Pearl Oyster Bar

My second visit. And it gets better. At a Friday night, thirty minute wait while we sip on Chardonnay. Full house and many hungry mouths but I didn't mind, surprisingly. The feel of Pearl is not pretentious nor haute. The casual and delighting decor fills the air with warmth. Did I say that? It's true and the food is just as nice.

A dozen fresh Blue Point oysters, for starters, sets the mood right. Followed by the Salt crusted shrimp, fried with the shell in light batter. The initial bite is a crunch, and halfway through the bite, you get the tenderness and soft center of the prawn.

All three of us, ordered the same entree. Usually its frowned upon, in my book, but it was the right choice to do. So what was it? "Lobster Roll with Shoestring Fries." As straightforward as it sounds, its definitely leaving out a lot of detail. A premium lobster roll in every way. It really is. Generous chunks of lobster toppling over a buttery brioche roll. The mayo dressing compliments this juicy and succulent Maine prize.

The menu has no frills. It's not trying to impress you by throwing adjectives at you. Just like the decor, its classy and clean, and gets to the point (with a premium). That explains why it's a neighborhood charm and people always come back.

Pearl Oyster Bar 18 Cornelia Street New York. NY 10014 212.691.8211. http://www.pearloysterbar.com/ No reservations.

Stanton Social

A 8pm reservation on a Tuesday night became an extra forty minute wait. A very full house for a early week. Maybe I am getting older and have no patience for waiting in lines nor fond of crowds; nevertheless I was anticipating good food. Was it good food? I'd say, food for 'show' but not for the 'soul'. Hey, that rhymes.

Yes I know what I was in for. Tapas, aka small plates. I know. 2 out of the 8 tapas are actually worth commending.

Warm Piquillo Pepper 'Bruschetta' stuffed with roasted garlic-goat cheese $7. Two pieces of sad bread. Sad? The foundation of Bruschetta (to me) comes from quality bread with great texture and density. Plus, a crunchy bite. It was dabbled with garlic-goat cheese and whole roasted red pepper. My taste buds weren't dazzled from the combination.

Potato & Goat Cheese Pierogies with caramelized onions & truffle creme fraiche $9. This dish consist of three pierogies that was recommended by our server. A fried outer shelf filled with creamy cheese. I enjoyed this and was content. And I'm not big on pierogies.

Beef Carpaccio- pickled shallot, fried capers, wholegrain mustard-crème fraiche $13. Thinly sliced beef and overly salted. Pickled shallot, capers and sea salt; all in one dish is asking for your blood pressure to please go up higher. Nevertheless it was nicely presently, and the plate was cleaned up in minutes.


Sweet & Sour Chicken & Cashew Spring Rolls $9. Four rolls for 9 bucks, REALLY? Not the most memorable and least tastiest. Served piping hot, wrappers weren't as crunchy as I would liked and filling was not bold as I hoped. Sprinkled with lots of bits of cashews.

Nori Spiced Tuna Tartare Roll $13. Can you go wrong with Tartare? Nicely executed dish. Seasoned tuna wrapped in a light crispy nori. Enjoyable.

Social Mac & Cheese – chorizo, ovendried tomato $12. Literally a serving cup of mac and cheese. Nicely plated. Well done crusty cheese and creamy cheese center. But not for $12. That's just robbery.

Grilled Ovendried Tomato Pizzetta fresh mozzarella, grana, roasted garlic, chile oil $14. The most expensive tapas and biggest dish turned out to be the most ridiculously disappointing. Mama Celeste will be so proud, she might jump out of the box and kill this dish. The Pizzetta has an ultra thin crust without the consistency of a pizza dough but very similar to a large stale cracker. The toppings didn't shine, with mediocre ingredients. For me, pizza is about the dough and fresh ingredients. Neither were executed properly. Thumbs down. Super down.

Rhode Island Style Lobster Roll $9. One lobster roll, and the server makes it very clear. Miniature bun in refreshing blend of celery and spices. (If you're willing to dish a little more money out for a lobster roll, I recommend Pearl Oyster Bar, yes its pricey but if you got yourself a couple more of these minis, it'd cost you more and be a big mistake. Trust me.

Out of respect for food blogging, I mentioned all 8. There are many more dishes on the menu. I'm sure there are great ones but in conclusion I'd opt out on this place if I was famished and impatient. I am most of the time. These are tapas, so definitely don't hope to be stuffed if you're willing to pay a big premium. Very Appropriate to go with friends to catch up and have drinks and people watch. If you don't mind the crowd and noise, give this a try. Decor is invitingly trendy and busy.

After dinner, we had to stop at a Thai restaurant for some more grub... (I am not recommending my readers to go on a second dinner, but didn't I say I was famished.)


99 Stanton St (between Orchard St & Ludlow St) New York, NY 10002 (212) 995-0099
www.thestantonsocial.com

Todd English's Olives New York

Dear Olives,

You've been on my TO DO list for some time... I was always interested in Todd English's take on food. I wanted you to be so good so badly. I suppose all this time and anticipation got me a little carried away.

What was ordered:

Carpetbagger Oysters crispy oysters
I wasn't blown away by the flash fried oysters wrapped in beef carpaccio but the truffle mash was light yet creamy and very tasty.

Porterhouse Lamb crispy
I like lamb but the porterhouse reminded me of pork chops. The dish was too salty and too much things were going at once.

Tender Veal Agnolotti ‘Al Plin’ prosciutto, truffle butter, parmesan
Handmade pasta and very delicately presented. The veal was tender and paired very well with the truffle butter sauce.

One more thing--The W Hotel Bar and its throbbing and club noise music didn't quite give an appropriately enjoyable dinner atmosphere.

Olives 201 Park Ave. South, at 17th St. New York, NY 10003 212-353-8345

Benjamin Steakhouse

Synopsis

Standard Steakhouse. And nothing out of the ordinary. Male waiters serving male clientele. An occasional glimpse of a female patron. Though, I did see many at the bar. NY Strip cooked very much like Lugars. Crab cakes are nicely packed with chunks of tender crab but way too salty. Rack of Lamb was cooked quite well.

No dessert.


Benjamin Steakhouse 52 E 41st (Between Park Avenue and Madison Avenue) New York, NY 10017 (212) 297-9177

Bedouin Tent

Wow has it been that long!

MP and I were in the mood for some tasty Middle Eastern/ Mediterranean food. When Middle Eastern cuisine comes to mind; I think of big flavors, vibrant spices, and hot pita bread.

Oh—was I wrong. We ordered a five combination salad platter and (I kindly) asked to omit grape leaves because MP isn’t fond of them. Server comes back with grape leaves on the salad-- I kindly ask him if he can take the grape leaves out. He is slightly put off—and gently swipes the plate away.

In the meantime, my leg of lamb platter arrives and this time--there is no point of return. WHAT IS THIS--I thought. The slices of lamb are grey and dry. Is the kitchen staff taking shifts on cooking this same leg of lamb over and over again? I've finally given up on the dish when I tasted it.

MP's leg of lamb sandwich arrives at the same time--which is the exact replica of my grey leg of lamb platter (half the price)--Picture my dish rolled up on a stale pita. Voila.

Server comes back with the five combination salad. First glance: no grape leaves. Second glance: no feta. Where’s the feta? They gave us fava beans, instead. MP wants her feta. She immediately flags the server (who is already not happy with us) and tells him that we didn’t order fava beans. Server (turns red) lashes us with loud rants "I had to throw the first order out...!" (and some words in his native tongue). He was so enraged and staggered--we couldn't help ourselves but laugh (completely involuntary). To help mitigate the situation , I order the feta separately and the waiter storms off.

The rest of the story is history but I must say: this is one of the very few times that I felt that I was inconveniencing a server while he was on the job. But we did get a good laugh. It was kinda worth it.

One more recap: when we asked for the check, he seemed surprised to see so much food left over. He demands “Take rest, to go!”

Bedouin Tent 405 Atlantic Avenue Brooklyn, NY 11217-1702 (718) 852-5555

Sheep Station

Local Australian sets up shop in Brooklyn. With publicity from Brooklyn Edible and other sources over the summer, I thought I give this place a try. Australian fare is similar to its English cousin until you throw in kangaroo, crocodile and vegemite. Rest assured: patrons won’t find such delicacies in this laid-back Brooklyn spot. Rather, it is shepherd’s pie and a pint beer all the way. The relaxed dim lighting and wooden furnishings takes you inside a cabin somewhere deep in the woods. Perhaps not to this extent but you get the point.

The grub:
The food is simple and straightforward. What you read off the menu is what you get. I ordered the fish & chips (13); and that was exactly what I got. Neither garnished nor extras. Would the dish score points if it was garnished? Yes. Same goes for the Grilled lamb chops with mashed potatoes & mint peas (19); the server did not ask how we wanted the chops cooked. Turns out it was cooked all the way through as opposed to what I prefer: medium.

The food does not push any boundaries. The technique and presentation are basic; comfort food done by the traditional-Australian way. I do confess: it is one of the better restaurants in the neighborhood. And I will go back to try the 'infamous' burger.

Sheep Station vows to be local and thrives for regulars to grab a beer at the bar and watch a game on the telly—as well as have the family come out with the kids for dinner.

I say: only can you find this in Brooklyn.

Sheep Station 149 4th Ave (between Butler St & Douglass St) Brooklyn, NY 11217 (718) 857-4337 www.sheepstation.net

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

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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