Meals on Wheels: Now that the Taim Mobile truck...

Didn't love the Taim here in the city, but may give this truck a try. Not enough good Falafel in NYC. Best I have found so far is Pita Joe. it replicates the Israeli experience and a salad/topping bar.

Meals on Wheels: Now that the Taim Mobile truck...: "

Now that the Taim Mobile truck is up and running and slinging falafel, it's ventured over to the Bedford area of Williamsburg, right by well established Middle Eastern spot Oasis. The restaurant owner is none too pleased: "It’s not just falafel — hamburgers, coffee, ice cream, tacos, maybe they could just stay in the park...It’s not fair for us. We pay a lot of rent and they don’t." [NYP]

"

Eat BBQ, Drink Beer For Tornado Relief At Brother Jimmy's

Eat BBQ, Drink Beer For Tornado Relief At Brother Jimmy's: " Listen up, y'all; Brother Jimmy's BBQ, the fauvist and festive BBQ cavern near Union Square, is hosting a 'Southern Appreciation Night' fundraiser for tornado relief tomorrow (Wednesday) night. 100% of the proceeds will benefit tornado disaster relief. Admission is free, but everyone is encouraged to put $20 down for a bracelet that gets you one hour of free draft beer and a $3 beer and liquor special all night. [ more › ]

Board Wrap: Which, if Any, Trucks Are Worth the Wait

Board Wrap: Which, if Any, Trucks Are Worth the Wait: "

· YIkes, Rehearsal Dinners are Getting Big [CH]

· Where to Get Authentic Colombian? Jackson Heights [Yelp]

· A Week in NY: Degustation, Yasuda, Morini [eG]

· Which, if Any, Trucks Are Worth the Wait [ML]

· Sushi for Eight Ladies on a Friday in Chelsea [Yelp]

"

Ethnic Eating Adventures: Taste Good Malaysian

Ethnic Eating Adventures: Taste Good Malaysian: " Welcome back to another installment of Ethnic Eating Adventures, in which we travel across this fine city in search of unknown pleasures from lands far, far away. Today, inspired by the recent arrival of the sun, we're feeling a little tropical, so for this week's Adventure we present Taste Good Malaysian Cuisine. [ more › ]

José Andrés, Danny Meyer Win Big At James Beard Awards

José Andrés, Danny Meyer Win Big At James Beard Awards: "

*Scroll down for the complete list of 2011 James Beard Foundation Award winners*

J.M. Hirsch, Associated Press:

Small plates have earned Jose Andres one of the food world's biggest honors.

The man credited with popularizing tapas – the Spanish custom of dining on small, shared plates – was named the nation's most outstanding chef Monday during the James Beard Foundation's annual awards ceremony, the so-called Oscars of the culinary crowd.

Andres has been praised for a string of successful restaurants around the country – most notably Jaleo and minibar by Jose Andres in Washington, D.C. – which challenged the conventional thinking that anything but heaping portions would leave American diners unsatisfied.

Recently, Andres – who grew up outside Barcelona and moved to the U.S. 21 years ago after training with famed Spanish chef Ferran Adria – has become known almost as much for his politics as for what he puts on the plate. He has spoken often – and even lobbied friends in Congress – on issues including school lunch standards, childhood obesity, hunger, subsidies for agribusiness and food marketing.

'Food is the most powerful thing we have in our hands. Not only chefs, but everyone in the food community. The right use of food can end hunger,' Andres said Monday after accepting his award. 'We have the responsibility to make sure that not only our great nation, but the world will always be better using food in the right way.'

The James Beard awards honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985. The awards ceremony was held in New York, where the Beard Foundation is based. Monday's ceremony honored chefs and restaurants; a similar event on Friday was held for book and other media awards.

Last year's top chef was 'Top Chef' judge Tom Colicchio. This year, Andres beat out Gary Danko of Restaurant Gary Danko in San Francisco; Suzanne Goin of Lucques in Los Angeles;Paul Kahan of Blackbird in Chicago; and Charles Phan of The Slanted Door in San Francisco.

The foundation's award for outstanding restaurant went to Danny Meyer's Eleven Madison Park in New York. It is known for its tasting-style menu that lists dishes only by key ingredient and encourages diners to work with the chef to create individualized meals. The restaurant's pastry chef, Angela Pinkerton, got the foundation's honor for most outstanding pastry chef.

'I am so proud of what this team has done ... to have really created a four-star restaurant for the future,' Meyer said Monday. 'A new kind of four-star restaurant.'

Last year, the organization named the restaurant's executive chef, Daniel Humm, the city's top chef. The restaurant has earned a total of five Beard awards.

Best new restaurant went to Jean-Georges Vongerichten's ABC Kitchen in New York, which focuses on local, organic and seasonal foods. Rising star chef of the year went to Gabriel Rucker of Le Pigeon in Portland, Ore., a nod to that city's increasingly robust food scene.

The outstanding service award went to New York's Per Se, owned by the much-lauded Thomas Keller. Outstanding restaurateur went to Richard Melman, whose Lettuce Entertain You Enterprises in Chicago is behind more than 30 restaurants, including that city's Tru restaurant.

During Friday's event, the foundation gave a nod to the power of social media in the food world when it awarded its first humor writing honors to the fictitious online character Ruth Bourdain, an anonymously written mash-up of culinary icons Ruth Reichl and Anthony Bourdain.

Ruth Bourdain became a profanely funny sensation mostly via Twitter, where he (or she?) would joust with and poke fun at the culinary elite. And the anonymity of the character's creator endured despite receiving a major award; no one stepped forward to accept the award.

On Monday, the Beard Foundation also named its top regional chefs around the country: Alex Young of Zingerman's Roadhouse in Ann Arbor, Mich. (Great Lakes region); Michael Solomonov of Zahav in Philadelphia (Mid-Atlantic); Isaac Becker of 112 Eatery in Minneapolis (Midwest); Gabrielle Hamilton of Prune (New York City); Tony Maws of Craigie On Main in Cambridge, Mass. (Northeast); Andy Ricker of Pok Pok in Portland, Ore. (Northwest); Michael Tusk of Quince in San Francisco (Pacific); Stephen Stryjewski of Cochon in New Orleans (South); Andrea Reusing of Lantern in Chapel Hill, N.C. (Southeast); and Saipin Chutima of Lotus of Siam in Las Vegas and Tyson Cole of Uchi in Austin, Texas (Southwest).

The organization's Lifetime Achievement award went to Kevin Zraly, wine educator and author of 'Windows on the World Complete Wine Course.'

* * *

The 2011 chef and restaurant James Beard Foundation Award Winners (winners in bold):

To see the 2011 James Beard Foundation Award winners in books, broadcast and journalism, click here.

RISING STAR CHEF OF THE YEAR

Aaron London, Ubuntu, Napa, CA

Thomas McNaughton, flour + water, San Francisco

Gabriel Rucker, Le Pigeon, Portland, OR

Christina Tosi, Momofuku Milk Bar, NYC

Sue Zemanick, Gautreau's, New Orleans

OUTSTANDING WINE AND SPIRITS PROFESSIONAL

Sam Calagione, Dogfish Head Craft Brewery, Milton, DE

Merry Edwards, Merry Edwards Winery, Sebastopol, CA

Paul Grieco, Hearth and Terroir, NYC

Rajat Parr, Mina Group, San Francisco

Julian Van Winkle III, Old Rip Van Winkle Distillery, Louisville, KY

OUTSTANDING WINE SERVICE

A16, San Francisco, Shelley Lindgren

Blackberry Farm, Walland, TN, Andy Chabot

Frasca Food and Wine, Boulder, CO, Bobby Stuckey

The Modern, NYC, Belinda Chang

Picasso at Bellagio, Las Vegas, Robert Smith

BEST CHEF: GREAT LAKES

Michael Carlson, Schwa, Chicago

Curtis Duffy, Avenues at the Peninsula, Chicago

Bruce Sherman, North Pond, Chicago

Paul Virant, Vie, Western Springs, IL

Alex Young, Zingerman's Roadhouse, Ann Arbor, MI

BEST CHEF: MID-ATLANTIC

Cathal Armstrong, Restaurant Eve, Alexandria, VA

Johnny Monis, Komi, Washington, D.C.

Peter Pastan, Obelisk, Washington, D.C.

Maricel Presilla, Cucharamama, Hoboken, NJ

Michael Solomonov, Zahav, Philadelphia

BEST CHEF: MIDWEST

Justin Aprahamian, Sanford, Milwaukee

Isaac Becker, 112 Eatery, Minneapolis

Colby Garrelts, Bluestem, Kansas City, MO

Tory Miller, L'Etoile, Madison, WI

Lenny Russo, Heartland, St. Paul, MN

BEST CHEF: NEW YORK CITY

Michael Anthony, Gramercy Tavern

April Bloomfield, The Spotted Pig

Wylie Dufresne, wd~50

Gabrielle Hamilton, Prune

Michael White, Marea

BEST CHEF: NORTHEAST

Tim Cushman, o ya, Boston

Krista Kern Desjarlais, Bresca, Portland, ME

Gerry Hayden, The North Fork Table & Inn, Southold, NY

Matt Jennings, La Laiterie, Providence

Tony Maws, Craigie On Main, Cambridge, MA

Eric Warnstedt, Hen of the Wood, Waterbury, VT

BEST CHEF: PACIFIC

Michael Cimarusti, Providence, Los Angeles

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Daniel Patterson, COI, San Francisco

Richard Reddington, Redd, Yountville, CA

Michael Tusk, Quince, San Francisco

BEST CHEF: NORTHWEST

Matt Dillon, Sitka & Spruce, Seattle

Christopher Israel, Grüner, Portland, OR

Andy Ricker, Pok Pok, Portland, OR

Ethan Stowell, Staple & Fancy, Mercantile, Seattle

Cathy Whims, Nostrana, Portland, OR

BEST CHEF: SOUTH

Zach Bell, Café Boulud, Palm Beach, FL

John Harris, Lilette, New Orleans

Chris Hastings, Hot and Hot Fish Club, Birmingham, AL

Tory McPhail, Commander's Palace, New Orleans

Stephen Stryjewski, Cochon, New Orleans

BEST CHEF: SOUTHEAST

Hugh Acheson, Five and Ten, Athens, GA

Craig Deihl, Cypress, Charleston, SC

John Fleer, Canyon Kitchen at Lonesome Valley, Cashiers, NC

Linton Hopkins, Restaurant Eugene, Atlanta

Edward Lee, 610 Magnolia, Louisville, KY

Andrea Reusing, Lantern, Chapel Hill, NC

BEST CHEF: SOUTHWEST

Bruce Auden, Biga on the Banks, San Antonio

Bryan Caswell, Reef, Houston

Saipin Chutima, Lotus of Siam, Las Vegas

Tyson Cole, Uchi, Austin, TX*

Ryan Hardy, Montagna at the Little Nell, Aspen, CO

OUTSTANDING RESTAURANT DESIGN

Design Firm: Aidlin Darling Design

Designers: Joshua Aidlin, Roslyn Cole, and David Darling

Project: Bar Agricole, San Francisco

Design Firm: Bestor Architecture

Designers: Barbara Bestor, John Colter, and Cathy Johnson

Project: Pitfire Pizza, Los Angeles

Design Firm: Natoma Architects Inc.

Designer: Stanley Saitowitz

Project: Toast, Novato, CA

OUTSTANDING RESTAURANT GRAPHICS

For the best restaurant graphics executed

in North America since January 1, 2008

Design Firm: Katie Barcelona

Designer: Katie Barcelona

Project: L'Artusi, NYC

Design Firm: Love and War

Designer: Katie Tully

Project: The National Bar & Dining Rooms, NYC

Design Firm: JNL Graphic Design

Designers: Donald Madia and Jason Pickleman

Project: The Publican, Chicago

OUTSTANDING SERVICE

Canlis, Seattle

Emeril's, New Orleans

La Grenouille, NYC

Per Se, NYC

Topolobampo, Chicago

OUTSTANDING PASTRY CHEF

Joanne Chang, Flour Bakery + Café, Boston

Patrick Fahy, Blackbird, Chicago

Dahlia Narvaez, Osteria Mozza, Los Angeles

Angela Pinkerton, Eleven Madison Park, NYC

Mindy Segal, Mindy's HotChocolate Restaurant and Dessert Bar, Chicago

BEST NEW RESTAURANT

ABC Kitchen, NYC

Benu, San Francisco

Girl & the Goat, Chicago

Menton, Boston

Torrisi Italian Specialties, NYC

OUTSTANDING RESTAURATEUR

Bruce Bromberg and Eric Bromberg

Tom Douglas

Pat Kuleto

Richard Melman

Phil Suarez

OUTSTANDING RESTAURANT

Blue Hill, NYC

Boulevard, San Francisco

Eleven Madison Park, NYC

Highlands Bar and Grill, Birmingham, AL

Vetri, Philadelphia

OUTSTANDING CHEF

José Andrés, minibar by José Andrés, Washington, D.C.

Gary Danko, Restaurant Gary Danko, San Francisco

Suzanne Goin, Lucques, Los Angeles

Paul Kahan, Blackbird, Chicago

Charles Phan, The Slanted Door, San Francisco

To see the 2011 James Beard Foundation Award winners in books, broadcast and journalism, click here.

* Tie -- the eighth in James Beard Award history

"

Veniero's Review

If the Canolis didn't taste so go and it wasn't less than 10 blocks away I probably would never go back either. However I agree the service recently has been awful! It took 25 mins to get a canoli and a tiramasu TO GO! I would never sit down for service.

Recommendation: Leave a 1 penny tip. The servers will get the message. If you leave nothing they may think it's a mistake. If you tip well, nothing will change. 1 Penny will get their attention and hopefully improve service.

· Veniero's Has Gone the Way of Junior's, Only for Tourists [CH]

First Look at 116, an Underground Bar With a Prestigious Address

First Look at 116, an Underground Bar With a Prestigious Address: "

116 Macdougal recently held coed party spot Alibi, but from 1958 to 1971, the subterranean space housed the legendary Gaslight Café, a coffee shop and “basket house” (meaning performers passed the money basket around) that hosted everything from readings by Kerouac and Ginsberg to early performances by Springsteen and Dylan (the latter recorded Live at the Gaslight 1962 there). After a gut renovation, the space has now been reborn as 116. Besides bringing back the original stone walls and ceiling beams, owner Thomas Sullivan (an indie movie and theater producer who also owns Bar 13 and once operated Bowery spot Mannahatta) is hoping to bring back the venue’s identity as a performance spot.

Sullivan, who is partnering with his Bar 13 manager Mehmet Erkaya as well as with actor Larry Blum, wants this to be a scrappier version of Joe’s Pub. Though the stage isn’t quite large enough to hold a full band, it’ll accommodate poets; folk, jazz, and rock combos; and even stand-up comics (Bill Cosby once performed at the Gaslight). Like Minetta Tavern across the street, there’s a doorman on duty, and after a booker is hired there’ll be ticketed events as well, but Sullivan wants his place to be a “neighborhood bar for the creative class” above all, and to that end there’s a two-for-one happy hour from 2 p.m. till 8 p.m. (116 Bar is open till 4 a.m. daily).

Cocktails are by Balthazar barkeep Alex Clark, a Sasha Petraske alum. He’s his drink list.

Signature Cocktail $13

Gaslight

House Infused Chipotle Pepper Tequila, Prunier Liqueur d'Orange, Freshly Squeezed Lime Juice, Honey Syrup

Classics $12

Sidecar

VSOP Cognac, Cointreau, Freshly Squeezed Lemon Juice

Manhattan

Templeton Rye, Dolin Sweet Vermouth, Angostura bitters

Martinez

Ransom Old Tom Gin, Dolin Sweet Vermouth, Luxardo Maraschino Liqueur, Orange bitters

Daiquiri

Flor de Cana 4yr Rum, Freshly Squeezed Lime Juice, Simple Syrup. Add fresh fruit for $2

Old Fashioned

Templeton Rye, Sugar Cube, Angostura bitters

Seasonal $12

Tom Collins

Millers Westbourne Strength Gin, Freshly Squeezed Lemon Juice, Simple Syrup, Club Soda

Strawberry Caipirinha

Leblon Cachaca, Fresh Strawberries, Muddled Lime, Simple Syrup

Mai Tai

Smith & Cross Jamaican Rum, Flor de Cana 4yr Rum, Clement Creole Shrubb Liqueur, Freshly Squeezed Lime Juice, Orgeat Syrup

Mojito

Flor de Cana 4yr Rum or Millers Westbourne Strength Gin, Muddled Fresh Mint, Freshly Squeezed Lime Juice, Simple Syrup, Club Soda

Bahar

Reyka Vodka, Muddled Cucumber & Fresh Mint, Freshly Squeezed Lemon juice, Simple Syrup

116, 116 MacDougal St., nr. Minetta Ln.; 212-254-9996

Read more posts by Daniel Maurer

Filed Under: slideshow, 116, balthazar, gaslight cafe, larry blum, mehmet erkaya, minetta tavern, openings, sasha petraske, thomas sullivan

"

crème brûlée french toasts

crème brûlée french toasts: "

Filed under the very large category of Things Pretty Much Every New Yorker Already Knew About But Was News To Me (don’t bother trying to hail a cab after noon on a Friday, filthy stoops are irresistible for the chill-minded set, etc.), the City Bakery on 18th Street has some astoundingly good French toast on Sunday mornings. It’s also astoundingly expensive, as things will go at a bakery with sweets like you can’t find anywhere else and an iron grip on its original recipes. Their version is a ridiculously thick wedge of battered bread with a caramelized lid that requires no syrup or other accompaniment — well, except maybe some crispy salty strips of bacon — to make it sing.

Of course, I’m not trying to make their French toast, I would leave that to their expertise. I instead set out to make the French toast I began fantasizing about the second I had my first bite, a crème brûlée set within a thick slice of bread, one that would keep the burnt sugar lid but gild the caramel lilly even further and set it on a base that was more bread pudding-like than, well, honestly, imperfectly soaked/dry-centered French toast. (The sole City Bakery French toast flaw, in my opinion. Blasphemy, I know!) And I knew exactly how I’d do it. One thing I’ve learned when making French toast over the years is that as tempting as really, crazy thick French toast is, no matter how low you keep the pan temperature and how long you keep it on the stove, it’s very hard to cook it until it is set in the middle before burning the tops and bottoms. The solution is baking, which is brilliant in that the center is guaranteed to set and you’re guaranteed to enjoy cooking it more because it doesn’t require you to stand over a griddle dipping and flipping slice after slice for surely long than an entire tray of the same needs to bake. I could add “no butter” as a benefit but, come on, we’re making crème brûlée French toast here; this is no time to feign an interest in our arteries.

... Read the rest of crème brûlée french toasts on smittenkitchen.com

---

© smitten kitchen 2006-2011. |
permalink to crème brûlée french toasts | 20 comments to date | see more: Breakfast, Photo

"

How to Spring-Clean Your Kitchen in Minutes, Plus 5 Healthy Staples to Stock

Only addition to Healthy Staples to stock include Lentils. High in Protein in the form of a grain. Leaves you satisfied in a very health manner. Add some form of flavorful meat (Bacon, Chorizo) add some rice and a little hot sauce, and garnish with scallions, for a delicious healthy comfort meal.


How to Spring-Clean Your Kitchen in Minutes, Plus 5 Healthy Staples to Stock: "By Carolyn Malcoun, Contributing Editor for EatingWell Magazine

While I always do some sort of grand spring-cleaning project, usually involving the basement, garage and my closet, I never think to clean out my pantry. But when my friend Lucy told me that she found a bottle of vinegar that expired in 2006 and boxes of gelatin with a use-by date in 2008 when she cleaned out her kitchen, I thought perhaps it was time to take a look.

Luckily, it was easier than I thought. Here’s how I did it (and if you use these guidelines it’ll just take you a few minutes, since you won’t have to spend time debating whether to keep or not to keep ).

• Almost everything in my pantry was tagged with a date and one of these phrases: “Use By,” “Best By” or “Use Before.” I ditched everything that was past its date (see ya, chicken gumbo soup from 2009!) and arranged similar things together.



• I put items with sooner use-by dates at the front so they’d get used first and tossed anything that was in an unlabeled random container.



• I sniffed all the dried herbs and spices and dumped the ones that didn’t smell like anything anymore.



• I made a list along the way of what I needed to replace so I wouldn’t be caught short making dinner one night.
  
  
  
  
  Don’t Miss: Our Comprehensive List for Stocking a Healthy Pantry
  
  
  
  
• Then I bagged up everything I had bought that was still good but I knew I wasn’t ever going to use and dropped it off at the local food bank.

Recipes to Use What You've Got:


4 delicious dinners using ingredients you already have at home


5 ways to use up your leftovers: lemons, celery and more

Look at all that space! Now it’s time to stock up on healthy staples! Here are my top 5 healthy-cooking staples to stock in your pantry.

Healthy-Pantry Staple #1: Whole-grain pasta

I usually make pasta for dinner once a week, but I make sure I have a few boxes in my cupboard because it makes a great I-don’t-wanna-make-dinner dinner. All I have to do is heat up a jar of sauce and cook some pasta and dinner is ready in minutes.

Don’t Miss: Pasta Recipes Ready in 30 Minutes or Less

Healthy-Pantry Staple #2: Beans

I like to stock my pantry with a few types of canned beans plus different kinds of dried ones for when I have more prep time. Canned beans are a great emergency-meal ingredient. I just cook some rice, heat up some beans, wilt some spinach, chard or other dark leafy green, then assemble into what I call “Mexi-bowls,” topped with shredded cheese and salsa.

Don’t Miss: Really Amazing Meals Starring Beans

Healthy-Pantry Staple #3: Canned tomatoes

Perhaps my favorite pantry staple, I love canned tomatoes because they can become anything from soup to sauce with just a few other pantry ingredients. Having different varieties available—sauce, crushed, diced, fire-roasted, with chiles, with herbs—lets me be more creative.

Don’t Miss: 19 Ways to Use Canned Tomatoes

Healthy-Pantry Staple #4: Canned fish

Sardines, salmon, tuna—I make sure to have all three on hand at all times! They’re all great sources of omega-3 fats, plus I can open a can and turn any salad into a meal.

Don’t Miss: Canned Tuna 15 Ways

Healthy-Pantry Staple #5: Broth

I always have a few boxes of different kinds of broth, like chicken, vegetable and beef. They’re great for making “clean-out-the-fridge” soup, reheating leftovers and cooking whole grains, among other things.

Tell Us: What 5 pantry items do you always have in your kitchen?



Related Links from EatingWell:

• 6 Ways to Save $2,997 a Year on Food



• 15 Foods You Don't Need to Buy Organic





• 4 Bad Cooking Habits You Should Break



• Get a free trial issue when you subscribe to EatingWell Magazine and sign up for our free e-newsletters!

By Carolyn Malcoun

Carolyn Malcoun combines her love of food and writing in her position as contributing food editor at EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin--Madison. Carolyn lives in Portland, Maine, and enjoys cooking, gardening, hiking and running in her free time.

"

Video: Relive The L Train Six Course Meal You Weren't At

While these guys come off as pompous and annoying as you may think, it's still a pretty awesome accomplishment. Planning must have taken weeks, months, years from concept to accomplishment.


Video: Relive The L Train Six Course Meal You Weren't At: " On the first Monday of the month, culinary collective A Razor, A Shiny Knife staged a gorilla six course lunch on the L train, which sounded pretty delicious to us, kind of annoying to some of you, and rather impressive to the NY Times. Now, the group has released a video of the subway d'hôte, taken by one food blogger who "wore a camera mounted to a headband for the entire platform plating & train car service." [ more › ]







"

Sunday Best: The Best of the Best in New York Dining

Sunday Best: The Best of the Best in New York Dining: "

Welcome to Sunday Best, a rundown of what's great about New York dining and nightlife, by letter. Today: K.

Katz's Pastrami · Keith · Kimchi · Knife Skills · Kelvin's Natural Slush Co. · Keens · Kir Royales · Karczma's Pierogies · Ken and April · Kombucha · Kobe Beef · Kurt · Kebabs · Kid Critics · Krug · Kholari Chutney · Kirin Beer · Kin Shop's Beastie Boys Photo · Kobayashi Drama · King Crab · Kung Pao Chicken · Klaus · Kierin · Kaiserschmarrn at Edi & the Wolf · Kool-Man Trucks · Karahi Paneer at Devi · Kampyo · Kettle Corn · Klee Brasserie Poems · Killer Patty Melts · Keg Masters · Key Lime Pie · Kinderbrød · Kentucky Derby Party at EMP · Kalamata Olives · Kelly Choi Tweets · Kefi's Dumplings · Korilla Sauce · Kelso on Tap · Kwick Meal · Kale Salads · Kangaroo at Public.

· All Editions of Sunday Best [~ENY~]

"

Our Latest Heart-Attack Inducing Crush: The French Fry Sandwich

Our Latest Heart-Attack Inducing Crush: The French Fry Sandwich: " Today, the Voice pointed us in the direction of the newest nominee to the Indulgently Fatty Foods Hall Of Fame, joining other absurd Frankenstein-ian concoctions such as Meat Munchkins, Pop-Tart sushi and the Peanut Butter & Bacon Burger: the 'fries sandwich,' which can be found at Lebanese restaurant Man'ouChe in Bay Ridge. Now, if we can only figure out a way to snort the sandwich into our bodies, we'd truly be set. [ more › ]







"

The Daily Meal: America's Mobster Restaurants

The Daily Meal: America's Mobster Restaurants: "



While there is nothing light-hearted about real crime families, TV shows like The Sopranos and countless movies have made loveable characters out mobsters. In reality, 'Fat Tony' Rabito probably wouldn't be the best dinner companion -- especially if you owe him money -- but eating at the hallowed Mafia haunt in Brooklyn where he's been banned from offers a side of excitement for thrill-seeking diners.



Recently Mark Iacono, owner of Lucali, another Brooklyn eatery with speculated ties to the mob, made headlines recently when he got into a knife fight with a known wiseguy on the street near the pizzeria. Now charged with attempted murder, his new notoriety puts the reality of the Mafia into stark relief. But just like viewers can live vicariously through the reality program Mob Wives without being married to the mob, visitors to these 13 restaurants can sop up the same spaghetti sauce without dodging bullets. We hope.



To catch some present-day gangster action, ultra-exclusive Rao's and scene-of-the-crime Sparks Steak House are the usual suspects, while Chicago's Green Mill takes you back to Al Capone's heyday. Instead of a fedora and pin-stripe suit, these days goodfellas are more likely to be juiceheads that look something like Café Martorano's owner, nephew of former South Philly mobster 'Long John' Martorano, although he chose the culinary life over La Cosa Nostra.



Many of the mobster restaurants are a real slice of Americana. History buffs gravitate towards places like Campisi's in Dallas, where mob-affiliated Jack Ruby, Lee Harvey Oswald's hit man, was known to hang out, and hipsters can check out a real speakeasy in Providence, R.I. -- Camille's which has seen many a famous face, whether a made man or a Hollywood leading man.



Rao's, New York City

With all the photos of mobsters lining the walls, there's no hiding the mafia connection behind this East Harlem institution. Even Martin Scorsese used Rao's as inspiration for 'Goodfellas.' Alongside wiseguys, you can enjoy classic Italian food with celebrity regulars such as Woody Allen. Most likely you're going to have to know someone to get a seat. If you don't, at least you can try their line of jarred pasta sauces.



Valbella, Greenwich, Conn.

The Greenwich, Conn., restaurant was mentioned in the book Making Jack Falcone: An Undercover FBI Agent Takes Down a Mafia Family According to agent Joaquin Garcia, the Gambino crime family had a regular table at the ritzy establishment.



Il Mulino, New York City

Opened by the Masci brothers, hailing from Abruzzo, in 1981, the Greenwich Village spot was blacklisted by the NYPD at one point for being an upscale favorite of mobsters. However, if Presidents Barack Obama and Bill Clinton have dined there, we question how notorious Il Mulino can still be.



Green Mill, Chicago

Way back in the day, Al Capone was a regular at this Chicago cocktail lounge. A secret passageway behind the bar that allowed for an easy escape is still around today, which might come in handy if you're at the Green Mill on a blind date.



Bamonte's, New York City

The more than a century-old Williamsburg, Brooklyn, haunt was a favorite of mob consigliere 'Fat Tony' Rabito of the Bonanno family. The Feds the portly Rabito from returning to this eatery, among others, after his release from prison in 2009.



Campisi's Egyptian Lounge, Dallas

This Dallas, Texas, restaurant was opened by a Joe Campisi, a member of the Civello mob family. Close personal friend and regular patron, Jack Ruby, who assassinated Lee Harvey Oswald, was said to have eaten at Campisi's the night before the Kennedy assassination.



Sparks Steak House, New York City

Mob boss 'Big Paul' Castellano and his bodyguard were gunned down at the entrance to the Midtown Manhattan steakhouse, allowing John Gotti to take his spot as head of the Gambino crime family. Rapper Cam'ron name-dropped Castellano and Sparks in 'Welcome to New York City.'



Bomb Bomb Bar-B-Q Grill, Philadelphia

This South Philly eatery was at one time a regular hangout for mobsters. Frank Barbato Sr. bought the restaurant in 1951, and named it after an infamous pair of mob-related explosions that had occurred on the site 15 years before. Today, Frank Jr.'s attempts to downplay the mafia past has had mixed results. While his barbecue has won local praise, veal Parmesan remains the most popular item on the menu.



Tommaso, New York City

Most restaurateurs would not consider the opening of a mob hangout next door to be good for business. Tom Verdillo thought differently. Shortly after the restaurant opened in 1974, Gambino boss Joe Castellano opened up his 'social club' next door. He soon became a regular at Tommaso, even supplying provisions like steaks along with a steady stream of customers. Verdillo came to think of Castellano as a brother, venturing out to Staten Island to cater at his home. However, you'll have to make the trip to the South Brooklyn neighborhood of Dyker Heights to enjoy the classic southern Italian staples such as spaghetti carbonara and grilled veal chop.



Cafe Martorano, Ft. Lauderdale, Fla.

This popular Fort Lauderdale restaurant is owned by Philly transplants and relatives of murdered mobster Raymond 'Long John' Martorano. While apparently frequented by local mobsters, you're probably more likely to see buff bods and owner Steve (left) showing off his DJ skills.



Mosca's, New Orleans

Opened in 1946, it had been a favorite hangout for the powerful New Orleans Marcello crime family, especially former mob boss Carlos Marcello. The James Beard award winner is still owned and operated by the Mosca family, who renovated the space post-Katrina but kept the Creole-Italian menu intact.



The Flamingo, Las Vegas

Legendary mobster Bugsy Siegel was an early investor in the classic Las Vegas casino, and eventually muscled his way into taking over the project. After a number of delays, the opulent casino finally opened in late 1946, but a lack of business failed to impress his mob backers, who had Bugsy gunned down in his Beverly Hills home six months later. However, today you're not likely to run into any mobsters dining at the Jimmy Buffett-inspired restaurant Margaritaville. Still, the décor brings to mind the Rat Pack glory days.



Camille's, Providence, R.I.

Founded in 1914, the first iteration of Camille's became famous for making illegal booze and serving it to customers during Prohibition. In addition to Presidents and celebrities, it has been visited by members of the New England mafia, including the late Providence mob boss Raymond L.S. Patriarca. Its future is now uncertain, however, after the current owner recently sold the building.



- Valaer Murray, The Daily Meal



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Mmmmmm, Beer: Local West Confirms 2011 Is Year Of the Beer Garden

Stay tuned for reviews...

Mmmmmm, Beer: Local West Confirms 2011 Is Year Of the Beer Garden: "

One year it's basement lounges. The next year its hotel roof bars. Consider 2011 the Year of the Beer Garden, a trend that is turning Gotham into a mini Munich. Joining Spritzenhaus, Eataly and Food Parc in the beer garden game is a new 6,000 SF beer garden that is being brought to you by the folks that run the MSG/Penn Station adjacent bar and restaurant Local West. The new beer garden opens in early June and will offer 16 different beers, communal picnic tables and 'country-fair style food' (think kettle corn, sausages, soft pretzels) to customers who take in the beauty that is the corner of 33rd Street and 8th Avenue. Breathtaking.

· Nightlife Coverage [~ENY~]

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Loose Change: Today the WSJ takes a look...

Loose Change: Today the WSJ takes a look...: "

Today the WSJ takes a look at how NYC restaurants round bills up or down to avoid having to deal with change. Technically, rounding a bill up violates the city's consumer-protection law, and so a lot of places like 5 Napkin Burger round down to the nearest quarter. And then there's Hung Ry, which now apparently only rounds up after asking for customer approval. [WSJ]

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New Food Truck -> NYC

With my intro post I thought I'd pass along information on a NEW FOOD TRUCK! I've been to Luke's Lobster in the East Village and can say that this place serves good food at a fair price. This post on Eater NY points out that they are now entering into the Food Truck Race starting this Sunday. If you are a fan of Food Trucks, this is probably worth a try. Stick with the Lobster ($15 roll), the Shrimp ($8 roll) is not nearly as good. The Crab Claws (4 for $6) were also a nice addition to any meal.


Meals on Wheels: Luke's Lobster Hits the Streets with Lobster Roll Truck: "

Luke's Lobster, the two year-old but quickly expanding lobster roll shack that currently has locations in the East Village, Upper West Side, and Upper East Side with locations planned for FiDi and Washington DC, is launching a lobster roll truck. Co-owner Ben Conniff tells Eater that they'll debut the truck, called Nauti for "our Nautical Automobile," this Sunday at the Hell’s Kitchen Flea Market Food Truck Fair, and on Monday they'll be in Midtown serving lunch. They'll spend Monday - Friday afternoons camped out in Midtown and can be followed on Twitter here. He adds, "We’ve been working on this almost since we opened in 2009, so we’re really proud to say it’s finally happening this weekend."

· All Luke's Lobster Coverage [~ENY~]

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