01/03/16 12:29pm

Now that the streets around Times Square are almost cleared of New Year’s Eve confetti and I’ve digested several plates of lucky New Year’s noodles it’s time to take a look back at 2015. It was a big year for me, including a profile in The Wall Street Journal. Queens  continued to amaze with everything from octopus tacos and Thai noodles to Caribbean Chinese and the most unlikely French patisserie ever. In no particular order here are 15 of the best things I ate last year.

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Tom yum haeng topped with fried pork sugar and chili.

1. Yummiest dry tom yum
The weekend noodle soup pop-up at Elmhurst’s Pata Paplean remained on point, but one of my favorites there wasn’t a soup at all. Tom yum haeng—dry tom yum noodles—consists of springy yellow noodles, fish balls and golden shards of fried pork all dressed with fish sauce, lime juice, sugar, and chili, and cilantro. Mix it all up and dig into the best dry noodles in Thai Town.

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2.  Tastiest deep-fried seafood nostalgia
The cheery blue and white Bigelow’s Seafood has been around for more than 70 years. After driving by it for about that amount of time, I finally had the privilege of trying it this past spring. These wizards of the fryer turn out impeccable Ipswich clams, fried smelts, shrimp, and soft shell crabs all served in an atmosphere that time and cholesterol have forgotten.  (more…)

04/16/15 11:56am
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Creme’s chocolate, praline, and pistachio éclairs are exquisite

Flushing has been home to Asian-owned and operated French inspired bakeries of middling quality, notably Tous Les Jours and Paris Bakery, for more than a decade. Now the largely Asian community has a real deal French bakery run by an honest to goodness Frenchman. His name is Rudolf Merlin and his bakery, called Creme, opened quietly back in January in a most unlikely location, New Age Market, an Asian supermarket in the heart of the K-tropolis that is Northern Boulevard. Only in Queens can one find cases lined with croissants, éclairs, and tarts scant feet away from a vendor selling Korean kimbap.    (more…)

12/31/14 4:41pm

As 2014 draws to a close rather than offer up a roster of resolutions—less chips more gym, save money, etc.—C+M presents a list of 14 of our favorite things, a highlight reel of the year that was. Let the mostly Queens-focused cavalcade of offal, mashups, secret eats, and overall deliciousness begin.

RUGELSSAINT

The rugelssaint at Andre’s Hungarian.

1. Sweetest mashup
Part pain au chocolat, part rugelach, all decadence the chocolate croissant—aka rugelssaint—at Andre’s Hungarian Bakery was my go-to guilty breakfast this year.

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Ban Ga Ne’s got your large format goat feast needs covered.

2. Best goat meat bonanza
Not only was the three-course black goat meat feast at Ban Ga Ne one of the best Korean meals I’ve had in a long time, it was some of the best goat I’ve ever had. Plus as the proprietor pointed out, it’s um, invigorating.

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Zuppardi’s glorious fresh shucked Little Neck clam pie.

3. Best pizza
Some friends and I made a pizza pilgrimage to New Haven this fall. Everything we tried was good, but the real revelation came when we dug into the fresh clam pie at Zuppardi’s Apizza. Fragrant with Little Necks and oregano atop a crackling thin crust, it was simply astounding. (more…)

09/02/14 12:10pm
RUGELSSAINT

It’s no mere pain au chocolat.

At first glance it looks like an especially robust chocolate croissant. This burnished breakfast treat is no mere pain au chocolat though. For one thing, it’s not French at all. I found this glorious $3 beauty at Andre’s Hungarian Bakery a couple of weeks ago. The Forest Hills establishment is better known for apple strudel and rugelach than French breakfast items. I have never waited on line for a Cronut, and don’t plan to anytime soon. The chocolate croissant—or rugelssaint as I’ve taken to calling it— is worth waiting on line for though. Not that there’s ever a line at Andre’s. (more…)

10/08/13 10:23am

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I have yet to consume a Cronut, but my friend Wendy Chan did, and she was kind enough to file this dispatch from the front lines of food faddery in Soho. Take it away Wendy . . .

While grocery shopping at Stew Leonard’s this summer, I walked past the bakery where samples were passed out for a taste of their new product, a croissant donut. The bakery team there claimed this new hybrid is made from 162 layers of butter and dough, deep-fried to golden perfection. I knew this “Cro Do” was a copycat product, but I would not miss a chance to try it.

It did taste pretty good, still piping hot. I was sold. Frankly, butter makes everything taste good! Deep fried? Darn it! Irresistible! It’s retailed at $3.99 for two. I bought half a dozen to share with friends that evening. No line, no fuss.

My daughter ,Veronica, had already introduced me to the original Cronut, created by Dominique Ansel, but it didn’t impress me. But then, it was frozen overnight, as a thoughtful gift of love, (well, she had to get up early to stand in line for it) so it was not a fair verdict. (more…)

08/13/13 10:24am
A Korean Cronut knockoff has landed in Flushing.

A Korean Cronut knockoff has landed in Flushing.

With all the time I spend in Flushing it’s hard to believe that it’s taken me this long to patronize Paris Baguette. I am somewhat ashamed to admit that it was the Korean bakery’s Cronut knockoff that finally lured me across the threshold.

“You can’t take pictures here,” said a beret wearing young man dressed in a striped shirt more commonly seen on French mimes. “Discover the dessert that’s taking over Manhattan,” read a sign above the croissant-doughnut hybrids. “Decadent and yummy,” it continued. I don’t often succumb to the lures of food faddery, but Cronut curiosity got the best of me. There is no way in hell I am waiting on line at 5 a.m. outside of Dominique Ansel for any pastry, no matter how hyperbolically delicious. So I considered getting one of Paris Baguette’s  Croissant Donuts ($3.50) to be the next best thing. It was indeed “decadent and yummy,” topped with lemon zest and filled with a vanilla cream. (more…)