | 45-17 28th Ave, Astoria | 718-956-0372 | <a href="http://www.stoveastoria.com/">www.stoveastoria.com </a></i><br />
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<a href="http://www.urbanspoon.com/r/3/40381/restaurant/New-York/Stove-Astoria"><img alt="Stove on Urbanspoon" src="http://www.urbanspoon.com/b/link/40381/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Cannoli Trio at Tufino Pizzeria Napoletana</i></td></tr>
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This is the pizzeria that love built, the wood-fired oven named for pizzaiolo Stephen Menna’s wife (and co-owner) Maria. Tufino turns out sensational Neapolitan pies in a variety of unique topping combinations (one has pistachios, another is sweetened with honey picante) but be certain to share some of the dolcetti fritti or ‘fried treats’ to start. <i>Tufino Pizzeria Napoletana | 36-08 Ditmars Blvd, Astoria | 718-278-4800 | <a href="http://www.tufinopizzeria.com/">www.tufinopizzeria.com </a></i><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Toasted Mantou with Spicy Sausage & Quail Eggs at Biang! in Downtown Flushing</i></td></tr>
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Couples craving a little spice and adventure should take the 7 train to Flushing for a Western Chinese dinner at Biang! From their famous hand-stretched noodles (the restaurant’s name mimics the slap against the cutting board) to cumin-kissed skewers of chicken hearts and even a ‘spicy and tingly lamb face salad’ this place is the real deal… and super-affordable. <i>Biang! | 41-10 Main Street, Flushing | 718-888-7713 | <a href="http://www.biang-nyc.com/">www.biang-nyc.com </a></i><br />
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<a href="http://www.urbanspoon.com/r/3/1679264/restaurant/New-York/Biang-Flushing"><img alt="Biang! on Urbanspoon" src="http://www.urbanspoon.com/b/link/1679264/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td class="tr-caption"><span class="Apple-style-span" style="font-style: italic;">Salmon cured in sunflower oil and sea salt, with smoked sprat in chili oil, sunflower seeds, & soy paste at Bear</span></td></tr>
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For that guaranteed ‘wow factor’, book a reservation for the Chef’s tasting menu at Bear. At Long Island City’s nouveau European restaurant, Chef Natasha Pogrebinsky has crafted a breathtaking menu, where each memorable bite is as beautiful as it is delicious. Less ambitious diners can build a meal of small ‘bites’ that are equally spectacular. <i>Bear Restaurant | 12-14 31st Ave, Long Island City | 917-396-4939 | <a href="http://www.bearnyc.com/">www.bearnyc.com</a></i><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Maine Lobster Pizza with sherry cream sauce, asparagus, and manchego at DiWine</i></td></tr>
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From drape-partitioned booths and pillow-harnessed banquettes to a wine guillotine, DiWine is always a sexy destination—offering a $55 3-course prix fixe for V-Day. Pair morsels from the brick oven (a new Lobster pizza with sherry cream and asparagus steals the show) with a selection of over twenty wines ($8 for a glass; $32 per any bottle). <i>DiWine | 41-15 31st Ave, Astoria | 718-777-1355 | <a href="http://www.diwineonline.com/">www.diwineonline.com </a></i><br />
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<a href="http://www.urbanspoon.com/r/3/1344919/restaurant/New-York/DiWine-Astoria"><img alt="DiWine on Urbanspoon" src="http://www.urbanspoon.com/b/link/1344919/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Spaghetti with Rabbit Ragout, Dandelion Greens, & Grana Padano at LIC Marker</i></td></tr>
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For those hearts seeking a market-driven, seasonal, locally-sourced meal in a charmingly provincial dining room that unfolds just beyond a quaint mini country store, there is no need to search further than LIC Market, whose menu evolves daily, featuring everything from shredded brisket to spaghetti with rabbit ragout and dandelion greens—with truffles frequently headlining in various forms. <i>LIC Market | 21-52 44th Dr, Long Island City | 718-361-0013 | <a href="http://www.licmarket.com/">www.licmarket.com </a></i><br />
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<a href="http://www.urbanspoon.com/r/3/1547678/restaurant/New-York/LIC-Market-Long-Island-City"><img alt="LIC Market on Urbanspoon" src="http://www.urbanspoon.com/b/link/1547678/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Croissant Bread Pudding from Cafe Henri</i></td></tr>
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Seek solace from the town square where Vernon and Jackson merge just beyond the front doors of Café Henri, one of Long Island City’s sweet, window-lit French cafés. From an herb-spruced croque madame, to classic coq au vin, and a croissant pudding laced with ribbons of Callebaut chocolate, the service and food here is deliciously French… sans the pretense. <i>Café Henri | 10-10 50th Ave, Long Island City | 718-383-9315 </i><br />
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<a href="http://www.urbanspoon.com/r/3/1424309/restaurant/New-York/Cafe-Henri-Long-Island-City"><img alt="Café Henri on Urbanspoon" src="http://www.urbanspoon.com/b/link/1424309/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-11249772685978025512013-01-27T15:42:00.000-08:002013-01-27T15:42:37.963-08:00Pizza for Breakfast at Tufino<i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXupWzr9PhwOEl5wgy9IYGAs-ogH7lGOeq-ahhi0F6jiQVUDx3EinIoAVy-lOPdleiVkwYXyMxDCV2zjIZ1B6tRD_oI_bILKvFPQqEq-KBl7iiT6M6cNpsnCw6FI_hYQs5r0ZsAQhxSbs/s1600/IMG_8033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXupWzr9PhwOEl5wgy9IYGAs-ogH7lGOeq-ahhi0F6jiQVUDx3EinIoAVy-lOPdleiVkwYXyMxDCV2zjIZ1B6tRD_oI_bILKvFPQqEq-KBl7iiT6M6cNpsnCw6FI_hYQs5r0ZsAQhxSbs/s640/IMG_8033.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tufino's new brunch pizzas will be available this coming weekend</td></tr>
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<b>Tufino Pizzeria Napoletana</b> | 36-08 Ditmars Blvd, Astoria | 718-278-4800 | <a href="http://www.tufinopizzeria.com/">www.tufinopizzeria.com</a></i><div>
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Tufino Pizzeria Napoletana has only been open a few weeks on Ditmars in Astoria, but already Pizzaiolo and Owner Stephen Menna is changing things up a bit. Besides a killer lunch special ($10 for a choice of soup with either a margherita pie, marinara pie, or panini), he has been gradually working on a fried version of his pizza, along with a few pie-shaped brunch specials.</div>
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The deep-fried and decadent version of the neapolitan pie begins with the hand-stretched crust dropped in the fryer, removed, crowned with sauce and fior di latte, then baked in the oven for the perfect marriage of toppings. Excess oil is cooked off in the gourmet inferno, resulting in a crispy-coated, chewy-centered crust reminiscent of a large savory zeppole or funnel cake. </div>
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<span class="Apple-style-span" style="font-size: small;">The pizza is essentially an open-faced version of the fried calzone already available on the menu--a standout favorite of patrons--stuffed with fresh ricotta, fior di latte, prosciutto, and black pepper. Other outrageously delicious fried treats at this friggitoria (Neapolitan fried treats shop) include enormous potato croquettes stuffed with fontina and prosciutto, grapefruit-sized arancini plumped with sausage, and a soppresata-stuffed loaf of breaded mozzarella.</span></div>
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<span class="Apple-style-span" style="font-size: small;">But the real reason for rejoicing is Menna's new addition of brunch pizzas, available on the weekends beginning this coming Saturday. The version above is topped with fontina, pancetta, crumbled Italian sausage, and leeks, with two eggs cracked directly on the pizza before baking. Other variations will include a maple-sausage pie, literally a sausage pizza drizzled with maple syrup--all of which make pizza in the morning an actual event to anticipate rather than merely chilled leftovers from the night before!</span></div>
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<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-76746241960638877712013-01-11T18:19:00.002-08:002013-01-11T18:21:25.888-08:00Celebrate the 'Old New Year' at Bear this Monday<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption"><i>Sea-salt-cured salmon, with sunflower oil, smoked sprat with chile, sunflower seeds, and soy paste<br /><br /><span class="Apple-style-span" style="font-family: Arial, sans-serif;"><span class="Apple-style-span" style="font-size: 11px;">The following is an expanded version of my </span></span><a href="http://newyork.grubstreet.com/2013/01/bear-long-island-city-old-new-year.html" style="font-family: Arial, sans-serif; font-size: 11px;" target="_blank">previous post on Grub Street</a></i></td></tr>
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Did you miss the first turn of the New Year, now reconsidering some of those resolutions that were just a tad lofty, or simply want another reason to feast and drink before committing to the treadmill? The nouveau European restaurant <a href="http://www.bearnyc.com/">Bear</a> in Long Island City will celebrate the "Old New Year" in true Russian-Ukrainian style on January 14 — that is, in regal commemoration of the Romanoff family, who kept time with the old, obsolete <a href="http://en.wikipedia.org/wiki/Julian_calendar">Julian calendar</a> right up until the end. (The commissars installed the Gregorian calender in 1918.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZoteOTCMwDA6q80niKFkJ60CdZdIkO-M3fbTAQL0LpnaO1fgbs0iQSK4y57LLAke8wsGE3o9XKgk9zqGxLRoBKFOE8YCEpvgAn0taWeVojy34L45QAqkrfB2lPY48l_bvTPMqmWXRmI/s1600/IMG_3877.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZoteOTCMwDA6q80niKFkJ60CdZdIkO-M3fbTAQL0LpnaO1fgbs0iQSK4y57LLAke8wsGE3o9XKgk9zqGxLRoBKFOE8YCEpvgAn0taWeVojy34L45QAqkrfB2lPY48l_bvTPMqmWXRmI/s640/IMG_3877.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption"><i>Ukrainian Borscht can be ordered with a 'vodka supplement' that includes a shot & lardo sandwich with horseradish</i></td></tr>
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Scaling back from the 30-course dinner she served on December 31, chef Natasha Pogrebinsky will next week offer a three-course "Old New Year" dinner for $50 a head, which comes with wine. The menu includes hot borscht with salo, herring, and short rib Stroganoff served with gravy over a duck-fat-roasted potato and barrel-cured sauerkraut.<br />
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<tr><td class="tr-caption"><i>Marinated herring fillet with roasted beet, pickled onions, potato pure, dill and rye bread stick</i></td></tr>
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The restaurant also recently introduced a seven-course chef's tasting menu, which costs $68 and comes with the potential to upgrade with wine or vodka pairings, and for à la carte snackers, there's a big menu of small bites that starts at $4.<br />
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<tr><td class="tr-caption"><i>The Charcuterie & Cheese Platter features cured and smoked Russian-style sopressata and mortadella on French country bread with sweet butter</i></td></tr>
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Bear's "Old New Year" menu will be available from 7 to 10:30 p.m. this coming Monday; <a href="http://www.bearnyc.com/">reservations</a> are required. Bear Restaurant, 12-14 31st Ave., Long Island City, Queens. The following is just a taste of a few of my most recent images of some of the new dishes and tastings on Bear's winter menu.</div>
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<tr><td class="tr-caption"><i>Chicken hearts braised in French brandy with red onions, garlic, and parsley--served with guava marmalade, persimmon salad, pickled mushrooms, & habanero salsa</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Veal dumplings in creamy dill gravy</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>Steak with 'Bear sauce'</i></td></tr>
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<tr><td class="tr-caption"><i>Pork Loin sandwich, 'banh mi'-style, with carrot ribbons, cilantro, house pickles, sesame vinaigrette, and cumin-mustard seed pork loin... I am obsessed with this sandwich, and had it three times in one week!</i></td></tr>
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<a href="http://www.urbanspoon.com/r/3/1620694/restaurant/New-York/Astoria/Bear-Long-Island-City"><img alt="Bear on Urbanspoon" src="http://www.urbanspoon.com/b/link/1620694/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-63948241708314470832013-01-04T16:11:00.002-08:002013-01-20T16:22:09.828-08:00Basil Expands Beyond the Brick Oven<div class="separator" style="clear: both; text-align: center;">
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<b><i><a href="http://basilbrickoven.com/" target="_blank">Basil Brick Oven</a></i></b><i> (28-17 Astoria Blvd., Astoria) -- closed Wednesdays</i><br />
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When Basil held its grand reopening last fall, patrons enjoyed a newly expanded dining room that nearly quadrupled the original seating capacity, along with a front cafe featuring a gelato counter. But that was merely a small taste of what the team at Basil Brick Oven aspired to offer. As the summer months approach, a glimpse out the back window reveals a rapidly developing outdoor space which will include backyard patio seating. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Chef "Danny"</i></td></tr>
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With a strong additional culinary staff joining Executive Chef and Pizzaiolo Daniele Barbos, the giant new kitchen can also finally be put to good use. And Barbos has recently been introducing several new menu items as weekend specials, while carefully editing which dishes will make the final cut. Just before my trip home for Christmas break, I was offered a sneak peek at some of the new items. You can check them out in person, as well, but only on the weekends for now. If you try something you love (which you inevitably will), make sure to voice your praise so your favorites make the final menu, which will be revealed in the next few weeks.<br />
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The 'fettucini aragosta' features al dente noodles tossed in a tangy diavolo sauce with buttery herbed breadcrumbs that add crunch, all beneath a freshly steamed succulent half lobster.</div>
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Enormous, tender breaded calamari rings are served with a haystack of zucchini and carrot ribbons.<br />
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Plump, porcini-encrusted diver sea scallops are wrapped in bacon and served in a trio over thick, creamy polenta with truffle shavings.<br />
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Perhaps my personal favorite was this outrageously delicious rendition of an Italian-American classic, 'homemade beef lasagna al forno' under bubbly blankets of baked mozzarella.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Chef Danny makes over 60 pounds of homemade mozzarella each day... enjoyed here in a panini.</i></td></tr>
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Other new items include a filet of sole and mussels in a white wine caper sauce, ribeye steak, and an oven roasted rosemary salmon. Guests can also expect to see a few new pizzas join the already over 40 pies currently on the menu, as well as a few other pastas, panini, and salads. Be sure to save room for the popular tiramisu, served over a cocoa dust stencil-adorned plate.<br />
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<a href="http://www.urbanspoon.com/r/3/1601647/restaurant/New-York/Basil-Brick-Oven-Pizza-Astoria"><img alt="Basil Brick Oven Pizza on Urbanspoon" src="http://www.urbanspoon.com/b/link/1601647/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-17955720644628041802012-12-22T08:06:00.000-08:002012-12-22T08:07:21.402-08:00New Dishes at Locale<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_u0mtOz-n593oeDcoDffIefV1ptMGF5hmWWpumAwHGLe4gaA5FS6OztfSLRofXxMURPj4upZXONw3SzUFVV9WwLEg_ri9VQbk8rH6fChUxwagWRQbQkgwLwhDuvPv9Vj-7PfHngKErr0/s1600/IMG_9443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_u0mtOz-n593oeDcoDffIefV1ptMGF5hmWWpumAwHGLe4gaA5FS6OztfSLRofXxMURPj4upZXONw3SzUFVV9WwLEg_ri9VQbk8rH6fChUxwagWRQbQkgwLwhDuvPv9Vj-7PfHngKErr0/s640/IMG_9443.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Almond brownie with peanut butter and marshmallow topping with a dollop of vanilla ice cream</i></td></tr>
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<i><b>Locale | 22-02 34th Ave, Long Island City | (718) 729-9080 | <a href="http://www.localeastoria.com/">www.localeastoria.com</a></b></i><br />
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Don't arrive in a hurry. Not because the service is lax. To the contrary, it is rather attentive and refreshingly sincere. Just plan to take your time ordering. Ask to see the desserts first, because you will want to save room for a strawberry napoleon or the almond-studded brownie topped with a creamy pillow of homemade peanut butter, then draped with a blanket of whipped marshmallow that has been brulee-torched for a thin, crispy outer coating. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS17OlcUx4tbXjQVzCpm3qT6tHZREcVvoU2coBAYjFB-ebevLFRt2q-6hDEgt4-OJFXuatB3AfPy8quyupb2JLEprJgS0wBdFKYjOrJyXbCUG2eQiisHeGoOpZ4A2nxQs_YuROWvzY8o/s1600/IMG_9059.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS17OlcUx4tbXjQVzCpm3qT6tHZREcVvoU2coBAYjFB-ebevLFRt2q-6hDEgt4-OJFXuatB3AfPy8quyupb2JLEprJgS0wBdFKYjOrJyXbCUG2eQiisHeGoOpZ4A2nxQs_YuROWvzY8o/s400/IMG_9059.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Passion fruit martini</i></td></tr>
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Also allow yourself a few moments to drink up the beverage options. Passion and pumpkin martinis incorporate luscious purees, but someone at the table should try Rosemary's Garden, a classic-style martini (and first course all on its own) with rosemary-dill infused vodka and a floater of crisp sauvignon blanc, garnished, of course, with a blue-cheese stuffed olive. After you've determined the opening and finale of your meal, then debate over a colorful menu of starters and entrees worthy of multiple repeat visits until you try them all. If you haven't sampled the new additions to the menu at Locale, I would highly recommend adding it to your to-do list this holiday season... and with a high priority.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Jumbo lump crab cakes with melted leeks and chipotle creme fraiche</i></td></tr>
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At Locale, owner Johnny Koljenovic aspires to offer “a taste of the city without having to travel there.” With the expertise of Executive Chef and culinary visionary Jesse Davis (who returned to Locale after the unfortunate closing of Lucas Steakhouse), the team at Locale is achieving just that… and much more. “Families come for brunch, take the kids home, and then bring friends back for an elegant dinner,” smiles Kolyenovic.<br />
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By day, sunlight floods in through two floor-to-ceiling windows creating a cheerful openness. By night, the glow of candles lights the entire street corner like a giant, serene luminary. The restaurant is one of those rare chameleons that appeals to nearly every demographic, offering intimacy at window-side tables for two, communal space for larger parties, a vibrant bar for solo supping, and an elevated split-level lounge with sprawling banquettes for groups of friends. A popular spot with nearby professionals of the film and television industry (Kaufman Astoria Studios is just around the corner), Nurse Jackie has filmed several episodes at Locale, and Life on Mars hosted its wrap party here.<br />
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Take just one bite of any of Chef Davis’s dishes, and it’s no secret why the stars and locals keep coming back again and again. Delicately balancing artistry with fresh flavors, the menu features gorgeous plates using only organic, locally sourced ingredients. Blackened Mayan Shrimp is served like a Jenga tower over a log cabin of yucca fries and a moat of tangy creole purée. <br />
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The cartoonishly plump thumb-sized homemade gnocchi get dollops of creamy fresh ricotta and a slathering of robust herb-roasted tomato ragu with a sprinkling of salty, crisped shallots and shaved cheese ribbons.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Pan-seared organic salmon with chive whipped potato and pinot noir reduction</i></td></tr>
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The platings are as beautiful as they are delicious. But the <i>most</i> beautiful part? Unlike dining in the city, there is no waiting for a train or cab for the trek home after.<br />
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<a href="http://www.urbanspoon.com/r/3/662166/restaurant/New-York/Locale-Astoria"><img alt="Locale on Urbanspoon" src="http://www.urbanspoon.com/b/link/662166/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
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<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-66129033938135244932012-12-17T07:24:00.000-08:002012-12-17T12:27:01.666-08:00Exclusive First Look: Tufino Pizzeria Napoletana Opens Tomorrow<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbplO2IvaNQOvNHmhlQ-9ybrkqsPEHdsHgtf6VjRKhRG4DYx_G5t7DXfM6K1NsNxuMHoPKCE4W3qlH4taCnidWjR8IaHo8XAT-EHU7U7y_edYqXAHEGEhAOxiK-IfvrI4OTkCsjDcMq4s/s1600/IMG_2071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbplO2IvaNQOvNHmhlQ-9ybrkqsPEHdsHgtf6VjRKhRG4DYx_G5t7DXfM6K1NsNxuMHoPKCE4W3qlH4taCnidWjR8IaHo8XAT-EHU7U7y_edYqXAHEGEhAOxiK-IfvrI4OTkCsjDcMq4s/s640/IMG_2071.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tufino's Margherita pie, with organic Italian tomatoes, fior di latte, parmigiano reggiano, and basil</i></td></tr>
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<i>This is an expanded version of <a href="http://newyork.grubstreet.com/2012/12/tufino-pizzeria-astoria-opens.html" target="_blank">my post earlier today on Grub Street</a> for New York Magazine.</i><br />
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<i><b>Tufino Pizzeria Napoletana</b> | 36-08 Ditmars Boulevard, Astoria | (718) 278-4800 | <a href="http://www.tufinopizzeria.com/" target="_blank">www.tufinopizzeria.com </a></i><br />
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Ever since 1905, when Lombardi's applied to the city for <a href="http://newyork.grubstreet.com/2012/10/new-york-pizza-feuds.html" target="_blank">the first license to make and sell pizza</a> in the U.S., New York has been synonymous with some of the best rounds, squares, rectangles, and slices in the country. Although the Big Apple has been longtime associated with its own thin-crust version, a recent surge in pizzerias devoted to the original style born in Naples has led to a revitalized fanaticism for classic, artisan pizzas.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The oven warms up to over 1,000 degree Fahrenheit, cooking pies in under two minutes.</i></td></tr>
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While Brooklyn and the Village seem to boast the most popular concentration of brick oven Neapolitan pizza joints (Motorino, Keste, Franny's, and the late Una Pizza Napoletana are personal favorites) , the past year has seen a notable change on the pizza front in Astoria, Queens. Neighborhood staples Rizzo's and the coal-fired brick oven pies at Sac's Place have been recently joined by Antika, Via Trenta, and most notably Basil Brick Oven, whose Northern Italian style pizzas have garnered much well-deserved recognition--though no pizzerias serve a pie in the authentic Neapolitan style.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>A sign on the Ditmars Blvd storefront announces an official opening Tuesday, December 18th. </i></td></tr>
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All of that change's tomorrow when Tufino Pizzeria Napoletana opens its doors to the public. On-line community boards have been <a href="http://www.astorians.com/community/index.php?topic=23414.0" target="_blank">abuzz since August</a>, and it seemed as though the opening was perpetually prolonged. Momentarily thwarted by plumbing woes, Astoria’s hottest new oven has cleared its pipes and is now ready to sing on Ditmars. <br />
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<tr><td class="tr-caption" style="text-align: center;">Co-Owner and pizzaiolo Stephen Menna pulls a pizza from the wood-fired oven.</td></tr>
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I was beyond excited when owner and pizzaiolo Stephen Menna (a vet of Paulie Gee’s in Brooklyn, he co-owns the pizzeria with is wife, Maria) allowed me an exclusive first look (and taste) at the place and its pies. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>A nod to the Greek neighborhood, the kalamata-studded Il Greco gets a squeeze of fresh lemon after baking.</i></td></tr>
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Boasting a menu of 18 different pizzas, each pie bears a personal story. The Nonna features his grandmother’s meatball recipe; the Pistachianco—with the aforementioned green Sicilian nuts, fior di latte, and ricotta—is a shout-out to Chris Bianco. Another is named after his neighbor, who suggested adding raisins to a prosciutto pie, which ended up making the cut.<br />
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<tr><td class="tr-caption" style="text-align: center;">Menna describes the San Gennaro as "a sausage and pepper hero on a pie" -- the drizzle of picante honey is a nice touch</td></tr>
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“We will have weekly specials… I probably have around forty different pies in my head right now,” smiles Menna… all of which will be browned to bubbling bronze beauty in a Stefano Ferrara wood-fired oven born from the volcanic ash of Mt. Vesuvius. Pizzas range from $9 to $16 per 12-inch personal pie, which which aligns the cost with Queens prices fairly well (Margherita pizza = $11 at Tufino and $10 at Basil versus $13 at Keste and $15 at Motorino).<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Husband and wife co-owners Maria and Stephen Menna</i></td></tr>
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Coincidentally, Menna is the fifth generation Stephen (or Stefano) in his family, which traces back to the town of Tufino (population 3,400) in Naples. It was a visit there in 2006 with cousin (and fellow pizzaiolo) Stefano, that sparked his passion to make Neapolitan pies. The fiery oven, which must warm up to around 1,000 degrees Fahrenheit, bears the mosaic moniker ‘di Maria’ in tribute to Menna’s wife, who built him his first pizza oven in their backyard as an anniversary gift.<br />
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Storefront window art also identifies the pizzeria as a 'frigittoria', which means they will be crisping up some fried treats—or ‘dolci fritti’—including arancini, prosciutto croquettes, and deep-fried calzones. The opening menu is just a teaser, as other treats are planned down the road, including a dish that uses hand-scooped spheres of chilled angel hair and a blend of cheeses, rolled in breadcrumbs and then deep-fried with a crispy golden coating. Beverage service will include a carefully edited selection of craft beers, along with 7 red and 7 white “pizza wines.” Ciabatta and crostini for the sandwiches come from neighborhood favorite, Gianpiero Bakery.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>The Trio of Cannoli dessert</i></td></tr>
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Desserts are the handiwork of family friend, Pastry Chef Savva Ioannou, of <a href="http://www.gardencityhotel.com/" target="_blank">The Garden City Hotel</a> in Long Island, who will be at Tufino personally preparing the sweets three days a week.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Tirami Choux and espresso</i></td></tr>
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'Dolci' will include a fresh seasonal fruit tart (a pear tart will be offered currently), a cannoli sampler, the "Tirami Choux' (a cocoa pastry puff with Kahlua mascarpone cream), as well as Menna's take on a Nutella pizza.<br />
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So how is the pizza, you wonder? It's not just good. It's phenomenal, achieving what many of the city's neapolitan nooks cannot... The sourdough is leavened naturally... a 200 year old technique that takes nearly two days. Menna is an admitted admirer of Una Pizza Napoletana's Anthony Mangieri. Like Mangieri, Menna counts the baking time in seconds, rather than minutes, with most pies averaging around 90. <br />
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So an exquisite dough is gently hand-stretched like a dopey dwarf cap that falls loosely down the pizzaiolo's forearms as it twirls. A shallow layer of choice toppings are meticulously applied (Menna places mozzarella crumbles as if setting jewels in a crown). He then gently places the pie in the flickering dome opposite the embers in indirect heat, and the flames and pie have a staredown. The pie rises slowly as if posturing, then gently blisters in the heat, as charred bubbles of condensed flavor arise on the outer crust. And then just before succumbing completely to the heat, Menna retrieves the pie at its most vulnerable stage, carefully checking its underside with a long wooden peel before sliding it onto a metal disc to serve steaming to the table.<br />
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Do you see those edges, the flaky and chewy bubbles filling the puffy end crust, in contrast with a flatter, crisp inner crust? After you eat the tip, you rip the edges as steam escapes, to dip the salty spongy sourdough in the spilled cheeses and olive oil. The pies are served with a knife--unsliced--to avoid compromising the crust as toppings and sauces escape under the pizzas. This also allows the guest to rip and tear at the gourmet rounds at their own pace.<br />
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The addition of fontina to the Greek added an earthiness I loved, with those tangy (and pitted, thank goodness!) kalamata olives, but the sprinkle of oregano with the chilled mist of lemon juice added post-oven really makes the pie special, with flavors that pop. On the San Gennaro, the drizzle of a playfully spicy picante honey makes the pie particularly special. It's like what the street festival in Little Italy might taste like in a dream. But there is always something to be said about an excellent margherita, which is the standard by which I gauge any pizzeria. Although I now feel compelled to return until I have tried several other pies, I will most likely intermittently order the excellent margherita--whose simple, bright, satisfying flavors and scents are what we think of as pizza when we crave it most. <br />
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<tr><td class="tr-caption" style="text-align: center;">Stephen Menna, Junior and Senior</td></tr>
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Menna, who makes his own dough each morning, has every intention of making pizza as long as he can. "Detail is everything... and staying true to what I believe in," which is something he's been doing his whole life. "My dad and I have been making pizzas together since I was born."<br />
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Lunch and dinner will be served Tuesday through Sunday beginning at noon daily. Tufino is closed on Mondays. Welcome to the neighborhood, Stephen (Junior and Senior), Maria, and the whole Tufino crew!<br />
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<a href="http://www.urbanspoon.com/r/3/1720445/restaurant/New-York/Astoria/Tufino-Long-Island-City"><img alt="Tufino on Urbanspoon" src="http://www.urbanspoon.com/b/link/1720445/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-32854353843111553742012-12-13T23:26:00.000-08:002012-12-17T06:42:51.043-08:00First Look at The Thirsty Koala Menu<!--[if gte mso 9]><xml>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqJL9G3-AxqnOpYghWdIG2xNBFWf0ptNPxjq-L1K4kh7K263Fr-A8P2tmUJo-lnPe4kbovOY8mJCNplkdGGoXuAz-nNaHNKnucdV3_thwPFeMzCw6nsuyZ6pX-mbIHyM-PYMOBpG4Tbs/s1600/IMG_0935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqJL9G3-AxqnOpYghWdIG2xNBFWf0ptNPxjq-L1K4kh7K263Fr-A8P2tmUJo-lnPe4kbovOY8mJCNplkdGGoXuAz-nNaHNKnucdV3_thwPFeMzCw6nsuyZ6pX-mbIHyM-PYMOBpG4Tbs/s640/IMG_0935.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indigenous Australian artifacts like boomerangs and didgeridoo (a long woodwind instrument) adorn the dining room.</td></tr>
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<b><i>The Thirsty Koala (35-12 Ditmars Blvd, Astoria)</i></b></div>
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As I mentioned earlier this week on <a href="http://newyork.grubstreet.com/2012/12/thirsty-koala-opening-in-astoria.html" target="_blank">Grub Street</a>, the highly-anticipated new Aussie
restaurant, The Thirsty Koala, is poised and ready to bring some Queensland to
Queens, following their final hearing with the liquor authority this week—which
could potentially mean an opening as soon as next week (fingers crossed).<span style="mso-spacerun: yes;"> </span>Adorned with boomerangs and didgeridoo amongst vibrantly lit
blonde onyx and pinewood-planked walls, the new eatery is the collaboration of
three Astoria mates, Katherine Fuchs (former FDNY Chief turned Executive Chef),
Alex Styponias (Astoria-born mixologist, raised in Greece), and Christine
Chellos (Aussie native, and financial advisor). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWkzlO19FSzCD3xyKiT4MVTEytcO_Jd2UMYgP2GCHCfkfyKiNTYxpfelCabJHgFGXUl_e-el32pX4kdcGUaJ389AxIq0de1Zt982Uj99LY5oeqoO4fr-27meUvoSiYhtSXa9f75NQq64/s1600/IMG_0923+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNWkzlO19FSzCD3xyKiT4MVTEytcO_Jd2UMYgP2GCHCfkfyKiNTYxpfelCabJHgFGXUl_e-el32pX4kdcGUaJ389AxIq0de1Zt982Uj99LY5oeqoO4fr-27meUvoSiYhtSXa9f75NQq64/s640/IMG_0923+-+Version+2.jpg" width="640" /></a></div>
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According to Fuchs, the opening menu will feature “dishes
that are familiar, but with an Australian flare” which she describes as
“international… often British… with some Asian influences” including lamb
lollies over caramelized pumpkin (meats will be sourced from Australia), ginger
beer-battered fish ‘n chips, boomerang tacos with grilled prawns (fish and
seafood arrive via the Fulton Fish Market at Hunts Point), “crostis” (crostini)
with house-made chevre, jaffles (Australian pressed sandwiches), a beet-and-pineapple-topped
Aussie burger, <span style="mso-spacerun: yes;"> </span>a few vegan and gluten-free options
including a black bean and edamame “Earth Chili,” and Aussie desserts like pavlova,
lamingtons, and a Tim-Tam tiramisu. Here is the very first look at some of the dishes planned for the opening menu.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgSLMe68b5nMQvF_jJ2-ncC8ZH_Bt-5ebnSaIzXfjKA0FhY5lnKQfH4QSecohfZFG9CaPpGtRmjiJorlkaJEbY108JvpUtMPS-OFzSr6OK3FTm_sh_CyFlClVdigH4AtbvOkedtpAWgo/s1600/IMG_1063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgSLMe68b5nMQvF_jJ2-ncC8ZH_Bt-5ebnSaIzXfjKA0FhY5lnKQfH4QSecohfZFG9CaPpGtRmjiJorlkaJEbY108JvpUtMPS-OFzSr6OK3FTm_sh_CyFlClVdigH4AtbvOkedtpAWgo/s640/IMG_1063.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herb-crusted lamb lollies (chops) with caramelized pumpkin and pomegranate citrus salad... delicious and gluten-free.</td></tr>
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Coopers and Fosters will be served on tap, headlining a
beverage program of Australian and New Zealand wines and craft beer.<span style="mso-spacerun: yes;"> </span>Aussie-inspired cocktails created by
Styponias will include a Hooly Dooly caipirinha and the Gabba—a gin and honey
blend named after the Brisbane Cricket Ground.<span style="mso-spacerun: yes;"> </span>All in all, this sounds like a bloody welcome newcomer to
Ditmars Boulevard. Follow them on <a href="http://www.facebook.com/pages/The-Thirsty-Koala/433317270040113?fref=ts" target="_blank">Facebook</a> and <a href="https://twitter.com/TheThirstyKoala" target="_blank">Twitter</a> for official updates on their opening. To whet your appetite in the meantime, here's a preview of a few more dishes guests can look forward to trying.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4CMTxFGEEQ3P6jzAIHk_2WG-ZbfkTNpFV6lNSNanUPJvfXbwweZ1cMCgDleBdso5ZfbCpCBn9OlwurmrEsMKEvI-48YjOLoI4ns49wV5dp5bc9eDgMmkI0wp8t0GdI3gVewJhc7nRs4/s1600/IMG_0985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4CMTxFGEEQ3P6jzAIHk_2WG-ZbfkTNpFV6lNSNanUPJvfXbwweZ1cMCgDleBdso5ZfbCpCBn9OlwurmrEsMKEvI-48YjOLoI4ns49wV5dp5bc9eDgMmkI0wp8t0GdI3gVewJhc7nRs4/s640/IMG_0985.jpg" width="640" /></a></div>
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The vegan 'Earth Chili' is loaded with edamame and black beans in a thick, piquant tomato stew with the perfect amount of spice to warm you but not set you running to the fire hydrant. It's genuinely one of the most delicious bowls of chili I have enjoyed recently...<br />
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The tangy cream sauce is a house secret, but it perfectly draws together the sweet and succulent jumbo prawns, shredded cabbage, and avo (Aussie for avocado) salsa on a giant grilled tortilla in these open-faced, California-style 'Boomerang Tacos'.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUp-RBTMDJwI6aQdDLKGisk6DsKvomGUp1q7rlJwk_Y6bgIdCzQy_pb7ICA9Y8XUe5h7sDHQwiF_2IYcsiu8A9FQ6oIvIxdDVi5r1EbwpISCxnXTcswpFCEjQj0lqyLzyruzojGCxpY_A/s1600/IMG_1286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUp-RBTMDJwI6aQdDLKGisk6DsKvomGUp1q7rlJwk_Y6bgIdCzQy_pb7ICA9Y8XUe5h7sDHQwiF_2IYcsiu8A9FQ6oIvIxdDVi5r1EbwpISCxnXTcswpFCEjQj0lqyLzyruzojGCxpY_A/s640/IMG_1286.jpg" width="426" /></a></div>
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Not only are Tim-Tams fantastic for dipping in their 'flat whites' (Australian-style coffee with microfoam), but these popular Aussie cookies are also the base for the Triple T dessert--the Tim-Tam tiramisu--which adds a playful crunch and extra chocolate beneath velvety smooth cocoa-dusted creme. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgO0xDxKM6cb0SE8vVWSB9oAo7TIbvmq8CwDyhpmDO32OSDgI61Bs0kG-gz0cs_KhCUP1RGPMdjijcDc7BRkeDM1DIBlLHuzzU_FxPSkzQmHdyQ7g0jcsRNHE8gwcOfkUdxNc4bHXHJM/s1600/IMG_1137-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmgO0xDxKM6cb0SE8vVWSB9oAo7TIbvmq8CwDyhpmDO32OSDgI61Bs0kG-gz0cs_KhCUP1RGPMdjijcDc7BRkeDM1DIBlLHuzzU_FxPSkzQmHdyQ7g0jcsRNHE8gwcOfkUdxNc4bHXHJM/s400/IMG_1137-2.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Executive Chef & Co-Owner Katherine Fuchs</td></tr>
</tbody></table>
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Stay tuned for even more sneak peeks at the exciting new menu coming your way. I thinks it's fair to say you will be hearing a lot more about this soon-to-be neighborhood favorite in the upcoming months.</div>
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<a href="http://www.urbanspoon.com/r/3/1720444/restaurant/New-York/Astoria/The-Thirsty-Koala-Long-Island-City"><img alt="The Thirsty Koala on Urbanspoon" src="http://www.urbanspoon.com/b/link/1720444/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>
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<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-37706601135562228372012-11-28T08:57:00.003-08:002012-11-28T09:39:38.770-08:00Biscuits, gravy, and honky-tonk at The Strand Smokehouse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujVQ2zJ0qEHjIFFA99B9BtTShQ5qSYtTm4-N_hPS08_hm9AABc04uE00kLewO3Ev1uAmitrjp4LEpcOAZwsMV9JKHuFAG51komERLUwNgxyXdUhpMdObcnD9DLapoi5wOyPQ85Q-qKZk/s1600/IMG_9507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujVQ2zJ0qEHjIFFA99B9BtTShQ5qSYtTm4-N_hPS08_hm9AABc04uE00kLewO3Ev1uAmitrjp4LEpcOAZwsMV9JKHuFAG51komERLUwNgxyXdUhpMdObcnD9DLapoi5wOyPQ85Q-qKZk/s640/IMG_9507.JPG" width="640" /></a></div>
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<i><b>The Strand Smokehouse</b> (25-27 Broadway, Astoria)</i><br />
<i>Open weekdays 5PM to 1AM; Sat & Sun 11AM to 1AM</i><br />
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I've been eagerly anticipating the opening of The Strand Smokehouse for about a year now, since owner Tommy Vasilis took over the former Blockbuster space on Broadway a few blocks west of the N/Q train station--a stretch of Astoria I already love because of Sanford's, Sac's Place, Pao de Queijo, and Linn. It's also a strip formerly known as The Strand, the moniker stemming from the name of an old cinema that closed during the 80s. After catching <a href="http://www.whyleaveastoria.com/profiles/blogs/first-look-at-the-strand-bbq-beer-garden" target="_blank">this post</a> on WhyLeaveAstoria last weekend, I threw on my ball cap and hoodie and headed straight there to try 'em out with my favorite meal, Sunday brunch--taking along with me one of my closest friends, an NYC transplant originally from Hill Country in Texas, to verify its authenticity as a southern smokehouse.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcVLZ43fPGrJ3na3fG4dhFk38CB9JbsNpZ1b2A-Vfu2pq5nchyphenhyphenZ1ZL-PGHBtIdFbvNrEQZ4NkTeZOjFVMd6vSbaP_Qgd_4pJXiFkgtEkce_oVuaqQO08IKJuOd7DCW5wvfYdcNOd3M0k/s1600/IMG_9599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVcVLZ43fPGrJ3na3fG4dhFk38CB9JbsNpZ1b2A-Vfu2pq5nchyphenhyphenZ1ZL-PGHBtIdFbvNrEQZ4NkTeZOjFVMd6vSbaP_Qgd_4pJXiFkgtEkce_oVuaqQO08IKJuOd7DCW5wvfYdcNOd3M0k/s640/IMG_9599.JPG" width="640" /></a></div>
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With no wait for a table (they only opened a week ago), we were given our own communal table made of reclaimed wood, and loaded with homemade sauces and table water all served in emptied whiskey bottles. The spacious, industrial dining room is augmented by both backyard and street front patios, which promise to make The Strand a hot new beer garden in Astoria's growing collection.<br />
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Our server explained that in a space of almost the same size directly below the dining room, local musicians have been using "forty or fifty" studios for rehearsals, "building great relationships with the owner over the past year." Nightly music on the upstairs stage then features several of those bands playing sets in The Strand, mostly country, bluegrass, and rock. A few of those artists now double as The Strand's staff, making it almost like a musician's commune with a giant smokehouse and whiskey hall over a subterranean rehearsal and recording lair. <br />
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While brunch features table service by an impressively large (and uber friendly waitstaff), dinner service is offered via a meat counter near the back, where guests order brown-paper-lined trays of various smoked meats. A rotating selection changes daily, served by the pound (or half) along with sides. Here's a sample of recent evening's offerings:<br />
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All smoked meats and side dishes are prepared next door at Bakeway NYC. Whiskey is served from a long row of wooden bourbon barrels with taps, alongside a draught selection featuring, among others, several beers from Barrier Brewing Co. on Long Island.<br />
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A list of six brunch cocktails included both pictured above, which warmed us like liquid flannel: the Shelter (Whitetail caramel whiskey, hot spiced cider, and star anise) and the Bloody Steve (a Jim Beam Blacky bloody mary with smoked broccoli and sea salt). Ginger Beer and Spiced Plum soda from Brooklyn Soda Works were refreshing spirit-free options.<br />
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Although most of the smoked meats are not available during brunch service--replaced by a pretty fantastic array of breakfast comfort dishes--we were able to order the pork belly as a side. Here, it was rendered exquisitely tender, almost like smoked, candied, thick bacon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPiqxmE8yyzBHAuA6QxWRpg9dV1lGxKq3KrQio-i9z7Cggc7GDX6cRflk22A0M9UGwbEeztK7XH2-wT7tDESShMhgNbJFgb_uuv6kh3EUntDueFx6H9yJvXIBfZWmHzkcchHVSDlFoOk/s1600/IMG_9530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPiqxmE8yyzBHAuA6QxWRpg9dV1lGxKq3KrQio-i9z7Cggc7GDX6cRflk22A0M9UGwbEeztK7XH2-wT7tDESShMhgNbJFgb_uuv6kh3EUntDueFx6H9yJvXIBfZWmHzkcchHVSDlFoOk/s640/IMG_9530.JPG" width="638" /></a></div>
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Buttermilk biscuits (available as a side, as well) are wonderfully moist and buttery, sitting on a mound of warm southern grits, everything blanketed with thick, peppery, sausage gravy and topped with fried eggs and diced green onions. My friend and I regularly search out biscuits and gravy and have been known to travel for a good version. These biscuits and gravy are undoubtedly some of the most delicious in the city.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SvjI_NtRW-ECtHjtXmy884PP_d4uVtuHW35ONXaAvIte3A9rS30fkIeGxLldbp2Za56YlOc4kyIXuSlvuDi3L_IJbEOjsECwHDrm80wSKwx0jMLqK5yOwD_v4PZxmd1EXJIodhfpMTA/s1600/IMG_9560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SvjI_NtRW-ECtHjtXmy884PP_d4uVtuHW35ONXaAvIte3A9rS30fkIeGxLldbp2Za56YlOc4kyIXuSlvuDi3L_IJbEOjsECwHDrm80wSKwx0jMLqK5yOwD_v4PZxmd1EXJIodhfpMTA/s640/IMG_9560.JPG" width="640" /></a></div>
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And would ya look at that? The Strand is no jokes when it comes to brunch. This duck leg confit was simply phenomenal, over braised greens, smoked tomato, and potato hash, crowned with an easy egg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmdhr06IuZAwQ3mrJCpeowAqt8-JfsLn79HCCfYxhLEebhON0yQ504aH7uJw9iT_asnSwdW32BVJe9MJQPrQyShIV8y5r2esqLb_ke-YY0vgTyMUgm0r9J2kHFGpXLOsA8LYBzGLd5aI/s1600/IMG_9485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmdhr06IuZAwQ3mrJCpeowAqt8-JfsLn79HCCfYxhLEebhON0yQ504aH7uJw9iT_asnSwdW32BVJe9MJQPrQyShIV8y5r2esqLb_ke-YY0vgTyMUgm0r9J2kHFGpXLOsA8LYBzGLd5aI/s640/IMG_9485.jpg" width="640" /></a></div>
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I can only imagine that as word spreads, each night this place is going to slowly get busier and busier. I'd highly recommend jumping on board during these cold months, when snagging a table is still a possibility. If the early weeks of service are indication of what we can expect long term, The Strand will inevitably prove to be a substantial force in the food and entertainment scene in Astoria. Welcome to the neighborhood, folks!<br />
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<a href="http://www.urbanspoon.com/r/3/1715683/restaurant/New-York/The-Strand-Smokehouse-Astoria"><img alt="The Strand Smokehouse on Urbanspoon" src="http://www.urbanspoon.com/b/link/1715683/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-32363398606228929842012-11-24T09:34:00.000-08:002013-01-20T16:27:19.478-08:00Not egg-sactly your typical brunch<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxgGUfo2N735Q2Ci98M_bhpHkg6LyNqYcYG-8bcXkxAzzWenzzVVcg0FPVQENP26aqJjOkYopNWXWaLgsQ_z9pgVur3PRPjrrfSTetdsrpVrMW0rScuV_W7dnyjq1rbv2E96aH9FApKg/s1600/IMG_9033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxgGUfo2N735Q2Ci98M_bhpHkg6LyNqYcYG-8bcXkxAzzWenzzVVcg0FPVQENP26aqJjOkYopNWXWaLgsQ_z9pgVur3PRPjrrfSTetdsrpVrMW0rScuV_W7dnyjq1rbv2E96aH9FApKg/s640/IMG_9033.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Scotch eggs at The Queens Kickshaw (pickled quail eggs in panko-crusted sweet potato over a garlic-leek confit)</i></td></tr>
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<b><i>The Queens Kickshaw | 40-17 Broadway, Astoria | <a href="http://thequeenskickshaw.com/">http://thequeenskickshaw.com</a></i></b><br />
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Only open for just over a year, The Queens Kickshaw has already swept the "best of" title in a variety of categories from several respected publications: the best mac & cheese (<a href="http://nymag.com/bestofny/food/2012/mac-n-cheese/" target="_blank">New York Magazine</a>), the best coffeehouse (<a href="http://www.villagevoice.com/bestof/2012/award/best-coffeehouse-3764974/" target="_blank">The Village Voice</a>), one of the best restaurants in New York (<a href="http://www.details.com/style-advice/food-and-drinks/201203/best-queens-new-york-restaurants-comfort-food#slide=2" target="_blank">Details Magazine</a>), the best grilled cheese (<a href="http://www.nydailynews.com/life-style/eats/best-ny-queens-kickshaw-best-grilled-cheese-article-1.959972" target="_blank">New York Daily News</a>), the best hard cider (<a href="http://queensbeat.com/2012/10/sampling-the-best-hard-cider-in-queens/#.ULDeKBwd83i" target="_blank">The Queens Beat</a>), even the best pick-up spot in Western Queens (<a href="http://boromag.com/featured/pick-up-spots-western-queens/" target="_blank">Boro Magazine</a>). So when the accolades are rolling in from every direction, what can you possibly do to crank it to the next level? You launch a killer, one-of-a-kind, "egg-centric" brunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yS_DqXR8wviPIJzd2Bbur2uIWSlKSBI6GlxdDhvwV8YTT5W-1EjS7o9vVOrwfoZvtDhjiL4JqRIYY9c7ewd6TnQmbqeVihCXA-7CgNTonIfVEK_uZwTw4z3viwDKjbWpzZNglrCp6Es/s1600/IMG_9509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yS_DqXR8wviPIJzd2Bbur2uIWSlKSBI6GlxdDhvwV8YTT5W-1EjS7o9vVOrwfoZvtDhjiL4JqRIYY9c7ewd6TnQmbqeVihCXA-7CgNTonIfVEK_uZwTw4z3viwDKjbWpzZNglrCp6Es/s640/IMG_9509.jpg" width="640" /></a></div>
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Until today, the only sunrise menu offering was this delicious cheese crisp toasted brioche with egg, ricotta, thyme, and maple hot sauce. Though it remains on the daily menu alongside such grilled cheese favorites as the Gouda (with guava jam, pickled jalapenos, and black bean hummus), today a new brunch menu is unveiled, which will be served alongside an edited version of the regular menu on Saturdays, Sundays, and holidays from 9 a.m. to 4 p.m. "We have wanted to do this for a very long time," smiles Ben Sandler (co-owner alongside wife, Jennifer Lim)... "this" meaning a "brunch menu of standard and exotic egg dishes with a twist."</div>
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<tr><td class="tr-caption" style="text-align: center;">Chef Youngsun Lee</td></tr>
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"We've been working on this off and on since September, really..." explains Chef Youngsun Lee, whose credits include substantial kitchen time at the original Momofuku Noodle Bar, CraftBar, Blue Fin, and even two of his own endeavors, the Kimchi Taco Truck, as well as Persimmon in the East Village. Juxtaposing his Korean heritage (he immigrated to Flushing at age 12) and culinary training, guests can expect some playful, inventive, quite sophisticated dishes on the new brunch menu--all the while maintaining a harmony with everything else that is TQK (the plates are all egg vegetarian.) Here's a photo rundown of the new items you can expect to see on the brunch menu starting today (as well as the scotch eggs at the heading)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_i-0UKoxVRLOmVFWwWOoZqeE_sTN9mXCjYAKwosLNAm7yrPj6wWOzhlW0TBQYMCGqf5yIvscro3cvWFKZf4qXnKpVwZtgivFdFIDVgpT_wUQE3GNVADhHVKFeL2E7OfkHq76wKMgd6Hw/s1600/IMG_9061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_i-0UKoxVRLOmVFWwWOoZqeE_sTN9mXCjYAKwosLNAm7yrPj6wWOzhlW0TBQYMCGqf5yIvscro3cvWFKZf4qXnKpVwZtgivFdFIDVgpT_wUQE3GNVADhHVKFeL2E7OfkHq76wKMgd6Hw/s640/IMG_9061.jpg" width="640" /></a></div>
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The steamed Egg Custard balances the fine line between a "western version of chawanmushi and an eastern version of egg custard," explains Lee. "Chawanmushi can be too light and thin sometimes, and western egg custard can sometimes be dense, so we tried to find a balance." Soy milk and heavy cream add a surprising, consistent velveteen smoothness that maintains even as this dish cools. Jeweled with red peppers, gruyere cheese, and a dollop of ricotta it makes for a perfect light, but exquisite brunch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXJsRAVjFwzE6svfet9poYaQnqwKcyK1b4kxS-TtnwjIopk60ZOifbInDr3bfL3cjOr4sF-IVe9td_ytJ0OPApIv4u-ro8z5tw4Dz_5AtkGqS_f691Asf93RoS0tWu54uTtDx9-w3ZnI/s1600/IMG_9208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXJsRAVjFwzE6svfet9poYaQnqwKcyK1b4kxS-TtnwjIopk60ZOifbInDr3bfL3cjOr4sF-IVe9td_ytJ0OPApIv4u-ro8z5tw4Dz_5AtkGqS_f691Asf93RoS0tWu54uTtDx9-w3ZnI/s640/IMG_9208.JPG" width="640" /></a></div>
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The Eggs & Miso Butter are the stuff of which dreams are made. This dish is something I cannot easily describe, but will not soon forget. Cranberry walnut toast serves as the pedestal for what can best be referred to as an umami benedict, which is blanketed with ribbons of luxurious miso butter, a glistening pair of Japanese-style cold poached eggs, and tangy mounds of pickled mustard seed "caviar". The plate is runny, messy, and exceedingly satisfying. By the time you master how to balance each component on a forkful, the plate is finished. Though I attempted to show restraint as I sampled several egg dishes during my visit, this was the one that I absolutely had to devour in its entirety.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9l9bL1Adu2Yo5rSwlDerDVh7bwgbqUuUmN4YmCC0Qcv1ZipCFHLojLIcZxinqgqF7x8HBpGr9n3pTKJ7PpkuNnll_4Cn1K7-f68UCFUk8vNp5YnCeU8EXcN8Bfx-ameiLDU2rN0p8Em8/s1600/IMG_9122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9l9bL1Adu2Yo5rSwlDerDVh7bwgbqUuUmN4YmCC0Qcv1ZipCFHLojLIcZxinqgqF7x8HBpGr9n3pTKJ7PpkuNnll_4Cn1K7-f68UCFUk8vNp5YnCeU8EXcN8Bfx-ameiLDU2rN0p8Em8/s640/IMG_9122.jpg" width="640" /></a></div>
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The Egg Salad is TQK's "nod to deli salads" explains Sandler, although those plastic containers never contained anything this good. Served with homemade flatbread, the egg salad is made with both hard and medium boiled eggs, resulting in tiny orbs of glistening orange yolk adding a playful texture to the all-American classic. Accompanying is a bowl of potato-beet salad tossed in a refreshing homemade lemon aioli.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg000mQrcZEu6mU1SBgA6wdb24R497s0tbWPE4Af6TSvwD_0E7DHFhHEE59k1OauSbKeyzXSQHPQB7AS_ktnAEa6erh6BfRdx88qLU2SSyHAOaSTz6E0hl6cD9Q3DkXr2MYLK-SZJokJE4/s1600/IMG_9353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg000mQrcZEu6mU1SBgA6wdb24R497s0tbWPE4Af6TSvwD_0E7DHFhHEE59k1OauSbKeyzXSQHPQB7AS_ktnAEa6erh6BfRdx88qLU2SSyHAOaSTz6E0hl6cD9Q3DkXr2MYLK-SZJokJE4/s640/IMG_9353.jpg" width="640" /></a></div>
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And just wait 'til you get a bite of this french toast, a morning grilled cheese of perfectly custardy toasted brioche with a sweet and slightly tart hard cider pear compote, all crowned with a crisp, peppery chili frico adding crunch and a subtle kick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe_IcasmyG9UwqkCSWw7EFW6EXxGXM9m2zR7PwoQAZyLhCR48Qr-NWYxpso5yneBVH_sanF6d2TxkvYRL8PRJOcBc3pmaippohPWxrEEu7z4BjezW9tgEEfxSdMyvlMXy0lDQtK55tKA/s1600/IMG_9304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe_IcasmyG9UwqkCSWw7EFW6EXxGXM9m2zR7PwoQAZyLhCR48Qr-NWYxpso5yneBVH_sanF6d2TxkvYRL8PRJOcBc3pmaippohPWxrEEu7z4BjezW9tgEEfxSdMyvlMXy0lDQtK55tKA/s640/IMG_9304.JPG" width="640" /></a></div>
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TQK's twist on a sunnyside egg and home fries is this layered potato cake. Wafer-thin gruyere scalloped potatoes are baked to golden, served alongside two eggs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBMu4yCMdwlsuXoHXi6hyZowAWB-rIgiRB5PE80UH4X4C07Xq9vmaxPfzXFpLbrasvpu3WB4IcD2fZcZxgkaBc91zkZHfuqMNX2flTDpZurz_L7qize33JWDOdxi1v5P0EA9ZMc0vgpI/s1600/IMG_9255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBMu4yCMdwlsuXoHXi6hyZowAWB-rIgiRB5PE80UH4X4C07Xq9vmaxPfzXFpLbrasvpu3WB4IcD2fZcZxgkaBc91zkZHfuqMNX2flTDpZurz_L7qize33JWDOdxi1v5P0EA9ZMc0vgpI/s640/IMG_9255.jpg" width="640" /></a></div>
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Eggs with fingerlings and roasted vegetables will change seasonally with the market, but presently the dish is gorgeously prepared with tender balsamic glazed brussels sprouts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL01q2wc10XdWu9CalwKKjY2KSji5rYXf5yNTS_wqbIdgDzHjAzI5N_qry4vPOhXux_xem1kTtCmDkOlIPwQmFLEPNKtkibLWykr24zXFETBrzMVXOx-euvNnyjXC7K8NO5rehdavO3BA/s1600/IMG_9365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL01q2wc10XdWu9CalwKKjY2KSji5rYXf5yNTS_wqbIdgDzHjAzI5N_qry4vPOhXux_xem1kTtCmDkOlIPwQmFLEPNKtkibLWykr24zXFETBrzMVXOx-euvNnyjXC7K8NO5rehdavO3BA/s640/IMG_9365.jpg" width="640" /></a></div>
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What egg menu would be complete without an omelette? TQK serves two beautiful renditions, a quattro formaggi (pictured) with gruyere, cheddar, manchego, ricotta, caramelized onions, and shallots--as well as a farmers market omelette with gruyere, red pepper, tomato, and shallots.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGUHFsmga8KsEhasCh4K42XejCiDX9DlL84uj3q1s_GjF_UgEoEcooQAOBY3FTCDVt0soePWzL7nGc_BNFbi73Yx1_uGF6T5F6cL6lRdNaw4L8O-D2IKdFG_kuvHzWmASEuGmL7dAlwg/s1600/IMG_2868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGUHFsmga8KsEhasCh4K42XejCiDX9DlL84uj3q1s_GjF_UgEoEcooQAOBY3FTCDVt0soePWzL7nGc_BNFbi73Yx1_uGF6T5F6cL6lRdNaw4L8O-D2IKdFG_kuvHzWmASEuGmL7dAlwg/s640/IMG_2868.JPG" width="640" /></a></div>
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The other house favorites appearing on the brunch menu include the classic grilled cheese (above), the gouda, the egg & cheese sandwich, mac & cheese, the kitchen sink salad, and the orange caramel bread pudding. New brunch cocktails range from a red pepper Michelada to a ginger shandy and sparkling cider sangria.</div>
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Congratulations to the entire TQK family on what is certain to soon be acclaimed as yet another best...</div>
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<a href="http://www.urbanspoon.com/r/3/1585818/restaurant/New-York/The-Queens-Kickshaw-Astoria"><img alt="The Queens Kickshaw on Urbanspoon" src="http://www.urbanspoon.com/b/link/1585818/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
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<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-42097883001996200022012-11-14T00:13:00.000-08:002012-11-20T16:26:22.426-08:00Bakery giant arrives in Astoria<div class="separator" style="clear: both; text-align: center;">
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<i><b>Leli's Bakery & Pastry Shop (35-14 30th Ave, Astoria)</b></i><br />
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As I have been scurrying around Western Queens gathering images and information for my upcoming December story in Boro Magazine, my path has taken me past several neighborhood holiday favorites... in particular, the bakeries. While I was sad to notice the absence of Terrizzi, whose hand-painted marzipan I featured in <a href="http://boromag.com/featured/sweet-treats-astoria-lic-boro-magazine/" target="_blank">last year's story</a>, I couldn't help but notice a huddle of people crowded around the window this past Saturday, eagerly peering inside the newly renovated space.<br />
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When one door closes, another opens--this time, to make way for what has the potential to become a popular bakery not only in Astoria, but perhaps several other locations around the city. Leli's Bakery and Pastry shop is the first retail outpost for the team whose Bronx-based wholesale bakery supplies high-end pastries and sweets to such mega-stores as Dean & Deluca, Starbucks, Crumbs, and luxury hotels and restaurants like the Waldorf-Astoria.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Cupcakes range from carrot and caramel-filled apple, to mocha, and even a raspberry linzer cupcake.</i></td></tr>
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Baked on premises, the bakery boasts gorgeous assorted fruit tarts, artisan breads, gourmet cupcakes and cookies, and soon, specialty sandwiches for meal service at the cozy, rustic dining area overlooking the delectable pastry showcases. In just a few visits, I have sampled delicious, fresh-from-the-oven cranberry walnut bread, an enormous rugala stuffed with chocolate and plump raisins wrapped in a honey-soaked pastry topped with crushed walnuts, a chocolate cupcake stuffed with mocha cream, and white chocolate and milk chocolate rainbow cookies with a chocolate shell so thick and delicious, it reminded me more of a pastry-and-jam-filled candy bar.<br />
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Only open a few days, lines are already building as the neighborhood greets this specialty newcomer with outstretched arms. Open for business just in time for the holidays, Leli's promises to become a neighborhood favorite in almost no time at all.<br />
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<a href="http://www.urbanspoon.com/r/3/1714421/restaurant/New-York/Astoria/Lelis-Bakery-Pastry-Shop-Long-Island-City"><img alt="Leli's Bakery & Pastry Shop on Urbanspoon" src="http://www.urbanspoon.com/b/link/1714421/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-59998557646642431052012-11-06T07:18:00.000-08:002012-11-06T07:34:04.421-08:00Eat a grilled cheese & help a hurricane victim<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMosKNPcFW2TKJzRuRiauS2_BJnA-PgbAhQ4O67Oq-U9ZyQIJL7H_8XP9YzpT1nboXNYKmTHh6arrlduT9waSX6lKI7j1Fw_p17kc9HvwNxbCUH8cIQqGWVdFBpzDxUsw0nLtdDas6zY/s1600/IMG_2873.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMosKNPcFW2TKJzRuRiauS2_BJnA-PgbAhQ4O67Oq-U9ZyQIJL7H_8XP9YzpT1nboXNYKmTHh6arrlduT9waSX6lKI7j1Fw_p17kc9HvwNxbCUH8cIQqGWVdFBpzDxUsw0nLtdDas6zY/s640/IMG_2873.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Classic toasted cheddar and mozzarella on brioche with herbed marmite tomato soup and Mast Bros. mocha</i></td></tr>
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Who knew that contributing to a worthy cause could taste so good? This coming Thursday, <b><i><a href="http://www.thequeenskickshaw.com/" target="_blank">The Queens Kickshaw</a></i></b> (40-17 Broadway, Astoria) is donating 100% of their profits to Hurricane Sandy relief. If you plan on enjoying a mug o' coffee or eating Thursday (or grabbing a drink later), why not make sure it satiates more than just your physical hunger and thirst? Savor a gourmet grilled cheese (my favorite is the smoked gouda with black bean hummus, guava jam, and pickled jalapeños), one of their savory new dishes (a braised vegetable shepherd's pie, baked ravioli, or a basket of mini knishes), try one of their gourmet coffees, a craft beer, glass of wine, mead (honey wine), vinegar cordial sodas, or a decadent serving of fontina cheesecake. For more details, click on the flyer below to visit the Facebook event page...<br />
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<a href="https://www.facebook.com/events/443800112323062/" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoqOcViQvHmREfb4eTue2uVKR66CCcQ718IXcmap17dpdU_bJ_nhdnpkhYSNlrfMorDrT6ZNFLFlj2t9zMOMNUvkCshirmWAhWlhHobT6k8Q6SHu-xFMUGvxqafAAGhN6ek0Kk-6ZqXg/s640/sandy-image.jpg" width="520" /></a></div>
<br /><div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com0tag:blogger.com,1999:blog-2944329270388054849.post-92103726595237406402012-10-04T04:25:00.000-07:002012-10-04T12:49:41.526-07:00Mint puts the cool in Indian cuisine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRoVrw5ZNv9IsTdsGtFIfTAjKbylztv5HfaSAEJqAqvxCKaj1KAXIUsKrtjRZvqXccdG2DoGR-F1VQ1NUlPJ5t11LlxYXR35fCcZqE7QF24xuVJnMzB0Xppo0Ksrzpzpz7u6cw-ktpZ0/s1600/IMG_1483.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRoVrw5ZNv9IsTdsGtFIfTAjKbylztv5HfaSAEJqAqvxCKaj1KAXIUsKrtjRZvqXccdG2DoGR-F1VQ1NUlPJ5t11LlxYXR35fCcZqE7QF24xuVJnMzB0Xppo0Ksrzpzpz7u6cw-ktpZ0/s640/IMG_1483.JPG" width="640" /></a><br />
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<a href="http://mintny.com/" target="_blank"><i><b><span class="Apple-style-span" style="font-size: large;">Mint Restaurant & Lounge</span></b></i></a><br />
<i><b><span class="Apple-style-span" style="font-size: large;">150 E. 50th St.</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-size: large;">(212) 644-8888</span></b></i><br />
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What? You mean this doesn't look like your typical samosa? Well, that's because it isn't. Unlike most Indian veggie pastries often cased in dried and crumbling parcels, this crust is flaky, delicate, and tears more like a golden-browned crescent roll stuffed with fluffy potatoes that have been whipped, spiced, and jeweled with plump peas--perfect for dunking into an accompanying coriander or tamarind chutney.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooPZiaq0CssygLlA7FHhECRHc2X2jPKue5I_YJ8nhX4mSVXDsHGe3DRSQ5UcC8CNVEN6Uz4pWPLFGqafza7hvQfyDKF5Mb-A1_wcAyEFk0tm9gvRXAaWEVc9565i2S-9c74JI4dolFtk/s1600/IMG_1633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooPZiaq0CssygLlA7FHhECRHc2X2jPKue5I_YJ8nhX4mSVXDsHGe3DRSQ5UcC8CNVEN6Uz4pWPLFGqafza7hvQfyDKF5Mb-A1_wcAyEFk0tm9gvRXAaWEVc9565i2S-9c74JI4dolFtk/s640/IMG_1633.jpg" width="425" /></a></div>
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From the waterfall at the entrance, to the cool electric lounge, to the soothing yet vibrant dining room, to the recipes themselves, everything at Mint is precisely that... mint. Often, Indian food is associated with heat, the unique and exotic spices, and the resulting fire that unfortunately often scares away newcomers, and often overpowers the nuances and flavors of the main ingredients. Mint Restaurant and Lounge, however, is a refreshing departure from the daredevil spices and tongue-numbing curries. Chef Gary Sikka has deliciously crafted a menu that maintains the integrity of traditional Indian cuisine, executing the dishes with a subtlety and awareness that should please lovers of Indian cuisine, yet graciously welcome newcomers to what can oftentimes be considered a polarizing culinary style. It was a pleasant surprise to enjoy great renditions of some of my favorites without being forced to ask the server for extra napkins simply to wipe sweat and tears from my face.<br />
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A must-order for the table is the "Chilly Fish"--enormous cubes of sea bass marinated overnight in yogurt, rendering the fish extremely tender, juicy, and sweet, almost like jumbo pieces of lobster tossed in a tangy, herbed bell pepper sauce.<br />
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Another great starter, Bombay Masala Pao resembles a spiced bruschetta, with vibrant and chunky tomato spread on buttery focacia-like toast points.<br />
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The Aloo Methi Tikki is a jazzed up version of potato pancakes, instead spicy potato fenugreek fritters topped with stewed chick peas and dipping ramekins of mint and tamarind chutney.<br />
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Entrees arrive at the table in heaping bowls ideal for sharing family-style. The sauces are decadent, thick, and creamy... and generously loaded with meat and seafood. The chicken tikka masala rivals any in town. The saag paneer is excellent, with inch-sized cubes of mild, soft Indian cheese accenting a creamed spinach so rich in flavor, you'll never order it in a steakhouse again. Tender stewed lamb rounds out a mildy spiced yet brightly flavored dahiwala in a pumpkin colored yogurt curry. Tear away pieces of their steaming, fluffy naan bread and pinch up finger sandwiches of a variety of dishes shared by the table for a true sampling of the best of what Mint has to offer.<br />
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But the real standouts at Mint are the meats and seafoods ever so perfectly grilled. The cubes are some of most delicious I have ever enjoyed. The secret? They are marinated in yogurt with few spices, trapping in the the flavors and moisture, and adding an unparalleled juiciness that makes even simple chicken skewers a real standout. But again here, the most exciting dish was this sea bass tikka masala glistening in a charred fenugreek tomato glaze.<br />
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And no Indian feast is complete without gulab jamun, created by frying a special blend of dough and mild Indian cheeses into a warm, golden orb, which arrives at the table in a pool of rosewater syrup, like a honey-soaked oversized donut hole. The perfect ending to a fantastic meal!<br />
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<a href="http://www.urbanspoon.com/r/3/34571/restaurant/Midtown-East/Mint-New-York"><img alt="Mint on Urbanspoon" src="http://www.urbanspoon.com/b/link/34571/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
<div class="blogger-post-footer">® All Rights Reserved by Bradley Hawks</div>amuse*bouchehttp://www.blogger.com/profile/12533681048584853091noreply@blogger.com1tag:blogger.com,1999:blog-2944329270388054849.post-10690733706930508642012-09-21T14:41:00.000-07:002012-09-21T14:59:05.428-07:00ShOcKiNg taste test at The Burger Garage: Gluten-Free Burger<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Burger A</i></td></tr>
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For an upcoming story with <a href="http://www.boromag.com/" target="_blank">BORO Magazine</a>, I recently had to swing by<b><i> The Burger Garage</i></b> in Long Island City... home to one of the most popular burgers in Queens (plus, I love that they serve chili cheese dogs!)<br />
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Anyway... I noticed on the menu chalk board over the ordering counter a note to "ask about gluten free options". It's nothing for which I personally adjust my diet, but I certainly have several friends who have quite a difficult time finding favorite foods, only gluten free.<br />
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In addition to the story I was writing, co-owner Jim Pileski suggested I do a taste test. I agreed, of course. He presented me with two double cheeseburgers (no, I did NOT attempt to finish both--it was a taste test, not a binge fest...) One was housed on their regular bun, the other on a gluten free bun they have custom made from a bakery in Pennsylvania.<br />
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I felt pretty confident I could spot the imposter... After all, splenda does not taste like sugar. Rice pasta resembles not the slightest approximation of regular pasta. Meatless meatballs taste like something scooped up from the ground and mushed into brown orbs. And tofurkey puts the foul in fowl.<br />
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As you have probably guessed, I actually selected the WRONG burger as gluten-free. Mr. Pileski just laughed, and said, "yes, we have several customers return it, saying, 'I asked for one with a gluten-free bun...' They are shocked to find out that it really is." So there you have it. I actually thought the gluten-free bun tasted and looked better than the original.<br />
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Gluten-phobes rejoice! Here is a burger you don't have to wrap in romaine. And beyond the fact it can be ordered gluten free, it is definitely one incredibly delicious burger. Based on the two images in this post alone, can you guess which burger is gluten-free? I'll post the answer in the comments tomorrow.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkEf4RBdebbLUA8XDzojf5XLRu80gx0J-Q_aVl3ESuPfKeJ815NABG-9_gIHHTlY_CrsPyVI8CGiKcaug1399OnFhRmbBNri4EiMXiz2Bnx8o0Fy91oQiBnRjcrIR0_o50J7UlT63vZk/s1600/IMG_5117.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTkEf4RBdebbLUA8XDzojf5XLRu80gx0J-Q_aVl3ESuPfKeJ815NABG-9_gIHHTlY_CrsPyVI8CGiKcaug1399OnFhRmbBNri4EiMXiz2Bnx8o0Fy91oQiBnRjcrIR0_o50J7UlT63vZk/s640/IMG_5117.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Burger B</i></td></tr>
</tbody></table>
<b><i>The Burger Garage</i></b><br />
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<i>25-36 Jackson Ave, Long Island City (at 44th Dr.)</i></div>
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<i>(718) 392-0424</i></div>
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<i><a href="http://www.theburgergarage.com/">www.theburgergarage.com</a></i><br />
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<a href="http://www.urbanspoon.com/r/3/1538309/restaurant/New-York/The-Burger-Garage-Long-Island-City"><img alt="The Burger Garage on Urbanspoon" src="http://www.urbanspoon.com/b/link/1538309/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a></div>
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