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Every week, I document another dish that impressed and satiated me during my food adventures around New York City

As I talked to the friendly guy behind the counter at Golda (perhaps the owner of this breezy Bed-Stuy café), he asked if I lived in the neighborhood. When I told him that I lived quite a bit away. I think he was pretty surprised and confused as to why I came all this way to eat an egg sandwich at a new local joint.

But that’s what I do. I think I may be one of the few that fully take advantage of the city and try to become a local everywhere.

And that includes this gentrifying part of Bedford-Stuyvesant. The last time I was out here things looked very different. There was certainly not a brunch-friendly spot with cold brewed coffee.

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Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I generally don’t go in for gimmicks – and there are a lot of them in the food world. Granted, I’d be happy to try them but I usually see through them as gimmicks. I was planning to write off the de-constructed latte at the hip and crowded Coffee Project New York as just that, but after I sat and tasted it, I have to admit that it worked.

Although they will serve you a shot of espresso, a cold brew, or cappuccino, the general concept here are different “coffee projects.” As far as I know, since they opened two years ago, they’ve only had two projects. One is a Nitro Flight where they prepare one nitro cold brew black and one nitro cold brew with milk. I didn’t try that one.

The “project” that I tried is the one that has gotten them a lot of press and Instagram fame: the de-constructed latte.

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My search for the best pickles in New York continues….

I stumbled upon Brooklyn Brine was I was exploring the huge manufacturing and food facility known as Industry City. I had been out here years ago to make a video on Robicelli’s Cupcakes but that was back when these factories were not open to the public. A few years ago, the site expanded and opened many of its doors. In fact, I’ll now be leading tours of the area.
There’s now a food hall, a distillery (and two breweries), an area called Innovation Alley, and the new home of Brooklyn Brine. This is one of the most well-known and hip local pickle companies and I tried to get there earlier on in my pickle journey. But they had closed their Park Slope facility and restaurant before I could visit for inspection.
I was pleased to see they have moved their entire facility and opened a new pickle café right here in Industry City. I was in luck.

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Category: Pickles

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Years ago, a modest little food truck called Souvlaki GR was all the rage. It won the Vendy Award (two years in a row) and we started including them regularly on our Financial District Food Cart Tours.

I got to know both the food and the owners (there were three of them to begin with). As time went on, two of the owners (husband and wife Paul and Abby) split with the other and they went on to open their own restaurants deep in the heart of hipster Lower East Side.

We continued visiting the truck until they stopped parking in that area and now I miss their impeccable pita bread, grilled souvlaki sticks, and homemade tzatziki.

Just recently, Abby and Paul added another restaurant to their growing family (they also own Forgetmenot, Kiki’s, and Monroe). This one is called Sherman’s because the shoe store that used to be in this space bared that name. And of all their new restaurants, it’s the one that comes closest to the superb casual street food of Souvlaki GR. (more…)


Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I meet a lot of Australians – probably more than most Americans. One of the things about Australians is that they travel a lot and on almost every tour I lead, I find there are at least two (often more). And we get to talking and over the years I have learned so much about Australian culture I feel like I should be an honorary Aussie.

One thing I have heard about (mostly on my food cart tours comparing it to a Belgian waffle) but never had the pleasure to taste was an Anzac Biscuit. I learned that these were first created for troops overseas during World War I as a cookie to travel the long distance and not spoil.

So when I saw something called an Anzac Bikkie at an Australian-run coffee shop in Midtown, I immediately knew what it was and what I had to do. I also knew that Bikkie is one of the common Australian abbreviations (this one for biscuit). They love to abbreviate everything – check out this video.

Taylor St. Baristas opened in Midtown a few years ago and sort of lays low in the NYC coffee scene. It’s the first US outpost of a London coffee company started by some Australian friends (they also take their coffee very seriously!!)

The coffee was as good as expected, but I was most excited about the Anzac cookie. I mean, I had waited all this time.

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My search for the best pizza in New York continues….

When giving tours, I almost always get asked where to get the best pizza. And as you can imagine, I have a long answer for that. But many of the tourists I meet are actually looking for the best pizza in Midtown, which is a completely different thing.

As most New Yorkers know, Midtown is not the best neighborhood for food (although that is changing a bit). I usually tell them to go to Don Antonio or Roberta’s (in Urban Space) or Patzeria. But I’m always looking for new recommendations and places I can share with the people I meet.

That’s why when my friend Scott Weiner wanted to get pizza and he suggested PizzArte, it was a no brainer. (more…)


Category: Pizza

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