The amount of times I’ve wandered into Astoria’s Muncan Food Corp. to ogle all the various cuts of burnished charcuterie without purchasing anything numbers in the hundreds. OK fine, sometimes I grab a bag of jumeri, warm nuggets of crackling made from hog jowls. So I was very pleased to learn that there’s a new sandwich in town that takes many of the old world Romanian butcher’s fine products and places them on a bun. (more…)
“This one wants to try something really weird,” the parent of a young man on my most recent Flushing Chinatown food tour said. We had already tried fu qi fei pian, the Sichuan mélange of offal that combines tripe, tendon, and beef shin, so I knew the kid was a tough customer. He seemed satisfied by the plate of crunchy Chengdu style pig ears we shared at Golden Mall. (more…)
When it comes to offal I’m one of the least squeamish people around, gladly gobbling everything from Southern fried chitterlings to Chinese lamb face salad. Friends often call me the Andrew Zimmern of Queens. That’s high praise, but there are some things even I can’t abide, like the coppery tasting blocks of blood often found in Chinese soups. A can get behind a savory morcilla enriched with rice and spice and I like a good British black pudding. And then there’s sanguinaccio. (more…)
Dip Dip, perhaps Flushing’s coolest looking hot pot spot.
This brutal winter has me craving Chinese hotpot. Do you have a favorite place? — Jane S., College Point I’m not the biggest fan of huo gou, or fire pot as it’s known in Chinese, but I had a great experience at Dip Dip (135-21A 37th Ave, Flushing, 718-888-0711) recently. Apart from excellent hotpot—with such add-ins as baby ginseng and well-marbled ribbons of beef and lamb—the place looks like a movie set. I half expected Lucy Liu and her henchman to come leaping out of the upper room. This weather makes me want to go back and try the medicinal black chicken pot. (more…)
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.
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.
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.
Zuppardi’s glorious fresh shucked Little Neck clam pie.
3. Best pizza Some friendsand 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…)
Juni’s veal and sweetbreads with quinoa and forest mushrooms.
Ever since I first tasted sweetbreads I’ve been a big fan. Whenever I see the veal thymus—aka sweetbreads—on a menu I order it. Rarely do I ever eat it with actual veal though. So I was glad to have dined at Juni last week where Shaun Hergatt has a veal and sweetbreads dish as part of his tasting menu.
Hergatt, who grew up on a cattle farm in Australia, counts himself a sweetbreads fan. Like the rest of Juni’s menu the veal and sweetbreads dish changes with the seasons. Currently, it’s in the winter incarnation. That means quinoa and several types of mushrooms. (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…)
The draw at the half dozen or so Argentine parilladas scattered throughout Queens is meat, specifically beef in the form of steak, or mixed grills consisting of short ribs, sausage, blood sausage, and other goodies. Many of these casual steakhouses/butchers also offer sandwiches. I love La Fusta’s skirt steak sandwich. When I’m in the mood for something a little more adventurous though, I head over to La Esquina Criolla for a sandwich de molleja, or sweetbread sandwich ($9). (more…)
Nobody ever accused me of writing a blog about health food. Thus the subject of today’s Twofer Tuesday, Charles’ Country Pan Fried Chicken in Harlem. Now I’m not going to get into the debate about who makes the best Southern fried chicken in New York City, but let’s just say that Mr. Charles Gabriel’s is the best I’ve ever had for breakfast.
When you’ve journeyed all the way up to Chez Charles, it’s best to go for broke. So my buddy and I did, ordering that soul food power duo, fried chicken andf pigs feet. The crunchy juicy chicken lashed with hot sauce and unctuous pigs feet were just part of our complete breakfast that morning. And heck, those collards almost made it a healthy one. Almost.
Charles’ Country Pan Fried Chicken, 2839 Frederick Douglass Blvd., Harlem, 212-281-1800
Move over White Castle, veal tongue sliders are where it’s at!
Veal tongue, whether stir fried in spicy Tibetan chele katsa or sliced paper thin as a deli sandwich is a wonderful thing. Creamy rich tongue and heart are probably my two favorite types of beef offal. So when Andrew Zimmern, a man who has forgotten more than I shall ever hope to know about entrails posted a recipe for veal tongue sliders on his web site I had to check it out. (more…)