“We’re thinking of calling it Pop’s,” Will Horowitz told me a few months ago when he gave me a sneak peek of his new Alphabet City trading post/deli/laboratory. He was taking delivery of a comically large immersion blender that looked like an outboard motor. The name’s been changed to Harry & Ida’s Meat and Supply Co., and I had a chance to stop by earlier this week.
Never has such a short menu of sandwiches confounded me so much. “Gee the cured meats with fennel chili butter sounds real good, and so does the smoked eel with kalechee butter,” I said like a kid in a candy—er meat—store, “but I really want to try the pastrami.” (more…)
“Wow, kids these days really love their meat,” I quipped to a gal on line at Monday night’s Brisket King NYC. The jam packed brisket competition was held at the sprawling Irondale Center, a gigantic space that was once a Sunday school auditorium. It was a fitting setting for faithful foodies to come out and worship brisket in all its incarnations, from straight-up traditional like American BBQ and deli to the downright strange, like bulogi and nigiri . (more…)
The hordes of barbecue and booze and enthusiasts had a blast.
About 10 years ago good barbecue in New York City was about as available as snow boots are this winter. Back in the dark ages of low and slow smoked cooked meat the best place to get the best ‘cue was on the competition circuit, an opportunity I availed myself often enough in the guise of my hard-drinking, meat-eating, smoke-loving alter ego, Joey Deckle. Fast forward to 2014 and there’s more quality barbecue in our fair city than you can shake log of post oak at. (Heck my pal Tyson Ho is even opening up a whole hog emporium later this year.) Much of it was represented at last night’s Brisket King NYC, in which more than a dozen pitmasters vied for the crown. It was so crowded that I found myself chanting, “Ain’t no riot like a meat riot, cause when you’re on a meat riot, you never diet.” (more…)
Slated to be one of the tastiest seafood preparations in the East Village.
When it comes to certain dishes less is more. I’m all for a complex curry with a dozen spices brimming with all manner of goodies or an overdressed báhn mì. For grilled seafood though simplicity is the best approach. That’s why today’s dish of the day is the charred head-on shrimp ($12) at Ducks Eatery.
Four generous specimens are grilled on skewers and lavished with multiple brushing of whipped lardo. And before they’re grilled the head are injected with a mixture of anise and chili. Simple, but just complicated enough to keep it interesting. Served on a slate shingle over a bed of arugula that wilts slightly from the hot shrimp it’s some of the tastiest—and messiest—grilled seafood I’ve had. You’ll want to take your time licking every last bit of seafood infused pork butter from your fingers before heading out into the cold East Village night. I know I did.
Ducks Eatery, 351 East 12th St., East Village, 212-432-3825