Yeah, I know, this is one cute cookie. When my Belgium friend brought it to me I did what any respectable girl does witha bunny sweet–I bit the ears off. It was immediately worth it given the cookie’s light lemon notes and mellow sugar kiss, which came from the bright frosting. While Paul brought me the goodie, it originally came from Cookie Road, the bakery-cafe he works at in Greenpoint, Brooklyn. Here, owner Aneta Szot hand-paints her delicious sweets with gentle, loving care, making each one unique. I know I felt love when I was given it, and even more while I devoured the adorable treat.
Often people ask me where to go for dinner as I have become the person you go to when going out. Instead of listing off some of my picks willy-nilly, I am going to start posting them in segments.
This one deals with cheap eats and was inspired by my friend Jenny Neal who had me on her WIOX radio show The Economy of…, where we talked about how to eat out on a budget in New York. I would post it here but can’t seem to get it small enough, so stayed tuned on that front!
Welcome to the 3rd Annual NY Beer Craft Week. As you’ve probably guessed, this seven-day festival focuses on beer, those glorious, malty, hoppy, fizzy concoctions from small breweries all over the country. › Continue reading
On Friday, Patricio Sandoval’s Mercadito (all locations) is launching a program called “Tacos For Strength,” where each month they will feature a non-Mexican cooking chef to create a special taco. The first taco is going to be done by Andrew Carmellini of Locanda Verde, and is an Italian style with a shrimp meatball, pasta, and a spicy sauce that ties it all together nicely. A portion of the sales go to support Share Our Strength and their goal to end hunger among children by 2015. So, not only do you get a tasty, unique taco to munch on, but it’s for a good cause.
It’s been a busy couple months of eating it up for the New York Press, especially in Brooklyn with one trek all the way up to 112th Street in Harlem. Here are the latest and greatest published reviews I have done.
Hot Bird in Fort Greene
“Hot Bird is owned by Frank Moe, the proprietor of Rope, Fort Greene’s popular art-student filled bar. Though Rope never hooked me in, Hot Bird is a different story. The bar gets its name from the famous chicken place that used to shell out roasted birds and ribs until it closed in the early 1990s, and while the restaurant doesn’t remain, the bright yellow signs that still deck a few building walls off of Vanderbilt and Atlantic avenues have become iconic ads. One, which towers over the bar’s spacious front yard, only enhances the new bar’s appeal.” (read the rest here)
It’s a sad day when pizza disappoints, review of Paulie Gee’s in Greenpoint:
“New York feels so saturated with Neapolitan-style pizza restaurants that you can barely throw a wad of dough without hitting a wood-fired pie in any neighborhood. Greenpoint is just the latest area to embrace the trend with Paulie Gee’s, which opened mid-March in the old Paloma space. Run by its namesake, Paul Gianonne, this rustic restaurant is nestled in the hippest part of the neighborhood near staples like The Pencil Factory and The Black Rabbit, and, from the look of the crowd gathered on a recent weekday night, this joint is gearing up to become a permanent fixture.” – New York Press
Last night cocktails flowed like water at Edible Brooklyn’s Good Spirits event at the Bell House. As the quarterly magazine’s first event at this venue, they certainly got the goods right, unfortunately the place was packed by 7pm and many of the stands ran out of food and/or drink by 7:30. Lucky me, I got there early and indulged in the melty Duroc pork belly on polenta chips from Fette Sau and sipped their paired cocktail, The Gardiner, which had Hudson Corn whiskey, lime, and a rim of the restaurant’s special rub. › Continue reading
Who doesn’t love a pile of spicy, smoky, diced tomatoes with cilantro, lime, jalapeno, and onion, all mixed together and placed on top a corn chip, burrito, or taco? In Colorado, you go to a Mexican restaurant and immediately they serve you a ramekin of garlicky tomato puree, rarely the bowl of fresh pico de gallo you get in New York (which people mistakenly call salsa).
But as New York Times writer Julia Moskin dives into the new Mexico chic cuisine that has popped up all over the city, she finds that a lot of places are getting this simple sounding, but not so simple dish, right. Surprisingly, as a Mexican food snob, I totally agree with this article. There are some great places to get some unique and tasty salsas. Her list includes: Cascabel Taqueria, La Superior, Hecho en Dumbo, and more. I would definitely add Cabrito, one of my personal favorite taco spots here, to the list.
Who has your favorite salsa? And, what is the best way to make it?
Today New York Times writer Manny Fernandez wrote about the 99-cent pizza craze that has been spreading across Manhattan. But, he isn’t the first one to note cheap, $1 and under food. About a year ago, I did a round up for Serious Eats that included pork buns, noodles, and sticks of meat from Flushing, Queens’ Chinatown; $1 falafel sandwiches; cheap sushi; and 39 cents an ounce frozen yogurt. Josh Bernstein has also been rounding up cheap eats by neighborhood for Metromix. He recently stumbled on the Hell’s Kitchen area and talked about the same pizza Fernandez did in his article.
What’s up with this craze? Is 99-cent pizza worth it? Adam Kuban of Slice didn’t say in his cheap pizza battle last year, but he also didn’t say he really liked either pie. Some things I think work well as $1 items, like ices on the street in the summer, hot dogs, and French fries. But overall, I would rather pay $2 for a really good slice, then bother with a kind of gross one for less.
Can I just tell you that I love coffee? Love, love, LOVE the stuff, and, because I drink it black, it totally makes my day when I stumble across a really good cup. At RBC NYC in Tribeca, they have gone all out there. Enter, the Slayer. This variable pressure machine is the only one on the East Coast, and one of 20 in the entire WORLD. Wow. Handcrafted in Seattle, I can see why this beast is so special. The three level system (which I am writing about for the New York Press right now, so more later*), draws out a perfectly smooth, buttery shot of espresso. I was buzzing so hard core after going there. Of course, I also sampled a cup of drip Sumatra. Yum. It’s no wonder the New York Times included it in their great coffee shop round up. But there was a downfall, all that coffee and no bathroom.
*Update: Here is the New York Press piece about RBC NYC.