tag:blogger.com,1999:blog-48276948710458433292024-03-13T04:04:48.419-07:00Amuse My BoucheDavid G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-4827694871045843329.post-45892298180195730322010-01-05T17:46:00.000-08:002010-01-05T19:10:40.773-08:00Remembering 200973 best eats and drinks of 2008. Though the postings never came, seasonality and restaurant closings took dishes away from me before I could sample them, and balancing work and studying and spending time with family and friends kept me from reaching the century mark, I accept no excuse as redeeming and bestow upon myself a scarlet letter<span style="font-weight: bold;">. </span>73 dishes. I know that the best 27 were yet to come.<br /><br />What I have to be grateful for, however, is for the culinary opportunities taken in the last twelve months, the courses sampled that will forever take their place on my "best of" lists, and the experiences that redefined what I thought were simple ingredients and familiar tastes.<br /><br />On one end of the spectrum, 2009 was the year I first dined at Le Bernardin, made my first trip to Momofuku Ko's eden, and allowed myself to be fooled again and again at wd-50. Salt Lick in Texas, John Besh's August in New Orleans, Blue Hill in NYC, deep-dish pizza in Chicago, waffles in Brussels and herring in Amsterdam would round off a year in culinary excursions that will be difficult to match.<br /><br />On the other end, it was the year of the food tour, the exploration of the neighborhood gems in Queens and Brooklyn. Dumplings in Flushing, kielbasa in Greenpoint and chaat in Jackson Heights have earned their spot as regular destinations.<br /><br />Levain, Momofuku and Jacques Torres cookies. Shake Shack, Burger Joint and Royale burgers. Tacqueria burritos, Little Poland dumplings, Dinosaur chicken wings, Salt Lick brisket, Redhead peanut brittle, Crazy wings in Waco, Clinton Street pancakes, Juan in a Million tacos and 50lb burgers.<br /><br />2010 has a lot to live up to.<br /><br />Eggs Benedict at wd-50<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/S0P-mFlQfwI/AAAAAAAAAis/qjBBVma133s/s1600-h/IMG_0401.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/S0P-mFlQfwI/AAAAAAAAAis/qjBBVma133s/s320/IMG_0401.JPG" alt="" id="BLOGGER_PHOTO_ID_5423458306571140866" border="0" /></a><br /><br />Juan in a Million breakfast taco<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/S0P-lpslYNI/AAAAAAAAAik/EV63bZ6BHms/s1600-h/IMG00066.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/S0P-lpslYNI/AAAAAAAAAik/EV63bZ6BHms/s320/IMG00066.jpg" alt="" id="BLOGGER_PHOTO_ID_5423458299085676754" border="0" /></a><br /><br />The Salt Lick in Driftwood, Texas<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/S0P-ldes12I/AAAAAAAAAic/gmEAMEC4Ldc/s1600-h/IMG00068.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/S0P-ldes12I/AAAAAAAAAic/gmEAMEC4Ldc/s320/IMG00068.jpg" alt="" id="BLOGGER_PHOTO_ID_5423458295806220130" border="0" /></a><br /><br />50lb Burger at Clinton Station Diner<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/S0P-maAau2I/AAAAAAAAAi0/9ZXvo1XgXcI/s1600-h/Clinton4.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/S0P-maAau2I/AAAAAAAAAi0/9ZXvo1XgXcI/s320/Clinton4.jpg" alt="" id="BLOGGER_PHOTO_ID_5423458312053767010" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-29613181467002524622009-07-13T17:37:00.000-07:002009-07-13T18:44:39.856-07:00King's Carriage HouseKings' Carriage House<br />251 E 82nd Street<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SkF2WdLqncI/AAAAAAAAAhI/HOqXJpzftf8/s1600-h/Kings1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SkF2WdLqncI/AAAAAAAAAhI/HOqXJpzftf8/s320/Kings1.JPG" alt="" id="BLOGGER_PHOTO_ID_5350687960455617986" border="0" /></a><br /><br />I want to begin this entry by thanking my gracious hosts, the owners of Kings' Carriage House and Naomi for arranging the evening. I was fortunate enough to dine at Kings' Carriage House as a guest of the owners, and was even more fortunate to dine with Naomi and my co-worker Dan who were both willing to order a variety of dishes for our table to sample. <span style="font-style: italic;">Disclaimer: Our table received a meal on the house.</span><br /><br />Kings' Carriage offers a 3-course prix fixe menu for $49, with $4 supplements on select menu items, and with a menu that is updated daily, certain items may not be available on any given night. Our evening began with a glass of champagne and an amuse bouche of smoked salmon with cream cheese; a clean, fresh sampling to start off what would be a gluttonous adventure of food and drink. Always a fan of an amuse...<br /><br />We started with orders of the french onion soup as a bonus course, which came with a delicously buttery crouton.<br /><br />French Onion Soup:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2WFfOOqI/AAAAAAAAAhA/8rMxJMh7Wvk/s1600-h/King2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2WFfOOqI/AAAAAAAAAhA/8rMxJMh7Wvk/s320/King2.JPG" alt="" id="BLOGGER_PHOTO_ID_5350687954095192738" border="0" /></a><br /><br />For our appetizers, we quickly devoured an order of grilled sea scallops with shaved fennel and baby arugula salad, which were perfectly grilled, meaty and fresh. For an appetizer, it was quite a generous portion. The prosciutto wrapped quail with port wine syrup was tender and juicy, while the portobello & goat cheese terrine with roasted asparagus and beets offered a creamy and sharper dish.<br /><br />Grilled sea scallops:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SkF2XS1su0I/AAAAAAAAAhg/jb1ufAyYhGY/s1600-h/Kings5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SkF2XS1su0I/AAAAAAAAAhg/jb1ufAyYhGY/s320/Kings5.JPG" alt="" id="BLOGGER_PHOTO_ID_5350687974858996546" border="0" /></a><br /><br />Grilled Prosciutto wrapped Quail:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SkF2XOolQmI/AAAAAAAAAhY/3Oqa3e4vBvU/s1600-h/Kings4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SkF2XOolQmI/AAAAAAAAAhY/3Oqa3e4vBvU/s320/Kings4.JPG" alt="" id="BLOGGER_PHOTO_ID_5350687973730239074" border="0" /></a><br /><br />Portobello & Goat Cheese Terrine:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SkF2WxOlzvI/AAAAAAAAAhQ/dy2S0qeOTZo/s1600-h/Kings3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SkF2WxOlzvI/AAAAAAAAAhQ/dy2S0qeOTZo/s320/Kings3.JPG" alt="" id="BLOGGER_PHOTO_ID_5350687965836594930" border="0" /></a><br /><br />After bouncing back and forth between several options for our entrees, we settled on the pan seared salmon topped with mango salsa, which provided a tangy and sweet compliment. Duck breast over sweet potato was moist with a hint of sweetness. Rosemary roasted loin of lamb over eggplant was tender and fresh.<br /><br />Salmon:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2sJZiMAI/AAAAAAAAAho/3uTHkKvKQAI/s1600-h/Kings6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2sJZiMAI/AAAAAAAAAho/3uTHkKvKQAI/s320/Kings6.JPG" alt="" id="BLOGGER_PHOTO_ID_5350688333102198786" border="0" /></a><br /><br />Duck Breast:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2sg3oO-I/AAAAAAAAAh4/dhCkih2wtQU/s1600-h/Kings8.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2sg3oO-I/AAAAAAAAAh4/dhCkih2wtQU/s320/Kings8.JPG" alt="" id="BLOGGER_PHOTO_ID_5350688339402439650" border="0" /></a><br /><br />Roasted lamb:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SkF2sYqAsaI/AAAAAAAAAhw/AULdYZT_mio/s1600-h/Kings7.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SkF2sYqAsaI/AAAAAAAAAhw/AULdYZT_mio/s320/Kings7.JPG" alt="" id="BLOGGER_PHOTO_ID_5350688337197838754" border="0" /></a><br /><br />I think that the key takeaway from my meal was that while no one particular item blew me away, Kings' Carriage offers dishes that are prepared meticulously, with a focus on using fresh ingredients and providing well-executed dishes that would leave anyone satisfied. Everything is presented and served with that sense of precision; each dish carefully constructed. I can see why this restaurant has developed a regular following. It's comfort food, done simply, with immaculate attention to detail.<br /><br />Dessert was no less precise. Creamy cheesecake, a perfectly executed creme brulee with candied mango, and a warm apricot crumble with fresh mint. Each more enjoyable than the last.<br /><br />Cheesecake:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SkF2tXj2IMI/AAAAAAAAAiI/xfqMesRapvQ/s1600-h/Kings10.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SkF2tXj2IMI/AAAAAAAAAiI/xfqMesRapvQ/s320/Kings10.JPG" alt="" id="BLOGGER_PHOTO_ID_5350688354083414210" border="0" /></a><br /><br />Mango Creme Brulee:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SkF6INXzlNI/AAAAAAAAAiQ/__yjRSfPlhk/s1600-h/Kings11.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SkF6INXzlNI/AAAAAAAAAiQ/__yjRSfPlhk/s320/Kings11.JPG" alt="" id="BLOGGER_PHOTO_ID_5350692113739912402" border="0" /></a><br /><br />Warm apricot crumble:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2tC-y3dI/AAAAAAAAAiA/9c-KVt_fpuU/s1600-h/Kings9.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SkF2tC-y3dI/AAAAAAAAAiA/9c-KVt_fpuU/s320/Kings9.JPG" alt="" id="BLOGGER_PHOTO_ID_5350688348559302098" border="0" /></a><br /><br />We left our table stuffed, each dish marked by generous portions. Fresh ingredients, expertly crafted dishes and a rotating menu with options for anyone. For $49, Kings' Carriage House isn't the most affordable option for dinner, but it's certainly a spot that I will keep in mind for special occasions with family or for a romantic evening.<br /><br />Thank you again to our hosts and to Naomi.<br /><br />Been to Kings' Carriage House? Have a recommendation in the area? Post a comment!David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-62202735542558109402009-06-29T12:54:00.000-07:002009-06-29T12:54:00.881-07:00Clinton Street Baking Company<span style="font-weight: bold;">Clinton Street Baking Company</span><br />4 Clinton Street (just south of Houston)<span style="font-weight: bold;"><br /></span><br />After hearing about how awesome Clinton Street Baking Company is from my roommate, and seeing the pancake throwdown on Food Network, I knew I had to try them for myself. Recognizing that the line on weekends stretches to multiple hours, I did what any normal person would do. I took the day off from work to take care of a few errands, namely, to come check out pancakes on a weekday when there would be less of a crowd. 9am. Table for one. Right this way...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SjLczDjuy0I/AAAAAAAAAfQ/j2sHJGILObw/s1600-h/Clinton4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SjLczDjuy0I/AAAAAAAAAfQ/j2sHJGILObw/s320/Clinton4.JPG" alt="" id="BLOGGER_PHOTO_ID_5346578477328812866" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLcy1255AI/AAAAAAAAAfI/dij2g1Nc57w/s1600-h/Clinton3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLcy1255AI/AAAAAAAAAfI/dij2g1Nc57w/s320/Clinton3.JPG" alt="" id="BLOGGER_PHOTO_ID_5346578473651135490" border="0" /></a><br /><br />I was a bit skeptical of the price, as $13 for pancakes is a bit absurd. The margins have to be pretty crazy, but if it's that good and people are willing to pay it, congrats to them for cashing in on a successful product. After my first bite, I understood.<br /><br />Pancakes:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjLcyRBIBbI/AAAAAAAAAe4/oygixA9isL4/s1600-h/Clinton1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjLcyRBIBbI/AAAAAAAAAe4/oygixA9isL4/s320/Clinton1.JPG" alt="" id="BLOGGER_PHOTO_ID_5346578463761892786" border="0" /></a><br /><br />Pancake Guts:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLcyvGW0WI/AAAAAAAAAfA/cIiGyfEk20Y/s1600-h/Clinton2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLcyvGW0WI/AAAAAAAAAfA/cIiGyfEk20Y/s320/Clinton2.JPG" alt="" id="BLOGGER_PHOTO_ID_5346578471836897634" border="0" /></a><br /><br />Sweet, but not too sweet. Tart, but not too tart. Fluffy, filling, fantastic. From what I remember from the episode of Throwdown with Bobby Flay, they mix the batter, pour it onto the griddle and then sprinkle on the blueberries, such that they don't break apart as they would if they were mixed into the batter. Clinton Street fires on all cylinders:<br /><br />1. They are fluffy, with plenty of blueberries.<br />2. The maple butter syrup is incredibly sweet, yet I couldn't stop eating it.<br />3. So much pancake! Yeah, it's $13 for pancakes, but they could easily be split with another person if you ordered a couple of $2 buttermilk biscuits which looked amazing ($13 + $4 / 2 is $9 per person for a biscuit and a half order of awesome pancakes. That is a steal!)<br />4. They offer the pancakes for dinner. Let all who are hungry come and partake of the pancakes, regardless of time of day.<br /><br />Sure, coffee and pancakes cost $20 with tax and tip which is pretty ridiculous. But forgo the java and split it with a friend and pancake nirvana is much more affordable.<br /><br />Been to Clinton Street? Want to go with me next time? Post a comment!David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com1tag:blogger.com,1999:blog-4827694871045843329.post-30158529475243136762009-06-27T15:58:00.000-07:002009-06-28T15:25:37.299-07:001849<span style="font-weight: bold;">1849<br /></span>Bleecker around the corner from MacDougal<span style="font-weight: bold;"><br /></span><br />Shame on me for the lack up updates. After speaking with some friends about potential food tours, we decided upon a buffalo wing outing. Scheduling and locations have yet to be determined,<span style="font-weight: bold;"> but if you're interest in attending or have a suggestion on a location, please drop a comment!</span><br /><br />Meanwhile, take a gander at what could be the front-runner going into the competition, buffalo wings from 1849 Bar & Grill on Bleecker. $.20 wings during happy hour and all night on Wednesday, make it one of the best wing deals in the city.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjLdyOsj8hI/AAAAAAAAAgY/ffv1HToD92I/s1600-h/1849.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjLdyOsj8hI/AAAAAAAAAgY/ffv1HToD92I/s320/1849.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579562650399250" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com1tag:blogger.com,1999:blog-4827694871045843329.post-2815899589969787252009-06-22T15:56:00.000-07:002009-06-23T17:36:48.359-07:00HB Burger<span style="font-weight: bold;">HB Burger</span><br />43rd between 6th and Broadway<br /><br />The same crew that brought you Heartland Brewery, an overpriced mediocre establishment with multiple locations, has now re-branded one of their locations as HB Burger, a Times Square restaurant that plays into the times with a menu that prices all choices under $10. Gimmicky? Yes. Was the only reason I wanted to go the coupons they were handing out on the street for a free milkshake? Undoubtedly so. While it may have been my low expectations that played into my experience, HB Burger has earned my support.<br /><br />What you soon realize upon first looking at the menu, is that they did, in fact keep to their word of pricing items below $10, with specialty burgers priced at $9.00 (well below what Ruby Tuesday's or any other Times Square restaurant would charge for a hamburger). However, HB Burger charges $3.50 extra for fries, normally considered a standard accompaniment, bringing the total bill to $12.50 for a burger and fries, and back on par with any other spot. There goes the value play.<br /><br />Without the cost sensitive focus, the attention is placed squarely on the product itself, though I will mention that sauteed onions are included at no charge. My buffalo burger ($7.50) was fairly dry, as expected from a buffalo burger, but enjoyable nonetheless, and the fries for $3.50, while good, were grossly overpriced.<br /><br />Buffalo Burger:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjLdVXOyO0I/AAAAAAAAAfg/ufCEhBFe-Cs/s1600-h/HB2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjLdVXOyO0I/AAAAAAAAAfg/ufCEhBFe-Cs/s320/HB2.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579066725219138" border="0" /></a><br /><br />Fries:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjLdVgXxT_I/AAAAAAAAAfo/U_irEKQ1KOg/s1600-h/HB4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjLdVgXxT_I/AAAAAAAAAfo/U_irEKQ1KOg/s320/HB4.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579069178826738" border="0" /></a><br /><br />Where HB Burger really flexed its muscles was in the good ole' plain hamburger ($7.50) from a "local, family owned steak purveyor," which they were unable to identify for me. Juicy, salty, and fatty, it's one of the better burgers I've had in midtown.<br /><br />Hamburger:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjLdVFgNLPI/AAAAAAAAAfY/IhESLgtKzBk/s1600-h/HB1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjLdVFgNLPI/AAAAAAAAAfY/IhESLgtKzBk/s320/HB1.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579061966449906" border="0" /></a><br /><br /><br />To top it all off, an addition to the 2009 "Best of" list that came out of nowhere. Tator tots. Not just any tator tots. Tator tots made with smoked bacon and jalapeno jack cheese. Crispy on the outside, creamy on the inside. Here's the value proposition for $4. Great bar snack? Or greatest bar snack?<br /><br />Tator tots:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLdWDZ0MwI/AAAAAAAAAfw/qKH61LLarrc/s1600-h/HB3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLdWDZ0MwI/AAAAAAAAAfw/qKH61LLarrc/s320/HB3.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579078582645506" border="0" /></a><br /><br />The coupon included a free milkshake, soda, egg cream or sundae. With two coupons, we got a milkshake and a sundae. They really mean it when they say they have the world's smallest sundae. It's basically a shot glass. The mint milkshake was quite good, though it's hard to mess up a milkshake.<br /><br />Sundae:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjLdWL-ta6I/AAAAAAAAAf4/Qh-fF7E_Sis/s1600-h/HB5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjLdWL-ta6I/AAAAAAAAAf4/Qh-fF7E_Sis/s320/HB5.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579080884874146" border="0" /></a><br /><br />Milkshake:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SjLda_vrLPI/AAAAAAAAAgA/WLd9xvd8-YI/s1600-h/HB6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SjLda_vrLPI/AAAAAAAAAgA/WLd9xvd8-YI/s320/HB6.JPG" alt="" id="BLOGGER_PHOTO_ID_5346579163499932914" border="0" /></a><br /><br />HB Burger, I was pleasently surprised, and if I can order a burger and split an order of tator tots, I can still hit the value play at under $10 for lunch.David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-6378191411267246872009-06-12T18:36:00.000-07:002009-06-12T18:36:00.564-07:00Cabrito<span style="font-weight: bold;">59. Cabrito</span><br />50 Carmine between Bleecker & Bedford<br /><br />Marked by its pink goat that hangs above the doorway, Cabrito has become a popular West Village destination for those seeking out traditional Mexican fare since it opened in 2008. Sneaking in at 6:58, I noticed that happy hour ended at 7:00pm, and the bartender was nice enough to let me sneak in a round of Dos Equis on tap ($3/each) and a chorizo taco ($3 - normally $5) before time expired.<br /><br />As I waited for my taco to arrive, our party of 3 was seated at an awkwardly positioned table facing the wall. It's a small space and I understand the need to maximize seating, but this table is kind of ridiculous. Alas, we were only there to sample a few things and move on, so we weren't about to cause a scene...<br /><br />The taco arrived, and sure, it was good, but it was great, and for $3 there are so many other taco places in the city that offer higher quality at a lower price. Even during happy hour, I think I'll pass next time. Scanning through the menu, we opted for the TONY recommended Cabrito dish ($26), made with sour orange, garlic, and slow-roasted chili rubbed goat, served with flour tortillas, and the pork and purslane stew ($19), made with pork and purslane flower in a spicy tomato broth.<br /><br />Taco:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SjLbDyTjuiI/AAAAAAAAAdg/t0ZfC5Mb4kU/s1600-h/Cabrito2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SjLbDyTjuiI/AAAAAAAAAdg/t0ZfC5Mb4kU/s320/Cabrito2.JPG" alt="" id="BLOGGER_PHOTO_ID_5346576565732096546" border="0" /></a><br /><br />Maybe it's because I'm price sensitive that I had a hard time not comparing the two dishes on taste alone, but the discrepancy in value was so distinct that I couldn't help but let that discrepancy spill over into my overall feeling about the two dishes. The cabrito was moist, spicy, fatty, and whether eaten alone or as part of a taco with chopped onions and cilantro was something that I could see myself eating regularly. That is, if it were half the price. It's the same amount of food as 3 or 4 of their regular tacos, so why is it priced like its 5 or 6?<br /><br />Cabrito:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLbEHhMfTI/AAAAAAAAAdo/MivHFMcwkkI/s1600-h/Cabrito3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLbEHhMfTI/AAAAAAAAAdo/MivHFMcwkkI/s320/Cabrito3.JPG" alt="" id="BLOGGER_PHOTO_ID_5346576571426438450" border="0" /></a><br /><br />The pork stew offered the better value play, though at the same price, I'd go with the Cabrito. Sizeable portion, spicy broth and tender meat. On a pure happiness per dollar valuation, I'd have to go with the pork stew, though it's still no bargain.<br /><br />Pork Stew:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLbDnemtdI/AAAAAAAAAdY/MOufHPCydDw/s1600-h/Cabrito1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjLbDnemtdI/AAAAAAAAAdY/MOufHPCydDw/s320/Cabrito1.JPG" alt="" id="BLOGGER_PHOTO_ID_5346576562825639378" border="0" /></a><br /><br />Yeah, it's good. But certainly not worth the price or the cramped atmosphere.David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-74247109262349006412009-06-12T18:01:00.000-07:002009-06-12T18:01:00.473-07:00La Superior<span style="font-weight: bold;">58. La Superior</span><br />295 Berry Street, Brooklyn<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjGtxHw-bnI/AAAAAAAAAdQ/vu88iZ4Af10/s1600-h/Superior2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SjGtxHw-bnI/AAAAAAAAAdQ/vu88iZ4Af10/s320/Superior2.JPG" alt="" id="BLOGGER_PHOTO_ID_5346245292075150962" border="0" /></a><br /><br />Just around the corner from Marlow & Sons, lies La Superior, a small restaurant offering affordable and unique Mexican cuisine including pig's feet tostadas and fresh made guacamole. The TONY item, however, was ezquites; corn kernels cooked with epazote leaves, served with fresh cheese, lime, and Mexican mayo ($4.00). Cheap, interesting and there's cheese. Sounded like a sure winner. <span style="font-style: italic;">Disclaimer: We got it to go, so your experience may differ.</span> Unfortunately, here's what I think the recipe is: Open up a can of corn and pour it into a plastic cup. Top with a sprinkling of cheese and a dollop of spiced mayo<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span> and charge $4.00. Maybe I missed something, but I didn't get it. It's corn and it tastes good, but only to the extent that corn from a can tastes good. This dish left me more confused than any other TONY offering. What's the big deal here guys?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjGtw7zttkI/AAAAAAAAAdI/6UmuPdF7hLo/s1600-h/Superior1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjGtw7zttkI/AAAAAAAAAdI/6UmuPdF7hLo/s320/Superior1.JPG" alt="" id="BLOGGER_PHOTO_ID_5346245288865412674" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-89575012692414110312009-06-11T17:47:00.000-07:002009-06-11T18:01:00.414-07:00Evan's Creamery<span style="font-weight: bold;">57. Evan's Creamery Yogurt</span><br />Purchased at Marlow & Sons 81 Broadway, Brooklyn<span style="font-weight: bold;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjGom-pijpI/AAAAAAAAAcw/jEfm6J_hfU0/s1600-h/Marlow1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjGom-pijpI/AAAAAAAAAcw/jEfm6J_hfU0/s320/Marlow1.JPG" alt="" id="BLOGGER_PHOTO_ID_5346239620271214226" border="0" /></a><br /><span style="font-weight: bold;"><br /></span>I was already knee deep into Williamsburg when I got to Marlow & Sons, a fairly healthy walk from the nearest L train stop, and the opposite direction from my ultimate destination, so I was quite disappointed when I arrived at Marlow & Sons, only to find out that the lemon yogurt from the TONY list was sold out. Not ready to admit total defeat, I substituted the only available flavor, maple delight, and I was quite glad that I did. Disguised as any other cup of yogurt, Evan's Creamery offers a product that tastes like it came fresh, straight from the farm, and into a cup. Slightly lumpy, tart, sweet, and refreshing, its $2 price tag is certainly justified, especially when compared to greek style yogurts and come in at over $3. If I even find the lemon flavor, I'm definitely up for some Evan's Creamery yogurt.<span style="font-weight: bold;"><br /></span><span><br />Side View:<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjGonItc-WI/AAAAAAAAAc4/u3h_XontaP0/s1600-h/Marlow2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SjGonItc-WI/AAAAAAAAAc4/u3h_XontaP0/s320/Marlow2.JPG" alt="" id="BLOGGER_PHOTO_ID_5346239622971980130" border="0" /></a><br /><span><br />Top Shot:</span><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjGonUGwG7I/AAAAAAAAAdA/Noxk8cePjho/s1600-h/Marlow3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SjGonUGwG7I/AAAAAAAAAdA/Noxk8cePjho/s320/Marlow3.JPG" alt="" id="BLOGGER_PHOTO_ID_5346239626030881714" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-34956751718602612982009-06-04T19:19:00.000-07:002009-06-04T19:19:00.762-07:00Shake Shack - Lumbershack<span style="font-weight: bold;">Shake Shack (UWS)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSOwQwGf2I/AAAAAAAAAcY/4hOUbtdj48s/s1600-h/SSUWS1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSOwQwGf2I/AAAAAAAAAcY/4hOUbtdj48s/s320/SSUWS1.JPG" alt="" id="BLOGGER_PHOTO_ID_5342552017749835618" border="0" /></a><br /><br />Ok, so it's not really fair to review since it was a limited time offering and it's just going to make everyone upset that they didn't have it, but maybe people can spread the word and get it on the menu permanently.<br /><br />Shake Shack can pretty much already do no wrong. Probably the best burger in the city. Rotating selection of tap beers. Seating in the park. Amazing custards and concretes (frozen custard with toppings mixed in). But I know what you're thinking while waiting in line for your Shackburger. You're thinking about bacon peanut brittle from <a href="http://amusemybouche.blogspot.com/2009/01/joedoe-nickys-redhead.html">Redhead</a>. No surprises there. Get excited.<br /><br />You get to the front of the line at Shake Shack only to find out about a new concrete called, the Lumbershack, an ode to the lumberjack breakfast, traditionally made with eggs, bacon and pancakes or french toast. What's in the lumbershack concrete? Just vanilla ice cream... caramelized bananas... big pieces of belgian waffle...and...peanut bacon brittle from Redhead! That. Just. Happened.<br /><br />Unfortunately this was only available for a couple of weeks and only at the location on the Upper West Side. For those that made the trip, I congratulate you on your admission into the club that has tasted the very best that frozen desserts have to offer (how many desserts do you know that have meat in them?). For those that did not, I can only offer consolation photos. There's no shame in licking the screen.<br /><br />Perfection:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSOw2U4mjI/AAAAAAAAAcg/IJRbp0pP2Y4/s1600-h/SSUWS2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSOw2U4mjI/AAAAAAAAAcg/IJRbp0pP2Y4/s320/SSUWS2.JPG" alt="" id="BLOGGER_PHOTO_ID_5342552027836226098" border="0" /></a><br /><br />Top view:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSOxPVzrsI/AAAAAAAAAco/iBrZghLYQl8/s1600-h/SSUWS3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSOxPVzrsI/AAAAAAAAAco/iBrZghLYQl8/s320/SSUWS3.JPG" alt="" id="BLOGGER_PHOTO_ID_5342552034550984386" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com1tag:blogger.com,1999:blog-4827694871045843329.post-18168088822219661212009-06-02T17:29:00.000-07:002009-06-02T17:29:00.841-07:00China 1<span style="font-weight: bold;">China 1<br /></span>50 Avenue B<br /><br />After being shutout from China 1 on a busy Saturday night, I had always thought of China 1 as more of a party space than a dining establishment, but after hearing about their weekday drink specials and subsequently reviewing their menu, I reached out to the restaurant to find out more about their chef and cuisine. *<span style="font-style: italic;">Full disclosure: We received a small discount on our food tab but received the same drink specials.<br /><br /></span>$2 well drinks, sake and beers meant a lot of drinks. The catch was that each person had to buy $15 worth of food. I think of it as 2 drinks and $15 of food for $20. Not a bad deal. The food at China 1 is meant to be shared, and for the five of us we ordered just enough to hit the $15pp minimum.<br /><br />After placing our order, we were offered a chicken lollipop amuse bouche which was covered in crispy noodles. Love when I get an amuse bouche, but wasn't too thrilled with the taste. The noodles had the "I just grabbed a bag of em off the shelf and through them on some chicken," though the rest of the group enjoyed them.<br /><br />Chicken lollipop:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSK0IVjstI/AAAAAAAAAbo/Rqjwcj2LEq8/s1600-h/China1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiSK0IVjstI/AAAAAAAAAbo/Rqjwcj2LEq8/s320/China1.JPG" alt="" id="BLOGGER_PHOTO_ID_5342547686163985106" border="0" /></a><br /><br />We started off with a couple of "dragon soup dumplings" filled with hot and sour soup ($2 each). While it was a pretty good soup dumpling, my expectations were probably unrealistic. Hot and sour soup sounded crazy awesome and it didn't hit that mark. The rest of the food, however, was on target.<br /><br />Soup dumpling:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiSK0R6zcPI/AAAAAAAAAbw/Oyd8JjaUOQc/s1600-h/China2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiSK0R6zcPI/AAAAAAAAAbw/Oyd8JjaUOQc/s320/China2.JPG" alt="" id="BLOGGER_PHOTO_ID_5342547688736125170" border="0" /></a><br /><br />The Shanghai belly fried rice ($10) was served with pork belly and a fried quail egg. It was perfect for sharing, with lots of food, garlicky and not greasy. The pan roasted chicken breast with coconut curry ($14) felt clean and refreshing. Cantonese BBQ crispy duck ($22), probably the winner of the entire evening, holds its own with any other top notch peking duck spot. For me, the key is the skin and managing the amount of fat. China 1 got that right. Crispy skin with tender pieces of duck sat atop pancakes (a la Momofuku pork bun?) for sandwiches. If you only order one thing, it's this.<br /><br />Shanghai fried rice:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiSK0ykHbuI/AAAAAAAAAcA/KvV-bBNNHnc/s1600-h/China4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiSK0ykHbuI/AAAAAAAAAcA/KvV-bBNNHnc/s320/China4.JPG" alt="" id="BLOGGER_PHOTO_ID_5342547697499336418" border="0" /></a><br /><br />Duck:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiSK0kEoavI/AAAAAAAAAb4/PV0wfpBvbt0/s1600-h/China3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiSK0kEoavI/AAAAAAAAAb4/PV0wfpBvbt0/s320/China3.JPG" alt="" id="BLOGGER_PHOTO_ID_5342547693609183986" border="0" /></a><br /><br />The only dishes that weren't really memorable were the yellow flower fish with noodles ($17). It's just difficult to share a noodle soup, and even if I was eating it myself, I would have liked some spicyness to add some punch. Sure, the fortune cookie sundae was good ($8). It's difficult for chocolate and vanilla ice cream topped with hot fudge and fortune cookie not to be good, but I was expecting something more.<br /><br />Yellow flower fish soup:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiSK1Bq4ozI/AAAAAAAAAcI/LiqKWOXqHzg/s1600-h/China5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiSK1Bq4ozI/AAAAAAAAAcI/LiqKWOXqHzg/s320/China5.JPG" alt="" id="BLOGGER_PHOTO_ID_5342547701554258738" border="0" /></a><br /><br />Fortune cookie sundae:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SiSLqz4ur_I/AAAAAAAAAcQ/b9zu6FklwSM/s1600-h/China6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SiSLqz4ur_I/AAAAAAAAAcQ/b9zu6FklwSM/s320/China6.JPG" alt="" id="BLOGGER_PHOTO_ID_5342548625567166450" border="0" /></a><br /><br />The verdict? $2 drinks is obviously a good deal. If you go with one other person, each get 2 drinks, the duck and the Shanghai rice, that's $40 for 2. Pretty good deal if you ask me. Definitely will go check it out again. Been to China 1? Want to go with me next time? Post a comment!<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span><span style="font-weight: bold;"></span>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-12411719891748739232009-06-01T15:42:00.000-07:002009-06-01T17:18:49.010-07:00Pacificana<span style="font-weight: bold;">56. Pacificana</span><br />813 55th Street, Brooklyn<br /><br />After managing to convince my roommate to wake up in time for dim sum, we braved the 45 minute train ride, thinking of nothing else but trays and trays of carefully crafted shumai, pork and shrimp dumplings and whatever else looked remotely interesting that we could grab as it passed by our table. For the uninitiated, dim sum is not a spectator dining experience. Rather than simply placing an order from a menu, dishes are offered from carts that are pushed inbetween tables, in a seemingly chaotic yet well refined and deliberate dance. Turn your head, and you'll have to wait for that next plate of bean curd to come around. It takes a careful balance to dine successfully with dim sum. Act too aggressively and you'll be stuck with items you didn't want and that seemingly innocuous $3 plate adds up when you start moving into the double digits. Act too passively and you'll never even see what's coming.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8wi5-KI/AAAAAAAAAbg/cne8xr0s23s/s1600-h/Pacificana5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8wi5-KI/AAAAAAAAAbg/cne8xr0s23s/s320/Pacificana5.JPG" alt="" id="BLOGGER_PHOTO_ID_5342493958326581410" border="0" /></a><br /><br />We knew Pacificana would be crowded. Since its New York Times review in 2007, and certainly before that, Pacificana has been catering to those looking for one of the top dim sum restaurants. While dim sum is usually meant for larger parties and allows you to share more dishes, I'm going to go out on a limb here and say that I thought a party of two was perfect for us. First, we waited only about 15 minutes, and given the amount of people waiting with us, I imagine that some of those parties waited an eternity. Second, most of the plates have 2-4 pieces in them. Works for me.<br /><br />The first server to catch our attention was clearly out to get us. She knew we didn't know what we were up against and we accepted her barrage of food like an unsuspecting tourist buys a cd off the street. Sure, I first felt like a sucker, but what a feast we had for only $2-5 per plate. <br /><br />Bacon wrapped shrimp (more like shrimp toast than grilled shrimp) was crunchy, salty and fatty. Pork shumai melted in your mouth. Shrimp dumplings made with fresh seafood. Bean curd in a sweet brown sauce. Crisp jumbo shrimp topped with vegetables. Chicken feet. Yes, chicken feet. Gelatinous chicken feet. Not something I'd be quick to order again but definitely worth the novelty and it seemed to be a pretty popular dish. The only real miss was the seafood dumpling whose taste was a bit off.<br /><br />Top (bacon wrapped shrimp); Left (shumai); Center (seafood dumplings); Right (shrimp dumplings):<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiRZ7ir9NcI/AAAAAAAAAbA/qAuwONAQBv4/s1600-h/Pacificana1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SiRZ7ir9NcI/AAAAAAAAAbA/qAuwONAQBv4/s320/Pacificana1.JPG" alt="" id="BLOGGER_PHOTO_ID_5342493937426576834" border="0" /></a><br /><br />Left (shrimp with vegetables); Right (Bean curd)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8LiOQiI/AAAAAAAAAbI/ShA4itTG-FM/s1600-h/Pacificana2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8LiOQiI/AAAAAAAAAbI/ShA4itTG-FM/s320/Pacificana2.JPG" alt="" id="BLOGGER_PHOTO_ID_5342493948391604770" border="0" /></a><br /><br />Chicken feet:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8QF_N_I/AAAAAAAAAbQ/yoK6_U1plwM/s1600-h/Pacificana3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8QF_N_I/AAAAAAAAAbQ/yoK6_U1plwM/s320/Pacificana3.JPG" alt="" id="BLOGGER_PHOTO_ID_5342493949615355890" border="0" /></a><br /><br />Chicken Feet close-up:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8h1EkqI/AAAAAAAAAbY/S-ue8LuuWGI/s1600-h/Pacificana4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SiRZ8h1EkqI/AAAAAAAAAbY/S-ue8LuuWGI/s320/Pacificana4.JPG" alt="" id="BLOGGER_PHOTO_ID_5342493954376241826" border="0" /></a><br /><br />It's certainly not around the corner, but it's still easily accessible from the subway. Great food, awesome experience, just be prepared to wait. Interested in going?David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-91046549767320307622009-05-29T18:30:00.000-07:002009-05-29T18:31:30.737-07:00ApologiesJust wanted to quickly apologize for not updating the blog. While there was a lack of internet as I switched carriers and I've been getting creamed at work over the last week, there is no excuse. Should have a lot more posts in June. Sorry.David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-81941770319370991922009-05-14T12:59:00.000-07:002009-05-14T12:59:00.563-07:00Adventures in Flushing<span style="font-weight: bold;">55. Flushing</span><br /><br />Some food tours reveal hidden culinary treasures and some food tours leave you disappointed with the food but appreciative of the journey. But some food tours are game changers that redefine your thoughts about NYC food and leave you feeling simultaneously like a kid that’s just been to Disneyland yet embarrassed that you hadn’t been sooner. When four of us set out to Flushing, Queens for our first taste of this culinary mecca, we knew we found that Disneyland experience. Exiting the subway to Roosevelt Ave. felt like bursting through the theme park turnstiles, carnival songs playing from the ice cream truck that seemed to follow us everywhere.<br /><br />Our inspiration for the journey came from a post that we had all read on the <a href="http://www.roboppy.net/food/2009/03/white-bear-dumplings-xian-famous-foods-flushing-mall-nan-xiang-nyc.html">Girl Who Ate Everything blog</a>, our food destinations and menu items substantially mimicking their experience. For those that have been to Flushing, you area all too familiar with the story that is about to unfold and I humbly label myself as a novice with the hope that next time I go to Flushing it will be with another list of places to try. But for those that have yet to make the trip from Manhattan, I hope this will inspire you to go to Flushing in the same way that GWAE inspired us.<br /><br />Welcome to Flushing:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguSBC2yYOI/AAAAAAAAAa4/E4StorIOROQ/s1600-h/Flushing.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguSBC2yYOI/AAAAAAAAAa4/E4StorIOROQ/s320/Flushing.JPG" alt="" id="BLOGGER_PHOTO_ID_5335518730194673890" border="0" /></a><br /><br />The Great Flushing Dumpling Tour of 2009 began with the number 29, our place on the waiting list at Nan Shian Dumpling House where we were told our table would not be ready for 45 minutes. Though discouraged with such a long wait at 2:00pm, it afforded us just enough time to pick up some dumplings from two other spots nearby. We were all about efficiency, splitting into two groups to place orders and rendezvous back at Nan Shian.<br /><br />A quick stroll down the block and half of us were at White Bear, a small dumpling shop with a handful of cramped tables, where we ordered wontons in hot chili sauce ($3.50 for 10), while the other half of the group made its way to Best North Dumpling House, a kitchen-front store inside of a grocery where we picked up an order of fennel dumplings ($3.00 for 10). Awkwardly crouched on the sidewalk outside of Nan Shian, we popped open our styrofoam containers to reveal our first tastes of Flushing.<br /><br />Outside of White Bear:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguMiz-lWAI/AAAAAAAAAXQ/xy3rvA47smc/s1600-h/WhiteBear.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguMiz-lWAI/AAAAAAAAAXQ/xy3rvA47smc/s320/WhiteBear.JPG" alt="" id="BLOGGER_PHOTO_ID_5335512713246627842" border="0" /></a><br /><br />Inside White Bear:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguMjK8Q7vI/AAAAAAAAAXY/9uoAHiCfKjc/s1600-h/WhiteBear2.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguMjK8Q7vI/AAAAAAAAAXY/9uoAHiCfKjc/s320/WhiteBear2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335512719410917106" border="0" /></a><br /><br />The juicy ground pork surrounded by paper-thin wrappers, topped with finely chopped scallions and covered in hot chili sauce from White Bear may have taken top honors for the day. Oily, soft and with just a hint of spice, we actually contemplated returning later in the day to get some orders for the subway ride home. Worth a trip to Flushing on its own.<br /><br />Wontons in hot oil:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguNaweBJFI/AAAAAAAAAYA/_P0Nq0W9At8/s1600-h/WhiteBear4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguNaweBJFI/AAAAAAAAAYA/_P0Nq0W9At8/s320/WhiteBear4.JPG" alt="" id="BLOGGER_PHOTO_ID_5335513674377405522" border="0" /></a><br /><br />Unfortunately, I can’t say the same about the fennel dumplings. Though they were plump, filling and there was a considerable amount of fennel, the taste was a bit overwhelming. Sure, they were good, cheap, and if they were available in Manhattan, I’d probably order them on value proposition alone, but with so many options in Flushing, I don’t know if I’ll be able to allot stomach space for Best North. Definite points awarded for coolness factor given their awesome space (see photo below).<br /><br />Best North Dumpling Shop:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguMjXmg0II/AAAAAAAAAXg/aGJ__2HpqQQ/s1600-h/BestNorth1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguMjXmg0II/AAAAAAAAAXg/aGJ__2HpqQQ/s320/BestNorth1.JPG" alt="" id="BLOGGER_PHOTO_ID_5335512722809344130" border="0" /></a><br /><br />Best North Dumpling Kitchen:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguMjSnLXEI/AAAAAAAAAXo/qOXE4AJ8Puw/s1600-h/BestNorth2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguMjSnLXEI/AAAAAAAAAXo/qOXE4AJ8Puw/s320/BestNorth2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335512721469955138" border="0" /></a><br /><br />Plump fennel dumplings:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguMjofTl6I/AAAAAAAAAXw/bTKyjlp69xY/s1600-h/BestNorth3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguMjofTl6I/AAAAAAAAAXw/bTKyjlp69xY/s320/BestNorth3.JPG" alt="" id="BLOGGER_PHOTO_ID_5335512727342520226" border="0" /></a><br /><br />As we polished off most of the fennel dumplings and half of our White Bear order, our table was ready inside. We watched dish after dish of food being served to two older women at the table next to us and we were simultaneously intrigued by the dishes and baffled as to how they could eat so much. An order of pork and crab soup dumplings and an order of pork dumplings ($6.50 each) was more than enough for us to truly appreciate the art of soup dumplings and recognize why with so many options in Flushing, there is a 45 minute wait. Both varieties had a deep, creamy, rich broth which we delicately extracted from the balloon-like dumplings. Though the pork was excellent, the pork and crab was outstanding. Visible strands of crab meat were mixed in with tender ground pork. I could sit there all day, placing order after order, slurping and eating until the restaurant ran out of dumplings.<br /><br />Inside Nan Shian:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguNbdlRdsI/AAAAAAAAAYY/rOAtntKQMoo/s1600-h/Soup3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguNbdlRdsI/AAAAAAAAAYY/rOAtntKQMoo/s320/Soup3.JPG" alt="" id="BLOGGER_PHOTO_ID_5335513686487430850" border="0" /></a><br /><br />Only 2 dumplings left:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguNawtbjuI/AAAAAAAAAYI/y7jqNh39Tsk/s1600-h/Soup1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguNawtbjuI/AAAAAAAAAYI/y7jqNh39Tsk/s320/Soup1.JPG" alt="" id="BLOGGER_PHOTO_ID_5335513674442051298" border="0" /></a><br /><br />Dumpling guts:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguNbIM3ghI/AAAAAAAAAYQ/zAE7IQeg0Wo/s1600-h/Soup2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguNbIM3ghI/AAAAAAAAAYQ/zAE7IQeg0Wo/s320/Soup2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335513680747921938" border="0" /></a><br /><br />This was only the beginning. Our next stop took us to the Golden Mall, an underground food court marked by a handful of small stalls and cramped seating. It was here that we would sample TONY list item # 55, the lamb face sandwich from X’ian Small Delights. For $2.50, we were presented with a pita stuffed with ground lamb, grilled vegetables and a lot of cumin. Tasting more Indian inspired than of Asian origin, the sandwich was overshadowed by the other dishes that we ordered, including a spicy tofu and noodle dish in hot oil (liang pi) that I couldn’t stop eating, and beef noodle soup ($5.00) from the Hand Pulled Noodle stall directly across from X’ian that was both generous in flavor and portion size.<br /><br />Into the Golden City Mall:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguOlilAOcI/AAAAAAAAAYg/w-3jEkKNpsY/s1600-h/Golden1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguOlilAOcI/AAAAAAAAAYg/w-3jEkKNpsY/s320/Golden1.JPG" alt="" id="BLOGGER_PHOTO_ID_5335514959138798018" border="0" /></a><br /><br />Inside the "mall":<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguPnOz3VMI/AAAAAAAAAZQ/6AovuYLUWF8/s1600-h/Xian4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguPnOz3VMI/AAAAAAAAAZQ/6AovuYLUWF8/s320/Xian4.JPG" alt="" id="BLOGGER_PHOTO_ID_5335516087703786690" border="0" /></a><br /><br />Xian Foods<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguPmwVkzsI/AAAAAAAAAZI/-V8VtLwPf_w/s1600-h/Xian3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguPmwVkzsI/AAAAAAAAAZI/-V8VtLwPf_w/s320/Xian3.JPG" alt="" id="BLOGGER_PHOTO_ID_5335516079523679938" border="0" /></a><br /><br />Lamb Sandwich:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguOmXbBU4I/AAAAAAAAAY4/gX0P8lNRmpg/s1600-h/Xian1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguOmXbBU4I/AAAAAAAAAY4/gX0P8lNRmpg/s320/Xian1.JPG" alt="" id="BLOGGER_PHOTO_ID_5335514973324006274" border="0" /></a><br /><br />Liang Pi:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguOmjDAXcI/AAAAAAAAAZA/CzH1m2NEg6o/s1600-h/Xian2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguOmjDAXcI/AAAAAAAAAZA/CzH1m2NEg6o/s320/Xian2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335514976444505538" border="0" /></a><br /><br />Handpulled noodles:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguOmME3UYI/AAAAAAAAAYw/M-ZomJdwF38/s1600-h/Golden3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguOmME3UYI/AAAAAAAAAYw/M-ZomJdwF38/s320/Golden3.JPG" alt="" id="BLOGGER_PHOTO_ID_5335514970278285698" border="0" /></a><br /><br />Beef noodle soup:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguOmNp7WfI/AAAAAAAAAYo/pyB4c49JC_Q/s1600-h/Golden2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguOmNp7WfI/AAAAAAAAAYo/pyB4c49JC_Q/s320/Golden2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335514970702174706" border="0" /></a><br /><br />Almost nauseatingly full by this point, we conceded dumpling defeat and moved on to dessert. There’s always room for cake and donuts. At Sun May Bakery we picked up egg tarts, a donut and a couple of pineapple cakes for a whopping dollar a piece. Though incredibly popular and I appreciated the concept, I couldn’t really enjoy the egg taste of the tart as a dessert item (for breakfast? that would be pleasantly decadent). The donut was another story. Coated in granulated sugar, doughy on the inside, slightly crispy on the outside yet not greasy, I would definitely return to Sun May for the donut while in Flushing.<br /><br />Inside Sun May:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh4.ggpht.com/_nWF_n5-5RHM/SguPnYAbafI/AAAAAAAAAZg/mrFZOTXPyIE/s1600-h/Sun2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://lh4.ggpht.com/_nWF_n5-5RHM/SguPnYAbafI/AAAAAAAAAZg/mrFZOTXPyIE/s320/Sun2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335516090172402162" border="0" /></a><br /><br />Awesome cakes in the window:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguPnAnMjOI/AAAAAAAAAZY/VNPGAGjHhv4/s1600-h/Sun1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguPnAnMjOI/AAAAAAAAAZY/VNPGAGjHhv4/s320/Sun1.JPG" alt="" id="BLOGGER_PHOTO_ID_5335516083892554978" border="0" /></a><br /><br />Egg tart:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguPnlRgi0I/AAAAAAAAAZo/52qxiTwG834/s1600-h/Sun3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguPnlRgi0I/AAAAAAAAAZo/52qxiTwG834/s320/Sun3.JPG" alt="" id="BLOGGER_PHOTO_ID_5335516093733702466" border="0" /></a><br /><br />Pretty pineapple cake:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguQepUw91I/AAAAAAAAAZw/BRXPsCro8zM/s1600-h/Sun4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguQepUw91I/AAAAAAAAAZw/BRXPsCro8zM/s320/Sun4.JPG" alt="" id="BLOGGER_PHOTO_ID_5335517039713908562" border="0" /></a><br /><br />Inside of the cake:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguQewwFfxI/AAAAAAAAAZ4/wibI3moz6Cg/s1600-h/Sun5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguQewwFfxI/AAAAAAAAAZ4/wibI3moz6Cg/s320/Sun5.JPG" alt="" id="BLOGGER_PHOTO_ID_5335517041707548434" border="0" /></a><br /><br />Awesome sugary donut:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguQe8PggtI/AAAAAAAAAaA/9HsqbgpebUM/s1600-h/Sun6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguQe8PggtI/AAAAAAAAAaA/9HsqbgpebUM/s320/Sun6.JPG" alt="" id="BLOGGER_PHOTO_ID_5335517044792132306" border="0" /></a><br /><br />Despite appeals to call it quits, we forged on to our final stop, the Flushing Mall, which houses a more typical food court layout (above ground this time), and while a full array of items were available, we were there for the shaved ice, and the donut with soy milk that looked spectacular. After waiting on line (shaved ice has considerable appeal after all), we ordered the ice with red bean topping and red bean ice cream ($5.00) while I snuck off to the next booth to order a donut with soy milk ($4.00), both recommendations from the GWAE blog.<br /><br />Inside the Flushing Mall:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguQfULceUI/AAAAAAAAAaQ/eNoFD7_HMLM/s1600-h/Mall2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguQfULceUI/AAAAAAAAAaQ/eNoFD7_HMLM/s320/Mall2.JPG" alt="" id="BLOGGER_PHOTO_ID_5335517051217541442" border="0" /></a><br /><br />Flags adorning the entrance to the mall (Epcot?):<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguQfIueqZI/AAAAAAAAAaI/aomAwMHszKY/s1600-h/Mall1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguQfIueqZI/AAAAAAAAAaI/aomAwMHszKY/s320/Mall1.JPG" alt="" id="BLOGGER_PHOTO_ID_5335517048143260050" border="0" /></a><br /><br />At first, we were baffled by our orders. A huge bowl of shaved ice, topped with syrupy red beans and ice cream. How are we supposed to eat all of this? The first half of this dish was great; the red beans were sweet, the ice cream was creamy and all of the flavors worked together. But after I had eaten all of the toppings, I was left with a block of ice. I chipped away for a good while before giving up.<br /><br />Food Court:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguSBHRUmpI/AAAAAAAAAaw/oiNuOvWUnQM/s1600-h/Mall6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SguSBHRUmpI/AAAAAAAAAaw/oiNuOvWUnQM/s320/Mall6.JPG" alt="" id="BLOGGER_PHOTO_ID_5335518731379710610" border="0" /></a><br /><br />Waiting in line for ices:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguSAwGPsSI/AAAAAAAAAao/mL7IEeb0FGQ/s1600-h/Mall5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SguSAwGPsSI/AAAAAAAAAao/mL7IEeb0FGQ/s320/Mall5.JPG" alt="" id="BLOGGER_PHOTO_ID_5335518725159235874" border="0" /></a><br /><br />The donut didn’t live up to the hype, and even on its own, fell far behind the donut from Sun May. What was unique about this dessert though, was the bowl of soy milk used a la Oreos with milk style. Soaking the greasy pastry into sweetened (maybe I should have gotten unsweetened?) soy milk morphed the dessert into an overly sugary and soggy donut. On top of which, I couldn’t understand the proportion of milk to donut. There was definitely an entire quart of milk in this bowl. I can’t imagine that I was supposed to drink so much soy milk…<br /><br />Red bean shaved ice:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguSAE7hkeI/AAAAAAAAAaY/lsQk1r0ojT8/s1600-h/Mall3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SguSAE7hkeI/AAAAAAAAAaY/lsQk1r0ojT8/s320/Mall3.JPG" alt="" id="BLOGGER_PHOTO_ID_5335518713571545570" border="0" /></a><br /><br />Donut and sweetened soy milk:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguSAYjGB7I/AAAAAAAAAag/ckgWJECfGis/s1600-h/Mall4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SguSAYjGB7I/AAAAAAAAAag/ckgWJECfGis/s320/Mall4.JPG" alt="" id="BLOGGER_PHOTO_ID_5335518718837786546" border="0" /></a><br /><br />Yes, there were considerable language barriers, etiquette mishaps and even bitter altercations that left us feeling like tourists in our own city (which we were nothing short of in Flushing). But to be able to escape to what almost feels like a different country for the cost of a Metro card is a privilege that I plan on exercising as often as possible.David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-57985121895437932542009-05-13T18:17:00.000-07:002009-05-13T18:17:00.251-07:00Sant Ambroues<span style="font-weight: bold;">54. Sant Ambroues</span><br />259 W 4th Street<br /><br />Unfortunately I don't have a lot to say about Sant Ambroues the restaurant (atmosphere, service, etc...) since the TONY item is just a scoop of gelato which I picked up after my dinner Socaratt. After getting the rundown of flavors which included chocolate, vanilla, lemon, orange and passion fruit (originally identified as mango), we opted for a scoop of passion fruit and chocolate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SgOKtInRBKI/AAAAAAAAAXI/XAbpOWVcJbo/s1600-h/Ambroues2.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SgOKtInRBKI/AAAAAAAAAXI/XAbpOWVcJbo/s320/Ambroues2.jpg" alt="" id="BLOGGER_PHOTO_ID_5333258891747722402" border="0" /></a><br /><br />Well, our server should have gone with his gut feeling on the mango call since we wound up with mango (which I would have preferred anyway). It's decent gelato. Nothing crazy or worth getting again at the $3.25 price level. If it was $1 per scoop I'd sure go back. But with so many other choices at the $3+ dessert threshold (magnolia and sweet revenge are both around the corner), I don't think I'll make it back to try any of their other flavors.<br /><br />Mango (aka Passion Fruit)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SgOKs3kOsII/AAAAAAAAAXA/Coiy-T6n9XA/s1600-h/Ambroues3.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SgOKs3kOsII/AAAAAAAAAXA/Coiy-T6n9XA/s320/Ambroues3.jpg" alt="" id="BLOGGER_PHOTO_ID_5333258887171584130" border="0" /></a><br /><br />Chocolate:<br /><span style="text-decoration: underline;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SgOKs4A8AbI/AAAAAAAAAW4/OxBm3HBbEEQ/s1600-h/Ambroues1.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SgOKs4A8AbI/AAAAAAAAAW4/OxBm3HBbEEQ/s320/Ambroues1.jpg" alt="" id="BLOGGER_PHOTO_ID_5333258887291994546" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-35634876228871207912009-05-11T12:08:00.000-07:002009-05-11T12:08:00.779-07:00Socarrat Paella Bar<span style="font-weight: bold;">53. Socarrat Paella Bar</span><br />259 W 19th<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/Sf3r5TYvSpI/AAAAAAAAAWo/VVoWQQDPWsg/s1600-h/Paella1.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/Sf3r5TYvSpI/AAAAAAAAAWo/VVoWQQDPWsg/s320/Paella1.jpg" alt="" id="BLOGGER_PHOTO_ID_5331676903565642386" border="0" /></a><br /><br />What's not to love about paella? Oily, meaty, filling, and with so many different versions, it's pretty easy to find one that you like. At Socarrat Paella, the dish is the star of the show. It seems like the word is out on this new restaurant, and after reading a number of reviews online, I knew that I would have to come early just to get a seat at the long communal table where bumping elbows is commonplace.<br /><br />For me, paella is usually made with clams, mussels, shrimp, chicken and sausage, and while I was tempted by all of the items, the TONY dish was the paella valenciana, using pork rib, rabbit, snails, scallions, sugar snow peas and asparagus ($22 per person). After ordering only the paella we were reminded that the dish takes about 40 minutes to prepare, as the waiter double checked that we didn't want to order any appetizers. For $22, aren't you already taking enough of my money? We waited patiently and were probably looked down upon by the noticeably pretentious staff for only ordering an entree but I wasn't about to be intimidated.<br />As if the service wasn't bad enough, what was incredibly distasteful was that the staff actually had the nerve to encourage diners to finish quickly to surrender their tables to waiting customers. I thought we were paying customers at a restaurant eating at a normal pace...<br /><br />After watching other tables for quite some time, we noticed that most people ordered appetizers, and they did in fact look pretty good, though still a tad pricey for my taste. The paella arrived and if it's true that you eat with your eyes first, I was already stuffed. A marvelous display of cuisine, presented in a cast-iron pot was placed before us and I couldn't wait to dig in. I was pretty satisfied with the dish, as it had all of the elements that I was looking for; plenty of flavor, lots of food and complimentary ingredients (the snail, rabbit and snow peas actually worked). But it wasn't the best paella I've ever had, I didn't care for having to eat around the bones on each piece of meat and when the bill came to about $30 after tax and tip per person, I realized that it's not even close to being worth the cost when other restaurants have perfectly good paella for $30 total. The paella valenciana is good, but not worth the price or the wait (whether for a table or the prep time), or the poor service.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/Sf3r5rT1GNI/AAAAAAAAAWw/xhv6p-RvyZE/s1600-h/Paella4.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/Sf3r5rT1GNI/AAAAAAAAAWw/xhv6p-RvyZE/s320/Paella4.jpg" alt="" id="BLOGGER_PHOTO_ID_5331676909987502290" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/Sf3r5TYvSpI/AAAAAAAAAWo/VVoWQQDPWsg/s1600-h/Paella1.jpg"><br /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-30464272801219755042009-05-06T12:49:00.000-07:002009-05-06T12:49:00.663-07:00Russ & Daughters for Passover<span style="font-weight:bold;">52. Russ & Daughters <br /></span>179 E Houston<br /><br />When I wrote about Russ & Daughters a few weeks ago, I was there for the smoked fish and wound up leaving with an assortment of treats including chopped herring salad and pretty much the best whitefish salad I ever had. With the TONY item only served during Passover and the High Holidays, I returned to R&D to sample their whitefish-salmon gefilte fish ($3.50 per piece). Gefilte fish is something of a mystery to those who didn’t grow up eating it with Friday night dinners and Passover seders. Gefilte fish is a fish patty made mostly from pike and carp, usually topped with spicy horseradish, and given its texture I can see why there are many that shy away from this appetizer. I’m more than happy to take their serving. It’s part of my tradition and I remember how much of a grown-up thing it was to start using the white horseradish instead of the red horseradish mixed with beets. While there are homemade versions and already made straight from the can, given how much I enjoyed their other offerings, I was excited for R&D’s gefilte fish. Unfortunately, I was severely disappointed. Maybe my expectations were too high or maybe it was because it was simply not what I was used to, but nothing about this gefilte fish worked for me. The texture was there, but the flavors just didn’t work. I quickly pacified my dissatisfaction with a spoonful of whitefish salad, knowing that next time, I’ll save the cash and opt for a piece straight from the jar.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeU9cfs8saI/AAAAAAAAAV4/1N5NLrsexOY/s1600-h/R%26D2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeU9cfs8saI/AAAAAAAAAV4/1N5NLrsexOY/s320/R%26D2.JPG" alt="" id="BLOGGER_PHOTO_ID_5324729694191137186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeU9cJuBk1I/AAAAAAAAAVw/flUa9oIE8TI/s1600-h/R%26D1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeU9cJuBk1I/AAAAAAAAAVw/flUa9oIE8TI/s320/R%26D1.JPG" alt="" id="BLOGGER_PHOTO_ID_5324729688290071378" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com1tag:blogger.com,1999:blog-4827694871045843329.post-37238694531627894662009-05-04T12:48:00.000-07:002009-05-04T12:48:00.336-07:00Terroir<span style="font-weight: bold;">51. Terroir<br /></span>413 E 12th Street<span style="font-weight: bold;"><br /></span><br />I made a quick stop at Terroir, fresh off its Time Out New York award for Best New Wine Bar, for my first taste of the back half of the TONY list. It’s fitting that I would want to make it there as soon as possible; the picture of the lamb sausages from the 100 best printout have been staring at me in the face for the last few months and now I can finally check them off the list.<br /><br />With a happy hour that runs from 5-6pm and offers $6 glasses of wine or a free glass of ultra-dry sherry, I made sure to go for my free glass of sherry (nothing like a sharply dry beverage for an after-work escape). Drink I hand, I flipped through the extensive wine list while waiting for my order to be ready and chatted briefly with the staff about the award ceremony. The lamb sausage ($7) is wrapped in sage leaves and fried, creating a crispy shell. Fatty, salty, and crunchy, it makes for a great bar snack that is perfect for sharing. I think what could take this dish to the next level would be some kind of spicy dipping sauce like a mustard or a jalapeño mayo just to balance out the flavors…<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SeU9ISUpnRI/AAAAAAAAAVo/XBgJW3earQI/s1600-h/Terroir.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SeU9ISUpnRI/AAAAAAAAAVo/XBgJW3earQI/s320/Terroir.JPG" alt="" id="BLOGGER_PHOTO_ID_5324729347002178834" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-22407706453348673262009-05-03T12:07:00.000-07:002009-05-03T12:07:24.948-07:00Spice Market<span style="font-weight: bold;">Spice Market</span><br />403 W 13th Street<br /><br />Situated among the mega-sized restaurants in the Meatpacking District lies the NYC location of Spice Market, a member of the Jean Georges empire of dining destinations. After hearing nothing but positive feedback from my roommate and coworker, I opted to check it out myself for a birthday dinner, compliments of the girlfriend (Thank you again).<br /><br />Pushing open the obscenely tall entryway doors we are led to a table on the upper level of the restaurant, around the corner from the bar / lounge area which I'm told can get quite crowded. Being that it was my birthday I opted for the suggested kumquat mojito which, while I'm not sure completely fit in with the rest of the menu which is predominantly inspired by Indian cuisine, was refreshing and not too sugary, as mojitos can get.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdyXLpKgfzI/AAAAAAAAASo/nTSJuIKYnj8/s1600-h/SpiceMkt9.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdyXLpKgfzI/AAAAAAAAASo/nTSJuIKYnj8/s320/SpiceMkt9.JPG" alt="" id="BLOGGER_PHOTO_ID_5322295085929365298" border="0" /></a><br /><br />While snacking on papadum, we placed an order for chicken samosas with cilantro yogurt ($10.50) and black pepper shrimp with sundried pineapple ($14.50). The three chicken samosas were crispier than a more traditional samosa and filled with spicy ground chicken. Not too much heat, and finished with a touch of cool cilantro yogurt made it a winning appetizer. The black pepper shrimp was covered in some kind of hoisin sauce, which I am a big fan of, but it was clearly too peppery for my taste and while I enjoyed the sun-dried pineapple, I can tell that it's not for everyone.<br /><br />Chicken samosas:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyWnCigFMI/AAAAAAAAARw/d-FdnwJ3oGk/s1600-h/SpiceMkt2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyWnCigFMI/AAAAAAAAARw/d-FdnwJ3oGk/s320/SpiceMkt2.JPG" alt="" id="BLOGGER_PHOTO_ID_5322294457085727938" border="0" /></a><br /><br />Black pepper shrimp:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyWm3Xg9vI/AAAAAAAAARo/fMa1A4RcKHQ/s1600-h/SpiceMkt1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyWm3Xg9vI/AAAAAAAAARo/fMa1A4RcKHQ/s320/SpiceMkt1.JPG" alt="" id="BLOGGER_PHOTO_ID_5322294454086858482" border="0" /></a><br /><br />Ready for our entrees, I was pretty impressed with the red curry duck ($19). With a generous portion, both in curry sauce and duck meat, I was able to thoroughly enjoy the sweet and savory flavors of the dish. Scooping up the last bit of curry from the pot to mix it with some rice, I knew that this was a winning dish and that I would not hesitate to order it again.<br /><br />Duck Curry:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdyWn_K30rI/AAAAAAAAASI/UbDW80DkCUg/s1600-h/SpiceMkt5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdyWn_K30rI/AAAAAAAAASI/UbDW80DkCUg/s320/SpiceMkt5.JPG" alt="" id="BLOGGER_PHOTO_ID_5322294473361183410" border="0" /></a><br /><br />Plated duck curry:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyWnm46gOI/AAAAAAAAASA/ekMuNJZvZ1A/s1600-h/SpiceMkt4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyWnm46gOI/AAAAAAAAASA/ekMuNJZvZ1A/s320/SpiceMkt4.JPG" alt="" id="BLOGGER_PHOTO_ID_5322294466843410658" border="0" /></a><br /><br />Our other entree, however, was nothing short of a disaster. To me, spicy shanghai noodles ($12) with tofu, garlic and herbs, sounds like an oily noodle dish, with some tofu in a garlicky sauce. What I would have given for some lo mein takeout. The entree was a bowl of thick udon noodles, cold tofu and what was essentially an entire salad made out of basil. No consistency of textures or flavors, we found ourselves suffering through leaf after leaf of basil until both of us called it quits. If I don't finish the plate, it's not good, and in this case, I couldn't make it past even a couple of tastes. The coconut rice which we ordered as a side wasn't anything I would order again, though it wasn't particularly bad. Duck = good; Noodles = bad.<br /><br />Shanghai Noodles:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdyXK_LT_wI/AAAAAAAAASQ/Ew7jMGv1clM/s1600-h/SpiceMkt6.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdyXK_LT_wI/AAAAAAAAASQ/Ew7jMGv1clM/s320/SpiceMkt6.JPG" alt="" id="BLOGGER_PHOTO_ID_5322295074658451202" border="0" /></a><br /><br />Coconut Rice:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyWneLTOiI/AAAAAAAAAR4/aV10LS6H2uA/s1600-h/SpiceMkt3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyWneLTOiI/AAAAAAAAAR4/aV10LS6H2uA/s320/SpiceMkt3.JPG" alt="" id="BLOGGER_PHOTO_ID_5322294464504609314" border="0" /></a><br /><br />For dessert, we tried the ovaltine kulfi ($9), served with caramelized bananas. The size of a couple kit kats, its fudge-like texture delivered an intense chocolaty taste which paired well with the bananas. The coffee and chocolate tart ($8) was light, creamy and was also a great way to end the meal. <br /><br />Ovaltine Kulfi:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyXLaqC9OI/AAAAAAAAASg/AJOBpwNRnio/s1600-h/SpiceMkt8.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyXLaqC9OI/AAAAAAAAASg/AJOBpwNRnio/s320/SpiceMkt8.JPG" alt="" id="BLOGGER_PHOTO_ID_5322295082035115234" border="0" /></a><br /><br />Coffee and chocolate tart:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyXLJRAM0I/AAAAAAAAASY/XGWIz_r6icY/s1600-h/SpiceMkt7.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyXLJRAM0I/AAAAAAAAASY/XGWIz_r6icY/s320/SpiceMkt7.JPG" alt="" id="BLOGGER_PHOTO_ID_5322295077366674242" border="0" /></a><br /><br />Sure, there were definitely some misses and it's not cheap, but I would go back with some friends to either make a meal out of appetizers or split a few entrees, just no shanghai noodles.David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-74289718824727486202009-04-29T12:00:00.000-07:002009-04-29T12:00:01.665-07:00Back Forty<span style="font-weight: bold;">Back Forty</span><br />190 Avenue B<br /><br />I first read about Back Forty when I was searching online for new hamburger spots to try. A recipient of Time Out New York’s Best Eats award for 2008 (the award plate is prominently displayed near the entrance), Back Forty caters to the locavore diner, with ingredients from local farms and beer selections from Northeastern breweries.<br /><br />Though we were unaware that the restaurant even offered a happy hour, we managed to go on a Sunday night, where all drinks at the bar are half price. With most beer options normally priced around $6-7 and cocktails at $10, we didn’t need much convincing to sit at the bar (they also have a garden out back when the weather improves that looks like a great summer spot).<br /><br />We started off with an order of the recommended pork jowl nuggets ($4). Small cubes of what is mostly pork fat, crispy on the outside and fatty on the inside, are placed over a jalepeno marmalade that provides much of the flavor and heat (not recommended for those who do not like spicy foods). For three to an order, they certainly weren’t cheap, and even though they were good, I can’t justify the price tag.<br /><br />Pork Jowl Nuggets:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyZC0dNdEI/AAAAAAAAAS4/KvOW2LFDUck/s1600-h/BackForty1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyZC0dNdEI/AAAAAAAAAS4/KvOW2LFDUck/s320/BackForty1.JPG" alt="" id="BLOGGER_PHOTO_ID_5322297133365032002" border="0" /></a><br /><br />A Captain Lawrence pale ale later, and we were ready for what we came for, the grass-fed burger ($11). I topped mine with heritage farms bacon ($2), she topped hers with cheddar ($2), and we split an order of rosemary fries ($2), which I would strongly recommend ordering. The restaurant doesn’t suggest ordering their burgers more than medium, as the grass-fed beef tends to be less fatty than the usual burger meat. Though the patty was juicy and plump, which made it a very good burger, my medium-rare order was cooked slightly on the rarer side (not a big foul), the bacon didn’t really add much to the dish, and I would still prefer one from shake shack anytime. We finished the meal with an order of their pecan brownie topped with vanilla ice cream ($7), which was pretty simple and for $7 I expected a dessert that is more than something I could easily make at home. That being said, I would be happy to come back with a locavore who is interested in trying some of their other offerings or anyone that enjoys grass-fed beef, as long as it is happy hour.<br /><br />Burger:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyZDCPH-vI/AAAAAAAAATA/qZN1qIW4D-w/s1600-h/BackForty2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyZDCPH-vI/AAAAAAAAATA/qZN1qIW4D-w/s320/BackForty2.JPG" alt="" id="BLOGGER_PHOTO_ID_5322297137064049394" border="0" /></a><br /><br />Burger with Bacon closeup:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyZDSW7OJI/AAAAAAAAATI/9wMQWThpnCs/s1600-h/BackForty3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdyZDSW7OJI/AAAAAAAAATI/9wMQWThpnCs/s320/BackForty3.JPG" alt="" id="BLOGGER_PHOTO_ID_5322297141391734930" border="0" /></a><br /><br />Brownie:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_nWF_n5-5RHM/SdyZDpMX8oI/AAAAAAAAATQ/9NN8J6INgI0/s1600-h/BackForty4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_nWF_n5-5RHM/SdyZDpMX8oI/AAAAAAAAATQ/9NN8J6INgI0/s320/BackForty4.JPG" alt="" id="BLOGGER_PHOTO_ID_5322297147521495682" border="0" /></a><br /><br />Know of another restaurant that offers food specials at the bar? Interested in going? Post a comment!David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-89564850851923708122009-04-28T05:32:00.000-07:002009-04-28T05:32:00.406-07:00Royale<span style="font-weight: bold;">Royale</span><br />157 Avenue C<br /><br />My roommate had told me about Royale when I lived in the West Village last year, and though I was reluctant to make the trip across town to Avenue C, Royale has solidified its spot on my list of top summer hangouts. Disguised as any other bar, the porch out back is one of my favorite places to go on a warm summer evening, since it feels like you’ve been transported to someone’s backyard deck. As if cans of porkslap and plenty of beers on tap weren’t enough, Royale offers a burger that challenges (perhaps successfully) the burger trifecta (shake shack, burger joint, corner bistro). The royale with bacon $8.00 is a perfectly charred, medium-rare patty, juicy and flavorful, manifesting images of the corner bistro burger (though Royale’s is slightly larger). Some fries and beer battered onion rings later ($3 each), I can only hope for another warm night to return soon.<br /><br />Royale with Bacon:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyZqlDt8OI/AAAAAAAAATo/jqe7_n2Zw6s/s1600-h/Royale1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyZqlDt8OI/AAAAAAAAATo/jqe7_n2Zw6s/s320/Royale1.JPG" alt="" id="BLOGGER_PHOTO_ID_5322297816426344674" border="0" /></a><br /><br />Fries & Onion Rings:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyZqzmc2vI/AAAAAAAAATw/i6iztO_rlZA/s1600-h/Royale2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdyZqzmc2vI/AAAAAAAAATw/i6iztO_rlZA/s320/Royale2.JPG" alt="" id="BLOGGER_PHOTO_ID_5322297820330121970" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-58202500493196954032009-04-25T14:31:00.000-07:002009-04-25T14:32:45.710-07:00TONY - Halftime Review<span style="font-weight:bold;">TONY Summary <br /><br /></span>At the half-century mark on the TONY list and I thought it would be appropriate to take some time and reflect upon the quest, think about the highs and lows and try to provide some insight to anyone trying to determine what is the best of the best from the list. As it is with my inability to choose between members of the upper echelon of burger greatness, I find that the best way to sort out the winners is not to rank each place, but to sort the restaurants into tiers. With that in mind, I present to you what I consider to be Tier 1, mind you that they are in no particular order: <br /><br /> 1. Artichoke Slice from Artichoke Pizza<br /> 2. Chicken-liver bacon sandwich from JoeDoe<br /> 3. Bacon peanut brittle from the Redhead<br /> 4. Hot buttered rum from Little Branch<br /> 5. Sticky bun from Amy’s Bread<br /> 6. Panelle from Ferdinando’s Focacceria<br /> 7. Wylie dog from PDT<br /> 8. Fried pork sandwich from Sophie’s<br /> 9. Calzone from Anthony’s<br /> 10. Prosciutto from Salumeria Rosi<br /><br /> <br /><br />Notable Mention (Tier 2): Porchetta sandwich from Porchetta, Sliders at Little Owl, Whoopie pie from Cake Shop, Pie in a Box from Park Avenue Winter, Herring salad from Café Katja <br /><br />Still have about 40 or so left and I hope that what is now Tier 1 will be bounced to Tier 2. Some of the items that I’m most looking forward to include goat at Cabrito, foie gras ravioli at Scarpetta, face bacon at Blue Hill and duck-fat fries at the Harrison. <br /><br />Want to come with me to one of the remaining places on the list? Think that my tiers are wrong? Want to suggest something for the 2009 AmuseMyBouche list? Post a comment!David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-71159380355655385902009-04-25T05:18:00.000-07:002009-04-25T05:18:00.686-07:00NJ Transcript TONY List ArticleNJ Transcript<span style="font-weight: bold;"> </span>wrote an article about my quest through the TONY list. Check out the story by clicking on the image below!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://newstranscript.gmnews.com/news/2009/0415/front_page/012.html"><img style="cursor: pointer; width: 320px; height: 191px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SeXQ1GM7-jI/AAAAAAAAAWg/tVbfcczJl6Q/s320/Transcript+Article.bmp" alt="" id="BLOGGER_PHOTO_ID_5324891745051998770" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-24424265202161906342009-04-22T12:21:00.000-07:002009-04-22T19:32:41.106-07:00Lucali<span style="font-weight: bold;">50. Lucali<br /></span>575 Henry Street<br /><br />Having been told that Lucali, a popular pizza joint in Cobble Hill, fills up rather quickly and that tables are hard to come by, I made sure to show up at 6pm, just when they open. What I hadn't realized is that people start to show up at 5pm and when I asked for a table for 5 people, I was told that they could do a table at 8:30. Two and a half hours?! I'll take mine to go, thank you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/Sdg5A8pNE2I/AAAAAAAAARA/ajzHzDOa4SU/s1600-h/Lucali1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/Sdg5A8pNE2I/AAAAAAAAARA/ajzHzDOa4SU/s320/Lucali1.JPG" alt="" id="BLOGGER_PHOTO_ID_5321065648179975010" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/Sdg5A94zZ6I/AAAAAAAAARI/av2unMzn4po/s1600-h/Lucali2.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/Sdg5A94zZ6I/AAAAAAAAARI/av2unMzn4po/s320/Lucali2.JPG" alt="" id="BLOGGER_PHOTO_ID_5321065648513836962" border="0" /></a><br /><br />A la TONY, we ordered one with pepperoni and hot peppers and after paying an absurd $32 for a pie that barely serves 3, we snagged an area around the corner to sample the famous pizza. Sure, it had fresh basil and a nicely burned crust but I'm not sure what the big deal is and could never imagine waiting so long for their pizza which isn't even in the same league as Artichoke. Patsy's, Grimaldi's, Lombardi's are all better options. Head around the corner to Ferdinando's for some panelle instead.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/Sdg5BECwJeI/AAAAAAAAARQ/P9CSWQsQs8M/s1600-h/Lucali3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/Sdg5BECwJeI/AAAAAAAAARQ/P9CSWQsQs8M/s320/Lucali3.JPG" alt="" id="BLOGGER_PHOTO_ID_5321065650166179298" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/Sdg5BcgmEqI/AAAAAAAAARY/MZTczRI8PrE/s1600-h/Lucali4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/Sdg5BcgmEqI/AAAAAAAAARY/MZTczRI8PrE/s320/Lucali4.JPG" alt="" id="BLOGGER_PHOTO_ID_5321065656733799074" border="0" /></a><br /><span style="font-weight: bold;"></span>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com0tag:blogger.com,1999:blog-4827694871045843329.post-68324690428938254862009-04-21T15:32:00.000-07:002009-04-22T06:37:42.445-07:00Dinosaur Bar-B-Que<span style="font-weight: bold;">Dinosaur Bar-B-Que</span><br />646 W 131st Street<br /><br />There aren’t many restaurants worth traveling to that are north of 120th street. With so many restaurants in the city, many have trouble traveling very far in search of a great meal. But for those that are willing to brave the journey and suffer through wait times that often exceed two hours, there are wonderful food splendors that wait, and they are covered in barbecue sauce. It’s not that I am not willing to be convinced otherwise (trust me, I would love to be), but having tried Blue Smoke, Hill Country, and Virgil’s, Dinosaur is my overwhelming favorite spot for barbecue in NYC (*Disclaimer: I have yet to be to Fette Sau which I have been told could offer Dinosaur a run for its money).<br /><br />Born from humble beginnings as a biker joint in Syracuse, Dinosaur quickly spread to Rochester and opened up its third location to wondrous praise in Manhattan. Since my first visit a few years ago, I have spread the gospel of Dinosaur to all that would listen in an attempt to find dining partners as often as possible, and after sampling its offerings on numerous occasions, have yet to leave with anyone disappointed.<br /><br />Any trip to Dinosaur will undoubtedly be met with a substantial wait, as even during offpeak hours I have waited up to an hour (the most I’ve waited is almost two and a half hours). During the warmer months, the restaurant offers tables outside that are first come first served, and while the wait might be a bit shorter, there is no one managing the line so be prepared for some territory disputes. The best thing to do is grab a seat at the bar and order a flight. Beer flights ($6) contain four 4oz. servings of any of the 23 beers that they have on tap; a perfect choice for the first beer of the night to allow you to make a more informed choice for the next beer.<br /><br />For something to snack on while waiting, order their chicken wings which made Yelp’s list of best eats in 2009 (don’t think I’ll make it to all of those spots this year). Served 6 or 13 to an order, they come tossed in a “spicy” barbecue sauce or in a garlic parmesan sauce. Don’t choose, just order some of both. They’ll get eaten. Incredibly plump with moist tender meat that falls off the bone, I have been tempted to just make an entire meal out of just the wings. While tabulating the total number of wings to order, a friend from Syracuse noted that he would be eating 13 himself. Champion.<br /><br />Chicken Wings:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SeP2mcY7r2I/AAAAAAAAAUY/rMT1ipSFkn0/s1600-h/Dinosaur1.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SeP2mcY7r2I/AAAAAAAAAUY/rMT1ipSFkn0/s320/Dinosaur1.JPG" alt="" id="BLOGGER_PHOTO_ID_5324370324798287714" border="0" /></a><br /><br />The restaurant offers a full menu at the bar, so if you can grab seats and avoid the wait, go for it. We did this the last time we were there and by the time we left, our table had still not yet been called. Entrée time, and there are so many choices to consider, but for first timers, there’s only one way to go, the Tres Hombre ($18.95). Served with ¼ rack of ribs, pulled pork, brisket, two sides and corn bread, it offers the best way to sample the best of Dinosaur, all on one plate. The pulled pork is tender and the brisket has beautiful pink smoke rings (though it can be a bit dry at times), but what separates Dinosaur is the ribs. With meat that falls off the bone and killer sauce that doesn’t overwhelm the dish, I make sure to get ribs every time I visit. Finish off the plate with some mac & cheese and baked beans and you’ll be stuffed. Doesn’t get any better than that.<br /><br />Tres Hombre:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SeP2lbaTVAI/AAAAAAAAAT4/iRLiQc4a8HY/s1600-h/Dinosaur3.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SeP2lbaTVAI/AAAAAAAAAT4/iRLiQc4a8HY/s320/Dinosaur3.JPG" alt="" id="BLOGGER_PHOTO_ID_5324370307355726850" border="0" /></a><br /><br />Ribs:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeP2ltM5pGI/AAAAAAAAAUA/HWQ3ipI9OTg/s1600-h/Dinosaur4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeP2ltM5pGI/AAAAAAAAAUA/HWQ3ipI9OTg/s320/Dinosaur4.JPG" alt="" id="BLOGGER_PHOTO_ID_5324370312131355746" border="0" /></a><br /><br />With plenty of platters under my belt, I’ve moved on to some of the other offerings. The Cuban sandwich ($10.95) adds pulled pork to the traditional sandwich mixing crunchy with tender and sour with savory. What I’ve been ordering most often, however, is the "Pork-Sket" ($13.95), a brisket sandwich topped with cole slaw, jalapeños, and yes, pulled pork. As my friend who eats 13 wings says, it’s a “man’s sandwich.” There’s nothing like a giant pile of barbecued meats on one roll with some spice and crunch from the jalapeños. Needing to have some ribs also, I make sure to split the sandwich and a ½ rack with a dining partner to create my own platter.<br /><br />Pork-Sket:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeP2mM_zlOI/AAAAAAAAAUQ/S9eu2r3Cy_8/s1600-h/Dinosaur5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SeP2mM_zlOI/AAAAAAAAAUQ/S9eu2r3Cy_8/s320/Dinosaur5.JPG" alt="" id="BLOGGER_PHOTO_ID_5324370320666367202" border="0" /></a><br /><br />Next time you’re looking for some of the best barbecue that NYC has to offer, make the trek, it’s worth the wait.<br /><br />Know of another barbecue place that you think challenges the throne? Interested in joining me next time I go? Post a comment!David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com2tag:blogger.com,1999:blog-4827694871045843329.post-89532805744248603402009-04-20T17:23:00.000-07:002009-04-20T17:23:01.176-07:00Captain Lawrence<span style="font-weight: bold;">49. Captain Lawrence Liquid Gold</span><br />Captain Lawrence Brewery (Pleasantville, New York)<br /><br />Yes, the TONY item is liquid gold beer at Bierkraft, which is in Park Slope, not Pleasantville. But after calling Bierkraft, a boutique beer store that fills growlers and confirming that the liquid gold beer on the list is, in fact, Captain Lawrence liquid gold beer which I had already sampled at PDT and purchased a growler from Whole Foods, I didn’t think that a trip to Bierkraft would suffice the “quest” aspect of the TONY list (Those unfamiliar with a growler should note that it is merely a jug used to transport beer and contains about five bottles). With thirsty bellies and a yearning for adventure, a couple of friends and I made the hour long hike up to Westchester to sample the best of Captain Lawrence straight from the brewery, which is open Friday and Saturday afternoons and is half a mile from the nearest train station.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdVXl8sc6wI/AAAAAAAAAQQ/E0bpHj6xfq4/s1600-h/Captain7.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_nWF_n5-5RHM/SdVXl8sc6wI/AAAAAAAAAQQ/E0bpHj6xfq4/s320/Captain7.JPG" alt="" id="BLOGGER_PHOTO_ID_5320254844267457282" border="0" /></a><br /><br />As we arrive at the parking lot at the commercial warehouse facility we are greeted by several beer fans who have purchased a number of growlers and seemed to be having a pretty good time drinking at the picnic table outside at 3 in the afternoon. The brewery invites guests into two rooms, the tasting room and the brewery. Without a liquor license, the brewery is unable to sell beer for consumption on the company’s premises. However, the tasting room can offer samples of their beers on tap, 2 samples of each of 6-7 the beers at 3oz a sample sounds like a good deal to me.<br /><br /><span style="font-style: italic;">Liquid Gold:</span> Of all the beers I tasted, this one was clearly my favorite and it’s obvious why this made the TONY list. A balanced, golden ale with a bit of spice and smooth flavor. Thankfully, it is served at a few bars in the city so I won’t have to make the trip again just to get some.<br /><br /><span style="font-style: italic;">Espresso Stout:</span> A dark, creamy guiness-like beer with a strong coffee flavor. Not really what I’m into but I can certainly appreciate the texture.<br /><br /><span style="font-style: italic;">Xtra Gold, Pale Ale and IPA:</span> What sticks out most about all of the Captain Lawrence beers is a focus on bringing out the flavor of hops. The pale ales are no different. Both have intense hops flavors with the accompanying bitterness and for a guy that isn’t really big on pale ales, I still found myself going back for that second sample. The Xtra Gold is a trippel ale with a 10% ABV sticker. Less bitterness than the pale ales, but plenty of hops aroma and taste.<br /><br /><span style="font-style: italic;">Smoke From the Oak: </span> Aged and carbonated using different barrels including wine, rum, bourbon and brandy, Captain Lawrence introduces beers that take on a hybrid characteristic. The seasonal variety offers beer that is aged in barrels that contained Merlot and Pinot Noir. Having trouble deciding between a glass of wine or a beer with dinner? Go for some Smoke from the Oak.<br /><br />Though I could be quite content just staying in the tasting room all day, after sampling each of the beers, we were given a tour around the brewery by Scott Vaccaro, owner and head brewer of Captain Lawrence. It’s a pretty small operation but it was a great experience to be able to hear about the process and talk about beer.<br /><br />On the way out, we picked up a number of bottles of the Smoke from the Oak ($10 each) and I grabbed a beer glass ($5) to add to the collection. Perfect trip out of Manhattan on any Saturday afternoon. Can’t wait to see what the rum barrel aged beer will taste like…<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdVXk4b3JUI/AAAAAAAAAPw/ZhTcywuWtjM/s1600-h/Captain2.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdVXk4b3JUI/AAAAAAAAAPw/ZhTcywuWtjM/s320/Captain2.JPG" alt="" id="BLOGGER_PHOTO_ID_5320254825944261954" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdVXldKF_YI/AAAAAAAAAQA/EkiFIjYjw-w/s1600-h/Captain4.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdVXldKF_YI/AAAAAAAAAQA/EkiFIjYjw-w/s320/Captain4.JPG" alt="" id="BLOGGER_PHOTO_ID_5320254835801849218" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdVXlLB1wMI/AAAAAAAAAP4/B8LvsjPl6xc/s1600-h/Captain3.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_nWF_n5-5RHM/SdVXlLB1wMI/AAAAAAAAAP4/B8LvsjPl6xc/s320/Captain3.JPG" alt="" id="BLOGGER_PHOTO_ID_5320254830935392450" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdVXlltkENI/AAAAAAAAAQI/pdrGDuLKKzI/s1600-h/Captain5.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_nWF_n5-5RHM/SdVXlltkENI/AAAAAAAAAQI/pdrGDuLKKzI/s320/Captain5.JPG" alt="" id="BLOGGER_PHOTO_ID_5320254838098104530" border="0" /></a>David G.http://www.blogger.com/profile/10353081003052528252noreply@blogger.com1