Category Archives: Late Night
Luke’s Is On A Roll
…Save a few gems, dining in his area was serviceable at best, offering a paucity of variety in types of cuisine and too many inconsistent purveyors if each. I was getting tired of having to travel down to the Lower East Side/East Vilalge for authentic dishes of arepas, currywurst, Italian roast pork, artisinal pizza, a decent plate of meatballs, and, yes, a yummy lobster roll… [Full Post]
Five Four Sixty Six, Finale
… To review the sundae would be moot; this experience was much more about celebration! The ambience, the memories, and the nostalgia-inducing pleasure that only sweet, almost frozen strawberries, whipped cream, and cheese cake can provide, put my whole day over the top…. [Full post]
Designer Comfort Food
… I had to stir up the macaroni pasta from the bottom—they top was all cheese; too many, not a problem—but once it was all mixed, it could feel and taste the unique qualities of the tender pieces of duck, and the softer, subtler flavors of the fontina, onions, and herbs complemented the duck quite nicely…. [Full Post]
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… Truly, the Brussel sprouts are purposefully on this pie, not as a parlor trick or gimmick, but to surprise you with the extra punch of flavor that is its charred leaves, all at once herbal, woodsy, and—maybe because of the sugars in the leaves—sweeter and less bitter than its always yummy un-charred parts…. [Full post...]
Sorry, Carlos
… Alas, the practicality, the chef argued, of Peel & Eat shrimp is that it presents less prep for the kitchen—no peeling by the sous chef—so he decided to scrap using shrimp, and instead use already “prep”-able—and “spice”-able on the fly—grilled chicken and/or steak, and has made an admittedly delightful and tasty version of what we will be calling Pub Tacos … [Full post...]
24/7 Food Heaven, Dude!
…Stirring two cups of heavy cream into six whisked eggs, adding a little spicy brown mustard (eff you, Dijon…!), worcestershire sauce, liquid smoke, chili powder, tobasco sauce, garlic powder, salt, fresh cracked pepper, a pinch of nutmeg, stirring in two cups of shredded sharp cheddar cheese and a cup of baked ham, separating the liquid base into two frozen pie shells, sprinkling another cup of shredded cheese and a few shakes of paprika and chili powder on top of each pie, and placing the pies on the middle rack of a 375°-preheated oven…. [cont.]
Blue Mountain Burger
…So, for the upcoming menu, I decided to try a version of a blue cheese burger, which I will be calling the Blue Mountain Burger, which will be grilled to order and topped with melted blue cheese, steak sauce, hickory-smoked bacon, and fried onions…. [Full post]
Magical Meatballs
…I’m usually better at editing the food photos, selecting my favorite few from a bevy of options; but I want to do everything in my power to convince you—if not with scant words, then with delectable images—to run—not walk—to sample, nay, enjoy, nay, revel in the extreme sumptuous goodness that each of these little gems reward you with, bite by ever-better bite!…[Full post]
Hey, Mikey, I Like It!
The flattop-griddled meat was very tasty and had perfect juiciness and texture, wisely only salted just before hitting the heat. On the Mikey, I got more texture from the corn beef hash than corned beef flavor, but the burger’s flavor more than made up for it. I erroneously assumed that the satay-style Lamb Burger would have some type of peanut sauce—although nowhere on their menu do they even remotely suggest that—but was very pleased with the bolder kicks of the jalapeño and sweet brightness on the mint, flavors for associated with the “Bao” man…. [cont.]
Luke’s Is On A Roll
…I was first impressed with the impact of genuine Maine lobster flavor, even with it seeming to be minimally seasoned, though seasoned quite properly. The tail and claw meat chunks were firm yet tender, moist, and were well served by an evenly and lightly toasted bun, and an extra dash (after a few bites) of their “secret” seasoning, cutely contained in a lobster claw-shaped dispenser…. [Full post]
DMANBURGER
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