The Giuseppe, Astoria’s take on Philly’s roast pork Italian.
The late great Josh Ozersky once said that I had forsaken my Italian-American heritage to eat my way through the Chinese food courts of Queens. He was partly—well, really mostly—right. When I find myself in need of comfort and familiarity though, there’s nothing quite like a good Italian deli.
I am a huge fan of the ladies at Leo’s Latticini in Corona and their food. They know how to make this Italian boy feel right at home. I am lucky to live so close to their shop. Lately I have been exploring the Italian delis of Astoria. My favorite so far might be Rosarios. Under the el Rosario DiMarco serves up old-school Italian-American comfort food in the form of killer Margherita pizza and more than a dozen sandwiches. (more…)
When people ask me about traveling, my stock response is something along the lines of “I’m still working my way through Queens.” Lucky for me I have friends who travel that I can live and eat vicariously through, friends like Kristen Baughman, who was kind enough to write a guest post about a certain porchetta sandwich in Florence that goes by the name L’Inferno.
I spent the past two months traveling around the Middle East indulging in giant plates of hummus and late-night chicken shawarma sandwiches. So, when I discovered that a flight back to New York City was cheaper if I did a stopover in Italy, I had to extend my trip for two more weeks. Plus, my stomach was ready to be filled with as many pork products as physically possible. I was ecstatic to enter the land of unlimited amounts of porchetta,culatello and prosciutto! (more…)
Pork—be it pâté, Vietnamese ham, or crumbly char siu—are all integral players in the showstopping symphony of flavors and textures that is the banh mi. The Vietnamese sandwich, with its cool mix of pickled vegetables, pork product, umami rich Kewpie mayo, and chili heat is one of my favorites. In Italy porchetta, another porkcentric creation, is a popular street food.
One of my favorite New York City spots, Porchett,a is devoted to the dish, served as a platter or in a sandwich. I like to stop by the tiny East Village store just to catch a few whiffs of the aroma of pork fat and fennel pollen while ogling the burnished cylinders of meat with their crackling skin and leave without ordering a thing. A while ago I stopped in to do just that and noticed a sign: “Porchetta Banh Mi $10,” and, despite the fact that I’d just eaten, had to order one. (more…)
I have the distinct honor of having performed a cross-borough Thai chicken crackling mitzvah. It all started when I heard that my buddy Noah Arenstein was having problems sourcing gribbenes for Scharf & Zoyer, his new sandwich stand at Smorgasburg. So last Friday night I breezed by the throng waiting for tables outside Thai juggernaut Sripraphai and purchased four boxes of nan kai, super-crunchy fried chicken skin seasoned with salt and garlic.
An experimental kugel double down with cabbage-carrot slaw.
Noah had me play guinea pig with his newest creation, a kugel double down with carrot and cabbage slaw topped with gribbenes. The kugel sandwich is his invention and a brilliant one at that. This version of it needs some tweaking, though the Thai gribbenes played their crunchy, salty role perfectly. “I think you’ll find the original more balanced,” Noah said. (more…)