Smoky jerk chicken and rich chicken foot soup at St. Best.
It’s usually my food photos—Thai steam table treats, tacos de birria and the like—that make my friend and partner in arms in Queens Dinner Club Chef Jonathan Forgash jealous, but recently the opposite’s been happening. Largely because he’s been on a jerk chicken binge for the past two weeks in Southeastern Queens, thanks to recommendations from friends at The BlaQue Resource Network, an online networking and resource community for black-owned businesses in Queens, that has been throwing their support behind Queens Together.
Even though I spent the first two years of my life in Queens Village, it along with the rest of Southeastern Queens is a neighborhood that I’ve been needing to explore more for a long time. I’ve had the pleasure of eating from the soul food steam table heaven that is R.C.L. Enterprises, but that’s about it.
So on Monday I took the F train to the last stop in Queens and then hopped in Jonathan’s car for the drive over to Queens Village for out first stop, St. Best Jerk Spot. Like many of the best restaurants in Queens, it takes a bit of effort to get to, but it’s worth the trip. (more…)
Let’s face it as much I profess to hate the F-word, I am the King of the Queens Foodies. There’s just no way around it. Here’s the thing though, Queens Foodies are different than typical foodies, who I like to think as merely trendy eaters. We don’tcare about such food faddery as Cronuts or ramen burgers. When your borough includes everything from the Kathmandu cafes and Latin American street food vendors of Jackson Heights to the regional Chinese wonderland of Flushing’s food courts to the West Indian enclave of Richmond Hill where for lunch today some pals and I ate ourselves silly on Guyanese food and Jamaican I-tal cuisine you tend to become a tad obsessive. (more…)
Meat maven Josh Ozersky and pitmaster Robbie Richter parade a barbecued ewe.
PLEASE NOTE THIS RESTAURANT IS CLOSED
I’ve just about recovered from what I’ve taken to calling ‘Mini-Meatopia.’ For that’s exactly what Monday’s pop-up at Alchemy, Texas BBQ was. Meat maven Josh Ozersky and pitmaster Robbie Richter teamed up on a menu that included everything from short rib to a grass-fed Vermont ewe, all cooked in Alchemy’s gigantic smoker. It was the first of hopefully many pop-ups. It was a very special night for barbecue and Jackson Heights with a globe-trotting menu that spanned from Jamaica to Uzbekistan.
First up: bulgogi tacos,with gojuchang aioli.
For the past few years Richter has been moving away from American barbecue and experimenting with Asian flavors, notably at Fatty Cue and the upcoming project Roadhouse L.A. with the Umami Burger crew. So it’s not surprising that the evening’s meaty offerings started with bulgogi short rib tacos. They were served with kimchi, and a zippy aioli made from the Korean fermented bean and chili paste, gochujang. My one complaint was the flour tortillas. That did not stop me from eating two tacos, though. (more…)