RCL calls it a sandwich, but it’s more of a platter.
Chef Bruce has been gone about four years now. I still have a jar of cayenne he gave me two years before he died. It’s as potent as the memory of the first time I dug into a gigantic bowl of graveyard shift curry laksa at Curry Leaves with him. The chef turned taxi driver introduced me to what I like to joke is downtown Flushing’s longest running popup, since an entirely different crew runs the late night noodle operation. We’d often text each other in the wee hours with the simple query: “Curry Leaves?”
He introduced me to many places in Queens including the soul food specialist Rockaway Fish House/RCL Enterprises in Jamaica. Despite the name and the excellent reputation for fried fish, we ordered from the well-stocked steam table. I don’t remember what he had, but I do recall my plate: pig ears in gravy with collards and macaroni and cheese. (more…)
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…)
Vibrant ceviche mixto, featuring shrimp and octopus, and the mighty bolon filled with pork, plantains, and mozzarella are just part of the evening’s menu.
Ask any old-school Queens food nerd, including yours truly, about Ecuadorean cuisine in the World’s Borough and the first thing that comes to mind will be the cluster of food trucks on Warren Street underneath the 7 train in Corona or perhaps the ladies who grill cuy—guinea pig—in Flushing Meadows Corona Park. About year ago though some very trusted Queens food nerds of a more recent vintage, like my pal Instagrammer @Wendalicious888 started to talk about a new place Rincón Melania on the border of Sunnyside and Long Island City.
“How good can it be? There are no Ecuadoreans over there,” I thought to myself. Good enough for a glowing review in The New York Times it turns out. Which is why I’m so glad that the next Queens Dinner Club will convene at Rincón Melania November 13th. Make sure you don’t miss out on this very special dinner by signing up for our mailing list here.
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…)
Mexican-born chef Fernando Gonzales of ERT will be cooking up cochinita pibil.
Without immigrants the United States and Queens, and myself, frankly would not be who we are today. That’s why I’m honored to show my support for the second Dining For Justice fundraiser for immigrant families at the border, which will be held at Sound River Studios in Long Island City. on April 14, 2019 from 5 p.m. to 8 p.m.
Chef Jonathan Forgash, co-founder of Queens Dinner Club, has assembled a roster of top-flight chefs, many of whom are immigrants themselves, for this gala tasting whose cuisine is as diverse as Queens itself. (more…)
One of the first places I lived in Queens was Woodside. Walking Roosevelt Avenue to hit Thai places, Filipino spots, and taco trucks turned me on to the delicious diversity of food that makes the borough my favorite place to live, eat, and play. There’s one place I never frequented in all my time in Woodside though, La Flor, a cafe restaurant helmed by journeyman Chef Viko Ortega. I only just got around to meeting Chef Viko and trying his wonderful nuanced dishes. I was mightily impressed by his cooking. As were my friends Chef Jonathan Forgash and Gabe Gross of Queens Dinner Club. That’s we’ve decided to have Chef Viko cook our next dinner Mexico Meets France and Italy via Roosevelt Ave. which takes Tuesday May 17, 2016, 7:30 p.m. Chef Viko was kind enough to take some time away from the kitchen to answer seven questions.
How did you get into cooking?
I started baking when I was 13 years old in my hometown of Puebla, Mexico. In 1987 when I was 21 the main reason I came here was that I was tired of baking. So I came here and figured out that the only way to make decent money was back to the kitchen. I started doing pizza and pastry and salads. I cooked at dozens of restaurants including Larry Forgione’s An American Place. I can’t get away from baking though. The starter I use to make all the breads at La Flor is 24 years old.
Atlantic salmon with potato gallettes.
How would you characterize your cooking at La Flor?
I would say it’s a combination of everything I learned. I mix Italian, French, Mexican—that’s one of my favorites—a little bit of Asian. So it’s kind of fusion and I just love food. The dishes that you’re going to find here you’re not going to find anywhere else, I just love to play.It’s me. (more…)
Peter Lo whipping up Singapore chow mein in the kitchen of Tangra Masala.
Indian-Chinese, with its fiery palate of ginger, garlic, green chilies and soy, used to be one of my favorites, but for about five years my love affair for one of the world’s original fusion cuisines was doused by waves of regional Chinese,Thai, and Uzbek food. I’ve been away from my old flame, Tangra Masala for far too long. It took a chef buddy, Jonathan Forgash, to reintroduce me to one of Queens most vibrant and delicious cuisines. And in so doing he introduced me to the man who is unquestionably the Godfather of Indian-Chinese cuisine in Queens, Chef Peter Lo. Chef Lo took the time out of his busy schedule to talk about the hallmarks of his cuisine as well as the upcoming Queens Dinner Club.
Where are you from originally and how did you learn to cook?
I’m from Calcutta. When I came to this country in 1984 I used to work part time in a restaurant. I really got fascinated seeing the way food was cooked and prepared. I liked the system. Back home my mother had an Indian-Chinese restaurant. She’s an excellent cook. Gradually I got to love cooking food, a friend used to say, “Why don’t you open a restaurant? You know you cook good food.” So that’s how I got to opened this restaurant in 2001. (more…)