Tag Archives: Bedford-Stuyvesant

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.

(more…)


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

DOUGH, 305 Franklin Avenue (at Lafayette Avenue), Clinton Hill, Brooklyn

If you’d asked me to tell you about Dough, the growing New York business from chef Fany Gerson, I would have told you that they make the absolute best doughnuts in the city. Big, yeasty, and inventive – they’re everything you want a doughnut to be.

But if you asked me to talk more about their food, I would have looked at you with confusion. What else could Dough possibly do? (more…)


The Vendys is just days away. Tickets are still available for purchase here. It’s seriously the greatest day of the year. In anticipation, I’m producing short videos on each of the nominated vendors. Here are four more nominees:

The GoGo Grill

Down at the southern tip of Manhattan, two friends decided to re-invent street food for any dietary restriction. The GoGo Grill always has a huge line at Bowling Green for their weekday lunches of salads, burgers, falafel, eggplant, and more. And everything is homemade, including the English muffins used for the sandwiches.


Zha Pan Asian

I already wrote about these amazing Asiancini (Asian rice balls) last week. But now meet the guys behind the concept. They’re inventive (and delicious food) has earned them a Market Vendor of the year nomination.

Dough

This is a bold statement, but I truly believe Fany Gerson and the crew at Dough are frying up the best doughnuts in the country. They’re large, yeasty, airy, and just incredible. I normally stay away from dough bombs, but these Dessert nominees are impossible to resist.

Shanghai Sogo

Benjamin Wang has worked at high end restaurants like Nobu before bringing his concept of fresh, restaurant-quality Asian tapas to the streets of New York. Shanghai Shogo turns out fresher food than you find at most restaurants. They’re a Rookie of the Year nominee.


Category: Video

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

SPEEDY ROMEO, 376 Classon Avenue (at Greene Avenue), Clinton Hill, Brooklyn

When I visited St. Louis a few years ago, I discovered a relatively obscure pizza style I never even knew existed. St. Louis pizza was unheard of in these parts. And here I was thinking that New York had every style of pizza imaginable. Was it topped with barbecue and baked on gooey butter cake? What could possibly separate the pizza in “the Gateway to the West” from the rest of the world?

I must admit I wasn’t immediately won over when I visited Imo’s in downtown St. Louis. The pizza was cracker thin and it was caked with a gooey processed cheese called Provel. Evidently if you grew up with the stuff, you learned to love and crave it. Having come to this later in life, I wasn’t as nostalgic for the greasy, plastic flavor. It was only a matter of time before this oddity was brought to the big city and it makes perfect sense that Brooklyn is where that niche was filled. (more…)


Category: Pizza

Now that I’ve eaten my way through somebody else’s list (Time Out New York), I’m ready to compile my own 100 spectacular things I’ve tasted in 2012. Look for another five dishes every few days.

NUMBER 25: BABA GHANOUSH from DAMASCUS BAKERY

New York is loaded with great restaurants and cafés, but that’s hardly the end of the food resources in this city. In addition to ongoing food markets like Smorgasburg and the New Amsterdam Market, there are plenty of speciality shops that sell local food products that are so much more exciting than anything you could possibly find at your national grocery store.

Damascus Bakery is noted for introducing pita bread to this country in 1920. While the business is now mostly wholesale (they bake most of the pita bread sold in the U.S.), they still run an iconic storefront in Brooklyn Heights where you can purchase their Middle Eastern breads and pastries. The containers of baba ghanoush don’t get nearly as much attention, but the rich, smoky eggplant dip is full of complex flavors and spices and is the perfect accompaniment to those classic Syrian bread. Price: $3.50/$7

DAMASCUS BAKERY
195 Atlantic Avenue (between Court and Clinton Street),
Brooklyn Heights, Brooklyn
(718) 625-7070

(more…)


I’ve devoured Time Out’s 100 Best dishes and now, once again, I’ve been inspired to create my own list. These are the 100 dishes I have continued to think about since tasting them at some point in 2011. Look for another five dishes every few days. These are in no particular order. 

NUMBER 65: BLACK TRUFFLE AND SEA SALT CHOCOLATE from MAST BROTHERS

The black truffles in the chocolate bars from Mast Brothers, which is a bean-to-bar chocolatier based in Williamsburg, are not the French candy variety. Rather these are real black truffles. The kind you may get with your fancy pasta. Mushrooms. That’s right. This is mushroom chocolate.

And it is incredible. The black truffles give this chocolate a deep, rich earthy flavor that plays in to the bittersweet frutiness of the dark chocolate. The salt rounds it out and not only works on the sweet salty front, but also plays up the sea and earth flavors. This seasonal bar is available at the storefront in Brooklyn and many grocers around the city. Unless you have a mushroom or chocolate allergy (God forbid), you must give this a taste. Price Varies

MAST BROTHERS
105A North 3rd Street (between Wythe Avenue and berry Street)
Williamsburg, Brooklyn
(718) 388-2625
mastbrothers.com

NUMBER 64: ROBIOLA WITH EGGPLANT CROSTATA at DEL POSTO

Hopefully I already convinced you on the wonders of chocolate and mushrooms. But chocolate and eggplant? And cheese? This might be the wackiest savory sweet combination of all. Yet it’s one of the most delicious.

This was served to us as a cheese course during a spectacular lunch this year at Del Posto. The expertly fried fritter was stuffed with tender eggplant, served with sweet, melty robiola cheese and drizzled with just the right amount of rich, decadent dark chocolate. This was heavenly. The flavors worked so well together. The eggplant contributed sweet, soft textures and if I hadn’t known any better, I might have mistaken it for banana. Oh, now you’re on board!?!

DEL POSTO
85 Tenth Avenue (between 15th and 16th Street)
Meatpacking District
(212) 497-8090
delposto.com

NUMBER 63: COLD SMOKED CORN SOUP at DO OR DINE

Even if I didn’t know the owners of Do or Dine, it would have been high on my destination list. Justin, George, and Luke were friends of mine from when we worked at The Modern together. They have wacky ideas and fun personalities with an eye for flavor and hospitality. And the fact that none of them are trained chefs was not a reason to deter them from creating some of the most exciting and creative food I’ve tasted the entire year.

We didn’t try the now infamous Foie Gras Doughnut (it will be ordered on a future visit), but I fell in love with their seasonal soup that is now sadly no longer on the menu. What a crazy concoction that delighted my tastebuds and played with my mind! A roasted corn and chipotle puree took care of the sweet and spicy balance. But then more layers were added with sweet honeydew cubes and surprisingly subtle Crunch and Munch (the poor man’s Cracker Jacks) croutons. The soup is smoked with a hand smoker and the hickory aromas are released at the presentation, making this a full-sensory experience. And I’m not just being biased, believe me.

DO OR DINE
1108 Bedford Avenue (between Gates and Lexington Avenue)
Bedford Stuyvesant, Brooklyn
(718) 684-2290

NUMBER 62: BACON POPCORN at SALT & FAT

To some it might not seem so strange, but I can assure you to all naysayers that bacon popcorn is delicious. Especially the way they serve it at Salt & Fat, a newish neighborhood spot in Sunnyside, Queens with Korean and Southern influences. I loved the entire meal at my recent visit, but the one thing I couldn’t get out of my head was the complimentary bag of bacon popcorn.

The popcorn is popped in bacon fat, which could make for a very greasy and heavy flavor. But these are surprisingly light and addicting. The bacon flavors are fully present, but not overpowering. It adds smoky, umami notes to the already buttery and salty popcorn. This bag disappeared in a matter of minutes and it was to my delight (and detriment) that the server was only too willing to bring us a re-fill. It’s a perfect way to open up a meal of salt and fat (which is much more pleasant and refined than it sounds). Price: Complimentary with Meal

SALT & FAT
41-16 Queens Boulevard (between 41st and 42nd Street)
Sunnyside, Queens
(718) 433-3702
saltandfatny.com

NUMBER 61: KATZ’S PASTRAMI EGG ROLL at REDFARM

Chinese and Jewish culture have been intertwined since the early days of the Lower East Side. And there are still some great Cantonese restaurants down there serving up egg rolls and the like. And of course, so is Katz’s Deli, which makes some of, if not the, best pastrami in the entire city. So you’d think it would be a natural fit to combine the two flavors. Yet nobody in this city has tried something as outlandish (and obvious) as the egg roll at the new high end Chinese gastropub RedFarm.

This classic Chinese American appetizer is given the kosher treatment with the addition of some generous slices of Katz’s tender, smoky pastrami. Along with the meat, Chef Joe Ng fills the fried egg roll with cabbage and hot chilis. A tangy honey mustard sauce on the side cuts all that delectable fat. They make for a great starter to a consistently creative and delicious meal at RedFarm. Price: $7

REDFARM
529 Hudson Street (between 10th Street and Charles Street)
West Village
(212) 792-9700
redfarmnyc.com

Connect with me

Link to our Youtube Page
Link to our Facebook Page
Link to our Rss Page
Link to our Twitter Page

WATCH

LOCALS KNOW: BITES & SIGHTS FOOD TOUR in BUDAPEST AROUND THE WORLD IN ONE CITY: IRAN AROUND THE WORLD IN ONE CITY: PERU AROUND THE WORLD IN ONE CITY: GREECE
EMPIRE PLATES OF MINE A DAY IN THE LIFE
EAT THIS BOSTON: IN THE SOUP SOMETHING BORROWED, SOMETHING BREWED


DREAM A LITTLE CREAM CHEESE


BIG TROUBLE IN LITTLE CHINATOWN


ICE CREAM


KOSHER MEAT MARKET


PIZZA DAY


Instagram Feed