Weighing in on Pounds & Ounces

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 Pounds and Ounces (160 8th Ave at 18th Street).

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.

In a recent post by The Village Voice, 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."

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.

Summer Watermelon Salad with mint, cucumbers, tomatoes, ricotta salata, toasted pine nuts, & lemon dressing.

Chicken Liver Pate with truffle salt

Citrus & Herb cured salmon with beet couscous, citrus creme fraiche, and corn blinis

Lobster Corn Dogs with Meyer Lemon Aioli

Seared scallops with eggplant caviar, roasted tomatoes, crispy sunchokes, & aged vinegar

Seared Halibut with maitake mushrooms, fingerling potatoes, and scallion-ginger pesto

F&Kn Burger with onion marnalade, fontina, pineapple braised short ribs, pickled green tomato chips, on brioche.

Jack & Coke French Toast is what's for brunch at The Shady Lady

The Shady Lady * 34-19 30th Ave, Astoria * (718) 440-9081

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.

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.

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.

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.

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.

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.

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.

Motorist mistakes new gastropub The Shady Lady as a drive-thru

Just some of the fantastic sharing plates at The Shady Lady

UPDATE: The owners have confirmed they will reopen this coming Sunday

The Shady Lady | 34-19 30th Ave, Astoria | (718) 440-9081 | Open daily for dinner and late night

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.

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.

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.

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.

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.

Pork Wellington

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.  

Meatloaf meatballs are served on a pedestal of chive whipped potatoes.  

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. 

Mini sandwiches for sharing include these lobster tacos with lime aioli, sriracha, and pico de gallo

Mac and cheese carbonara and lobster pot pie are highlights, as well as several sliders, and oysters on the half shell. 

This French Onion Pizzette is bubbling with fontina and gruyere blanketing rich caramelized onions, served with roasted bone marrow.

Thai chili glazed buffalo wings sprinkled with sesame seeds are available spicy or even 'diablo style'.

Crab cakes are made with jumbo lump meat in a spirited brandy remoulade, served with nuggets of actual roasted corn on the cob.

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!



It would be well worth your while to place an order for this classic chocolate 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.

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.

What is pasta cake?!

The new fried cappellini cake at Tufino Pizzeria Napoletana

“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...

The cross-section reveals the al dente pasta with a blend of ricotta, fior di latte, and caciocavallo 

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.

 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.

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.

Tufino Pizzeria Napoletana | 36-08 Ditmars Blvd, Astoria | 718-278-4800 | www.tufinopizzeria.com

If the stomach is the way to the heart... 10 Great Valentine's Spots

The Berry Fromage Blanc (cheesecake cups) at DiWine are perfect for sharing.

As seen in the February 2013 issue of BORO Magazine.

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.

Fra Diavola Pizza & Rigatoni with Meatballs at Manducatis Rustica

“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. Maducatis Rustica | 46-35 Vernon Blvd, Long Island City | 718-937-1312 | www.manducatisrustica.com

Lemon & Sugar Buckwheat Crepe with Mixed Berry Compote at Cafe Triskell

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. Café Triskell | 33-04 36th Ave, Astoria | 718-472-0612 | www.cafetriskell.com

Sesame-Crusted Feta Saganaki with Wild Berry Compote at Thymari

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. Thymari | 32-07 34th Ave, Astoria | 718-204-2880 | www.thymari.com

Steak au Poivre at Stove

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. Stove | 45-17 28th Ave, Astoria | 718-956-0372 | www.stoveastoria.com

Cannoli Trio at Tufino Pizzeria Napoletana

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. Tufino Pizzeria Napoletana | 36-08 Ditmars Blvd, Astoria | 718-278-4800 | www.tufinopizzeria.com

Toasted Mantou with Spicy Sausage & Quail Eggs at Biang! in Downtown Flushing

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. Biang! | 41-10 Main Street, Flushing | 718-888-7713 | www.biang-nyc.com

Salmon cured in sunflower oil and sea salt, with smoked sprat in chili oil, sunflower seeds, & soy paste at Bear

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. Bear Restaurant | 12-14 31st Ave, Long Island City | 917-396-4939 | www.bearnyc.com

Maine Lobster Pizza with sherry cream sauce, asparagus, and manchego at DiWine

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). DiWine | 41-15 31st Ave, Astoria | 718-777-1355 | www.diwineonline.com

Spaghetti with Rabbit Ragout, Dandelion Greens, & Grana Padano at LIC Marker

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. LIC Market | 21-52 44th Dr, Long Island City | 718-361-0013 | www.licmarket.com

Croissant Bread Pudding from Cafe Henri

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. Café Henri | 10-10 50th Ave, Long Island City | 718-383-9315