2009's best...

Enjoy some of 2009 best eats for $25 and under by The New York Times:

http://www.nytimes.com/2009/12/30/dining/30others.html

For me, this year goes to the banh mi, hands down.

Jersey’s sloppy Joe

Sloppy Joes aren’t sloppy at Town Hall. They have been making ‘sloppies’ since the 1930's and said to be the birthplace of the sloppy Joe. What makes Town Hall’s sloppy Joe stand out is how totally unrelated it is to the sloppy Joe we grew up eating in school cafeterias, ground beef submerged in suspiciously sweet tomato sauce and dumped on a sesame bun.

Jersey’s sloppy Joe is neat. It is a large compact sandwich assembled with a variety of meats on three layers of thinly sliced rye, bound with Russian dressing and laced with cole slaw. The turkey and roast beef is a favorite and there are many styles to choose from the menu such as tongue and corned beef, smoked salmon with egg salad. The sandwiches are made to order and staff is attentive and open to specified combination requests.

Each sandwich holds a perfect rectangle shape--trimmed crust--cut into even squares of eight. The cole slaw packs and holds the sandwich together; adding depth to the texture and flavor. Every bite has a crunch and sweetness from the slaw and dressing.

I’ve never had a sandwich like this before and this is not a New York sandwich—it is different in many levels--in a good way. I enjoyed it and I wouldn't mind making a trip back there again.

Town Hall is a deli and a mini-grocery with a seating area. So grab a bag of kettle chips and a beer to go with that sloppy bite.

Town Hall Delicatessen, 60 Valley Street, South Orange (973) 762-4900 www.wix.com/TownHallDeli/TownHallDeli/Page-8

Chavella's

They serve brunch, Mexican style. Packed with regulars in an uncomfortably small space where you are inevitably elbowing those next to you and unintentionally playing footise with the person across from you.

Slightly bothered by the lack of breathing room, my attention soon shifted as I learned every dish in the menu has some variation of eggs in it. For the egg lover, rejoice. For the cholesterol counter, you’re stuck.

For under $12, the brunch includes sweet Mexican bread and beverage: sangria, tea/ coffee or mango juice. The dishes are well seasoned—perhaps to the sensitive Brunch goer, the flavors may be too much to handle—and well portioned so you won’t leave feeling too full or dog-hungry, either. Somewhere in between. I was put off by the additional charge on sauce which was forcefully accommodated by tortilla chips.

Head to Chavella's, if you are in the definite mood for Mexican fare, because if it’s a Turkey BLT and a fruit salad that you seek to cure the hangover; head over to Tom’s, a block up.

FYI: Do try the Omelete de Nopales with cactus. Don’t plan on gathering a fiesta here, a table of four takes up half the restaurant.

Chavella's 732 Classon Ave Brooklyn, NY 11238 (718) 622-3100 www.chavellas.com

The Smoke joint

The Smoke joint has a full house on a Wednesday night. Fort Greene is craving BBQ and it shows. Equipped with a bar to eat or wait at, I graze over at what people are eating while sipping on my ginger ale. I sought out dry looking ribs at several tables. By the time it is our turn to order, I discover the Baby Back Ribs lean and mean (half 12.00) happens to be the same dry ribs. So dry—you would mistake it for microwaved-leftover-chicken breast from nights before. Perhaps it was meant to be eaten with the BBQ sauce (stationed on every table). But I refuse to mask the delicate flavor of the baby back with an outside condiment—at least, not on the very first bite. I soon forfeited, as it is not possible to get pass the second bite without the sauce.

Next order Crispy Catfish Sandwich served with barbecue aioli (7.50) is fairly tasty if you disregard looking at the catfish—or shall I say catfishes—three awkwardly looking nugget-sized pieces of fish resembling those from the childhood days of cafeteria food served on styrofoam trays. Despite the disfigured shapes, the sandwich fared well. One key part to the sandwich’s success was the toasted Kaiser roll which added an extra layer of crunchiness to the crispy catfish.

Sides. From least to favorite:
Barbecued Beans caution. contains hunks of meat (3.00) – should be called candied beans caution, overly sweet, overwhelming the smoky flavor

Corn On The Cob, barbecue aioli and green onions (2.50) – fairly seasoned and juicy

Spicy French Fries (3.00) – very well seasoned and nicely fried with a bold crunchy taste

If you’re trapped in Font Greene and in need for a BBQ fix, Smoke joint can help, sort of. Sandwiches are a safe bet. And if you’re a party of three you will be squeezed into a table for two.

The food is fairly priced for a very gentrified Fort Greene, though attracting a diverse crowd of people. Conclusion: BBQ definitely does not discriminate.

87 South Elliott Pl At Lafayette Ave. Brooklyn NY 11217 (718) 797-1011

Stone Park Café

Stone Park Café’s homepage touts its review from Frank Bruni “piquing surprises and consoling favorites, one that establishes a personality of sophisticated robustness…” Can this be Park Slope’s American fine dining at its best? Hold that thought.

A very American and contemporary driven menu—extensive wine list—with high prices: appetizers are above $10; and entrees (except the $14 burger) range from the mid-to-high $20s. The menu, décor and prices are very similar to the mother of Contemporary American, Gramery Traven—a la carte. So, shouldn’t the food be similar too? Far from it.

A Pan Seared Diver Scallops served with rock shrimp, fava beans, asparagus risotto, lobster beurre 27 sounds like a sort of meal served in Gramercy Traven (about the same price) is executed poorly at Stone Park. The risotto was salty leaving a depressing aftertaste that did not go well with overcooked rock shrimp.

Stone Park is a fine restaurant with an attentive staff with smooth cotton table linens and slightly over-exaggerated prices. There are good points: a romantic and unwind atmosphere, courtesy staff, pre fixe option, and kudos on the warm and toasty whole wheat baguette. It was really good.

It’s for the sophisticated Brooklyn couple who wants to stay close to home and enjoy an elegant meal made by an educated culinary chef (with mediocre execution). There is nothing wrong with that. But the price can go down. And aren’t we still recovering from a recession?

Back to the Bruni’s quote: he was complimenting the impressive assembly of the menu. Not on the food.


324 5th Avenue (between 2nd St & 3rd St) Brooklyn, NY 11215 (718) 369-0082 www.stoneparkcafe.com/

Pates et Traditions

The French corner storefront is adorable and cutely decorated, you will forget you are in faddy Williamsburg. The rosy and soft décor makes you smile in a rainy Fall evening.

The service is just as charming. The owner is French; a lovely petite woman who happens to be the server recommends several of her favorite dishes: La Socca, a specialty pancake-like comfort food from Nice, made of organic chickpeas flour cooked in olive oil seasoned with ground pepper. Not familiar with this dish, it was appreciably tasty but deeply charred; and poorly handled. With some eager research: traditional la socca should not be overly burnt but slightly toasted brown. My la socca lost its traditional pancake form; it was overcooked and served in broken pieces with chunks of burnt marks. Despite the technique, chickpeas and freshly ground pepper are a flavorsome pairing.

Specializing in crepes: both sweet and savory; the most selective eaters can find something for themselves in this fairly extended crepe menu. Crepes are made with whole buckwheat; served in healthy sized portions with mixed greens. For the goat cheese lover; opt for the La Chevre with green tapenade. The highlight of my meal comes during dessert: a warm crepe topped with scoops of vanilla ice cream drizzled with homemade chocolate sauce and whipped cream.

Don’t expect a three star chef in the kitchen but if light and basic fare with a darling décor and charming ambiance is what you seek, then Pates et Traditions welcomes you with open daisies. The service is exceptionally attentive; and it has French admirers coming back for more.

Pates et Traditions 52 Havemeyer St, Brooklyn 11211 (At N 6th St) (646) 409-4019

Tebaya

Take-out could not get any tastier. Literally. The crispy tender double fried wings are undeniably good. Recently featured in the New York Times as one of the best wings spot; these japanese style wings—bearing a distinct similarity to Korean fried chicken—bring standard buffalo wings to disgrace.

My three criteria for determining tasty wings: crunchy exterior; tender moist center; and a rich distinguishing sauce. Tebaya satisfies all three categories principally with its uniquely addictive sweet and spicy sauce. The barely battered wings are fried twice; the first fry: seals the flavor; and the second fry: magnifies the crunch factor. Dousing the finishing fried product with a rich Mahoney sauce made of soy sauce, mirin (sweet rice wine), black pepper and sesame seeds creates a matrimony of flavors and textures.

Opened since 2006—I wonder why I haven’t discover this earlier—this little take-out spot has some big bold flavored wings that every wing fanatic should scout out. Those who are fortunate to work in the vicinity will find its lunch special to be absolutely gratifying. Tebaya is open everyday til 9:45pm.

Tebaya Japanese Fried Chicken Wings 144A W 19th St, New York, NY (212) 924-3335 ‎

Caracas Arepa Bar

A revisit. An unfamiliar experience from three years ago. There is a line for take-out. It is crowded, busy and booming on a Tuesday night. Caracas Arepa is a destination for yuppies; the young: rich and poor to satisfy their Venezuelan craving. Though these cravings do not come cheap. One specialty arepa goes for $7-$8: the size of these pitalike pockets resembles the dimension of a burger from White Castle, aka slider. This is not to say, these arepas are fast food. It is not: Caracas Arepa makes it very clear that every order is made-to-order and hence, the long wait. $8 gives you about four to five bites: a very meek portion.

In spite of high prices, the arepas are tasty; packed in flavor; warm and toasty to the touch. Be prepared to have multiple orders. I recommend the La Sureña: grilled chicken and chorizo, with avocado slices with spicy chimi-churri sauce-—a good dose of herb and spices.

Perhaps the lack of NYC’s Venezuelan food fare; yuppies and hipsters fad-making may have exaggerated the quality of its food; the long lines and wait may have created this illusion that the food is better and fresher than it truly is.

Despite the ponderous remarks, Caracas Arepas is here to stay—-even during these economic times, it manages to open a second shop in Williamsburg. Suffice to say, they have a niche and a very strong following.


CARACAS AREPA BAR 93 1/2 E 7 Street, New York, NY 10009. TEL 212.529.2314 www.caracasarepabar.com

Michael Pollan's Omnivore's Dilemma

"So we find ourselves as a species almost back where we started: anxious omnivores struggling once again to figure out what it is wise to eat. Instead of relying on the accumulated wisdom of a cuisine, or even on the wisdom of our senses, we rely on expert opinion, advertising, government food pyramids, and diet books, and we place our faith in science to sort out for us what culture once did with rather more success. Such has been the genius of capitalism, to re-create something akin to a state of nature in the modern supermarket or fast-food outlet, throwing us back on a perplexing, nutritionally perilous landscape deeply shadowed again by the omnivore's dilemma."

Milk Bar Brooklyn

Milk Bar Brooklyn is not to be confused with David Chang's new sweet tooth: Momofuku Bakery and Milk Bar. Milk Bar Brooklyn is a corner storefront located in Prospect Heights; a neighborhood that has been overshadowed by the partiality of neighboring Park Slope. An Australian inspired cafe-eatery where you can order to-go or dine-in: serving caffe lattes, panini all day for lunch; brunch and selected days for dinner. Very unlikely can Milk Bar put Prospect Heights in the food map. But Milk Bar has its own interpretation on what it wants to be and how it fits uniquely in the less-chartered neighborhood.

The brunch menu is simple and straightforward: toasted artisan countryside sourdoughs with poached eggs; fruit granola parfait; ciabatta sandwiches; fresh salad; over-the-counter pastries and cafe varieties. Very practical and basic--nothing on the brunch menu requires intense cooking over the stove top--at least not for Brunch. Think of Milk Bar as a hybrid of a cafe and restaurant; offering sit down service as you are sipping on a glass of freshly squeezed orange juice and enjoying the morning paper.

Unlike many brunch places, the cafe opens modestly at 9am to accommodate weekend early birds.

20 Vanderbilt Ave, Brooklyn, NY‎ - (718) 230-0844‎ www.milkbarbrooklyn.com

Strip House

As steak occupies center stage, the Strip House atmosphere is just as noteworthy. Vintage photographs of bygone era strippers cover the seductive rouge walls hanging over the polish quilted red leather banquettes. If Strip House has a mantra it would be: if sex sells then steak will come with that too.

The steak was much straightforward than the lusty décor. The filet mignon and New York strip was up to standard. Perfectly cooked as requested: medium rare. The New York strip is more charred and has burnt marks—as strips can take more flame than a filet. The steaks can stand alone and acceptable without the side sauce. Sides are worth mentioning: served in a petite copper tin measuring cup is the creamed spinach, perfumed with truffles adding a greater depth of flavor; goose-fat potatoes shaped in a golden crust dome as the taste resembles precisely like a pizzeria croquette.

And if you can stomach dessert, I do prefer the caramelized banana tart with vanilla ice cream tucked with whole pistachios drizzled in brown sugar hard sauce.

Strip House has its own theme parting from the old-line steakhouses. It’s highly conceptualized, playful and evocative which evokes a naughty taste bud for the red meat.

Strip House Steak House 13 E 12th St New York, NY 10003 (212) 328-0000 www.striphouse.com

.

Petite Abeille

Having had Petite Abeille’s Belgian waffles in mind, I thought it would marvelous to go for bunch. My waffles with strawberry sauce was far from marvelous; the presentation was nice-looking but the technique was basic and straightforward. Not inspiring or captivating for the palate. If it wasn’t for the rainbow color of fruits bedded on top of the waffle I don’t think the waffle would survive on its own. The waffle itself can be made from the box at home by a teenage. The texture was stale-like and missing a moist component; the taste was bland and minimal. The dish scores points in presentation—it will wow your kids. But if you’re looking for a daring, bold and new taste you will not find it here.

Everything made sense when I realized that Petite Abeille was a chain. For the serious eater who frequents Prune in LES, Petite Abeille would not come close to be on the to-eat-list. It’s a fun and appropriate outlet for children and their parents to eat and be uninspired.


Petite Abeille 401 E. 20th Street (between 1st Ave & N Stuyvesant Loop) New York, NY 10009

Sripraphai Thai Restaurant

If you google: Thai Woodside Queens, Sripraphai is the first to be listed on your search. And you're most likely looking for Sripraphai. Not often do I frequent a restaurant twice if unless it was superb the first round. That was the case for Sripraphai. For me Sripraphai was love at first sight; solid Thai family style fare, no frills, gathering locals and unfamiliars to this authenic Thai establishment.

When you're the most well known Thai restaurant in NYC and have ny'ers from all over coming to Queens just for you, it must be good. But fame has its shortcomings. It's a pity when a place gets so popular that it loses its grip on the food-- at least that was the case on my recent visit. Sripraphai is becoming more like a mere attraction than what it was orginally known for.

The seafood papaya salad was pre-made, dull in color which made the tropical salad boring and stale. The quality control on freshness was not considered nor implemented moreso it looked like food that was sitting in critus marinade for some time. Damp in texture and barely a crunch factor, the salad was everything but refreshing.

Disappointing frog legs. Very much like leftovers being cooked over again. Tough juice-less meat stir-fryed with pepper and chilies-- relying too heavily on the chilies thus overwhelming the supposedily delicate meat. Apt out on experimenting or being adventurous on this dish if you're not acquainted with the natural taste of the amphibian. As I did with my dining companion and failed to impress, miserably.

There are good things to note: For an appetizer the sweet and sour pork fits the bill-- flavorful and safe (for the non-adventurous). The notable Shrimp Pad Thai was on point as the shrimp was tender and perfectly cooked served with a side of raw bean spouts and crushed nuts accompanying the noodles--the way it should be.

Even though my second date with Sripraphai was far from prefect, I still believe every Thai lover should make a stop to this Queens destination. Despite its popularity, Sripraphai has proven to have the basic Thai fare down. Granted it's not haute Thai or convenient by any means yet that does not stop people from coming back.


Sripraphai Thai Restaurant 6413 39th Ave, Woodside, NY‎ (718) 899-9585‎ www.sripraphairestaurant.com/

Sidecar Brooklyn

Sidecar works. Its bar and restaurant is cohesive; creating a laid back atmosphere that fits unanimously with Park Slope. On a Friday night, the bar is occupied by crowds of young twenty-something year olds. For dining, seating options are booths and a long high stool counter overlooking all the kitchen action. The décor is casual-Brooklyn but with great intention and an eye for solid comfort food. The menu is American with a twist of bistro fare i.e. rare oysters, pate, etc. Its turkey bacon signature club featuring granny smith apples and cave aged gruyere is different and scores points. The menu consists of common and familiar food but if you look closely at the ingredients it’s much more exciting and refined. It's choice on grass fed beef for its signature burger was not a random draw moreover its level of food consciousness.

No need to dress up, Sidecar wants you to dress down and be down with its casual yet keen veneer. It’s a place to come back more than once to relax, drink and be merry.

Sidecar 560 5th Ave, Brooklyn, NY 11215 (718) 369-0077

Little Havana

Not too many Cuban dining choices in NYC. So when one finds a place and sees 'authentic,' one feels joy. Tucked in the middle of Cornelia street, a petite size room that holds no more than 20 people makes some feel like home. A tight space--where one server can cover the entire evening shift--creates a nice intimate atmosphere as couples whisper. The modest and simple decor accommodates very well to the family style dishes. Neither pretentious nor sophisticated yet the prices are.

I had mistaken my Jumbo Shrimp Ceviche for a lunch salad, initially. The dish did not showcase the shrimp at all, in fact the petty shrimps of four were buried under a bed of greens--resembling a generic salad--which lost its appeal and essence of the ceviche. I did enjoy the shrimp as it was nicely cured in lemon.

If there was one dish to praise, it would be the side dish: maduros. The sweet plantains fried in perfection, literally; leaving a caramelized layer over the sweet tender center that will have you coming back for more.


Little Havana 30 Cornelia St (between 4th St & Bleecker St)
New York, NY 10014 (212) 255-2212
www.littlehavananyc.com

Bossa Nova Brazil

It’s one of those Hell’s kitchen's establishments that continue to exist on its ethnic appeal; cheap happy hour drinks and outdoor seating. Doubtful a foodie goes out of his/ her way to seek out Bossa Nova Brazil's food. Overly salted, muddy rice texture and overcooked cod in its Seafood Paella. Shouldn't paella be served on paella pan? Plated on a dull white flatware—stripping away the intensity and excitement of the dish.

Can one go wrong with empanadas? Yes. Regrettably ordered three beef empanadas that resemble frozen supermarket ones. Dismayed that not a single garnish was used to accompany those lonely patties—no embellishments whatsoever, nothing. The flavor was exactly how it looked: boring. Perhaps one thing that was worth mentioning in a better note was the Brazilian sausage served with yucca. Fried crispy yucca cut into neatly tapered torpedoes; shockingly tender in the inside served with bite size sausages.

If you’re meeting a meaningless date and in the mood for some $5 dollar happy hour 'Brazilian cocktails,' this is your place. Dine al fresco, people watch and hopefully not look tacky.


Bossa Nova Brazil 772 Ninth Avenue New York, NY 10019 (212) 586-5008

.

Gahm Mi Oak

A friend with an extensive knowledge on Korean food suggested we go to Gahm Mi Oak for some selected authentic Korean dishes--dishes that are just as good as in the homeland.

Must dish:

Sul Long Tang, a snowy white ox-bone soup with white rice and white noodle, accompanied with scallion, salt and pepper on the side. A clear yet beefy flavored broth with thinly slices of beef. Add salt as you go. Next: Abai Soon Dae korean style pork sausage, steamed. Texture similar to a healthy version of a light meatloaf minus the bread crumbs, add in some rice vermicelli served in diagonal slices. Steamed intestines and cattle stomach were accompanied.

Gahm Mi Oak gets it right. It emphasizes and practices healthy Korean cooking, the way it should be. None of that fried stuff. You don't need the load of oil/ fat to accentuate food to satisfy the taste buds. If need compared, Gahm Mi Oak makes the usage of oil from conventional restaurants/ fast food joints look like the Hades of Grease, as Gahm Mi Oak would be portrayed as a monastery for capturing the simple and minimalistic approach to good eating.

So if there is anything we've learned today, kids, is that: Tasty food come steamed too. Who'd ever thought?


Gahm Mi Oak 43 W 32nd St # 1 New York, NY 10001 (212) 695-4113

Sarge’s Deli & Restaurant

Dined at Sarge’s for less than an hour—45 minutes to be exact. A Jewish deli with an enormous restaurant menu—that should be cut down since they lack pedigree on the basics. The pastrami and rye was standard deli fare—similar prototype from your corner deli for lunch with half the price. The pastrami was thinly sliced through the machine slicer, which lost the essence of the carnivorous characteristic. Personally, pastrami should be carved by hand; nothing beats the thick and uneven slabs of meat as you sink your teeth and tear into the flesh. Aside from the lackluster food, Sarge’s tawdry façade claims to portray Old New York time warp. But in reality it’s rundown and tacky. Something you can expect from a tourist trap but worse. Décor for a deli is not important; food is, but Sarge’s is flawed on both.

That said, Sarge’s can not, thus should not be ranked in the New York deli elite category—it’s not practical. Given that it is 24 hours, Sarge’s can possibly and literally be the last place to get your pastrami fix--thats of course when all the delis are closed for the night.

548 3rd Ave New York, NY 10016 (212) 679-0442

The banh mi explosion

Whether it's traditional or a reinvented twist of the banh mi, one can't go wrong.

AN CHOI 85 Orchard Street (Broome Street); (212) 226-3700.

BANH MI SAIGON BAKERY 138 Mott Street (Grand Street); (212) 941-1541.

BAOGUETTE 61 Lexington Avenue (25th Street); (212) 518-4089.

BAOGUETTE CAFE 37 St. Marks Place (Second Avenue); (347) 892-2614.

BA XUYEN 4222 Eighth Avenue (42nd Street), Sunset Park, Brooklyn; (718) 633-6601.

NHA TOI 160 Havemeyer Street (South Second Street), Williamsburg, Brooklyn; (718) 599-1820.

NUM PANG 21 East 12th Street (University Place); (212) 255-3271.

PARIS SANDWICH BAKERY CAFE 113 Mott Street (Hester Street); (212) 226-7221.

SAU VOI CORP. 101 Lafayette Street (Walker Street); (212) 226-8184.

SILENT H 79 Berry Street (North Ninth Street), Williamsburg, Brooklyn; (718) 218-7063.

THANH DA I 6008 Seventh Avenue (60th Street), Sunset Park, Brooklyn; (718) 492-3253.

THANH DA II 5624B Eighth Avenue (56th Street), Sunset Park, Brooklyn; (718) 492-3760.

Sylvia's

For many visitors who venture out to Harlem would most likely make a stop to Sylvia's. Everyone has a little soul food crave in them, and many are satisfied by Sylvia's. I was partial. Perhaps it is because my long anticipation for this Harlem iconic eatery accrued high expectations over the years, and so, the food did not soothe my soul.

The load down:

The white meat fried chicken had a crispy and well seasoned crust and tender white meat center. Served with Buttered Corn which was a delight: glossed with butter and sweet in flavor. Though, sweeter than candy can pose a lack of desire on ones consumption as one of my dinner companions found on her Candied Yams.



Aside from their famous Waffle with Fried Chicken, any other dish would be a toss up. Such as the ribs; poorly executed and a lackluster flavor— from the taste of it, one can notice that the ribs have been sitting in the kitchen warmers for quite some time; I call this the sitting taste. Served with a side of nicely whipped creamy yet not too heavy mash and Baked Macaroni & Cheese; a generous dose of cheese, giving this side bolder taste.



Another disappointment came from the Smothered Chicken Leg: the leg was slaughtered and then slattered with Sylvia’s salty gravy, though the chicken was perfectly cooked but the flavor was buried and bathed. This was essentially a fried chicken soaked in buttery brown sauce. With a side of Collard Greens: One would have a hard time just eating the Collard Greens alone, granted it is a side, but it was bitter and slightly over salted.

If your only reason to come to Harlem was just for Sylvia’s, I would second think that move. But if you’re in the area and have the time to chow down, then it is worth the stop but it is not a must-stop. Great for large groups, and expect all types of people i.e. locals, tourists, very obvious tourists, and etc.


Sylvia's 328 Lenox Ave. nr. 127th St, New York, NY 10027 212-996-0660 http://www.sylviassoulfood.com/


.

Brunch & Coffee in Montréal, QC

Caffe Art Java

Les Benedicts
Saumon fume, hollandaise

Les Souffles
M. Chocolate

Le Birdie


Omelettes
Tomates fraihes de la saison se pommes de terre santees
fruit frais et roties


Saumon 'Bagel'


Cappuccino at Caffe Art Java


Latte at Caffe Gamba

Pinto

Pinto has its own version on Thai: a touch of nouveau. Not your hole- in-the-wall Thai joint; Pinto breaks away from the traditional and touts its own creativity while abiding to its Thai roots, as well as advocating on going green. The restaurant is narrow, dark but not too dark, diners will find themselves elbowing their neighbors, involuntarily. Space is limited but decor is sleek and modern.

On the grub:

Let’s start off with the Pinto thai iced tea kit—yes, there is a kit. Diners are given a set of ingredients to concoct their own thai iced drink; supplied with a serving tray, a glass filled with tea flavored iced cubes, a beaker of sweetened brewed tea, a serving of milk and lemongrass and a stirrer, and you do the mixing. Kudos on the flavored iced cubes.

Pad thai with a choice of free range chicken; grass fed beef; tiger scrimp or organic tofu (10). The beef pad thai had a red hue, a bold beefy flavor resonated in the entire dish; sweet robust in flavor. Did not see any bean spouts on my pad— I was missing that crunch to pad thai, but I think it was omitted to keep the dish as savory as possible so that it would compliment the beef. The noodles were overcooked but the dish came through; by rejecting your typical pad thai-greasy-stir fry, and replacing it as a hearty taste of beefy and ragu influenced pasta— minus the al dente factor. The dish had everything from a traditional pad thai except the spouts and lime/lemon—which makes up a third of the native dish.

Next dish, the crab fried rice: with jasmine rice, egg and crab meat baked in whole young coconut. Not usual on a Thai menu. The meal was in a coconut, as it was baked. As impressive as the presentation was, I was not impressed by the level of complexity of flavor in the dish. The flavor was not as strong as I’d expected it to be, a little on the bland side. I understand, perhaps the chef wanted to keep the integrity of the crab meat’s natural taste thus the deficient flavor but when cooking with rice, one needs to add aromatic seasonings to enhance the base. Also the flesh of fresh coconut is very mild (as oppose to the dried) which the cautiousness on seasoning reeked the dish to mellowness. I like the combination: very nouveau, very bold but not in flavor. Perhaps some more salt would have made this review less critical. The taste of the dish was safe yet not inspiring.

Pinto 118 Christopher St New York, NY 10014 (212) 366-5455

Prune

Expect a two hour wait for brunch. This brunch comes close to an average dinner bill: if you're on a tight budget, be mentally ready that this meal is going to replace your dinner plans. The place is small and seating is limited.

Aside from the swindles, everything else I'm about to write is going to be positive. If it’s your first time to Prune, one must try the crispy and delightful Monte Cristo: it's sweet and savory and has a big crunch packed on a triple layer French toast filled with cheese, ham and turkey and topped with powdered sugar. Accompanied by two sunny sides and currant jam, this petite goodness is loaded with some big delicious flavors.

Make sure your brunch buddy orders the Dutch pancake embedded with caramelized pears: this is one giant fluff of a hotcake light maple syrup. Inspired by the up-side-down pineapple technique, this was very well executed by its moist and light texture resembling very much of a one layered cake. Your mate might have a hard time finishing it because its served with two Canadian bacon slices.

The third plate was chosen to be the Classic Eggs Benedict 'poached eggs on English muffins with hollandaise sauce, Canadian bacon and potatoes rosti:' eggs were perfectly poached on toasted English muffins with a pungent yet refined hollandaise served next to crispy potatoes rosti—just like how the Swiss make it.

Prune sets a high caliber for brunch. It’s crafty comfort food in NYC with a hint of paris, somewhere. I will return for the Monte and a bloody Mary.


Prune: 54 E 1st St, New York 10003 (Btwn 1st & 2nd Ave) (212) 677-6221
http://www.prunerestaurant.com/

.

Brooklyn Restaurant Week Begins

Monday, March 23 Through April 2

http://nymag.com/restaurants/articles/restaurantweek/brooklyn/

Little D Eatery

Not all frittatas are created equal. Little D Eatery served up a modestly light frittata. The cousin omelet was thin—so thin; it crisped around the edges. A full house and wait for brunch on a 1pm Sunday. Comfort food reins as recession prolongs though portions were not recession friendly when compare to diner food. But there were dishes that serve up a hint of specificity: Pork~n~Grits; pork as in pork butt served with cheddar grits and scrambled eggs; neatly distributed in thirds. I faintly connected the coupling of the grits and the pork—both were very well prepared on its own; robust barbeque flavor in the pulled pork and fine consistent textured grits—yet the bland scrambled eggs threw me off. Though their sourdough toasts made all those diner toasts look awfully silly.

Little D is a neighborhood park slope eatery soothing those who crave for the comfort food through health conscience and creative ingredients. Come to Little D with a friend who is slightly a health nut or one that would appreciate the finer detail. And do not expect to pig out like you would in a 24hr diner joint.

Service was friendly; décor was simple—nothing eye catching.

Little D Eatery 434 7th Avenue (between 14th & 15th Streets) Park Slope Brooklyn, NY 11215 718.369.3144

Joya

Packed on a Thursday happy hour. Trendy, loud, and very dim on the lighting. Narrow yet gets a little more spacious toward the back. Suggest to be seated in the back so that you can avoid the line formation from those busy staring-at-you crowd. If you do wait, there is a bar. Portions are greater than the prices. The price is hard to beat, no wonder for the wait. You can get full for $10/ person. You can get stuffed for more than $10.

Dishing it out:

Fried Chicken Spring rolls 2.95: rolled with noodles, vegetables on a light wrap. I was expecting a bigger crunch.


Som Tom Green Papaya Salad 3.95: shredded pickled papaya on a bed of romaine with cherry tomatoes. It was not a matrimony. The combo of coarsely chopped romaine and thinly julienne papaya were very oddly paired. The dish lost its luster with the western romaine.

Pad Thai 6.95: The sprouts were set aside, so that you can mix it into the noodles, with a refreshing crunch. Tasty, well executed.

Woon Sen 6.95: Ordered with shrimp, and overcooked. In fact the whole dish was overcooked. The glass noodles lost its gloss as it did not hold its form. Al dente does not exist in Asian noodles but this was indeed cooked to the dead. Poorly executed as it was very salty.

If I was to return it is because Joya offers a generous portion that fits the bill. I would usually order two Thai Ice Teas but Joya got it right, I was content by ordering one Thai Tea. This is truly the highlight, on my part.

Come to Joya, on a tight budget and bring some of your buddies. You would be thrilled that the tab won't hurt. Just remember to bring the cash.


Joya 215 Court St (at Warren St) Brooklyn, NY 11201 (718) 222-3484

Txikito

Given that we are in a recession, Txikito is packed with eager patrons waiting to experience the Basque cuisine. Very much like its spanish roots, tapas rein a favorite. The space is small with the option to dine in the bar, the decor is plain jane compared to its spainsh cousins. Basic candle lit and casual. The conservations come in spanish from diners as they use one hand to sample the pulpo to the chorizo, and the other with the menu for more.

For about four tapas and an entree with a dessert come close to $80. Don't expect to get stuffed, at least that's not how its done in spain. But with good conversation going with you dining partner, dinner will fill you just right. Without the guilt of gluttony.

The dish:

TXIKI TXANPI: mini mushroom and shrimp grilled cheese • 8: Mini grilled cheese sandwiches shaped like a mushroom. Fillings of chopped mushrooms and scrimp mixed with mayo

ARRAULTZA: sofrito, palacios chorizo, quail egg • 7: Two identical bruschetta topped with shredded spicy red saugage with a sunny side up egg.

LEKAK: tender green beans, golden garlic, olive oil • 8: Not tender, in fact soggy. Certainly overcooked, perhaps from the can.

PULPO: octopus carpaccio; lemon oil, marjoram, Piment d'espelette • 15: thinly sliced pulpo fanned over a platter. Chewy yet needed acidy.

PIL PIL: legendary Basque salt cod , poached in olive oil w/ kokotxas • 18: Salty, though perfectly cooked, no sauce. Ask for bread to handle the salt.


Go to Txikito to catch up with friends to chat and chat but not just eat and eat.

Txikito 240 9th Ave New York, NY 10001

.