BapBap’s rolls include one featuring grilled squid with peanut sauce, another sporting smoked brisket, and a DIY bowl that features Angus short rib, brisket, and summer corn.
There are so many places in the further reaches of Flushing to score Korean BBQ and kimbap—the sushi-like rolls that feature ingredients like spicy tuna and cheese—I like to call it K-tropolis. BapBap, the latest Korean spot in the nabe, takes it cue from these classic Korean specialties as well as Manhattan’s temples of gastronomy. That’s because it was created by two fine dining vets, Nate Kuester—who was a sous chef at The Cecil and cooked for three years at Aquavit—and Jason Liu, who was Aquavit’s service director and was most recently general manager at Chef’s Table at Brooklyn Fare.
While at the Cecil Kuester learned to smoke brisket under the tutelage of Chef JJ Johnson. At BapBap, he smokes brisket and features it in a Bap Roll. Other rolls include spicy tuna and squid, a trio makes make a nice lunch for $12. That smokey meat is excellent in the roll, and even better when combined with angus short rib, in the grilled kalbi ssambap, which also features grilled summer corn all over a bowl of rice. It comes with sheets of roasted seaweed, so you can roll your own ssam just as you would at a Korean BBQ joint. The combination of Korean BBQ and low and slow American cue is a tasty homage to Kuester’s Korean-American heritage. (more…)
It’s not cheap, but it comes with a million dollar view . . .
Like many of us here in New York City I’ve been struggling with the new normal, but I’m hopeful. Trips to Rockaway Beach have helped. I’m trying to get there at least once a week. As always, there’s eating to be done. My first trip featured a massive feed at Whit’s End, the next a visit to La Cevicheria, and most recently a bit of New England via Rockaway Clam Bar. (I’m not counting the trip where I managed to give myself food poisoning by washing down a warm banana with hot Pellegrino.)
Rockaway Clam Bar is located in the Riis Park concessions, which reopened late last month. At one time they served clams on the half shell, which are always a favorite at the beach, but I didn’t see any on the menu yesterday. Instead I splurged for the lobster roll. At $22, it’s not cheap, but it was quite tasty, and as my pal pointed out, it comes with a “million dollar view” of the Atlantic. His fried clams were excellent. I was tempted to garnish my sandwich with the crunchy briny bellies, but kept it simple.
Since we were practically in Brooklyn we almost went to Randazzo’s Clam Bar afterwards. Instead we opted for a Queens classic, slices at New Park Pizza in Howard Beach.
Lobster rolls have come to Jackson Heights, thanks to Farine!
I’m not typically a brunch guy, but I’ve been known to make exceptions. M. Wells for one with Hugue Dufour’s decadent creations like foie gras and oatmeal, and now Farine. I’ve been meaning to try the lobster roll from the brunch menu, but I’m averse to weekend crowds.
On Monday night I stopped by to introduce a friend to Michael Mignano, the man behind the hot new Jackson Heights eatery. I’d forgotten it was the last night of Ramadan and the last night of Farine’s Iftar dinners. Every table was filled with joyous Muslim families all tucking into spicy fried chicken sandwiches and fruit plates.
“We’re going to have it tomorrow as part of an EID brunch,” Mignano told me when I asked about the lobster roll, which I’d been seeing on the gram for weeks.
Frigid temperatures call for noodle soup. One of my favorite warmups is a bowl of Malaysian kari laksa, which is how I found myself at PappaRich in Flushing the other day.
With its vast full color menu and decor featuring Edison bulbs and plenty of blonde wood the restaurant on the top floor of the One Fulton Square retail complex calls to mind a Malaysian Cheesecake Factory, with one major exception, the food is actually pretty good. (more…)
Portugal—just the very sound of the country sounds warm, and true it is, but this is also a country full of flavors. So, while you’re out soaking up the sun, you should also take some time to do some gastronomic research during your stay and indulge in the delicious food and Portugal has to offer. Here are some of the country’s best best food and drink.
1. Pastel de nata
These custard tarts are both a treat and a cornerstone of Portuguese culinary culture, and you simply can’t leave the country without trying one – there are plenty of places, too, so there’s no excuse to, either. The dessert varies slightly depending whereabouts you are in Portugal, but one of the best places to sample these sweet sensations is the Antiga Confeitaria de Belem, in Lisbon, where they are known as Pastéis de Belem. The shop is a hit with locals and tourists alike and is one of the oldest in Portugual for producing this dessert, so they sure know what they’re doing! (more…)
With very few exceptions—notably the Tortas Puma—I adhere to the old adage, “Never eat anything bigger than your head.” Now thanks to my good friend photojournalist B.A. Van Sise, I might just have to make another exception: the LOL Hot Lobster Roll served at Abbot’s Lobster in the Rough in Noank, Conn.
For a decade Van Sise made do with the quarter pound lobster roll. “Now that my hunger hole has been broken I can’t imagine how people could possibly survive on so little,” Van Sise said. (more…)
Surely the only lobster roll to use shichimi pepper and Japanese mayo.
PLEASE NOTE THIS RESTAURANT IS CLOSED
Tex-Japanese, a noxious hybrid created by Guy Fieri, is the last spin I’d expect to see on that summertime Maine classic, the lobster roll. Thankfully in the capable hands of Gary Anza, the chef at Astoria’s Bistro 33 it works. That’s mainly because Anza is a skilled chef and Guy Fieri is a dude prone to perching sunglasses on the back of his frosted-tipped dome. When I ordered the lobster roll ($16) I knew it wasn’t going to hew to Down East tradition. After all, the menu made it clear the sandwich included Japanese mayo and shichimi, a red pepper powder more common at Japanese izakaya than at French bistros. It didn’t say anything about the Texas toast though. Topped with a tangle of shredded cucumbers and dressed with Japanese mayo and served with some fancy lettuce it’s the type of lobster roll that could only come from a chef in Queens. Actually it’s more of a sandwich than a lobster roll. One that’s as refreshing and eclectic as the borough from which it hails.
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…)
Lobster, squid, and crab—the sour cream and onion and BBQ of Thailand.
A while back I participated in Lay’s Do Us A Flavor, a social media campaign to create bold new flavors for the most American of snacks, the potato chip. My flavors were “Banging Bánh Mì,” and “Ghostface Killah,” the former modeled after a classic Vietnamese sandwich and the latter filled with fiery goodness of the bhut jolokia, or ghost pepper. Sadly these two creations did not make the cut. They were edged out by Cheesy Garlic Bread, Chicken & Waffles, and Sriracha.
I haven’t been able to find the Do Us A Flavor finalists out my way yet, but I found something even cooler at Thai Thai Grocery: a trio of spicy seafood-flavored chips from Lay’s Thailand. I handed over $7.50 and was soon in possession of the Hot Chili Squid, Lobster Hot Plate, and Hot and Spicy Crab flavors.
The Chinese name for these crawfish translates to ‘spicy little lobsters.’
PLEASE NOTE THIS RESTAURANT IS CLOSED
Even though I pride myself on being an adventurous eater, it took a good 30-plus years before I tried crawfish. It’s not that I have a problem with seafood. After all I grew up with an Italian-American seafood bonanza—shrimp scampi, seafood salad, lobster, fried calamari, and baked clams—every Christmas Eve. The opportunity just never presented itself. Then one day crawfish, a delicacy most often associated with New Orleans, appeared in a most unexpected place, a Henanese noodle stand in Flushing’s New World Mall food court.
I handed over my $9.99 and was soon presented with a bowl of má là xiǎo long xiā. Bathed in chili oil, and shot through with palate-tingling Sichuan peppercorns and bits of ginger they were simply amazing. Little lobster is an apt name for these succulent crustaceans. Simply pop the tail off and pull out a nugget of sweet meat. They are truly the spiciest, tastiest Henanese crawdads in all of Flushing. And, I want a bowl of ‘em right now.
Li’s Lanzhou Hand Stretched Noodles, No. 12, New World Mall Food Court, 40-21 Main St., Flushing