Tag Archives: Dining Out
Burger One; Other Diners, Zero
…As Gina and I enjoyed our respective repasts at the counter—amount to less than 20 bucks including her soda and my chocolate egg cream—new customers started streaming in at a steady clip, seemingly regulars who each seemed to have a favorite—or several—from its large menu that offers hot and cold sandwiches, wraps, and entrées such as a Gyro Platter, Onion Steak, and Fried Chicken…. [cont.]
Thai’d Up
…This is a favorite of mine, with so may tastes—spicy, sweet, savory, acid—and textures, the only disappoint was the name of the dish, which fraudulently suggests that I would get to enjoy more than one! I can concede that point as well since I do appreciate the modest yet filling proportions, especially when it tastes sooo good…. [cont.
Saintly Pizza
…I am always surprised to find that most people don’t know where the name Two Boots comes from. Both the country of Italy and the state of Lousiana are shaped like boots, so the food represents most Italian-style pizza reinvented with more traditional Louisiana foods, such as crawfish, andouille sausage, spicy peppers, and their indigenously ubiquitous cornmeal, which is the base flour in their pizza dough…. [cont.]
No Meatballs, But Good (Asian) Spaghetti
…The noodles were very tasty, possessing great varieties of flavor and little residual all. So impressed was I, in fact, that, although in my culinary maturity I’ve learned to accept tofu, this was the first time that I’ve actually enjoyed it!… [cont.]
Keep On Truckin’
…I grabbed a maple-bacon wafel for myself, and another with a side of their famous spekuloos for my fellow staff members who were already at the restaurant for brunch service, while making suggestions to some of the trucks first-time customers recommendations on what combinations of wafels and dinges (toppings) they should try…. [cont.]
Oishi Japanese
…It seemed every succession of food brought a new favorite, as the grilled cod wowed us, intimating a kind of super grilled eel dish, except the slight glaze on the fish was better seasoned, and the flakes of the fish were firmer, possessing some great smoky flovor from the slow grilling process…. [cont.]
Monday Night Steak Special
Last night, I decided to spoil myself with our Monday Night Steak Special (served every Monday night after 5 p.m.) which is a 14 oz. N.Y. Strip Steak, marinated for
6 hours in Chef Gary’s signature garlicky smokey-sweet sauce, grilled to order, topped with fried onions, and served complete with a side house or Caesar salad, potatoes, and veggies—all for just $18! [cont.]
All Hail The Other King!
…I helped myself to a “recession special”, two dogs with a medium papaya juice, as I enjoyed the rewarding solace of a quick, cheap, and never disappointing meal…. [cont.]
Phaal of Fame
… But this evening quickly became more about Nicole, who even amazed the staff—many of whom admitted they themselves, India natives, could not finish a full bowl of Phaal—with how readily, steadily, and implacably scooped huge server spoons full of the hot stuff into her mouth…. [cont.]
Happy Happy, Joy Joy!
…It is a kitschy space, yet complete devoid quaint cutsiness or hipster irony. The decor, a throwback to the national diners of yore…. [cont.]
National Pizza Week, Part 4 | ‘Nabe ‘Za Faves
…And almost every neighborhood in at least 4 of the five boroughs has a pizza place with minutes of their doorstep. And if you live in a neighborhood like mine—where pizzerias average 1.3 per block, you’re going to want to do the work of finding out where you $2.50–$3.75 per slice is best spent…. [cont.
National Pizza Week, Part 3 | Old School vs. New School
…I’m starting to learn that I am acquiring a preference for the “new school”-ology of pizza prep. The use of fresh products and foods, cooked quickly and/or barely to maintain not only the integrity of their flavors, but their textures as well. Letting the ingredients sing as individuals while only improving as a whole…. [cont.]
National Pizza Week, Part 1
…They were also kind enough to let me take photos of the space, which I did as inobtrusively as possible, since there was a decent collection of customers at the tables. The room is thin and long, but very comfortable and homey, warm and unhurried, and a little bit rustic, with its yellow washes, wood trims, framed black & white photos, and exposed rock walls…. [cont.]
Almost Lost and Luckily Found
…I first noticed the decor, then the menu, then the food—which all looked impressing and appetizing—and, after finally getting permission, was aloud to take some photos of some of the good stuff I was looking at…. [cont.]
Wafeler’s Travels
..I took a quick look at the menu to refamiliarize myself with all of the yummy options, rendered immediately moot once I saw the BACON SYRUP WAFEL special scribbled on the chalkboard on the side of the truck! I ordered one while perusing the truck for the rest of its wares and watching the wafel-makers create other customer’s dishes… [cont.]
Union Squared
…Although I already knew what I wanted (and not being able to remember what Karie had recommended), I took a look at the huge, lit up menu as a formality, and then ordered the Pork Dog with Truffled Gruyére, and a Coconut Soda…. [cont.]
Branching Out West
…Both apps (yes, we shared of course) were quite good, a step up from the kind of finger food you get at upscale corporate dinner functions (is that really a complimemt?). The grougeres—I hardly expected so may—were lighter in texture and taste than they looked, with the taste of Cheddar hit the taste buds last without any of the texture of cheese…. [cont.]
Offal Cold Winter in Chinatown
…The space is surprisingly tight; you couldn’t fit more than 5 people in there at once. Which meant, of course, no tables (they do seem to have larger spaces in the two other Xi’an Famous Foods in Queens), and counter space for only two people. The kitchen is just as small, so when three other customers came in, it is, and feels, packed…. [cont.]
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Tongue Sandwich