The Best Thing I Ate Last Week: Steve’s Swingle

The best thing I ate last week was at Atlantic Antic this past Sunday. After shuffling down Atlantic Avenue – closed to motor traffic, overrun with foot traffic on the 38th Annual Atlantic Antic festival, a day of celebrating Brooklyn’s finest on a ten block stretch of Atlantic Avenue – I spotted the stall I had been waiting for: Steve’s Authentic Key Lime Pie. Steve’s Authentic makes outrageously good key lime pies from their waterfront bakery in Redhook. Seeing it closer to home on Sunday was almost too good to be true. Having passed by food stalls the likes of Mile End, Rucola and Nicky’s Vietnamese Sandwiches, I almost felt like Steve’s stall at the end of the line was something of a mirage.

I had only ever tried the regular pies (which converted me from being an occasional fan of key lime to a die-hard one), but ever since I heard about the Swingle, I’ve been dreaming of trying one. The Swingle is a frozen, chocolate-covered mini key lime pie on a stick. If you’re wondering, it’s unquestionably as incredible as it sounds. Atlantic Antic, the street fair of all NYC street fairs, is a wonderful event, bringing local businesses and neighbors together for a fantastic day of music, food, crafts and community. Yesterday, it brought me together with the Swingle, my new favorite dessert and definitely the best thing I ate last week.

Rucola

Rucola is my favorite new restaurant. On a quiet, residential corner in tree-lined Boreum Hill, Rucolo seems like it’s always been a part of the neighborhood. Decorative but homey, it’s the restaurant version of all the wonderful, federal-style town houses down the block. A few precious tables sit outside the ornamental, cast-iron facade of the restaurant – a facade spotted with picture-perfect, tin flower pots. Inside, a long, communal table, surrounded by smaller tables on three sides and a bustling bar on the other, foster a convivial vibe. The friendly staff make you feel at home under the rustic, wood-paneled ceiling and milk-bottle chandeliers.

I’ve been twice now for dinner, and can’t wait to go back for breakfast, brunch, lunch, and dinner again. Both times I’ve gone for dinner, I’ve started at the bar. And both times, I couldn’t resist my summer liqueur of choice: Aperol. The first night, I ordered the Basil Bite, which was an elegant and tasty mix Gin, Aperol, Cynar, Orange Bitters, and Basil. The second night, I ordered the Tirulian Schpritz, made of Gin, Aperol, Yellow Chartreuse, Lemon, Grapefruit. While the Basil Bite may have won my heart, I loved both Aperol-flavored cocktails alike.

For dinner, I’ve had the Caponata – Eggplant, Currant, Caper, and Olga’s mint – which was flavorful and wonderful on crispy, French bread. Twice, because it’s so delicious, I’ve had the Crudo – Bronzino, Toasted Pistachio, Pickled Rhubarb, Herbs, and Ligurian Olive Oil, sliced thin and drizzled with spicy oil. It was explosively flavorful but light enough for me to enjoy the buttery, cheese sprinkled corn at my side.

I’ve also loved the Market Squash Salad – English Cucumber, Ricotta Salata, and Toasted Sesame – and the ultimately fresh Strozzapreti – Green Garlic Pesto, Zucchini, and Grana Padan (a hard, Italian cheese). I’ve tasted the LI Duck, whose seasonal ingredients – Fresh Cherries and Braised Swiss Chard – made what I often think of a wintery meat, light and summery instead.

Perhaps the most special part of Rucola is This Batch, a customizable CSA of sorts that the restaurant offers. I’ve just signed up and am eager for the weekly emails that will announce the week’s produce offering. I’ll be able to choose whether or not I want to purchase it, at a single or family-size portion, all for a discounted price. Sounds pretty great to me! I’m challenging myself to cook a Rucola-worthy dish with whatever ingredients I get. It may take me a few decades to perfect food so good, but I have no doubt the restaurant – an instant, neighborhood classic – will be around long enough to see me try.