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

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