The brunch scene back in the glory days of M. Wells Diner.
I know what you’re thinking, “‘Queens Brunch Club??,’ Joe hates brunch, and isn’t it called ‘Queens Dinner Club’ anyhow?” All true, but for this month Jonathan, Gabe (they hate brunch too), and I are changing the name of our little eating organization to Queens Brunch Club. That’s because we are hosting a brunch at M. Wells Steakhouse on October 26th. Make sure you don’t miss out on this very special dinner by signing up for our mailing list here.
“Québecois Chef Hugue Dufour of M. Wells has created a chef’s brunch for chefs that hate brunch. Not an egg or hash brown to be found here,” says Chef Jonathan. “Nothing but fantastical visions of food turned into reality.” (more…)
When it comes to Chinese sandwiches in New York City there are few real standouts: gua bao as made by everybody from Eddie Huang to Taiwanese grannies, Xi’an Famous Foods’ cumin lamb burger, and the $1 Peking duck buns from Flushing’s Corner 28. So I was very pleased to discover an outstanding American-Chinese mashup of a sandwich—Red Star’s sesame chicken ($8.50) —although I’m somewhat ashamed to admit that I travelled to Boerum Hill to get it.
Red Star Sandwich Shop is the brainchild of brothers Gibson and Johnson Ho who grew up eating a combination of Chinese takeout and traditional Fujianese food that their parents and grandparents made. Sesame chicken was a childhood favorite says Johnson. “It’s so American.”
Red Star takes the American-Chinese classic and turns up the heat a bit creating a sesame chicken sandwich that got my attention without blowing my head off. The tender sesame-studded chunks of fried dark meat came with a sauce more spicy than sweet piled high on a roll from Carroll Garden’s institution Caputo’s Bakery. The whole lot’s dressed with pickled peppers, jalapenos, and lettuce.
I’ve eaten sesame chicken and wonton soup together, but not quite like this. Unlike the wonton soup from the corner takeout, Red Star’s is a delicate Fuzhou style version with thin skinned pork dumplings floating in broth made from pork and chicken.
I would be remiss if I didn’t mention Red Star’s stupendously good p’tater tots ($3.25), which take a school lunch favorite and elevate it to the zth degree. They are twice fried resulting in a fluffy interior and a crispy outside.
Before I left Johnson and I talked for a bit about Fuzhou food. “It’s not sexy,” he said. I nodded eating the last of the tots. And then I told him that if his brother Gibson, an alum of Ippudo and Momofuku Noodle Bar, could make such ethereal tater tots surely he could make Fujianese food sexy.
Red Star Sandwich Shop, 176 Smith St, Boerum Hill, 718-935-1999
Surely this is the subtlest Sichuan seafood soup ever.
PLEASE NOTE THIS RESTAURANT IS CLOSED
When it comes to Sichuan dumplings two words spring to mind: chili oil. So it was a pleasant surprise to discover a subtle wonton soup at Szechuan Dish in the New World Mall Food Court. The stall serves what are to my mind the best Sichuan noodles in New York City and its exquisite cold dishes, including cucumbers in chili and surprisingly smoky strips of gluten, are a staple of my Flushing food tours.
On the picture menu, where all the others item are tinted a fiery red, haĭ weì chāo shoŭ ($7), looks out of place. Although there’s no chili to be found in seafood flavor wonton soup, it has a steady buzz of spice thanks to black and white pepper. And there are so many delicate (more…)