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
Monday, October 19, 2009
Wednesday, October 7, 2009
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
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
Sunday, October 4, 2009
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."
Sunday, September 20, 2009
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
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
Wednesday, September 9, 2009
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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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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Tuesday, September 1, 2009
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
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
Monday, August 31, 2009
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/
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/
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