Coney Island’s Mermaid Parade

Today Alex and I woke up and decided to go to Coney Island. The last and only time I had been there was for a Daft Punk concert that still reigns as one of, if not the, very best nights of my life. And I was excited to see Coney Island in daylight and in the comfort of cut-offs and a tank-top, as opposed to the gold, spandex leggings I sported at the concert.

As we approached the train station, we realized that our spur-of-the-moment day trip to Coney Island was going to coincide with the Mermaid Parade – an annual art festival celebrating the beginning of sum
mer.

Every summer since I moved to New York, I’ve been tempted to follow the mermaids and sea creature-clad paraders that I spot on the train down to Coney Island to see them in action.

Today turned out to be that day! Hipster neon replaced by aquamarine and magenta, high-tops and skinny jeans by seashell bikinis and umbrella-converted jelly fish, Coney Island was still a carnival through and through.

When we got off the train among the thousands of Mermaid Paraders, we watched the beginning of the parade and paid equal attention to the lively audience.

Then we indulged in Nathan’s Famous Frankfurters, fries and beer.
(I also had a chocolate and vanilla soft serve with rainbow sprinkles in a waffle cone, to the audible envy of every woman I passed).

Next we walked to the boardwalk and strolled onto the pier, where the people-watching was almost as good as the ocean view.

Leaning over the railing and noting the deep green of the water, all of a sudden we saw a fisherman tugging his string. “He’s got something!”

A few seconds later, to our amazement, we watched him pull a thrashing sting ray out of the water!

Needless to say, the catch caused quite the commotion on the pier, and a small crowd gathered around to watch the fisherman unhook the flopping ray.

Everyone watched in nervous excitement as the fisherman, an old hand at the job, got to work. I’ll spare you the rest of the story, but will say that Coney Island certainly offered more bizarre thrills than I had expected.

We sat out on the beach for a few hours, which, although not the most pristine in the world, was great for a beach read and for soaking in some… rays?

We didn’t ride the Cyclone, so we’ll have to return for some more adventure. For now, I’m happy I finally got to see the Mermaid Parade in all its glory, with a few added delights and surprises along the way.

Brooklyn Kolache Co.

Summer is the season for BBQ, and this summer, Texas BBQ seems to be getting a lot of attention in New York. Hill Country Barbecue Market, which opened five years ago in June of 2007, is in the spotlight once again, after Pete Wells of the New York Times gave it two stars (and “BBQ snob” Daniel Vaughn acknowledged it had all the right pieces but fell victim to one of New York’s biggest clichés: it was rushed). There’s more to Texan cuisine, however, than BBQ, and food-forward Brooklyn is now home to New York’s most recent Texan import: the Kolache.

Brooklyn is the ultimate haven for specialty food shops. From Brooklyn Brine Co.’s pickles to the recently opened gourmet mayonnaise shop Empire Mayo, you can find pretty much any specialty food you want in Brooklyn. Up until two moths ago, however, Texans looking for a taste of home couldn’t find one important part of their morning routine: the Kolache. Czech in origin, a Kolache is a round, doughy pastry with a sweet or savory filling, and is apparently a popular breakfast on-the-go in the Lone Star State. When Texas native Autumn Stanford moved to Brooklyn, she was shocked to find that with all its specialty food shops, Brooklyn was missing these “neat-to-eat” pastries.

Stanford started a Kickstarter campaign to raise money for what would become Brooklyn Kolache Co., the one and only Kolache establishment in the borough. It opened in March of 2012, on Dekalb Avenue at Bedford Avenue in BedStuy. With its big, open seating area and sizable garden out back, there’s more space and exposed brick at Brooklyn Kolache Co. than you’re likely to find anywhere closer to Manhattan. In addition to Kolaches, you can find Pigs in a Blanket and Cinnamon Rolls — who can argue with that comfort-food combo? Coffee comes from Kitten Coffee, a gourmet coffee roaster right up the street, which, incidentally, founded the firstBarista school in the New York.

I had never tried a Kolache before I visited Brooklyn Kolache Co., and like many firsts, this one was one to remember. I started with a Cherry and Cheese Kolache: the dough was fluffy and slightly chewy, and the smooth, sweet-cheese filling was the perfect anchor for the tart, cherry topping. Next I tried the Sausage, Cheese and Jalapeno Kolache, which I could see becoming an addictive hangover cure.

Whatever the filling, the dough itself is the main event. Slightly sweet, it compliments both a sweet and savory middle, and the ratio of dough to filling — heavy on the dough, light on the filling — leaves no confusion as to who’s boss.

The cafe is bright and casual, with funky art covering the walls and mellow music playing at a perfect volume for getting some work done or for enjoying a peaceful breakfast. Light pours in from french doors that open to the lovely back yard, where more tables can be found for lingering over these decadent Texan treats. Follow their website’s suggestion: “Stop by and try one!” Somewhere between a bagel and a doughnut, a Kolache is a cross between two New York staples, and this Texan treasure is working perfectly in Brooklyn.

Family Recipe


I love the story behind Family Recipe. Chef and owner Akiko Thurnauer built an ode to her father in this homey, Japanese-fusian restaurant that opened earlier this fall in the Lower East Side.

Inspired by the foreign ingredients her father used to bring home from his world travels, and from the fine dining he would treat her to, Akiko melds home-style Japanese cooking with exotic flavors and techniques. You can feel and taste the sweet, simple and sincere roots when you step foot in this unpretentious gem of a restaurant.

Two girlfriends and I went to Family Recipe on a recent Friday night, and enjoyed a Sake tasting while we waited for a table. With our meal we tried – and loved – a bottle of Poochi Pooochi, a Sparkling Junmai Sake.

My favorite dishes were a Konbu Cured Fluke with Field Caviar and Ginger Oil; a Kale salad with Pomegranate and Candied Pistachio (Vegan); and a Mushroom salad with Yuzu Vinaigrette.
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Effortlessly blending styles, the restaurant itself is both quaint and sophisticated, and the food is homey but refined. Many of the dishes are vegan or vegetarian, but nothing lacks flavor – a feat I love in the rare restaurant that can pull it off.

Family Recipe is a lovely, little restaurant with a refreshingly sweet back-story, and the food to match.

Francesca on Clinton

Frankies 457 is pretty close to perfection as far as restaurants go. The food tastes like it was made for you alone, and the atmosphere is elegant but cozy, inside surrounded by exposed brick and outside in their wonderful garden. I haven’t been to the west village outpost, Frankies 570, but a few nights ago I visited what used to be Frankies 17 on Clinton Street, and what is now Francesca, the new venture from the same Frankies Sputino team (who also own Cafe Pedlar in Cobble Hill and the amazing Prime Meats in Carroll Gardens).

The Frankies Sputino Italian is so exceptional that I could only have had sky-high expectations forFrancesca, which serves Basque cuisine. I liked Francesca; I didn’t love it. But it’s hard to love anything that you compare with an original that you simply adore. An enchanting nook in what has turned into one fratty neighborhood, Francesca — and much of Clinton Street — is like a little oasis. The menu, like so many new menus today, is designed for sharing. Small Pintxos, Jamones, Para Picar, Salads and Small Plates offer a myriad of ways to start your meal, and if you make it that far and still have room for more, you have another round of choices with Raciones, followed by Cheese and Dessert.

I loved the White and Green Asparagus with Ali Oli and Migas, but could have skipped the Cream Fideua with Idiazabel, which was nothing more than a glorified Craft Macaroni and Cheese (and I specify Craft, because the noodles were identical to those short, skinny cylinders. Following what seems to be the trend of this post, I’ll take the original, please). The rest of the menu was intriguing — I am hardly familiar with Basque cuisine — and the setting so inviting that I would definitely go back (even if I wished I was going back in time to when Frankies 17 occupied the space).


My one Basque experience was a surreal one, a few years ago when a friend and I had stopped in Biarritz on a road trip from Bordeaux to Madrid, and eventually to the Naussannes, a tiny village near Bergerac in the South of France by way of seaside Cadaques. Biarritz lies in a Basque region, and on our night’s stay in the town, we decided to drive to nearby Bayonne, a Basque town across the border in Spain. We weren’t quite sure what we happened upon, but the entire town was celebrating in city center — parades, music and fireworks abounded. We had no choice but to join in the fete, although we had no idea what we were celebrating!

Francesca may not have quite lived up to this surreal Basque festival — or its sister restaurants — but it’s definitely worth a trip, if for nothing else than respite from the circus the Lower East Side becomes every night.

The Best Thing I Ate Last Week: Jewish Deli-Themed Dination Supper Club

The best meal I ate last week was the best meal I’ve eaten in 2013, and actually, in recent history. Good friend Daniel Meyer has started a supper club, for a good cause. Dination combines two great things: sharing a good meal with friends and giving to a good cause. The basic concept is simple, and the results have been extraordinary thus far. You get a group of friends together for a meal, choose a charity or cause to donate to, and as long as you raise more than the cost of the meal – be it any amount, small or large – you’ve done a good thing (or two, actually, because you’ve gotten a great meal out of it!).

I was lucky enough to attend Saturday’s Jewish-Deli-themed dinner, and words can’t do the evening justice. We raised $300 for the Food Bank of New York City, and walked home — bacon peanut brittle in hand — buzzed on great food, loud laughs, Dr. Brown’s Dark & Stormy’s and giving to a worthy cause. See below for the menu and see here for some photos of the exquisite food.

Daniel, the brainchild behind this outrageous menu and the awesome dination, is a self-taught, brilliant chef. Yes, the bagels were homemade. Yes, so was the smoked bluefish pate. Yes, the gravlax melted in my mouth with the creme fraiche dressing, and were elevated to new heights with a crunch of pumpernickel crouton and the crisp watercress. Yes, the chicken-liver crostini was perfect for dipping in the matzo dumpling soup, which was better than my mother’s (sorry, mom). Yes, the pastrami short ribs were smoked with wood chips and coals out back on Daniel’s grill and yes, the caraway mashed potatoes were pure genius, offering that jewish rye flavor that fits so right with pastrami and (yes, homemade) pickles. For a lover of cinnamon raison bagels who is constantly coming to their defense, the cinnamon raisin bread pudding with (YES!) cream cheese ice cream blew me away. Adjectives or descriptions won’t do any good here. Sign up for a dination dinner and see what I mean. I know this is just the first of many for me!

Seersucker

I finally made it to Seersucker, the much-talked-about, Southern restaurant that opened in Carroll Gardens last June. I met two friends there late on a Wednesday night, in the middle of a downpour. After trudging through puddles and torrential rain, I couldn’t have landed in a more inviting spot. Despite its simple, clean, and almost stark interior, Seersucker feels cozy and intimate.

Maybe it’s the dim lights, or the personable staff, or the wood paneling and oversized mason jars on the back wall. Whatever it is, the minute you walk inside, you feel at ease and at home.The young, very attractive waitstaff are dressed in denim tops and bottoms, looking hip but low-key, like the restaurant itself. When you first sit down, you’re offered flat or sparkling water – both on tap. A simple amenity that sets the tone for what’s to come.

Following the wonderful trend about town these days, (or at least the town of Brooklyn), most ingredients are locally sourced from small farms and distributors, and many come from the Carroll Gardens farmer’s market right across the street. We started with an heirloom tomato salad with ricotta that completely blew us away, and the entrees were equally as astonishing. My favorite was the Potato Crusted North Carolina Trout with Zucchini, Virginia Peanuts and Sweet & Sour Tomato.

Serving refined Southern cooking and subtle but deeply felt Southern hospitality, Seersucker brings a freshly foreign flavor to Carroll Gardens. Fitting in with the neighborhood by embracing the local community, Seersucker also brings with it a new and almost ethereal vibe – one that is entirely welcome in this once wholly Italian community that is now pervasively gentrified with the familiar. Its menu changing with the seasons, Seersucker will no doubt stay as fresh as the food and ambiance it delivers.

The Best Thing I Ate Last Week: Caramel Sticky Bun from Roberta’s

The best thing I ate last week was a burnt caramel sticky bun from Roberta’s Bread. Every Saturday and Sunday, Fort Greene residents are blessed with a special delivery from the one and only Roberta’s to the one and only Greene Grape.

Around 8:30 a.m., neighbors start furtively dashing into the Greene Grape, where an almost nervous crowd starts to hover around the counter in anticipation. These sticky, buttery, chewy, salty caramel buns are one of the neighborhood’s best-kept secrets; neighbors are addicted, and now so am I. “They’re like crack,” I’ve been told on two, separate occasions by cashiers at the Greene Grape.

And they know best – they see the same Fort Greene residents weekend morning after weekend morning, coming in to get their fix. We all have our vices. Add to my list these to-die-for sticky buns.

The Sweet Side of the Subcontinent

Dessert might not be the first thing that comes to mind when you think about South Asian food, but sweets are an integral part of South Asian cuisine and culture. Often overlooked, forgotten or even unknown outside of South Asia, sweets seem to have gotten lost in translation on many of the Westernized menus that we find in the United States. Where thousands of stand-alone shops sell nothing but sweets in India, Pakistan and Bangladesh, in the United States shops that offer any kind South Asian sweet, let alone ones singularly dedicated to sweets, are few and far between.

From deep-fried pancakes soaked in sugary syrup, to fudge-like squares garnished with edible, silver foil, South Asian sweets come in all shapes, sizes and flavors. With such great and delicious variety, it’s too bad these confections seem to have such a low profile outside of South Asia.

Having not been exposed to the wonderful world of South Asian sweets before I studied in India, I was relieved and excited to discover that my sweet tooth would not be neglected during my stay. I quickly fell for mithai: a broad category of milk-based sweets. Burfi, one of the most popular types of mithai, became one of my favorites. Burfi itself can come in many flavors — like kaaju burfi, made with cashews; pista burfi, made with pistachios; or badam burfi, made with almonds. Gulab jamuns — deep-fried dough made of milk-solids, soaked in sweet syrup — became a decadent vice for me, and I couldn’t escape jalebi — a circular or pretzel-shaped, deep-fried, orange treat, sold on so many street corners. Justifying my indulgent exploration into the world of South Asian sweets were the encouraging words of nearly everyone I shared a meal with. A little milk- and sugar-based dessert was good for my digestion, I was told, and would help settle the acidity of a spicy meal. I was in heaven.

Not only are sweets an important part of a complete, South Asian meal, but they are also an essential part of daily culture. Upon my arrival in India, I learned that giving and receiving sweets is a habitual way both to show hospitality and to thank someone for hosting you. Even as clueless as I was when I first arrived at my new home, I knew that I shouldn’t decline the rasgulla — a cottage-cheese-like dumpling, boiled in sugar syrup — I was offered. If you are visiting someone’s home, you should never show up empty-handed, even, as my Bangladeshi friend Shanaz Chowdhury says, if you’re a frequent visitor. While the tradition sometimes strays in the United States to bringing beer, wine or alcohol, it is still very common, Shanaz explains, to bring a mixed box of sweets when you go to someone’s house.

Exchanging sweets is also a central part of festivals like Diwali, one of the most important festivals for Hindus, and personal celebrations, like weddings, having a baby or getting a new job. If a new baby is born into your family, you buy sweets for your friends — not the other way around. Likewise, if you get hired, you share your accomplishment by offering treats, not by accepting them. My nephew was born when I was living in a small town outside the city of Jaipur, and following the advice of a friend, I bought ladoos and burfi to deliver my good news properly. I love this tradition of giving, instead of receiving, when you have good news to share.

Unfortunately, finding good sweets outside of the South Asian subcontinent proves to be quite the task. Despite the abundance of Indian restaurants and food stores in New York City, for example, you will be hard pressed to find many specialty sweet shops. In Manhattan, Spice Corner in Curry Hill offers the best and largest selection you can find. If you want to find alternatives to this Curry Hill market in the city, you’ll have to sit down at a restaurant. But even at restaurants, dessert, if offered, is often an afterthought.The Masala Wala in the Lower East Side makes an excellent gulab jamun, but this seems to be the exception, not the rule.

In New York, the sweets really worth eating, and in shops of their own, are in Jackson Heights, Queens. AtRajbhog, you can find up to 10 kinds of burfi, up to five varieties of ladoos and outstanding gulab jamuns. A block away, Maharaja Sweets offers an excellent array of almond and cashew rolls decorated with with Varakh — a thin layer of silver foil — alongside more burfi, rasgulla and jalebi.

With so many varieties, there really is a mithai for everyone. The trick may be finding them, but once you do, you’ll definitely be going back for more!

Saraghina

I’ve been wanting to go to Saraghina ever since I learned about it over a year ago. A beautiful, rustic pizza restaurant in Bed-Stuy, Saraghina is a destination-eatery well worth the trip. Enjoy the simple and charming interior, or better yet, the vine-covered garden out back, and by the end of the night, you’ll be hard pressed to remember you’re not in Italy.

Alex, my handsome boyfriend, and I shared a green salad dressed in a citrus vinaigrette, followed by a Prosciutto & Funghi pizza. We each had a glass of Lambrusco – my
summer-time favorite for Italian, and year-round favorite for pizza. The pizza’s crust was simple and fluffy and the toppings were so fresh there was no doubt the pize had be crafted from start to finish minutes before arriving at our table.

I can’t wait to return to the garden before it gets cold, and then when the weather cools, to try out the warm ambiance inside. Could this enticing restaurant be named after Felini’s prostitute, La Saraghina, in the movie 8/12? Watch this classic after visiting the delightful oasis that is Saraghina and you’ve got a perfect date night.

Kutsher’s Tribeca

Kutsher’s Tribeca, which opened in November, is “a modern Jewish American deli.” Inspired by a classic Jewish country club in the Catskills — Kutsher’s Country Club — it landed on one of the hippest restaurant blocks in the city. On Franklin between Hudson and Greenwich, Nobu Tribeca is down the street, Tamarind Tribeca is kitty-corner, The Harrison is a block south and Locanda Verde and Smith and Mills are a block north. Despite this fierce neighborhood competition, Kutsher’s is holding its own. Its secret? It doesn’t take itself too seriously.

Fourth-generation Zach Kutscher opened the restaurant with chef Mark Spangenthal and restaurateur Jeffrey Chodorow (of Asia de Cuba — a fave of mine when I first moved to the city and fancied big, over-the-top, clubby, Manhattan restaurants. Asia de Cuba has since closed, thankfully marking the end of that decadent habit I shared with my girlfriends.) The food at Kutsher’s is an upscale — but not fancy — version of the Jewish comfort food I wish I had had more of growing up. A Country Club Chopped Salad was perfect with the usual components — butter lettuce, chic peas, apples, walnuts — and some Jewish flare: challah croutons. The Cured Salmon Trio was my kind of heaven, with nova, grave lox and pastrami cured salmon served with a chive spread and pumpernickel bread.

My favorite appetizer was the Crispy Artichoke Alla Judea: fried to a crispiness that didn’t sacrifice or disguise the delicate artichoke leaves and seasoned with lemon, garlic, parsley, greens and shaved parmesan, this dish was impeccably prepared.

Meaty entrees were succulent and sizable. Red Wine Braised Flanken Style Short Ribs, which came with schmaltz mashed potatoes and glazed root vegetables, was enough for two, tender and incredible. Braised Lamb Shanks served atop lentils, roasted tomatoes, currants, parsley and Middle Eastern spices were, as my faux-cousin Casey described them, Fred Flinstone-esque in size and presentation, and as complex and wonderful as they were hefty.

Crispy Potato Latkes are a necessary accompaniment to any meal. My aunt ruined potato latkes for me because hers were so amazing that nothing could ever compare. I stay away from ordering them in restaurants, because I know I will just be disappointed. Not only did Kutshner’s latkes not disappoint, they totally wowed me and take second place in my rank of favorite dishes (first being the artichokes).

Growing up, dessert was a key element to any meal for my family. My grandfather owned a Tastee Freeze in Akron, Ohio, and my mom grew up on soft serve and milkshakes. My dad grew up loving – and to this day adores – rainbow cookies. So I really had no choice but to order the Rainbow Cookie Hot Fudge Sunday, served in a traditional, tall ice cream glass with vanilla and almond ice cream, marshmallow fluff and almond brittle. It was everything I could have ever wanted it to be and more: the perfect nostalgic treat, with a contemporary spin, to top off a perfectly nostalgic but contemporary meal.

A mixed crowd heightened the laid-back vibe at Kutshner’s. I saw a family with kids under the age of 10 and a socialite I recognized from the society pages. The restaurant’s country club roots translated well from the Catskills to Tribeca, its campy origin channeled and upgraded with a sleek, city feel. Birch, brass and geometric beams and sconces, produced an almost futuristic lodge, and, in keeping with many moves to the city, it felt like Ikea had a hand in the furnishing.

I’d like to be a regular at Kutshner’s, and I feel like that’s exactly how they wanted me to feel, in the sincerest possible way.

The Best Things I Ate This Spring

It’s been over three months since I’ve written a “best of last week” post, so I thought I’d collect a bunch of highlights from spring, and share them all at once. I’ve written here and there about some great highlights from this season, but here are a few more, in no particular order:

>> By the way, let’s visit my friend’s blog for mom and baby ^^ : best car seat & stroller combo

Fried chicken dinner at Momofuko: This large-format dinner at Momofuko’s noodle bar is worth planning for: reservations go almost instantly once they’re available online, a month out. Tables get two, whole fried chickens, one southern style and one (which I preferred) Korean style, with pancakes, sauces and vegetables. Ramen, wings and buns will win every time for me at Momofuko, but this dinner is really fun.

Clam pizza from Pepe’s Pizzeria in New Haven: New Haven is known for its clam pizza, and Pepe’s Pizzeria is the place to find the best of the best. I went with my girlfriend for an early lunch – ok, it was breakfast – after a late night, and honestly nothing could have been better. I’ll drive two hours any time for that pie.

Meal on-the-go: GranDaisy Flatbread

If you find yourself needing to eat on the go (as I do far more often that I would like), and you find yourself in Tribeca (or Soho or the Upper West side- see below for exact locations), the flatbreads at GranDaisy Bakery are great.

My go-to is the Pizza Zucchini, which is served on a thin-crust flatbread with gruyere cheese. Their Pizza Cauliflower, also made with gruyere cheese, and Pizza Pomodoro, which, with nothing but tomato sauce, is as perfectly simple as it gets, are also favorites. For something different, I go for the Pizza Sciacchiata, whose sweet Champagne Grapes and Anise compliment the salty crust really nicely.
One makes a great snack, and two a fine lunch. For eating on the go, GranDaisy Bakery is one of the best bets I’ve found for something relatively light, not too unhealthy, and always supremely delicious.

Tribeca: 250 West Broadway, between Beach and North Moore
Soho: 73 Sullivan Street, between Spring and Broom
Upper West Side: 176 West 72nd Street, at Amsterdam

Can’t Wait for Thanksgiving? You Don’t Have to!

New Yorkers may be known for a lot of things. Patience isn’t one of them. We like our lines short, our take-out fast and our coffee on the go. If you’re wondering who’s standing in an hour-long line for a cupcake, it isn’t a New Yorker.

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Henry Public’s Turkey Leg Sandwich.
Photo Credit: Dan Hallman
 

Some things, however, are worth waiting for, and on this short list, Thanksgiving will always make the cut. New Yorker or not, we all look forward to that joyous day when we gather our loved ones and stuff ourselves with turkey and gravy. Maybe we’ll watch a parade or some football, or maybe we’ll completely unplug for the day. Whatever we do, the feast is always the main event. It’s a day, and a feast, worth waiting for… Unless you absolutely can’t.

If you simply can’t wait for the last Thursday in November, or if you love this day of gluttony so much that you need a sneak preview — an amuse-bouche, if you’d like — then fear not. There is bounty of restaurants serving Thanksgiving fare all year round in this wonderfully impatient, 24/7 city. Thanksgiving at a restaurant. How New York. Yes, flocks of New Yorkers will be eating their annual feast in a restaurant this year, like they have in years past. If you’re looking for day-of Thanksgiving dinners, restaurants from Williamsburg’s new Reynard to the classic Katz’s Delicatessen will be serving grand feasts this year.

But if you need a quick, Thanksgiving fix before the big day, you can find what you’re craving if you know where to look. Here are some of my favorites for Thanksgiving a la carte:

Andrew Carmellini’s The Dutch, one of last year’s hottest restaurants, serves a buttery corn bread to every dinner table. If it’s mashed potatoes you love, the ever-expanding Meatball Shop serves a decadent side of creamy, mashed potatoes that’s not to be missed. If you’re looking for something a little different, Westvilleserves a great plate of pesto mashed potatoes. I’m still searching for good stuffing — the king of Thanksgiving, in my book. Homemade stuffing is really hard to contend with. Any recommendations on restaurants serving great stuffing?

For turkey, look no further than Henry Public, the charming, antique-filled bar and restaurant where you’ll feel like you’ve stepped back in time to the 19th century. Henry Public’s turkey leg sandwich is legendary among Brooklynites. Braised in milk, the meat is so tender it’s almost shocking, and this sandwich is definitely worthy of all the hype.

Love them or hate them, Brussels sprouts will be dawning many a Thanksgiving table, and these days they’re practically everywhere you look. Some of the best can be found at Alta, served crispy with fuji apples, crème fraiche and pistachios. For a totally unique version, Prospect Height’s Chuko serves spicy, crunchy Brussels sprouts with fish sauce and peanuts.

Some of the best pumpkin pie hails from Hill Country Chicken, which has its very own pie menu. Four and Twenty Blackbirds in Park Slope, selling whole pies or by the slice, also makes a mean pumpkin pie — as well as other Fall pies like salted caramel apple.

And if you want it all in one, Momofuko Milk Bar‘s Thanksgiving croissant couldn’t get much better.

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Hill Country Chicken’s Pumpkin Pie
Photo Credit: Hill Country Chicken
 

The best part is, when the day finally comes and goes, and you’ve plowed through the last of your leftovers, these Thanksgiving staples will still be around, for the best of Thanksgiving, all year round.

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.

Shelsky’s Smoked Fish

Appetizing (noun) is most easily explained as food that you would eat with a bagel: from smoked salmon and whitefish to homemade salads and cream cheese. This Jewish American food group gave rise to the appetizing shop, which reflects Jewish dietary laws that prohibit selling or consuming meat and dairy products together.  Appetizing shops sell dairy and fish, and delicatessens — traditionally — sell cured and pickled meat. Early in the 20th century, Eastern European Jewish immigrants brought appetizing cuisine to New York, and today that legacy is an emblematic food of the city: a bagel with lox and cream cheese. What says New York more than that?

Ironically, the bagel-lox-and-cream-cheese legacy has actually contributed to the slow disappearance of appetizing shops, which used to be a dime a dozen in New York. The ubiquity of this classic New York combo has cast a large shadow over the other important components of appetizing — whitefish salad, pickled herring, sturgeon, and sable, to name a few — and the shops have become nearly obsolete. Russ and Daughters, a stalwart of the Lower East Side, has been “appetizing since 1914″ and is thankfully still going strong. It is one of the only remaining stores in a neighborhood that used to be home to more than 30 appetizing shops, and happens to have some of the best whitefish salad on the planet. Brooklyn, for all its specialty food shops and Jewish roots, was sorely lacking an appetizing shop north of Prospect Park untilShelsky’s Smoked Fish opened in Carroll Gardens.

Peter Shelsky opened the store because he was tired of schlepping into Manhattan for whitefish, and he is restoring some heritage to the borough in the process. For a brilliant combination of all of the best that Shelsky’s has to offer, the “Brooklyn Native” is the perfect sandwich — Gaspe Nova, smoked Whitefish Salad, pickled herring, and sour pickles are served on a bagel or bialy. I am partial to the bialy, which is every so slightly toasted so as not to sacrifice the fluffy middle. The sandwich begins with a layer of creamy whitefish salad, which, made with chopped cucumber and celery, has just the right amount of crunch. Next comes two layers of Gaspe Nova so fresh it practically melts in your mouth. Not overly smoky, this Nova goes really well with the next layer, a slightly sweet piece of pickled herring that is much meatier than the salmon, offering a unique consistency in addition to the new flavor. Finally, a few sour pickles top off the salty stack, all enveloped, of course, by the bagel or bialy. The distinct texture of each component in the “Brooklyn Native” is an integral part of this sandwich’s character.

Other Shelsky’s sandwiches, like the “Member of the Tribe” (Gaspe Nova, scallion or plain cream cheese served on a bagel) or the namesake “Peter Shelsky” (Gaspe Nova, sable, pickled herring with cream sauce and onion, scallion cream cheese served on bagel or bialy) offer similarly complex, flavor-packed options. “The Great Gatsby” (pastrami cured salmon, horseradish cream cheese, honey mustard, and red onion) or the “Dr. Goldstein Special”(duck fat-laced chopped liver and apple horseradish sauce served between two schmaltz-fried potato latkes) take tradition to a whole new level. For those new to the cuisine, Shelsky’s sandwiches are a great introduction to the world of appetizing — a world that will hopefully see a revival in the city where it really came of age. Head down to Carroll Gardens (historically not a Jewish neighborhood, as it were), for a taste of authentic appetizing, and some of the best sandwiches this side of the bridge.

Meredith Marks Jewelery

A few weeks ago I had the great pleasure of going to Meredith Marks’ trunk show at the Gramercy Hotel.  Meredith Marks is Chicago-based jewelry designer whose line combines practicality with exoticism for a wearable but glamorous look.  A former model who also happens to hold a JD and MBA from Northwestern and certificates from the Gemological Institute of America, Meredith’s own beauty and smarts come through in her work.

I am no expert when it comes to jewelry — except that I adore it like any girl does — but Meredith seems to have created a very special line: one that has struck a  perfect balance of exoticism and simplicity.  From dangly earrings to bangles, from studs to cuffs, every piece is somehow both bold and delicate. The simplicity of her designs makes even the most ornate jewels into everyday pieces.  

Much of her collection is inspired by Indian jewelry, which is typically quite opulent — the more, the bigger, the better. Meredith’s pieces, however, are stripped versions of these often over-the-top, magnificent ornaments, making them accessible for daily wear. Her signature earrings sparkle femininity, and have caught the eye of a growing list of celebrities, including Courtney Cox, Reese Witherspoon and Chelsea Handler. I was instantly drawn to the Indian-inspired design channeled through a clean and basic composition. Try as I might to pick out my favorites, I was constantly finding new ones that took first place.

Meredith’s jewelry is as inspiring as she is: a mother of two, she built the business from scratch in just a few years and her pieces are now popping up in boutiques from LA to Chicago. I have my eyes set on these smoky earrings for now, but as soon as I keep scanning the collection, I know I’ll find something else that steals my heart.

The Best Thing I Ate Last Week: Sushi at Neta

It’s really a toss-up this week among a few, incredible dishes. I don’t typically eat out as as much as I did last week, but with a few friends in town and my birthday this past Saturday, Indulgence with a capital I became the word of the week. I took the opportunity of a friend in from L.A. to try Rosemary’s for a leisurely lunch. The Foccacia di Recca filled with Straccino cheese is one of the runners up for the best thing I ate last week. The sharp, melted Straccino is sandwiched between two, fluffy squares of salty foccacia for a decadently delicious starter. The chopped salad at Rosemary’s is perfect, as is the olive oil cake.

I took the opportunity of another friend in town and my encroaching birthday to grab a glass of wine and crostini at what is perhaps my favorite wine bar in the city: Gottino, where the food and ambiance are impeccable. The crostinis — from Acciughe E Burro salted anchovies and homemade butter, to Pesto Di Noci walnut pesto with parmesan and thyme, to my favorite, Carciofi E Mentuccia slow cooked artichokes, mint and pecorino – make the perfect appetizer or after-work small plate.

Photos of Neta, New York City
This photo of Neta is courtesy of TripAdvisor

Alex and I took a wonderful trip to Vermont, full of foliage, crisp air, vistas of rolling hills spotted with red barns and farm silos, and of course, a lot of food and wine. We stayed at the North Hero House for two nights, a beyond charming bed and breakfast on North Hero island on Lake Champlain. The kitchen at North Hero House sources almost all of its ingredients from local farms and purveyors, listing the sources on the menu so that you know where most, if not all, of your dish came from. The almost startlingly tender Free-Range Misty Knoll Chicken cooked two ways: slow-roasted breast and crispy leg confit, served with summer vegetable succotash and roasted chicken jus is another runner-up for the best thing I ate last week. We also spent a night in Middlebury, where we ate at the classic favorite of my college friends:American Flatbread, which was doing the farm to table thing before it was a thing. The pizza is cooked in a big, earthen oven in the middle of the restaurant and sliced into sticks as opposed to pie slices. And I couldn’t leave Middlebury without a sandwich from another old favorite: Otter Creek Bakery. It was a perfect, Fall weekend, mixed with new sights (Mount Mansfield, the North East Kingdom, the Champlain islands) and nostalgia (long drives, slow walks, and my college town).

But the meal that takes the birthday cake for this week comes from Neta, a new, upscale sushi restaurant in Greenwich Village. Where do I begin? Elegant, sophisticated, fresh. The words don’t do the food or the restaurant itself justice. Alex and I tried King Mushrooms with spicy pomme frites and serrano peppers; sushi so fresh it not only lives up to but essentially epitomizes the restaurant’s name (Neta means “the fresh ingredients of sushi”); and a few “omakase” or “chef’s choice,” including lobster and fluke wrapped in cucumber. Delicate touches to each dish elevate but never upstage the freshness and quality of the ingredients. From small plates to sushi, our whole meal at Neta was the best thing I ate last week.

Battersby

The curse of a small kitchen is a burden most New Yorkers must bear. We take it in stride: ordering in, eating out and keeping it simple. The more ambitious of us quickly learn to get creative, enabling surfaces not otherwise meant for cooking, using as few containers as possible, and discovering the art of substitution.

The tiny kitchen becomes a whole different ballgame when you’re cooking for customers. Restaurants likeSmith and Mills, which cooks on hot plates, and Prune, which has only two ovens and one countertop, have mastered the closet-sized kitchen. Now, a new, Brooklyn based restaurant can join the ranks: Battersby, on Smith Street in Cobble Hill, whose kitchen is akin to a walk-in closet. Chefs Joseph Ogrodnek and Walker Stern both left their recent posts at Anella in Greenpoint, and opened the doors of the lovely Battersby just a few weeks ago.

How do they cope with their small kitchen? Only a few tables, and only the experts doing the work. That’s right. Ogrodnek and Stern, the creators of what will be a seasonally relevant, contemporary American menu, will be the only two cooking.

Their Marinated Fluke with Apple, Avocado, and Lime was perfect. A simple but unique combination, it tasted so right it could be the new beet and goat cheese salad. A creamy but not too heavy Chestnut Soup with Roasted Mushrooms and Quail Egg, delicious to the last drop, and Handmade Parpardelle with Duck Ragu, Taggiascia Olives and Madeira Wine were excellent, and perfect on a night when winter came a little too early. There’s no question that the two very gifted chefs know exactly what they’re doing in their very little kitchen, which, by the way, they built themselves.

Sunday Brunch at Whitehall

Brunch is for your best friends. This past Sunday morning I got to do brunch with one of my oldest and dearest friends, in the city for a weekend visit. We went to Whitehall, the self-proclaimed “Modern British”Café/Bar and Restaurant on Greenwich Avenue in the Village. After gabbing over coffee and tea for about as long as we could before we really started to annoy the forgiving waitress from who we begged “one more minute” for a little too long, we ordered eggs.

I had Two Poached Eggs topped with Avocado, Olive Oil, Chile Flakes and Baby Rocket over a thick, toasty slice of Country Bread, and my BFF had the Old English Fry Up with Scrambled Eggs, Slow Roasted Tomatos, Buttered Button Mushrooms, and Baked Beans. Both dishes were fantastic; we each loved our meal so much that neither one of us offered up the customary taste to the other. I will definitely revisit this lovely restaurant for another British Brunch, and I’m really looking forward to trying Grub and Grog for dinner. Maybe it’s all the Downton Abbey I’ve been watching lately, but I am really feeling the British menus popping up all over the city these days.

Beverage of Choice: London Buck

The London Buck

Dry Gin, Ginger, Fresh Lime Juice, and Chilled SeltzerCourtesy of The Beagle

Learning the ABCs has never tasted so good. A most wonderful new addition to Avenue A is the Beagle – a beautiful Cocktail bar and restaurant that opened in May of this year. A few weeks ago, I met two friends there for a drink, and it took everything I had to keep it to just one. The London Buck is a fabulous summer refreshment, and served with a metal straw (that you can purchase for $3 according to the menu), felt just right.

So now one repetition for memory’s sake:

On Avenue A, it’s the Beagle for Cocktails.

Next time I’ll add a D for dinner.

Va beh’

On Dean Street in Brooklyn, between Fourth and Fifth Avenue, you can find yourself in Italy for an evening. Va beh’, a new restaurant on the south side of Dean and somewhat eclipsed by the mounting Barclays Center, is discreetly tucked away from the chaos that surrounds it on all sides. It almost feels like you’re entering a secret passageway when you step through its doors.

What you find inside is a true, bustling Italian restaurant, where wine and sparkling water run from taps on the wall; the menu is scrawled in romantic, black script on a marble wall, the volume’s on high and a slightly chaotic frenzy fills the room with a communal sense of excitement and frivolity.

The wait and bar staff are Italian, adding to the sense of authenticity. The food leaves you wondering whether or not you have, in fact, somehow been transported to a little kitchen in Milan. A rarity in any restaurant no matter the locale or cuisine, the dishes are not too salty, which makes them actually taste homemade. A smoked trout crostini is meaty but light, melting in your mouth with the accompanying lightly grilled and olive-oil-brushed hunks of fresh country loaf. The pastas are divine, as to be expected. As are the meatballs. Nothing is too fancy, and it’s all made with the highest quality ingredients — exactly how Italian food is meant to be.

Owners Michele and Qiana Di Bar and Andrew Alari wanted to recreate the casual, everyday dining experience they had growing up in Milan, and that’s exactly what they’ve accomplished. With only a few tables (you can see it at here – www.kidfriendlyhome.com/best-cheap-vanity-table-reviews/), be prepared to wait a little while; But you’ll be offered a glass of the best wine they have open and a dish of olives while you wait. The lines will only get longer as word gets out, so run, don’t walk, to Va Beh’ where it really is all good.