Let’s face it as much I profess to hate the F-word, I am the King of the Queens Foodies. There’s just no way around it. Here’s the thing though, Queens Foodies are different than typical foodies, who I like to think as merely trendy eaters. We don’tcare about such food faddery as Cronuts or ramen burgers. When your borough includes everything from the Kathmandu cafes and Latin American street food vendors of Jackson Heights to the regional Chinese wonderland of Flushing’s food courts to the West Indian enclave of Richmond Hill where for lunch today some pals and I ate ourselves silly on Guyanese food and Jamaican I-tal cuisine you tend to become a tad obsessive. (more…)
Meat maven Josh Ozersky and pitmaster Robbie Richter parade a barbecued ewe.
I’ve just about recovered from what I’ve taken to calling ‘Mini-Meatopia.’ For that’s exactly what Monday’s pop-up at Alchemy, Texas BBQ was. Meat maven Josh Ozersky and pitmaster Robbie Richter teamed up on a menu that included everything from short rib to a grass-fed Vermont ewe, all cooked in Alchemy’s gigantic smoker. It was the first of hopefully many pop-ups. It was a very special night for barbecue and Jackson Heights with a globe-trotting menu that spanned from Jamaica to Uzbekistan.
First up: bulgogi tacos,with gojuchang aioli.
For the past few years Richter has been moving away from American barbecue and experimenting with Asian flavors, notably at Fatty Cue and the upcoming project Roadhouse L.A. with the Umami Burger crew. So it’s not surprising that the evening’s meaty offerings started with bulgogi short rib tacos. They were served with kimchi, and a zippy aioli made from the Korean fermented bean and chili paste, gochujang. My one complaint was the flour tortillas. That did not stop me from eating two tacos, though. (more…)