Tibetan stir fried beef with laphing conjures childhood memories of chow fun on Mott Street.
“The pork and mushroom was pretty good,” my friend Chef Jonathan Forgash said as we were deciding what to eat at Phayul, a Tibetan restaurant in Jackson Heights. We were at the new location, which sits across from the original second-floor location. For whatever reason they’re keeping them both open, which strange as it may seem businesswise, does means twice as much of Chef Chime Tendha’s delicious Tibetan food.
The menu at Phayul’s new, more elegant digs has several new items, including chicken tangkung, a soup of ginseng and jujubes that is Tibet’s answer to Korean samgyetang. We got the soup that evening, but didn’t order the pork and mushroom, instead opting for stir fried laphing with beef. Both of us are big fans of the slippery mung bean noodles, usually served cold in a sauce of vinegar and garlic, but had never had the hot version. (more…)
Behold El Guachito’s mighty mixed grill laden with short ribs, blood sausage y mucho mucho mas!
Summer’s the perfect time for grilled beef and cold beer, but sometimes it’s just too hot in New York City to do it yourself, which is why the boys at Queens Dinner Club and I have decided to hold an Argentine style feast for carnivorous kings and queens at El Gauchito, one of our favorite steakhouses, on August 13.
Situated in Corona’s Esquina Argentina neighborhood, this temple to Argentine gastronomy—i.e. sumptuous grilled meats served with plenty of garlicky chimichurri—got its start as a butcher shop in 1978, which Mario Civelli named for the mascot of his home country’s football team in that year’s World Cup. The butcher counter—filled with special Argentine cuts like vacio or flap steak and homemade blood sausage—is still there as is El Gauchito or the little cowboy. These days the restaurant that started as little more than a butcher shop with a grill in the front window has expanded to take up two storefronts with two dining rooms, each a museum of Argentine culture lined with pictures of vaqueros (Argentine cowboys), accordions, and tango dancers.
Antipasto El Gauchito features creamy beef tongue.
Our carnivorous feast kicks off with an antipasto featuring creamy beef tongue, a terrine of pig feet, eggplant, and matambre. The name of the latter specialty—a rolled veal breast stuffed with spinach, olives, and cheese—translates to “hunger killer.” The real hunger killing though will be done by the special mixed grill loaded with skirt steak, vacio, short ribs, Argentine sausage, and blood sausage. All this meaty fare will be balanced out by Gauchito Salad with arugula, artichoke hearts, and Parmesan. Save room for traditional flan for dessert! Cash bar includes beer, wine, sangria, and, for those who have overdone it, the Argentine version of the digestif Fernet Branca.
Tickets for this Argentine feast are $45. Seats are very limited for this one so make sure to sign up for our mailing list to get your early ticket sale notification that will be sent on 8/1.
Karl Palma, the jovially brawny dude behind Karl’s Balls, a takoyaki stand that can be found at the Queens Night Market among other places around New York City, has been trying to get me to eat Sichuan food with him for at least three years.
“You gotta come with me to this place, it’s me and my wife’s favorite,” he would crow about Szechuan House, and I would say, “Yeah sure,” while thinking, “I’m a Chengdu Tian Fu man myself.”
I finally caved in. I don’t know why I waited so long. Karl and I ate there a few weeks ago and I’ve been back several times with different friends to try at least a half dozen items, but there is one particular dish that has become the very stuff of my Sichuan food fever dreams, shredded fried beef. (more…)
Sometimes an average restaurant banh mi is just what you need.
“I really want to try the Vietnamese sandwich,” Chef Dave, said as we wheeled into the parking lot of Elmhurst’s Pho Bac. He was pretty excited because there were baguettes stacked in the window, an unusual sight for midevening. Not wanting to dampen his enthusiasm, I didn’t trot out my theory that restaurant banh mi are passable at best compared to those from sandwich shops and delis.
As we were looking at the menu, I remembered something I wanted to try, call it a Vietnamese French dip. (I’m sure whatever blog I cribbed the idea from does.) In no sort order Chef Dave and I had each ordered a sandwich—classic pork for him and highfalutin steak for me—and a large bowl of pho tai. The latter is the most minimalist of the 10 or so beef noodle soups offered, containing little more than noodles and rare slices of beef. (more…)
Bracing sourness and chilies are a perfect foil for fatty beef.
Most non-Chinese speaking Flushing fans know the Henanese outfit Su Xiang Yuan by its English name, Nutritious Lamb Noodle Soup. And that milky white broth teeming with tender bits of lamb, chewy hand-pulled wheat noodles and other goodies is the star of the show.
Su Xiang Yuan got its start in the Golden Mall but has another location in New World Mall with a deeper menu offering such dishes as da pan ji, or big tray of chicken, and suan tang fei niu, fat beef slices in sour stock. I broke with lamb noodle tradition to try the fatty beef dish yesterday, and I’m glad I did. Normally I doctor up the lamb noodle soup with chili paste and vinegar. Given that it was already a sour soup and the sight of a few chilies I decided to enjoy it as is.
Glass noodles and ribbons of tofu skin lurked beneath the surface of fatty ribbons of beef, crunchy sour cabbage, and pickled peppers. The bracing sour broth and chilies were a perfect foil to the ribbons of fatty beef. This dish also came with a bowl of white rice. I alternated between eating it on its own and putting slices of beef on top. I’ll definitely be back for another bowl or two of this stuff.
It bears pointing out that there is no English name for the New World Mall location, you can easily spot it though. It’s the one in the back right corner playing a loop of Anthony Bourdain eating their soup.
Su Xiang Yuan, No.28, New World Mall Food Court, Flushing
Spring rolls in your beef noodle soup because why not!
For at least a year my go-to order at Elmhurst’s Asian Taste 86 has been a steaming hot bowl of soto ayam, a bracing yellow chicken soup topped with garlic powder and extra sambal. On a recent visit I broke out of my Indonesian chicken soup habit to try something different: soto mie.(more…)
Hunan House’s stupendously good beef with crisp pepper.
Rarely does the same dish get ordered twice on one of my food tours. It’s happened precisely twice. The first time, a Filipino family and I ended a summer afternoon of eating our way along the 7 train at John Brown Smokehouse. They were so smitten by the burnt ends—crisp, fatty chunks of double smoked brisket—that upon finishing an order they immediately asked for more and also got some to go. The second time was just a few weeks ago at Hunan House in Flushing. (more…)
It’s a good time to eat Thai in Queens. Arguably this has been true since Sripraphai Tipmanee opened her namesake restaurant in Woodside some 25 years ago. Of late though, Woodside and Elmhurst have blossomed into a Little Bangkok, with the emergence of spots like Khao Kang,Paet Rio, and Eim Khao Man Gai. The latest entrant into this arena of deliciousness is Plant Love House. Judging by the logo of a street cart, this is back home hawker fare. This oddly named restaurant run by Peak Manadsanan and her family opened a week or two ago with an abbreviated menu in a space that had housed a Tibetan restaurant. Before that it was a Chinese noodle and dumpling house, so you could say that things have sort of come full circle. (more…)
Rugelach and babka are the first things many people think of when they hear the phrase “kosher bakery.” You’d be hard-pressed to find either at Rokhat Kosher Bakery, though. The baked goods—round loaves of lepeshka and flaky onion filled piyozli qatlama—here skew savory, evoking Uzbekistan more than the Lower East Side.
Samsa—meat pies filled with beef or lamb—cooked inside a tandoor are a favorite snack among the Rego Park locals. Recently the bakery added a new item, manty. I discovered the beef dumplings (8 for $10) the other week when I stopped in to thank the owner for letting me take a tour group there.
A gent was tucking into a small plate of four. Thinking that four was too few, I opted for a full order. The operative word being full. The beef and onion stuffed packages resembled gigantic soup dumplings and made for a formidable morning repast. With three pieces of lovely lokum for dessert I was one happy glutton.
Rokhat Kosher Bakery, 65-43 Austin Street, Rego Park, 718-897-4493
And the award for most whimsical calf brain presentation goes to . . .
There are many, many wonderful beefy things to eat at Takashi, the Japanese nose-to-tail homage to all things bovine. Niku uni ($24)—tiles of marbled chuck flap atop a shiso leaf topped with uni—comes to mind, as does the miso marinated sweetbreads served over squid ink rice ($20). The place is a paradise for offal lovers. Each of the beast’s four rumens is on offer for tabletop grilling. Today’s post isn’t about any of those things, though. It’s about a sandwich, a sandwich of caviar and calf brain. (more…)