Tag Archives: Dough

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

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…)


While learning how to shop for the holidays with a real live girl, I get easily distracted by the prospect of eating lunch (and more lunch) at the Bryant Park Holiday Shops.

Special Thanks:
theholidayshopsatbryantpark.com
midtownlunch.com
ultraclay.com


Category: Video

For the third year in a row, I’m going to attempt to eat every single item on Time Out New York’s annual 100 Best Dishes list. In no particular order, here’s my take on their Top 100. Let the gluttony continue…

For me, the pain and discomfort from eating a doughnut outweighs the few minutes of sweet and doughy euphoria. Fried bread makes my insides attack itself and so I’ll usually just say no when it comes to doughnuts.

However, with enough Zantac and the promise of a transcendent experience, I may take the risk from time to time. I’ve recently enjoyed a few of Cinnamon Snail’s vegan doughnuts (not any easier on the esophagus, but mighty delicious) and it’s hard to resist homemade apple cider doughnuts at a farm upstate.

I’ve come into contact with the massive yeast bombs from Dough at food festivals like Smorgasburg and food shops like Stinky. But I have so far resisted.

(more…)


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