Posts from the ‘NYC’ Category

May 5

Bar Q

I’ve yet to be swept up by the bbq mania that’s taken hold in NYC over the past few years. That could be why news of Bar Q’s opening didn’t initially motivate me. I’m not unfamiliar with Anita Lo’s refined Asian cooking and am aware that she wouldn’t be mesquite smoking brisket and slathering KC Masterpiece with abandon, but the words Bar and Q just dissuaded me.

Luckily, all it takes is a friend suggesting a food-related outing and I’m game. Sherri, my Momofuku Ko companion, tends to be my partner in dinner splurging. Small and pricey isn’t an easy sell for everyone (but then, I’m someone who balks at spending more than $30 on an item of clothing).

The cacophonous white-on-white space was full when I arrived at 8:30pm for a 9pm reservation. I was banking on a table opening up sooner and one did shortly after ordering a Filipino Spritz at the bar. This was sort of a joke to myself (I was out trying to kill time because James’s mom was in town for some Hispanic conference and spending the night at our apartment. The woman is insane beyond words, not in a funny way, and totally baffling in that she looks completely white, but was born and raised Filipina yet has weird disdain for the culture and claims to be Spanish, which appears to be her first language. So, James has this bias against Filipino things because of her influence, which just makes me like them more. I’d go to Manila in a second, he even has an office there, but it’s just not happening) but the prosecco, calimansi (which I falsely predicted would be big in 2004. Elderflower is hands down the cocktail ingredient of 2008, and yes, it was on the menu), aperol weren’t sugary and cloying, just slightly sweet and a touch bitter.

We ignored the raw bar menu (is the fish on Monday taboo still relevant?) mostly because everything cooked sounded so appealing. Ultimately, we split two appetizers and two entrees. Words like stuffed, fritters, crispy and tea smoked are magic to me. This is my favorite type of restaurant food; super concentrated flavors thanks to savory fish sauce, pickles, Chinese sausage and lots of pork. But portions are sparing enough that you don’t feel bogged down or overly monstrous. I guess Fatty Crab and Ssam Bar are cut from the same cloth, but there’s something so personality driven and over hyped about those two that I can’t bring myself to relent.

I hate breadbasket haters, it’s so Atkins 2004 but uh, I’m not supposed to be eating bread (I interpret this self-imposed dietary restriction semi-loosely, especially when it comes to things like pork buns) so marginally less starchy crackers were a boon for me. It’s not like I’m saying shrimp chips are healthy, but psychologically it deluded me since it wasn’t a hunk of French bread. I can take or leave pappadums, though.

unagi scallion fritters with a sweet soy dipping sauce. The problem with fritters is that sometimes the batter just clouds the ingredients. The eel was a bit subtle for me and got a little lost in the puff.

spit-roasted pork belly with kimchee, takuan and steamed buns. The pork buns more than made up for the fried nothings. It’s not soft unctuous pork belly but crackly like lechon (with the Filipino again) or chicharrones. Tartness always compliments fat, so spicy vingared kimchee and daikon added appropriate fresh crunch. I don’t know what the green sauce was.

stuffed spareribs with lemongrass bbq, peanut and thai basil. Tender boneless ribs were hiding out under a tuft of what I want to say was shaved daikon, and were stuffed with a blend of citrus from lemongrass, something funky either fish sauce or shrimp paste with a touch of peanut sweetness for balance. The combination was Thai-ish but not hot.

tea-smoked long island duck breast with chili and lemon. Chile (I can’t spell it chili) and lemon doesn’t fully explain the components, especially since sesame noodles are almost equally prominent as the medium-rare duck. I know some people lament surprises on the plate, but who is put off by noodles? I wasn’t, though I would say this was one of the more preciously sized dishes.

warm walnut soup with malted rice crispies. I only had a small bite of the dessert but it tasted like earth tones, kind of cinnamonny and graham cracker-ish. I’m not sure how fond Americans are of dessert soups, but at least there weren’t any Asian riffs on molten cakes.

Bar Q * 308 Bleecker St., New York, NY

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Apr 30

Ghenet

1/2 I’ve frequently suspected as much, but now I’m convinced that my timing is hopelessly off kilter. From now on whenever I get the urge to dine out, I’m going to wait 45-minutes to realign my bad luck.

I can’t tell you how many times I’ve arrived at a restaurant, been quoted a semi-reasonable wait that eventually doubles, then get seated at the same time as another party that’s just arrived, crammed in right next to them only to have the entire room clear out within minutes. There’s something infuriating about being stuck only six inches from the only other patrons in an empty room.

Park Slope’s new Ghenet branch did nothing to change my exasperated view of the cosmos. Saturday night I was considering Korhogo 126 (primarily because it’s walkable from my apartment) but opted for straight up Ethiopian at the last minute. I know better than to attempt recently opened restaurants on weekend nights but I’m drawn to patience-trying situations like um, Marcus Samuelsson to new projects (trying to stay on point with the prettied-up African food and all).

The space is pretty, dimly lit, with lots of geometric cut out metal screens, and slightly incongruous on still-busted Fourth Avenue. When we arrived at 9:30 another couple was waiting at the bar and we were quoted a 20-minute wait. I could handle that. The staff seemed friendly enough, too. After ordering a glass of shiraz, the other duo was seated. From that point on not a one of the 12 tables budged despite numerous groups having finished their meals. On two different occasions our hopes were raised and we were promised that a table was about to open up…but no.

I should’ve just left. I think that should be my new M.O. because my heart can’t take it (I don’t mean that hyperbolically; not only am I newly diabetic but have also had inexplicably high blood pressure since my twenties. This past week I’ve been trying to get off my medication because it slows my heart rate and I’m convinced that it’s been messing with my metabolism for the past seven years. The downside is that I’m so twitchy and anxiety-ridden I can barely sit still). I’m so impatient that I practically had a stroke by the time a seat opened up 40 minutes later.

I don’t like to take circumstances beyond a staff’s control out on them, and rarely do (I just internalize it, hence the blood pressure) but what makes me snap is when everyone around me is oblivious and enjoying themselves when I’m being inconvenienced. It’s not about entitlement but about fairness. What tipped my indecision over being annoyed into full blown annoyance was when the threesome who’d been waiting 15 minutes that was seated directly next to us at the same time received apologies for the long wait and were served first while we were given no such acknowledgement for waiting almost three times as long. My impression was clouded beyond repair.

And eating while angry is no fun. Plus, James wanted to kill me because he had zero interest in Ethiopian food in the first place, ranking it down with Filipino food, which are fighting words because I’m totally an apologist for Filipino cuisine. But he swayed me a bit. I mean, after being traumatized and hungry do you really want to eat little blobs of mush with your hands?

I sort of did. I dug the injera, the slightly sourdoughy, chamois-smooth flatbread used as an edible utensil. I don’t know that they actually used traditional teff, as the grain is hard to come by in the U.S., but I was kind of hoping so since it’s a low glycemic product and I’m now all about blood sugar friendly bread-like items.

Sambusa, a.k.a. chicken turnover

We ordered a combo, which allows a meat and two vegetables per person. I quickly learned that wett means spicy and aletcha means mild. That’s all you have to know plus main ingredient to make a decision. I’m fairly certain that Ethiopian food in Ethiopia (and perhaps other parts of NYC) is genuinely hot. That wasn’t the case here, which didn’t surprise me given the location.

The dark mound in the center is doro wett, which is a little tricky because there’s a whole drumstick and hard-boiled egg in there. The presentation almost feels Malaysian, lots of complexly spiced scoops but on injera rather than a banana leaf, but the actual flavor of the chicken in particular reminded me of mole. It must be all of the spices working together and probably attributable to the berbere.

The top left is sega wett, beef, but despite the name wasn’t exactly the same as the chicken. The carrots and beans are obvious, lentils are in the front right and the two pools of an unspecified bean weren’t far off from frijoles. Yes, again with the Mexican food comparison.

I’ve long felt that I need to learn more about regional African food–I’m interested in Ghanian edibles–but other cuisines always seem to take precedence when I’m out and about. And after this underwhelming experience I’m afraid that I will have to convince a new dining partner to accompany me on my mission.

Ghenet * 348 Douglass St., Brooklyn, NY

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Apr 26

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Centro Vinoteca

I’ve decided that Wednesday nights right after work are perfect for dining out and that there’s no shame in being a mid-week early bird. Last Wednesday I was on an inexplicable burger rampage and this Wednesday one my irrationally un-favorite cuisines, Italian (I think I’m turned off by the blind American fetishizing of Tuscany. You can’t turn on a home and garden channel without getting the crap scared out of you by a hideous Olive Garden-inspired kitchen oozing travertine, marble, granite and horrific grape and/or wine motifs. And you can only watch so many leathery divorcees looking at brokedown yet charming Tuscan villas on House Hunters International) began to seem alluring for no reason at all.

This is not Centro Vinoteca

You have to go with these gut feelings. I considered newish, nearby, weirdly located Bar Tano, but ultimately nixed Brooklyn. I wasn’t up for anyplace super new either. Centro Vinoteca is one of those places I was never inclined to visit when it opened, so why not now. It is a handsome little space: clean, modern and thoroughly non-Tuscan.

We chose one item from the list of piccolini, which are more like bar snacks than small plates, though you could certainly cobble together a meal from them. The off-white sauce tasted almost like pure garlic, and it sort of was; agliata is no more than garlic, bread crumbs and vinegar. Our cauliflower fritters had a parmesan zing but could’ve used a little more salt and this comes from a chronic under-salter. If I think something’s under seasoned, it’s seriously in need of saline.

The grilled shrimp with panelle was a smart choice. I’m not sure if it was an herb or a dressing component, but something lemony lifted up the whole dish while the light chickpea wedges were earthy and Indian-feeling, possibly from cumin, not like the Sicilian versions I’ve had before.

I didn’t take pictures of food that wasn’t mine but an appetizer special of soft-shell crab and favas with an aioli looked amazing. I don’t like ordering the same dishes as fellow diners so I was polite and conceded this super spring-like pairing to James.

I’ve never been into pasta (though I love Asian noodles) and am presently starch-limiting, but figured pastas were a strength and were unlikely to be massively portioned. No, they weren’t gut-bustingly huge, but mine was heavy and wintery considering the weather (this was the day my office decided to prematurely turn on the air conditioning). It was a strange warm day for rich boar ragu, hefty gnocchi and fried onions. Abstractly, I enjoyed the deep, bittersweet flavors but I was burning up; the sun streaming through the floor-to-ceiling windows overheated the small space like an oven. There’s a good reason to only dine after sundown.

I got into the quartino in lieu of single glasses of wine, which yields about a glass and a half per serving. I tried two wines from Alto Adige, a rose first and a pinot noir with the ragu. The boar could’ve handled a bigger red, but I’m not a genius at pairing.

Off the subject, but I really liked the woman who cleared plates and that might’ve been a server (I don’t understand front of the house restaurant dynamics). All the others were perfectly professional young, metro/homo sexual men, ours possessed a vague Karim Rashid look. But the lone female could’ve come straight from a New Jersey diner or possibly a woman’s prison. She was a little rough around the edges, kind of wild-eyed, tattooed, middle aged (or maybe just a candidate for 10 Years Younger) and said things that a poised male staff member couldn’t get away with. Upon asking us how we liked our food, to which we enthusiastically replied “oh, we liked it.” she glanced down at our just-shy-of-clean plates and kind of huskily cackled, “I can tell.” A West Village guy can’t tell you that you’ve been a pig without being rude.

Also, I don’t understand young women who go out to a relatively nice restaurant with tons of creative options and order a salad, pasta and tap water. I would just as well stay home with a nice aluminum tin of Pasta Hut or actually partake in Carroll Gardens’s fine Italian offerings.

Centro Vinoteca * 74 Seventh Ave. S., New York, NY

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Apr 23

Le Train Bleu

I had no idea there was a restaurant on the sixth floor of Bloomingdale’s built to mimic a dining car. The rectangular room complete with overhead racks and pretend scenic windows is mildly fun in a stodgy way. I imagine this is the sort of place you’d take a hypothetical elderly aunt, but the only aunt I even vaguely see on a regular basis, which is almost never, is in her forties. Actually, that might be perfect; out-of-towners of all ages might relish eating on a fake train inside a department store.

It’s very possible that this fusty peculiarity is just an unknown to me because I’ve only shopped at Bloomingdale’s once in my life. When I worked in the neighborhood two jobs ago I briefly popped in looking for an interview suit so that I could move on to a different office-centric neighborhood. Unsurprisingly, I found what I needed at an Edison, New Jersey’s Macy’s after applying for a credit card to get the 20% discount (and after an I.Q. test and four interviews, I remained job offer-less).

As might be expected at certain old Manhattan lunchy-shoppy places, the food tends to be pricier than it needs to be, hardly exciting, though rarely wretched. Hotel-like fare that gets the job done and will fade from memory within weeks (ok, days, but I have an elephantine memory).

Sweet, rich and gamey are pluses to me so the pheasant pate containing pistachios and dates made for a decent sharable starter. You don’t expect Bar Boulud charcuterie wizardry. The Cumberland sauce (typically a tangy jellied affair based on red currents and orange zest) gave the potentially French dish a heavier Britishness.

A burger is a burger.

The togarashi-spiced tuna on soba was my attempt at something non-heavy. The noodles were a bit mealy and kind of overwhelming, but thankfully the tuna was kept rare and the wasabi aioli squiggles added a little punch. Plus, it’s not every meal that you get your lemon wedge wrapped in yellow seed-stopping mesh.

Read my balanced take at nymag.com

Le Train Bleu * 1000 Third Ave., 6th fl., New York, NY

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Apr 21

Royale

Ideally, I wanted a burger in the financial district or lower east side because that’s the easiest foot and subway-wise, but everything I kept stumbling on was East Village focused: Back Forty, Seymour Burton or Royale. I feel weird ordering a burger in a 20+ entrée place so it was no to Seymour Burton, plus I can’t abide by the English muffin in lieu of bun. A coworker had been raving about the burger at Back Forty but I didn’t want to think about organics or what wine to pair with the damn thing. I just wanted a no nonsense, completely satisfying burger and a pint of beer. Simple. And that was totally Royale.

It’s wise to believe the sandwich board outside proclaiming, “The best burger in NYC.” The hand-scrawled statement was bolstered by every eating patron inside the unassuming-rather-than-divey bar on Ave. C having one in front of them. I can’t even imagine what kind of freak would opt for chicken fingers or the B.L.T.

This is an untouched medium-rare burger with American cheese. Despite saying English muffins put me off, a slightly sweet, firm enough brioche is fine. This bun held up until the very end when the juices finally started dissolving the bread. But that was my own fault because I let my last third sit for a while. I wanted a second beer (Blue Moon, if that makes any difference) but to drink with my remaining food not simply for drinking's sake and well, the service is on the sluggish side and the wet bun became impatient (not me, of course, I'm always wildly patient).

The medium-rare cleaved closer to rare, nice and pink, which I appreciated for keeping all the fattiness and moistness intact.

A messy cross-section with bacon.

Thin, light and crisp onion rings were a smart choice to share because I was fine with only a few. Fries, even bad fries, won’t last long in my vicinity and since I’ve unwillingly avoided potatoes for the last few months I might go wild. The only downside is that there was a substantial pool of oil in the bottom of the basket, which threatened to sog up the delicate rings.

Royale * 157 Ave. C, New York, NY

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Apr 1

Momofuku Ko

I’m neutral on David Chang, no hate, no love. I’m naturally turned off by hype, though. Obviously, or I would’ve eaten at Momofuku Ssam in the evening by now but I just can’t be bothered.

I was kind of fascinated by all the Ko hoopla and the gone in sixty seconds reservations game didn’t even bother me. At least it’s democratic, if not glitchy. And trying to score a spot did get me to work at 9:55 instead of 10:05 for a week. Um, and today post-Momofuku Ko I didn’t even make it into the office.

I do wonder if the newness has already worn off. On my way to the East Village for pre-dinner drinks (a few shots of Maker’s Mark at Otto’s, which was probably a mistake. Not the tiki bar so much as over-imbibing. But I’d been home alone all weekend and by 7pm on Sunday I was antsy and bored out of my mind) I received a call presumably from a hostess asking if I’d prefer an 8:45 to my 9:15. Sure, why not.

Tipsy and running late, my friend Sherri and I completely missed the extremely subtle entrance, marked with the signature peach but obscured by metal latticework, and had to pop into the noodle bar a few storefronts down for directions. Normally, I’m anal about addresses and luckily, this was the only misstep of the evening.

Well, and maybe ordering a bottle of the private label sake. I wasn’t feeling flush enough to spring for the wine pairings ($50) but we didn’t realize the bottle was going to be so large. Those little juice glasses start adding up and next thing you know you’ve forgotten half the things you just ate. Thank goodness for photos and the internet.

By now you’ve already seen a cavalcade of photos and descriptions, but that’s never stopped me from adding my Johnny-come-lately perspective before.

Pork Rinds with Togarashi Pepper

I’ll concede that the cracklings were better than the over-salted puffs you normally buy in a bag. Very light and airy but gone in seconds.

English Muffins with Pork Fat, Sea Salt and Chives

Hmm…I couldn’t determine if the rolls at Allen & Delancey were amazing or if I’m just bread deprived. I know now that they were amazing because these mini muffins were certainly good but they didn’t bowl me over. The pork fat could’ve been more assertive. Maybe my taste buds had been dulled but I expected a richer more unctuous flavor.

Fluke Sashimi with Spicy Buttermilk and Chives

I’ve been on a sashimi kick recently so this was fun. The creamy chile-spiked sauce was a welcome diversion from soy sauce and wasabi, and I would never think of adding poppy seeds into the mix. Yes, more chives.

Kimchi Consomme with Beau Soleil Oyster, Pork Belly and Braised Cabbage

The kimchi was so mild that I forgot it was a component of the broth until looking at other's photos. I think the food could remain refined and still punch up the spice a bit. I hate the word luscious (I promise never to say succulent) but the soft, barely fatty pork belly definitely was. I also like shellfish paired with pork, which I usually associate with Portuguese food. There’s definitely nothing Iberian about this presentation, though. The pork-seafood combo definitely seems to be a recurring Chang touch.

Coddled Egg with Hackleback Caviar, Onion Soubise, Potato Chips and Chervil

I notice other reviews mentioning osetra, but I’m fairly certain this was hackleback (or was it paddlefish?). I also notice sous vide coming up in conjunction with this dish but I don’t think anything was cooked in that manner. Perhaps soubise, a slow cooking process in butter that enhances sweetness, sounds like sous vide? A printed menu would be appreciated by introverted freaks like me who need to know every little detail but hate to be all pretentious and chit chat aloud about every minute ingredient. No matter, this was very luxurious and the sliver-thin crispy potatoes added nice contrast to the softness of both chicken and fish eggs, and I don't even like potato chips.

Scallops with Nori and Bacon Dashi

I can’t remember what the white swipe is to save my life and I even asked. I also don’t see this exact dish on any blogs so I can’t jog my memory that way. The porky broth and sweet scallops complemented each other. The seaweed was a little chompy.

Shaved Foie Gras with Lychees and Wine Gelee

This was the nuttiest dish by far, and by nutty I mean creative and unexpected. All you can see in this shot is a pile of fluff that’s actually shaved foie gras. It totally does melt in your mouth but that’s one of the foulest metaphors in world history. The liquid underneath softens the shavings into a mousse-like consistency. The sweet perfumey squishiness of the lychees didn’t seem like a perfect match for the liver but I did like eating this.

Deep-Fried Short Rib with Pickled Carrots, Daikon with Mustard Seeds and Grilled Scallion

Throughout the meal I was transfixed on hunks of meat getting deep fried (they were using the same deep fryer that I own) and sliced into thirds and wondering when this decadence would come our way. The proportion of crispy exterior to rare insides was wonderful. I now resolve to deep fry meat more often. The mustard seeds weren’t overwhelming at all. And you kind of have to love all the bright colors—they felt kind of Uniqlo and the pickling punched up what could've been an overly rich dish.

Grilled Rice Cake on Pickled Turnips and Cabbage with Miso Soup

I ended up dunking my rice cylinder into the soup, which caused it to fall apart. That probably wasn’t the optimal eating style. My powers of observation were long shot by this point but this seemed like one of the tamer courses, simple and soothing. I would've been fine with skipping this course and going straight to the sweet.

Pineapple Sorbet with Dried Pineapple

The transitional palate cleanser of double pineapple. It's not very often that I get excited by sorbet, and this was no exception. Sure, it was fruity and cold with some concentrated chewy bits but I was looking forward to the apple pie.

Fried Apple Pie with Sour Ice Cream and Toasted Miso

Ah, wake up call. I remember the cool mouth-freezing sensation more than the fruity taste. This is where I freaked out. Not because of the food (though I will say the sour cream was a distinct touch) but because of the music. I couldn’t concentrate on my apple pie because They Might Be Giants's, “Ana Ng” was making me laugh. It was an accumulation of the entire evening’s soundtrack enhanced by too much sake. Rush, Luna and the Stone Roses didn’t throw me into fits as much, though.

The song that really pushed me over the edge was “Take the Skinheads Bowling.” I’ve never felt more thirtysomething in my entire life. I didn’t feel sad and nostalgic (my default state of mind) but rather kind of incredulous and peaceful (which was short lived since I started a fight when I got home).

In the ‘80s I wouldn’t be able to fathom sitting on a stool in NYC spending over $100 on dinner while listening to Camper Van Beethoven. But then, as a teen I had zero idea what the future might be like so nothing would surprise me. As a senior in high school I used to joke with my sister whenever seeing then strange and new, space age-seeming minivans, “wow, it is the ‘90s.”

Inventive tasting menus paired with the sweet strains of decades-old college rock is the ‘00s.

Momofuku Ko * 163 First Ave., New York, NY

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Mar 31

Allen & Delancey

Allen & Delancey was the site of a belated birthday dinner. Dining four days past the actual celebration was my only choice even with three-weeks lead time unless I wanted to eat at 6pm, which I didn’t. Not a big deal since Wednesday nights are preferable to Saturdays, anyway. Generally speaking, you don’t want your table two-inches from the types of crowds that descend on popular restaurants on weekends.

The cranky suburbanite in me hates being smooshed, and by the luck of the draw we ended up with a no-neighbors two-top. Sure, actually obtaining our reserved table required nursing an elderflower Prosecco cocktail, The Delancey, for a non-egregious spell. It’s strange that the room seems so empty in this photo taken around 10:30pm since the candlelit (the bane of my photo-snapping existence) urban-boho space (I refuse to say speakeasy) was at capacity when we showed up.

There’s something about the moody velvet-curtained frippery that gives off a decadent aura, yet the food is more straightforward and restrained compared to much of what’s currently in vogue. Uptown goes downtown, but not like LuAnn, The Countess from The Real Wives of New York City getting tipsy on margaritas at Little Giant and showing up with her 23-year-old hippie headbanded neice at Cakeshop. No, it’s substantive and doesn’t embarrass you.

Caramelized Bone Marrow, Caviar, Shallot Puree.

I mean, appetizers ranging into the $20s is certainly decadent. I tend to balk when my starter’s price is indistinguishable from my entrée. But I wanted the freaking bone marrow and caviar, $21 or not (hey, that Google adsense payout and all—I’m totally an internet tycoon).

And I’m glad I ordered it. Eating bone marrow loose rather than scooped from the bone is kind of like eating mussels freed from their shells, no work and kind of obscene. But the saline caviar mixed with the fatty meat essence was perfect with char-grilled toast. This dish managed to taste supremely beefy though you’d never guess it by looking at it.

I’m not sure if I’m just bread deprived or if the rolls were completely amazing (I took a horrible photo I can’t include). I’m sick to death of fibrous multigrain bread and Wasa crackers; sometimes you just want a warm, crusty, yeasty starch bomb slathered with 80 percent-plus butterfat butter.

Some menu descriptions were more illustrative than others. I was curious about the starkly described Cabbage, Beef, Onion because you know it’s going to be cool (and I love corned beef and cabbage) but that’s the type of thing I wouldn’t take a chance on unless someone else was paying.

Tasmanian Sea Trout, almond cream, haricot vert, parma ham gastrique.

As often happens, I was intrigued by the sides so I opted for the trout even though I’m blasé on the fish. I don’t dislike fish in a ew, seafood way, but more of a ew, dull way. Fish tends to be too delicate for my liking,

However, this sea trout was awesome. pink and rich like salmon with a crackly exterior (crisp skin does it every time) The strange thing was that I’d forgotten that the menu said almonds and thought the sauce was creamed peanuts. Peanuts seemed very wrong but as soon as I adjusted my brain back to almonds it tasted correct. The vinegar in the beans helped cut the oil and nuttiness. I’ll admit that I didn’t notice the ham, though.

Chocolate Peanut Butter Tart, Malted Milk Sorbet, Whiskey Vanilla Shake.

I wouldn’t have chosen the peanut butter and chocolate dessert (I wanted the carrot cake thing, which I’m sure wasn’t a simple square of cake with cream cheese frosting) but it wasn’t up to me since it wasn’t my birthday dinner and ordering my own just didn’t seem smart. I was surprised at all of the women with their own desserts (I thought ladies only ate cupcakes) and the same one we chose. I usually share or shun altogether, which has little to do with caloric corncerns or out of control blood sugar (my blood is sweet enough, thanks). I just don’t always feel like a chocolatey barrage after a substantial meal. But I was thankful for something warm, cocoa-laden and gooey that wasn’t a molten cake.

Allen & Delancey * 115 Allen St., New York, NY

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Mar 29

Ihawan

“Philippines Asks Fast Food Chains to Cut Rice Servings”
Clearly, I have starch on the brain because when I saw that headline I immediately thought, yeah, because they eat shitloads of rice and it’s totally unhealthy. But no, the article isn’t about Filipinos’ ravenous appetites for rice, it’s all about rising food costs (which I still can’t muster interest in—I’ll get back to you when I’m subsisting on tap water and shriveled potatoes).
My teenage-era best friend, who was yes, Filipino, would complain that rice servings were never large enough. She’d frequently order seconds. I witnessed this exact thing at Ihawan on Easter Sunday.
The place was packed and we did a good deal of waiting before eventually getting shuttled into this weirdo back room with a threesome and a big party (that brought their own plastic jugs of Ocean Spray cranberry juice, which seemed like a strange thing to byob). Everyone gets a big generous blob of rice, at least one cup’s worth, but the threesome asked for refills before meal’s end. I conscientiously nibbled at a third of my scoop and survived just fine.

Twelve lumpias sounds like a lot, but they’re tiny things fried and filled with ground pork. The orange sauce is sweet and a little too gloppy but that’s the way it is. Sometimes you’re just in the mood for a spring roll even if you know it will be merely adequate. I’ve always been partial to cha gio, but you can’t get pork cracklings at Vietnamese restaurants so there’s a trade off.
Ihawan is meaty---their slogan is “the best bbq in town”--so I knew better than to delve into any of the soupier classics like chicken adobo or even touch the pancit. Plus, you can find those practically anywhere in a two-block radius.

I don’t think you need me to tell you that this isn’t ribs and brisket barbecue. No mop sauces and spice rubs. It’s grilled meat, in this instance pork and chicken, that’s spent time soaking in sweet and garlicky liquid. The rice-crazed friend’s family used Dr. Pepper in their marinade. The end result is sticky, sugary, a little salty, and completely amazing with charred edges caramelized just so. It really kind of is made for rice.
You need the vinegary, pickled green papaya condiment, achara, to take the sweet edge off. But there are other things floating around in the little dish, too. I’ve always found the addition of raisins in Filipino food to be a fun Spanish appropriation that you just don’t see in the rest of Southeast Asia. The plumped dried grapes mix with shredded carrot and lots of minced garlic.

Lechon is a must always. I tend to order mine kawali, chopped up with good portions of meat, fat and crispy skin in each chunk. I’ve noticed on the blogs you see more pata, the whole foot, which is practically German and also a huge treat. Maybe I’m just dainty. Either way, it will slowly kill you.
The pork also calls for its own condiment, the simply named lechon sauce, which is savory, slightly tart and completely impossible to discern the individual ingredients from. I’m still surprised that the flavor comes from liver, vinegar and breadcrumbs. That’s ingenious.

Ok, at least one vegetable was in order. No one said it had to be a healthy vegetable. This is laing, which is akin to creamed spinach but uses taro leaves and coconut milk instead. A couple head-on shrimp get tossed in for good measure.
I’d read and saw ads for a new Ihawan branch in Long Island City that will serve sushi. This is bizarre, for one, because I don’t think of the slowly gentrifying barely-a-neighborhood demanding Filipino food (I honestly don’t think the average citizen has much knowledge about Pinoy cuisine, period) and two, sushi? But heck, if Lucky Mojo, also new in LIC, can serve Cajun, Tex-Mex, bbq and raw fish, why not Ihawan? Barbecue and sushi will be huge by mid-2008, or at least in a tiny sliver of western Queens. (3/23/08)
Read my much more concise review at Nymag.com

Mar 26

Huckleberry Bar

After years on hiatus, the joint birthday celebration was re-established. James the boyfriend and Jane the friend are both March 22ers (so was my sister’s ex-husband, which has nothing to do with anything). Since the date fell on a Saturday this year, there was no shoving it under the rug. Newish Huckleberry Bar seemed appropriately classy and we early-birded it at 5pm, mostly to take over the seating in the back before prime time but also out of senior citizen spirit.

For obvious reasons, birthdays have a way of bringing out aging insecurities and fixations. I always thought things like lying about your age and plastic surgery were bougie crutches. But I’m seeing the folly of youth, you can’t say what will happen until it does (I’m seriously down on medical procedures, though).

Jessica mentioned setting her age to 31 on Nerve, hardly young enough to raise suspicion. I totally understand how there’s a psychological dating threshold with men; once you hit 34 you become repellent no matter how great you look. Then James, who’s never shown any concern about these girly matters, agreed that shaving off five years sounded wise. From now on he’s claming to be 33. I haven’t decided if I’ll feign 31 come July.

Guests of honor

Specialty cocktails were the first order of business (the second and third was two-for-one happy hour red wine. I may be old but I’m still not at a point in life where I’m willy-nilly with the $10+ beverages). I was sold on the Montresor containing Maker’s Mark, Lustau Amontillado Sherry and a splash of orange juice. Does that make it kind of Spanish? The emphasis was on the sherry, very forward and kind of nutty.

Not my drinks. Article 57 (citrus infused vodka, ginger juice and Q Tonic—I had to look that one up, it’s one of those fancy tonic waters that seemed to storm the scene last year) and the Tina Modotti (Herradura silver tequila, Del Maguey mezcal, spiced pear syrup and chili salt).

Then came the food. We ordered a little bit of everything to share but about fifteen guests had amassed by this point so I snapped quickly and sampled sparingly. I think I had a taste of everything except the sandwiches because individuals ordered those and I’m off bread at the moment.

Boiled peanuts were a gratis snack. I guess the mushiness in an acquired taste. I’m not opposed to them because I generally hate the dull dryness of peanuts.

Gin-pickled beet salad with Stilton and pecans

I could’ve eaten the whole cheese plate myself but that wouldn’t be polite. I’m positive that Humboldt Fog is in the center and that the upper left is Shropshire Blue. I’m not entirely sure which ones are Petit Frere, La Serena and Beemster Classic, but I should find out because I loved the semi-soft one in the bottom left corner. I want to say that it was nutty but I already used that word once in this post. It really was nutty, though, like a creamier gruyere.

I didn’t try all of these so I can’t say much about the charcuterie except for what’s on display: Baby Jesus (I did not previously know that was a Lyonnais sausage but I’d just seen it a few hours earlier at Stinky Brklyn so it stuck in my head), Bresaola, prosciutto Biellese, pancetta and cacciatorini.

I would never order hardboiled eggs but I must admit they were incredibly tasty drinking food. I preferred the mayonnaise spiked with grainy mustard. We also had two with hot sauce and another duo with a mystery pickle that was kind of like sauerkraut.

Candied pecans, simple and sweet

I consciously avoid people photos (posting, not so much taking them) because it’s too MySpacey self-indulgent (as if blogging about yourself isn’t) for my taste. I don’t have anything to prove and fun still happens even if it isn’t documented in pictures. But I must include this shot because I accidentally captured the interloper in the corner.

Ok, and I’ll include a picture of myself because I rarely do.

This bald, turtlenecked gentleman set up shop at the couches across from us, pulled out a notebook and periodically stared without expression for what felt like hours. I was convinced he was bitter, seething and plotting our demises (or maybe I was projecting because I hate being out and about when an obnoxious party takes over, but he chose to sit nearby in a half-empty room). Eventually, he got squeezed out and no one got hurt.

We eventually dispersed, ourselves. The problem with early-birding is that if you don’t turn in early enough, it translates into a surprisingly long night of drinking. I certainly felt elderly on Easter Sunday. Even though I called it quits by 2am (and ended up at a Kennedy Fried Chicken) it was still nine hours of non-stop imbibing. The Montresor, a couple glasses of red wine, a few Manhattans, then onto gin and tonics at Bushwick Country Club a few doors down. Never mind the irony of the bar’s name, it’s not even in Bushwick.

But they do have cheap drinks and a photo booth. Despite what I just said about hating people photos, I do have a soft spot for these self-serve machines. In my intoxication, I became hell bent on celebrating rat-ness with my fellow born-in-1972s. But no matter how hard we tried, it was impossible to squeeze three heads prettily into the frame.

Huckleberry Bar * 588 Grand St., Brooklyn, NY

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Mar 19

Hibino

1/2 Hibino and Bocca Lupo always get lumped together in my mind. They both kind of popped up out of nowhere, glowing behind lots of windows on quiet Henry Street corners. Now, I’ve forgotten what previously filled those spaces.

I live on Henry Street so you might think I’d be excited by these options, but I never give them a second thought because I reside along that last little bit of Carroll Gardens that’s still on the east side of the BQE entrance.

I have been to Bocca Lupo twice now (once last month, but in a fit of reserve I didn’t write it up). Hibino, and Japanese food in general, is almost always charming yet it’s never what I’m craving. Subtle is a difficult concept for me.

It wasn’t until this weekend after watching The Diving Bell and the Butterfly (I was most struck by how attractive [in a natural way—not my usual taste—again with the subtle] all of the actresses were and yet not one was under 35. There’s no way they’d make the movie here without throwing in at least one young starlet to play baby mama, mistress, nurse, speech therapist or eye-blink transcriber) at Brooklyn Heights Cinema, my favorite never-full movie venue, that I gave in to Hibino.

There was no way I was eating in the immediate neighborhood. I don’t think I’ve ever dined in Brooklyn Heights, unless you count the north side of Atlantic Avenue and include Chip Shop or Waterfront Ale House, which technically fall into that zone. One block south of Atlantic is safe, though, and there’s friendly Hibino.

I felt I’d be remiss if I didn’t try any tofu since it’s made in house. I can’t speak to the wonderfulness or miserableness of their bean curd because I just can’t tell. Well, obviously it didn’t suck. I was impressed with the barely (in the past year I’ve noticed so many abuses of the bear/bare homonym—one during a subtitled trailer for The Band’s Visit before the Diving Bell and the Butterfly—that I’ve started questioning my sanity. But I do know there’s no way that a crust can be bearly there) there lightness of the coating. You could hardly even call it tempura.

But the squares were surrounded by dashi, once again presenting me with the tempura in soup conundrum: why it’s agreeable to put crispy into wet. If you don’t immediately dig in, there’s trouble; the coating flakes off, sinks into the liquid and turns to fluffy mush. I don’t see how it couldn’t. And this seemed like a high quality preparation. Three shishito peppers and a few shiitake mushroom caps also sat in the bowl lending spice and texture.

Mayonnaise, even sweetened Japanese style, has always been a creepy condiment but I can deal with drizzles on onomiyaki. It’s not the flavor that’s offensive because if you close your eyes and nibbled everything would blend, crispy with creamy, hot and cold. This pancake with octopus, cabbage and other bits, was a little thicker than I’m accustomed to. And I’m not convinced that the center was fully set. This was a dangerous move for someone who’s supposed to be avoiding starch, but I couldn’t help myself.

I did eschew all the meaty entrees over rice and sushi for unadulterated fish slices. Octopus never tastes like much even though it looks interesting (I first discovered this at an early-‘80s luau thrown by Hawaiian church friends of my parents. Church friends were always meh, but I did relish trying the “gross” stuff like octopus legs covered in tentacles and poi. I also used to be known for eating pet food for shock value. In fact, I lived up to this when my sister was recently in town and she scrounged up a dog pepperoni stick from her coat pocket and dared me to eat it. Of course I took a bite. It was foul, bitter and waxy, nothing like the surprisingly benign Milk Bones I used to chomp for shits and giggles).

I like fat and oil so the mackerel (Spanish and non) and tuna were my favorites. And the dramatic yet practical on-ice presentation somehow made everything taste better.

Here’s the sushi plate, traditional, not “new style.”

Hibino * 333 Henry St., Brooklyn, NY

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Posts from the ‘NYC’ Category

Bar Q

Ghenet

Centro Vinoteca

Le Train Bleu

Royale

Momofuku Ko

Allen & Delancey

Ihawan

Huckleberry Bar

Hibino

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