Posts from the ‘Shovel Time’ Category

Oct 10

Applebee’s Linden

Sampling Tyler Florence’s corporate handiwork had to be done. I just didn’t realize it would happen so soon. It was 9pm, Saturday, and we were in a Linden, NJ strip mall parking lot. I’d already eaten at the Chevy’s earlier this year and wasn’t feeling inspired by Boulder Creek Steakhouse (I like lots of little caloric things not one big chain restaurant steak) so it was Applebee’s by default.

We tempted fate and ordered the spinach and artichoke dip. E coli is passe by now, right? I’m all for unneccesary fat but do you really need a huge side dollop of sour cream (not pictured) to accompany a crock of melted cheese?

I lamed out and instead of getting the crispy brick chicken I tried the non-Florence bistro steak sandwich instead (I wanted fries, not a salad). Luckily, James came through and got the bruschetta burger. The thing was like a damn shape shifter, no matter how many times I snapped shots the pesto foccacia creation turned out blurry.

The most remarkable thing about Tyler Florence’s "huge flavors" (next to the giant photo of his beginning to pudge-up mug emblazoned on the front of all the menus. I know I’m not the first to notice his treading into the fat man waiting to happen territory of D’nofrio, DiCaprio and Sarsgaard) that I sampled were the "crispy garlic fries sprinkled with shaved Parmesan," which tasted supremely unhealthy. I grabbed a few out of James's ramekin (yeah, the TF fries come in a freaking ramekin—mine were just scattered on the plate) and was like “those are really good.” They were sprinkled with rosemary (which you’d think they’d mention as it sounds vaguely upscale) and wet like the top of movie theater popcorn.

What the hell did they do to those things to give them that addictive buttery taste? Perhaps those huge flavors are the result of kitchen chemistry, trans fats and food additives. All I know is it worked on me.

Applebee's * 671 W. Edger Rd., Linden, NJ

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Sep 25

Izalco

I've passed by Izalco countless times on our way to Sripraphai and incorrectly assumed that it was Mexican. It's tough because when I'm in the mood for Thai that's it. I'm hardly ever wavering between Latin American or Asian; when I leave the house I know what I want (and no, it's not always one of those two broad cuisines) and I can't deviate.

Izalco_enchilada On this occasion I was specifically searching for Salvadoran food because other than the pupusas I sampled at the Red Hook ball fields last summer, I'm pretty naïve about Central American food and need to at least know enough to come up with a paragraph or two on the subject. There are actually quite a few Salvadoran restaurants in NYC. I picked this one because I was already nearby in Jackson Heights and had been thwarted in my quest for Uruguayan meat by the huge crowd waiting to get in.

I immediately liked Izalco's indoor-outdoor décor. Only the finest establishments erect interior awnings to evoke the sense that you're dining on a veranda instead of feet from elevated subway tracks. They went a step further and had distractions like a stuffed armadillo standing on the faux tile roof sticking out from the wall. A taxidermied deer head also sat above our table and an iguana and owl also made an appearance. I don't think that any of those animals play a role in Salvadoran cuisine, however.

I have a phobia about eating in places that are about to close and another about being the only diner. There was still nearly an hour left before Izalco's 11 pm shut down, but the one other table left minutes after we arrived and I started feeling the pressure despite our waitress being very helpful and open to questions. So, we didn't order anything extravagant (not that Salvadoran food seems particularly ostentatious) or labor intensive.

I got a sampler of the three types of pupusas: cheese, chicharrones and refried beans. The stuffed corn cakes come with curtido, a vinegary coleslaw-ish condiment that I really like. The pupusas are pretty heavy so a little crunch and tanginess is not a bad addition. You also get a red sauce that I think is basically pureed tomatoes, it's thin and not spicy in the least. James tried an enchilada, which is probably what we'd call a tostada. The base is a crunchy fried corn tortilla topped with shredded chicken and weirdo but not untasty things like chopped carrots, sliced hardboiled eggs and cucumbers. We also had two different Salvadoran beers, Suprema and El Salvador which were in a Budweiser league. That wasn't a bad thing. Something about this food, at least the few snacky items we ate, seemed like perfect drinking food and you don't need fine wine for that.

Izalco * 64-05 Roosevelt Ave., Woodside, Queens

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Sep 25

El Chivito d’Oro

1/2 I really wanted Uruguayan food to be distinctly different from Argentinean so I could be more emphatic in my piece about unique Latin American food, but at least as far as grilled meat is concerned they're kind of interchangeable. There is an Uruguayan and Paraguayan bakery in Woodside but as far as sit down restaurants go, I'm fairly certain that Chivito d'Oro is the only Uruguayan restaurant in NYC.

For some unknown reason, 37th Avenue is home to a slew of parilladas. This strip also seems to have some rule about consistent awnings and storefront, many seem to have a '90s nearly suburban style. One block south on Roosevelt it's mish mash paradise, the signage is a mess and practically every Latin American cuisine you can think co-mingles with Thai, Filipino and Tibetan. 37th is steakhouses, but not in the Peter Luger dry aged vein. Mixed grills are the specialties and the bargain of $19.95 for a single serving ($27.99 for two) that easily feeds two (or three daintier eaters) isn't lost on patrons. On weekend, the foyer at Chivito is jam packed. We didn't even bother on a Saturday around 10pm and went to Izalco instead.

Due to the Italian influence on this part of South America, pastas are prevalent, but I'm barely a fan of even exquisitely prepared Italian food by Italians (I know, I'm a freak) so I've never ventured to that side of the menu. James wanted to be different and opted for a chicken dish, which isn't necessarily lighter than the red meat. His chicken francesa consisted of two pounded, breaded cutlets in a lemon sauce. I didn't taste it but with rice it could've nearly passed for Chinese food.

If you order the parillada, which you should, your carnivore's delight comes on a little tabletop grill warmed by candles. The contents include skirt steak, another kind of steak that I'm not sure about, morcilla (my Spanish tutor didn't think I knew what this was when recounting my meal the following week. Hey, I'm all about sangre, no fears here. The blood sausage is actually one of my favorite parts of the whole shebang), ribs, pork sausage and sweetbreads. They went easier on the organ meats than the Argentinean steakhouse I tried a few years back. My choice of starch was roasted potato wedges. I made it through about half of the items. The vinegary chimichurri is a must and cuts through the richness. Of course, it's oil-based and rich in and of itself. You can't think about calories in these situations. You might as well stay home and eat microwaved Amy's enchiladas, if you have food fears.

The clientele was a mix on our weeknight visit. There were plenty of Hispanic families, but there was also a table of Eastern Europeans who came after us, breezed through their meat and left before our last bites. There also wasn't a shortage of Queens-y types getting take out and reminding the counter guy not to forget the rolls (which are quite good and charred with grill marks).

I'm not schooled enough to recommend Chivito d'Oro over nearby favorites La Porteña or La Fusta or countless others, though I don't want to say they're interchangeable either. It's worth a jaunt on the 7 train to investigate, though.

El Chivito d'Oro * 84-02 37th Ave., Jackson Heights, NY

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Sep 18

Honduras Maya

1/2 This was weird. I tried visiting Honduras Maya on a Tuesday around 7pm and it was closed up tight. When I lived relatively nearby I used to walk past on my way to the gym and always wondered how they stayed in business because there was never anyone inside. I feared they'd finally gone under, which would suck for my story I was trying to put together.

Then the very next day, Suany Carcamo (who I think is the owner) was mentioned in the first sentence of the New York Times's Under $25 column profiling the Red Hook Ball Fields, which seems to have hit mainstream media with a vengeance this summer. Just to pump myself up (believe me, no one else does) I must mention that I wrote about this venue May 2005 (and of course plenty of others covered it the year before) but it doesn't even come up in the first ten pages if you Google it so it might as well not exist.

I get the feeling that Honduras Maya functions more as a social club with sporadic hours and limited menu than a full fledged restaurant. They were open Thursday that same week and we weren't able to get sopa de caracol because the conch was too expensive to serve. Instead, we got baleadas, the ballfield specialty because sometimes it's best to stay simple. If you get a grilled meat plate with rice, beans, plantains, avocado, white cheese slice and salad, you'll also be brought a bottle of Kraft Italian dressing. Such is the side salad in most restaurants anyway.

We were the only proper diners, which lent a slightly spooky feel. There was a handful of young guys going in and out who were drinking beer (which wasn't on the menu) and snacking on baleadas. As we were about to leave a typically "old" Park Slope dad with young boys came in. He seemed to know what he was doing and headed straight back to the kitchen to order, which you might have to do since there isn't a full staff or anyone to greet you when you walk in. I don't know if he was a regular or just bold. Or maybe I'm just a pussy.

Honduras Maya * 587 Fifth Ave., Brooklyn, NY

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Sep 17

Mi Bolivia

It's hard to define an entire cuisine after a single meal. So, I won't. (But I will give an overview of Latin American cuisine that's scarce in NYC.) Bolivian food is kind of meat and potatoes and thoroughly hearty. Must be the Andean air. Many of the dishes come with regular potatoes and chuños (a tiny freeze dried tuber) as well as hominy and rice. Lots of starch and chewiness. I had aji de lengua, tongue in a lightly spiced brown sauce. They also have a peanut soup, sopa de mani, that I've heard about but didn't try. Weekends are soupy at a lot of these places with changing menus of the day during the week.

Salteñas are a heftier empanada with a stewier filling of either chicken or beef. They're served with a green salsa that our waitress pointed out wasn't called salsa. Instead of the Spanish word they use yagua. At least that's what she wrote down for me, but after some sleuthing it seems like llajwa is the more commonly used term. Either way, it's nice with a salteña. There is one other Bolivian restaurant in NYC named Nostalgias (love the added S, like how McGriddles is singular) and I'd definitely be willing to give it a try.

Mi Bolivia * 44-10 48th Ave., Sunnyside, Queens

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Sep 17

Tierras Centro Americanas

Other the Pollo Campero, there aren't any other Guatemalan restaurants in the city that I'm aware of. And it doesn't appear that Tierras Centro Americanas is going out of its way to get the word out (my editor had to call and plead for 15 minutes to convince the owner to allow us to send a photographer for an article on lesser known Latin American food…and then they didn't end up using a photo anyway). This place used to be called Xelaju and appears to have recently changed names. There's also a Salvadoran flag on the wall and pupusas on the menu, which might reflect new ownership. The clientele seemed heavily Guatemalan, though.

Unless you live in Eastern Queens, getting to this little storefront is a bit of a trek. And once you arrive, the scene might be mildly conflicting. On my visit the staff seemed very nervous and reluctant to approach us. I wasn't sure if it was the language barrier, if they thought I was going to deport them or what. I almost felt in need of one of those worry dolls. But the Sunday afternoon customers were insanely friendly. Nearly someone at every table wanted to help us order and make suggestions.

A large family suggested that I take a picture of who appeared to be the matriarch in a traditional dress. Unfortunately, I couldn't catch what it was called or the region it was from. A guy at the table on my other side confided that these handmade dresses can cost $1,000 and are for special occasions. Hey, why can't soup in Jamaica be a special occasion?

I was only able to sample a few items so I can't speak with expertise on Guatemalan food. It's not like Mexican but they do serve thick fresh corn tortillas with everything. It was recommended that I order a soup so I tried caldo de res, a hearty beef concoction that felt fortifying and healthy as it was teeming with vegetables like green beans, chayote, potatoes, yucca, carrots and cabbage. That would've been plenty, but I had to try the salpicon because it sounded so crazy and un-Hispanic. With chopped beef, cilantro, onion, lime juice and radishes served with rice it was suspiciously similar to Thai larb. It's not spicy and has the oddball radish, but it felt Asian. James lamed out and had tacos, which are probably what Americans would call flautas, little rolled up things.

Tierras is the kind of place where the jukebox will spontaneously blast Spanish death metal and then segue into a sappy ballad and Chinese women go table to table hawking bootleg dvds and customers actually buy them. One mom snatched up Snakes on a Plane (and a Sponge Bob disc) a day after opening in the theaters. That's so not Carroll Gardens and I totally appreciate that.

Tierras Centro Americanas * 87-52 168th St., Jamaica, NY

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Sep 14

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T.G.I. Friday’s West Nyack

I was bummed that we didn’t get to eat at Cheesecake Factory during my Palisades Center excursion but we couldn’t risk the hour wait because the last bus back to the Tarrytown train station left at 9:45pm. I would hate getting stranded in the middle of nowhere just because I had to have a Tex Mex Eggroll. T.G.I. Friday’s only had a five minute wait, which was about all I could stand for anyway.

I was secretly happy to try T.G.I. Friday’s because I’d just been talking about their new appetizers. If it was solely up to me I would’ve gone for the battered, fried green beans. But when dining with companions that aren’t your boyfriend you have to be more accommodating. If you’ve been with someone for seven years it’s ok to fuss about things that don’t matter, but if friends and acquaintances want to eat fried macaroni and cheese (I know, I’m the only person alive who’s lukewarm on mac and cheese) it’s no great shakes. I’ll try anything fried. I just noticed that Cheesecake Factory does a similar item but served with creamy marina. Why is the marina creamy, anyway? Don’t tell me it’s more cheese.

After a couple Ultimate Electric Lemonades and a Double-Stack Quesadilla, I was fortified for the bus, train, subway journey back to Brooklyn. I didn’t get home till midnight but all the cheese, sugar and grease kept me going.

T.G.I. Friday’s * 1000 Palisades Center Dr., West Nyack, NY

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Sep 14

Fatburger

There is a closer Fatburger in Jersey City, but I never get to Jersey City. JC is more of a place you pass through. Yes, as it was pointed out to me, we could've gotten cheaper burgers and fries at the Wendy's also in the Palisades Center. But perhaps Fatburger's value exceeds the 99-cent offerings at its fast food competitor.

For one, we received the most pleasant service ever in a mall (or most NYC sit down restaurants, for that matter). Your food is brought out to your table, staff comes around and checks on you and brings you things like ketchup and napkins and drink refills and they clear your tray when you're done. And they smile.

The food is cooked fresh to order you get to choose your burger toppings-I had almost everything-pickles, relish, mustard, tomatoes, onions, and lettuce, no mayo. There is a bit of an In N Out vibe to the place, and since that chain comes nowhere near New York, Fatburger clearly has an edge by default. I had a Baby Fat and skinny fries, which was more than enough and way better than average. I was trying not to ruin my appetite since it was late for lunch but too early for dinner.

When asked my name I didn't spell mine out because I was curious how it would be interpreted. Krista is so not an unusual name but people mangle it 90% of the time. My receipt came back as Crysta like Crystal without the L. Creative.

Fatburger * 1000 Palisades Center Dr., West Nyack, NY

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Sep 11

Schwartz’s

Pastrami is like bbq to me, one of those meaty technique heavy cooking processes that I don't quite have a grip on. People are very opinionated about methods, resulting flavors and regional styles. Me, I'm completely naïve and unqualified to make any sweeping statements so I'm just giving a quick synopsis.

Schwartz's is like the Katz's of Montreal, if that means anything to you. In Montreal they call their style of brisket viande fumée (smoked meat) and I honestly don't know what separates it from what we do to our meat in America (I'd have to do a side by side taste test). Schwartz's sandwiches are smaller and more manageable than the towering NYC deli styles, but they only cost $4.50. (I was just poking around blogs where people were saying that they couldn't finish their sandwiches, which is ridiculous because I was just going to say that I thought they were the perfect size, filling, but not sickeningly so. Maybe I have an eating disorder.) We got two apiece and some pepperoni sticks for the road. You can also ask for lean, medium fatty or fatty cuts. Only a freak would get lean. I played both sides with the medium.

There's always a line. It's not initially apparent, but queuing on the left is for a table and the right is for take out. We stood awhile in the left hand formation before deciding to get our sandwiches to go because we needed to get on the road back to NYC. But it looked like tables popped up with regularity. At least while waiting you get a chance to see how others order (and a glimpse of the briskets piled in the front window) so you look educated when you eventually reach the counter.

Schwartz's * 3895 St. Laurent, Montreal, Canada

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Sep 11

Anise

I had to have one "nice" dinner in Montreal since I felt compelled to mark my seven year dating anniversary somehow. The trouble was that we didn't decide to go to Canada until Thursday and most higher end establishments are closed on Sunday and Monday (the technical date) and Saturday reservations with 48-hours-notice isn't the wisest. Brunoise and Le Club Chasse et Peche wouldn't work, but Anise, another on my list was doable.

Coming off my recent Spain extravaganza. I wasn't completely bowled over. But that's hardly a negative because Barcelona and environs set the bar fairly high. I think I'm just used to past Montreal visits when the exchange rate was more in our favor. I'm cheap, duh, even when celebrating (and not footing the bill). Currently, it's almost one to one so a $90 bottle of wine is really a $90 bottle of wine. I'm focusing on wine here because I thought the list was slanted a bit heavily towards the higher end. Spain is unusual because wine is a bargain even in expensive restaurants. We had the six-course tasting menu for $70, which was absolutely reasonable, and ultimately opted for the $115 version with wine pairings because it would be tough, given the choices, to spend any less anyway.

I appreciated the Middle Eastern inflected dishes, which isn't something you typically find being done in the U.S., at least not in New York. We have nouveau sorts of Indian, Latin American, Chinese, Thai and so on, but I've yet to sample this style. In a way, it's very Montreal in that both French and Lebanese food are popular in the city.

Pardon the off-color photos. I'm no whiz in the best of circumstances, but the room was very dim and moody. There wasn't even candlelight to rely on.

Watermelon shot with mint, arak and feta cube
This opener scared me. Melon is easily my least favorite food and the licorice-ness of the arak was pungent. It was nice with the cheese, though.

Lentil soup, pita crisp
This was like a fancy dal.

Goat gigot tartare scented with spices and marjoram, allumette potatoes
Yes, raw goat meat. I was amused by this dish because I'd just read a bit on Montreal by Alan Richman and he ends the piece with looking at Anise's menu in the window and being kind of horrified by the inclusion of duck tartare. I don't think duck has anything on goat as far as creeping Americans out. I have no problem with the furry beasts, raw or cooked.

Quail breast crusted with pine nuts, stuffed date with almonds scented with orange blossom water and cubeb
James I were joking, holding up the Lilliputian quail bone up to our mouths and pretending to nibble. But damn, if this wasn't one of the most amazing things I ate, miniscule or not. I love sweet and savory combos with the same passion that I loathe melon and extreme bitter flavors. Nuts, dates and dark meat blend wonderfully, creating a bisteeya effect (even Emeril makes bisteeya). I could imagine a duck leg being done this style in a heartier portion. Learn about cubeb, unless you're already a culinary historian. I had no idea what it was.

Venison shawarma, parsley salad with sumac, hummus coulis
A perfect example of doing something fairly traditional, but amped up. Despite the baby proportioned quail dish, we were very full by the time the shawarma was presented to us.

Raw milk comte, onion sprouts and hazelnuts
I need to start learning more about creative cheese presentations because all the little flourishes really make a difference.

After three glasses of wine and a lavendar syrup champagne cocktail, the finer details get lost. But there was gooey chocolate dessert and parting cookies.

Anise * 104, Rue Laurier Ouest, Montreal, Canada

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Posts from the ‘Shovel Time’ Category

Applebee’s Linden

Izalco

El Chivito d’Oro

Honduras Maya

Mi Bolivia

Tierras Centro Americanas

T.G.I. Friday’s West Nyack

Fatburger

Schwartz’s

Anise

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