Three BK Food Trends Worth the Hype

Aug 2, 2012

With a new food trend popping up almost every day, it’s hard to know which ones are worth checking out, which ones are worth dropping everything for, and which ones are totally overrated. Here are three Brooklyn food trends that deserve the hype.

Pok Pok NY

When news that Portland favorite Pok Pok was opening in Brooklyn, a flurry of food-lovers could barely contain their excitement. Chef Andy Ricker must know a thing or two about New Yorkers: he reigned in our chronically fleeting attention by opening Pok Pok Wing this March, and ramped up our curiosity by only offering Wings and Papaya Salad. When we were just about over the wait and ready to move on, Pok Pok NY’s doors opened on April 18. Instantly lines never seen in the Columbia Waterfront District were forming — two, three, four hours long — for Northern Thai Food worth every bit of the anticipation.

The food at Pok Pok is complex but tastes simple. Each spice and ingredient is listed under each dish on the menu, from Burmese curry powder to pickled garlic to Naam Phrik Num (spicy green chili dip). Somehow, despite the wonderful complexity and number of components, no dish tastes overwhelming or over-the-top, and nothing is over-seasoned, too sweet or too oily. The laid-back vibe — plastic tablecloths, cups and plates; a tent-covered interior and umbrella-shaded exterior — compliments the casual cuisine. But casual is not to be confused with ordinary, because Pok Pok NY is anything but.

Although I would have liked to order everything on the menu, I resisted and will happily return to try what I missed. The long lines aren’t so bad with an Umesho Cooler (Japanese Ume Plum wine and soda). If the Papaya Pok Pok with a side of Sticky Rice, Ike’s Vietnamese Fish Sauce Wings (the same served at Pok Pok Wing), the Muu Kham Waan (Niman Ranch Pork Neck) and the Cha Cha “La Vong” (Vietnamese Catfish) are any indication, every single dish at Pok Pok is a masterpiece worth waiting for.

Rockaway Taco

I really didn’t want to believe the hype on Rockaway Taco. Hipsters invading Rockaway? I wasn’t interested. Last year the New York Times couldn’t get enough of it, so, in protest (read: for no good reason), I stayed away. This year, I can’t get enough. Rockaway Taco is in every way worth the subway ride (or Rockabus!) down to the beach.

If you get one taco, get the fish taco. If you get two tacos, get the fish taco again. In my opinion, it’s the best. Add guacamole, obviously. And don’t miss out on the fresh pineapple juice, served with crushed ice and mint.

Dough

And since I like to end everything with something sweet, the last Brooklyn food trend that definitely lives up to its reputation is Dough: the amazing doughnut shop in Clinton Hill. Is it wrong that the first thing I consumed in 2012 was a Dulce de Leche doughnut from Dough? After which I consumed Hibiscus doughnut? I guess in addition to ending everything with something sweet, I like to start with something sweet too. And what better way to start the day, or the year, than with a doughnut, the ultimate dessert-for-breakfast?

If you can’t make it to home base in Clinton Hill — Lafayette Ave. and Franklin Ave. — don’t worry. Dough’s decadent delights are popping up all over the city, from Bittersweet coffee shop just a few blocks away in Fort Greene, to Culture Espresso in midtown, to Veggie Island in Rockaway. Wherever you find them, be sure to try a few of the exotic flavors, like Earl Grey, Blood Orange or Lemon Poppy Seed. Doughnuts will never taste the same.

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