In London they call them beigels and serve them with salt beef. The iconic New York City baked good seems to being undergoing a bit of a renaissance these days. That’s a good thing because the bready coffee cart bagel is a real shonda. I haven’t been to Black Seed Bagels just yet, but the Montreal style bagel shop has been garnering Cronut level attention. Their sandwich of whitefish salad, cream cheese, and sweet cucumber sounds splendid. Whitefish salad on a garlic or everything bagel is perhaps is one of my favorites. When I’m feeling especially flush I’ll go for the Russ & Daugher’s meshugge. And sometimes there’s nothing better than a toasted plain bagel slathered with butter. So here’s what I’d like to know, how do you take your bagel? Tell me in the comments or hit me on the Twitter, @JoeDiStefano.
Ever wonder what goes on at night inside the neon squiggle festooned former diner that is Flushing’s Lake Pavilion? Well, wonder no more. The Cantonese banquet hall is the subject of a two-star review in this weeks’ New York Times. Gotta give Pete Wells props for trying goose webs and screw clam, which is not a clam, but rather an organ extracted from a sea cucumber.
In case you’ve got a forequarter of beef lying around that you’d like to turn into pastrami this video might come in handy.
I’ve always been fascinated with Rocco’s Calamari in Borough Park, Brooklyn. Now Eating in Translation helps me understand why. Rocco is Calabrese, just like my dear old Ma. (more…)
Taco Bell unveiled the waffle taco—a fried waffle cradled sausage and egg—in 100 test markets today. Sadly none of these markets are in New York City. No word on the company’s plans to rollout the a pizza crepe taco pancake chili bag.
Writing for The New York Times Robert Sietsema gives a rundown of Vietnamese joints in Atlantic City, including Com Tam Ninh Kieu and its hu tieu with egg noodles and pig feet. Sign me up, Robert.
Josh Ozersky tells the tale of a trail at Jonathan Benno’s Lincoln. “I barely did any work at all, but I didn’t act like Mayor McCheese either, and tried my best not to interfere with the machinery of service,” he writes. Cutlets also makes me really hunger some stupendous sounding roast chicken. (more…)