I hadn’t been to Fatty Crab in a while and was pleasantly annoyed to see them lining people up to wait for two-tops at 10:30pm on a Tuesday night. The food is so tasty there; it’s a great place for culinary aficionados to keep in mind if they are out for a late night and start getting peckish. You can keep the party going but get the food in your belly for which your hangover will be thanking you tomorrow.
Don’t miss the squid salad, with dozens of psychedelic slivers of super spicy red peppers. Wash it down with a large Hittachino beer, or if you don’t want any more drinks, follow it up with sweet baby bok choy. Shrimp sambals make a great healthy late night meal, made up of a lettuce wrap, greens, and lightly sauced shrimp. Any wild evening won’t be so bad after Fatty Crab.
Tuesday, June 3, 2008
Wildwood Lunch
I had a fantastic lunch at Wildwood BBQ with a few associates last week. Besides the pulled pork and braised beef brisket that is protocol at these NYCBBQ establishments these days, I had a delicious finger food starter that set this smoke shop apart from the rest.
Bottle caps. Bottle caps should be at more restaurants in New York. They should be freebies at BBQ joints in my humble opinion…They are my new favorite.
Bottle caps are slivers of (I think) canned jalapeño peppers that get breaded and deep-fried. The result is little saucers of crispy fried dough encasing a spicy button of punchy surprise. At Wildwood, they get served with a ranch dressing for cooling off your mouth. I went the route of feverishly continuing to pop them though, which I recommend. Next time you go, ask for at least one order for the table. These buggers are so tasty though; you’ll need more. See if you can eat just one.
Bottle caps. Bottle caps should be at more restaurants in New York. They should be freebies at BBQ joints in my humble opinion…They are my new favorite.
Bottle caps are slivers of (I think) canned jalapeño peppers that get breaded and deep-fried. The result is little saucers of crispy fried dough encasing a spicy button of punchy surprise. At Wildwood, they get served with a ranch dressing for cooling off your mouth. I went the route of feverishly continuing to pop them though, which I recommend. Next time you go, ask for at least one order for the table. These buggers are so tasty though; you’ll need more. See if you can eat just one.
Tuesday, May 27, 2008
Bobo Residence
I’ve been spoiled lately on the likes of Brazilian festivities, a private townhouse dinner, …lovely Minneapolis. Ok, ok; I haven’t actually been to Brazil or gone to any friend of mine’s townhouse this week, but my dining experiences have been such that I’ve really been delving into truly immersive experiences.
On a whim last week, I went to BoBo, a restaurant situated in a townhouse in the heart of the West Village, but that, oddly, has managed to fly under the radar since it’s opening in September. Sure, there is no sign out front, and their opening chef garnered so not so good reviews, but this—now with a new chef—is exactly the type of place New Yorkers love: quaint and lovely yet invokes the feeling that there could be some tabloid worthy couples lurking, food spectacular and delicate without being overly fussy or too designed on each plate. The place has character to say the least; each room feels like the room of someone’s eccentric West Village place.
The best part of the house is surely the terraced backyard, where I sat for an early dinner on a Friday night. Shockingly, the place—both indoors and outdoors—was less than a quarter full. Summer cocktails like Pimm’s Royale made with no. 1 and Spicy Cucumber Margherita’s are must-tries if you are in the mood for drinking. If wine is more your speed, there are plenty of very reasonably priced bottles—a nice comfort in what could have been a pretentious endeavor.
Food changes each night, depending of what (new) Chef Jared Stafford-Hill—formerly of Hearth—finds at the market. Scallops served crudo-style with beet wedges and baby asparagus tasted of spring. Equally as satisfying was the seared tuna served with a stack of white beans and arugula. A delicious piece of local Halibut was perfectly golden and crispy on the top, flaky and moist within. It came smathered in tapenade and rested upon springtime leeks and other first-of-the-season vegetables. The mushrooms, which came as a side dish were phenomenal. Salty and buttery, cooked but crispy, it was a fight to hold the little Staub cocotte in which the medley of chanterelles and buttons and oysters came.
Dessert was a chocolate soufflé for two, plus the still not packed terrace where we lingered for another hour or so. Go soon!
On a whim last week, I went to BoBo, a restaurant situated in a townhouse in the heart of the West Village, but that, oddly, has managed to fly under the radar since it’s opening in September. Sure, there is no sign out front, and their opening chef garnered so not so good reviews, but this—now with a new chef—is exactly the type of place New Yorkers love: quaint and lovely yet invokes the feeling that there could be some tabloid worthy couples lurking, food spectacular and delicate without being overly fussy or too designed on each plate. The place has character to say the least; each room feels like the room of someone’s eccentric West Village place.
The best part of the house is surely the terraced backyard, where I sat for an early dinner on a Friday night. Shockingly, the place—both indoors and outdoors—was less than a quarter full. Summer cocktails like Pimm’s Royale made with no. 1 and Spicy Cucumber Margherita’s are must-tries if you are in the mood for drinking. If wine is more your speed, there are plenty of very reasonably priced bottles—a nice comfort in what could have been a pretentious endeavor.
Food changes each night, depending of what (new) Chef Jared Stafford-Hill—formerly of Hearth—finds at the market. Scallops served crudo-style with beet wedges and baby asparagus tasted of spring. Equally as satisfying was the seared tuna served with a stack of white beans and arugula. A delicious piece of local Halibut was perfectly golden and crispy on the top, flaky and moist within. It came smathered in tapenade and rested upon springtime leeks and other first-of-the-season vegetables. The mushrooms, which came as a side dish were phenomenal. Salty and buttery, cooked but crispy, it was a fight to hold the little Staub cocotte in which the medley of chanterelles and buttons and oysters came.
Dessert was a chocolate soufflé for two, plus the still not packed terrace where we lingered for another hour or so. Go soon!
Twinspirations
I spent last week in Minneapolis on some business and was pleasantly inspired by a delectable steakhouse treat when I arrived and was taken to the legendary Manny’s.
What caught me off guard were not the carts of huge slabs of meat so garishly wheeled from table to table from which diners could make their Lipitor-inducing dinner selections, but the portabella fries special appetizer. Enormous mushrooms were cut in thick strips, rolled in a chili flake-enhanced breading and deep-fried to a dark brown. The mushrooms were plump, encased in the thick blanket of crusty breading. I had to cut them with fork and knife because biting directly into them would result in the ‘shroom juices escaping down my chin. Needless to say, I didn’t care if I was full for the main course—these were heaven.
What caught me off guard were not the carts of huge slabs of meat so garishly wheeled from table to table from which diners could make their Lipitor-inducing dinner selections, but the portabella fries special appetizer. Enormous mushrooms were cut in thick strips, rolled in a chili flake-enhanced breading and deep-fried to a dark brown. The mushrooms were plump, encased in the thick blanket of crusty breading. I had to cut them with fork and knife because biting directly into them would result in the ‘shroom juices escaping down my chin. Needless to say, I didn’t care if I was full for the main course—these were heaven.
Miss Favela
When Miss Favela, a new Brazilian restaurant located practically beneath the Williamsburg bridge, popped up out of no where on a running route recently, I knew that I had to try out the brightly painted spot. Every thing about this place is saturated in Brazil from the hanging flag to the colorful flower-pattern cinder block, to the blaring music, to the açai cocktails.
The food is fantastic and all-about-Brazil as well. Cod fritters arrive in a no frills red plastic basket as does a shareable portion of fried yucca. Sautéed shrimp in a saucy soup of coconut milk, red peppers, onion, and garlic is ideal in which to dip those yucca sticks. Other enticing options were various types of meat (steaks and ribs) and vegetarian options of Brazilian rice and beans and vegetables.
The wait staff is eager to please, if a little green. However, sit outside and after a few drinks made with Brazilian cachaça, it doesn’t make any difference.
The food is fantastic and all-about-Brazil as well. Cod fritters arrive in a no frills red plastic basket as does a shareable portion of fried yucca. Sautéed shrimp in a saucy soup of coconut milk, red peppers, onion, and garlic is ideal in which to dip those yucca sticks. Other enticing options were various types of meat (steaks and ribs) and vegetarian options of Brazilian rice and beans and vegetables.
The wait staff is eager to please, if a little green. However, sit outside and after a few drinks made with Brazilian cachaça, it doesn’t make any difference.
Tuesday, May 20, 2008
Welcome Commerce
I finally ate at Commerce with a great buddy last week. When we arrived, the place was hopping and we instantly fell into the good spirits. Having not seen him in a while, my friend and I spent a long time after being seated to catch up—chatting and laughing—without a single glance at the menu. Instead of our waiter getting frustrating or giving up on us, he remained patient until we ordered and courteous throughout the meal. We even remarked at the end of our meal how pleasant the waiter was—helpful but not hawking, enthusiastic but not overly gushy, an overall excellent balance.
This balance was not in our food. No. We were the ones who overly gushed. We loved our food. We effervesced and ooh-ed and ahh-ed when the waiter came to ask how everything was.
We couldn’t get enough from the start, with just the bread: a warm basket of homemade mini soft pretzels, olive rolls, sesame sweet buns, ciabatta, and sourdough. We could care less if we disobeyed parents across the country and filled up on bread.
To be fair, we were lucky that we didn’t, because our appetizers were
perfection. Roasted sweet potato tortelloni with hazelnuts, pomegranates and beurre noisette were rich while remaining light. The potato puree inside the homemade pasta was a velvety texture that was irresistible. Fluke sashimi was also irresistible. Served in a wide bowl with lime, lemon, jalapeño, and slivered radishes, the grapefruit-section-like slicesof fish carried excellent flavor. We couldn’t decide which starter was better. I also saw two dishes of oysters that I vowed to get next time.
Entrees didn’t slow the pace of deliciousness. I smiled with every bite of a soft shell crab nightly special while my friend was busy cherishing each morsel of braised beef, bone marrow, and sirloin steak as if he were dining at grandma’s house. The meaty dish came on a bed of cauliflower mash, which helped to sop up the jus of the cuts of beef. When the waiter asked how things were, we practically jumped up to kiss him—but then we would have had to put down our forks.
Dessert capped off the meal in the form of a delicate, creamy,cakeycoffee something or other. By that time, we didn’t know what call anything except outstanding.
This balance was not in our food. No. We were the ones who overly gushed. We loved our food. We effervesced and ooh-ed and ahh-ed when the waiter came to ask how everything was.
We couldn’t get enough from the start, with just the bread: a warm basket of homemade mini soft pretzels, olive rolls, sesame sweet buns, ciabatta, and sourdough. We could care less if we disobeyed parents across the country and filled up on bread.
To be fair, we were lucky that we didn’t, because our appetizers were
perfection. Roasted sweet potato tortelloni with hazelnuts, pomegranates and beurre noisette were rich while remaining light. The potato puree inside the homemade pasta was a velvety texture that was irresistible. Fluke sashimi was also irresistible. Served in a wide bowl with lime, lemon, jalapeño, and slivered radishes, the grapefruit-section-like slicesof fish carried excellent flavor. We couldn’t decide which starter was better. I also saw two dishes of oysters that I vowed to get next time.
Entrees didn’t slow the pace of deliciousness. I smiled with every bite of a soft shell crab nightly special while my friend was busy cherishing each morsel of braised beef, bone marrow, and sirloin steak as if he were dining at grandma’s house. The meaty dish came on a bed of cauliflower mash, which helped to sop up the jus of the cuts of beef. When the waiter asked how things were, we practically jumped up to kiss him—but then we would have had to put down our forks.
Dessert capped off the meal in the form of a delicate, creamy,cakeycoffee something or other. By that time, we didn’t know what call anything except outstanding.
Little Giant
With a little time to kill on Saturday night, I popped in to Little Giant to say hello to Tasha and Julie, LG’s chef-owners and all around babes of the restaurant industry. Having worked there as an original waitress, I feel a special kinship to the place, and everytime I stop in, I am never disappointed.
This time, it was a recommendation from the bartender about a certain Belgian beer called Dupont Saison Farmhouse that was outrageously good. It had a citrusy zest that was refreshing, while also carrying a richer note of vanilla and spice to balance out a slight lemony bitterness. It is a perfect, crisp beer for summertime. The bubbly-factor on the finish would pair up well with clams fresh off the grill or with scallops lightly seared in brown butter.
This time, it was a recommendation from the bartender about a certain Belgian beer called Dupont Saison Farmhouse that was outrageously good. It had a citrusy zest that was refreshing, while also carrying a richer note of vanilla and spice to balance out a slight lemony bitterness. It is a perfect, crisp beer for summertime. The bubbly-factor on the finish would pair up well with clams fresh off the grill or with scallops lightly seared in brown butter.
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