Posted tagged ‘New York’

It’s the tastiest sandwich you’ve never had

October 11, 2009

Just a hungry thought on a lazy Sunday…

I’ve eaten so many sandwiches, so many ways…  heros, grinders, subs, wraps, paninis, and more, I’ve rocked ’em all. I’ve written about cheesesteaks from Philly, Pastrami from New York, BBQ from Austin, Hot Dogs from Chicago, Burgers from just about anywhere, and of course, Roast Beef and Mozz from Hoboken.

Yet, after all my searching, there may be no finer sandwich in all the land than the much-discussed Num Pang pulled duroc pork spiced with honey, topped with cucumber, pickled carrots, cilantro and chili mayo on fresh baked Parisi bread.

It’s become impossible to visit Union Square in NYC without eating one… or two.  Go try ASAP — 21 E. 12th St. (near University)

Small sandwich, powerful flavor

Small sandwich, powerful flavor

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Ate so much I got BB-Queezy

October 1, 2009

East, West, North, South and Midwest alike, if there is one food that transcends the American culinary culture, it’s undoubtedly BBQ. The Carolinas, Tennessee, Missouri or Texas — as we know there’s truly no one right way to smoke, grill or marinade meat. Recently, I’ve been dining amongst gods of the pit including Big Ed Mitchell and his unconventional blending of east and west flavors (no not Asian, vinegar and dry rub!), and the late-great Billy Mays,  included for his excitement for stain removal, providing diners with the comfort of knowing that it’s okay to pig out because stains incurred from moist, tangy meat are merely part of the experience.

Recent visits to the annual Big Apple BBQ festival in Madison Square Park, Lambert’s in downtown Austin, TX and Blue Smoke in NYC have made me continuously crave messy, sloppy, dirty, and filthy,  ribs, pulled pork, beef brisket, slaw, beans, and of course… beer.

Looking for a good sauce? Give FunniBonz a shot… especially the spicy

Ready to chop that whole hog

Ready to chop that whole hog

Mex Recs from the Summer of ’69

September 6, 2009

One part randomness + one part Canadian + a splash of tequila equals the first truly good Manhattan Mexican recommendation I’ve received to date.

It was Bryan Adams… yes, that Bryan Adams…  Summer of ’69 Bryan Adams who more than two years ago suggested to me that the tiny West Village eatery, Mexicana Mama, was perhaps the best Mex joint in the City. Doubting the Canadian rocker-turned-photog’s (is that an oxymoron?) knowledge of south-of-the-border fare, I brushed it off and continued dining with friends at the standard city Mexican restaurants (Dos Caminos or El Rio Grande for hallucinogenic margs).

It’s important to note that prior to my visit to Mexicana Mama, I was fresh off a trip to perhaps the Tex-Mex capital of the U.S. , Austin, Texas (where I was treated to a delicious Tortilla Crusted Tilapia… another post for another day), making me that much more skeptical.

Well today I swallow my pride, and wash it down with a Dos Equis Amber… apologies to you Mr. Adams, as your recommendation was correct…  Mexicana Mama, with only a handful of tables and a limited menu serves up an incredible bounty of flavors through its dishes.  Extra points here for eliminating margarita mix and opting for true Tequila and Fresh Lime Juice Margs!

Keeping with the music theme, a trip to the bathroom actually requires a backstage pass… well, not really, but it does force a trip through the kitchen offering a behind-the-scenes look at some fresh meats, veggies and melted cheeses adjusting to their floury tortilla homes..

Chihuahua Cheese and Chorizo for all… and well, the guacamole could be all for one, or one for all

Not Much Room To Rock...

Not Much Room To Rock...

Back in the kitchen

June 15, 2009

Dear blog of mine, it’s been far too long and miss you, I do.

Since we last spoke, I dined at CulinAriane, food-modeled for La Fonda Del Sol, toured the Upstate New York wine country, chowed on the best that the Bahamas had to offer and pigged-out at the NYC BBQ block party… and yet, despite all of that,  I’ve found no reason to share my experiences with you?

My apologies for having been missing in action for so long, it won’t happen again! I’m back and believe me, I’m hungry.

More to come, including updates on the previously mentioned culinary experiences.

Why? Because IAteItMyWay… That’s why!

Strikin' a pose at one of NYC's hottest new Tapas Spots

Strikin' a pose at one of NYC's hottest new tapas spots

All bow to Eric Ripert… the true Top Chef

February 4, 2009

I don’t think this episode deserves the standard Top Chef recap.

What we saw this week was not a culinary competition… it was culinary education. Since early-December I’ve wanted to write about Le Bernardin, specifically to discuss the unbelievable dining experience I had there. Unfortunately, until now, I simply didn’t know what to say.

Of all the episodes this season, I felt that this was the most interesting from both a viewing and learning perspective. To see how nervous and excited the chefs were, kind of said it all. Even the judges seemed elated to be given such a unique experience. Mr. Ripert himself even seemed surprised at the praise of Toby Young, a critic typically known for his harsh rhetoric and not his endless praise.

Food Mecca at 155 W. 51st St.

Food Mecca at 155 W. 51st St.

I was pleased to see Fabio applauded for his job of  mimicking the Red Snapper dish. I have tried this dish and can tell you first hand that I’ve simply never had a better cooked piece of fish. From the sauce to the razor-thin slice of sourdough that serves as the faux-crust, the dish is flawless.

All-in-all it appeared that the judges were impressed with the chefs understanding of each dish. Let’s face it… no one is going to do it quite like Mr. Ripert… then again, how easy is it to recreate a Michelin 3-star, NYTimes 4-star and Zagat 28 menu?

Should I get the opportunity to return to Le Bernardin, you can bet that I’ll be trying that Lobster/Asparagus. Hopefully, that opportunity will be sooner, rather than later!

Around the weekend in 30,000 calories

February 2, 2009

Some food for thought… pun intended. Apologies for a weak post, but I just can’t seem to shake this thought…

What is it about the weekend that encourages us to find an excuse to eat like we haven’t had a meal in weeks? It’s not a  secret that I find no greater pleasure than stuffing my face, but even in times where I attempt to be good and watch my intake, up pops a Fri/Sat/Sun and a new plethora of excuses.

It’s someones birthday,  it’s the Super Bowl,  I haven’t seen so-and-so in a while, it’s Restaurant Week,  I’m making up for what Gandhi missed,  Fiore’s is doing the Roast Beef today…

Next thing you know, you’re back to square one, leaning forward to catch a glimpse of the number on the scale over your bloated waistline.

Phew… something’s gotta give… apologies for the rant…

Ugh... Weekend, I prefer the weekend!

Ugh... Weekend, I prefer the weekend!

2 dudes, 8 chins, 12 slices

January 26, 2009

Should you be a regular visitor to my blog, you may have caught a recent post where I reference some of my favorite pizza joints around Jersey… today, with great respect, I bow down to my neighbors to the east in what I must deem: The greatest pizza I’ve ever had.

I was told over and over again by a group of insistent Staten Islanders  that I need to trek out to Bensonhurst (Bklyn) and give L&B Spumoni Gardens a fair shot… well, I finally did, and, needless to say, for the past three days I have not been able to stop eating… and apologizing for my ignorance.

Fresh, hot, cold, re-heated, microwaved…it just doesn’t matter. This pizza is the truth. It’s safe to assume that below a layer of tomato sauce, beneath a hidden layer of cheese and a crisp, well-done Sicilian crust are the answers to some of the world’s greatest questions.

24 slices... 12 to eat, 12 for later

24 slices... 12 to eat, 12 for later

Do yourself a favor, take the Lincoln to the west side, to the battery park, down the belt, past the Verrazanno,  beneath the D Line and down 86th St.  for a guaranteed appetite pleasing experience. It’s well worth the $25+ in tolls. WoW!