Little Egypt’s kebab sandwich is packed with toothsome lamb.
Often when I eat lamb it’s in the context of Chinese food, whether it’s a glorious spice-encrusted Muslim lamb chop or an entire spit-roasted haunch. So I was pleased to see a good old-fashioned kebab sandwich ($6.99) on the menu at Little Egypt, a cafe/grocery in Ridgewood hard by the border of Brooklyn and Queens.
The lamb sandwich comes wrapped tight in the paper thin variety of Middle Eastern pita, itself rolled in paper and then foil, perhaps all the better to be eaten on the go. But why not soak up the atmosphere of this diminutive spot decorated with all manner of Egyptian ephemera? (more…)
Today is National Doughnut Day. While Krispy Kreme and Dunkin’ Donuts are both giving away the treats, this holiday was not started by a corporate chain. It began way back in 1938 when the Salvation Army began commemorating those who served doughnuts to World War I soldiers. This morning I decided to go to Dunkin’ and score a free glazed doughnut. It’s a decision I regret. (more…)
Bo kho, beef braised in Coffeed beer with Brooklyn Grange baby carrots.
On a dark, drizzly winter’s night I took the bus to a bleak stretch of Metropolitan Avenue in Ridgewood to meet my friend Max Falkowitz for dinner at Bún-ker then a new Vietnamese spot in a neighborhood better known for junkyards than Southeast Asian fare. I got lost, really lost, cursing in the freezing rain lost.
“Man, I don’t know where this damn place is!”, I bellowed to Max. “Look, just start without me.” Eventually I made it to the funky little dining room. At the time I found the food to be good, but not great. I am of course fully aware that perhaps my opinion was skewed by my blowing a gasket in an attempt to find the joint. (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…)