Briefs:
On the go, grab yourself a $5 sandwich. The classic, with a choice of spicy or not--of course I go for the spicy and it was indeed spicy (later heartburn). Despite the unexpected heat, I enjoyed it. The baguette was toasted and the minced meat and pickled vegetables were satisfying. No complaints. It’s not something that will stuff you but you will finish it and feel like it was just right. I wasn't as impressed about the pork sandwich compared to the classic.
Pros: Crispy baguette, can dish out the hot spice
Con: More like a take out. Decor can be better.
Nicky's Vietnamese sandwiches: 311 Atlantic Ave. (btwn Smith & Hoyt) Brooklyn, NY 11201 718-855-8838 CLOSED MONDAYS
Thursday, August 28, 2008
Bread
Briefs:
Italian made to disappoint. My crispy polenta was buried with welted mushrooms. My polenta was soggy. Despite the poor plating, the polenta was not cooked to any where 'crispy.' It was a heavy plus salty dish. To add salt to injury, melted fontina was slewed on top, making the dish look tacky and very salty. Did I mention it was salty?
As we were about to leave, the people behind us were pleasant Italian tourists, and I wonder if the food ruined their pleasantness.
Cons: There isn't a schooled chef in the kitchen. Questionable dishes and flavor.
Pros: Large glasses for water, good ambiance, dine in the very back of the restaurant.
Bread: 20 Spring St New York, NY 10012 (212) 334-1015
Italian made to disappoint. My crispy polenta was buried with welted mushrooms. My polenta was soggy. Despite the poor plating, the polenta was not cooked to any where 'crispy.' It was a heavy plus salty dish. To add salt to injury, melted fontina was slewed on top, making the dish look tacky and very salty. Did I mention it was salty?
As we were about to leave, the people behind us were pleasant Italian tourists, and I wonder if the food ruined their pleasantness.
Cons: There isn't a schooled chef in the kitchen. Questionable dishes and flavor.
Pros: Large glasses for water, good ambiance, dine in the very back of the restaurant.
Bread: 20 Spring St New York, NY 10012 (212) 334-1015
Hope & Anchor
Briefs:
One of the first restaurants to open up in Red Hook, and prides itself for that. The menu ranges from burgers, sandwiches to bistro entrees. The dishes jump from diner food to semi-gastro-pub; on top of that, there are international specialties i.e. samosas, spring rolls, etc. I get skeptical when a restaurant tries to run the gamut on multiple genres. And, I am almost always right when I say: be skeptical. There are rare exceptions—if the chef has the culinary expertise to lead the expedition or simply driven by passion. But Hope & Anchor’s came out short. The multiple cuisines were not a success.
CONS: The lack of depth in the sophisticated dishes
PROS: More room/ space at the back, bar food, enjoy drinks with friends, stick to diner food
Hope & Anchor: 347 Van Brunt St. (At Wolcott St.) Brooklyn (718) 237-0276
One of the first restaurants to open up in Red Hook, and prides itself for that. The menu ranges from burgers, sandwiches to bistro entrees. The dishes jump from diner food to semi-gastro-pub; on top of that, there are international specialties i.e. samosas, spring rolls, etc. I get skeptical when a restaurant tries to run the gamut on multiple genres. And, I am almost always right when I say: be skeptical. There are rare exceptions—if the chef has the culinary expertise to lead the expedition or simply driven by passion. But Hope & Anchor’s came out short. The multiple cuisines were not a success.
CONS: The lack of depth in the sophisticated dishes
PROS: More room/ space at the back, bar food, enjoy drinks with friends, stick to diner food
Hope & Anchor: 347 Van Brunt St. (At Wolcott St.) Brooklyn (718) 237-0276
Subscribe to:
Posts (Atom)