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The Portman

[Translate] A business doesn’t need to alienate patrons to evolve — after all, that Kentucky creationist museum brought in modern interactive displays without driving away their lifeblood, the stupid. Taking the pub in an inclusive new direction, The Portman, just opened in Marlyebone. Portman’s...

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5 New Burger Meccas in New York

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City, Queens | Posted on 15-09-2010


Feeling nostalgic? Auto-themed The Burger Garage specializes in burgers, shakes, and homemade desserts. It’s owned by brothers whose family has been in the restaurant business for more than 80 years. 25-36 Jackson Avenue, at 44th Drive, Long Island City (718-392-0424). Monday-Saturday, 11 a.m.-10 p.m.

Order a bacon-cheeseburger sausage with lentils at Le Comptoir, where chef Sebastien Chamaret (La Goulue) applies classic French techniques to local ingredients (Meat Hook, Herve Katz). Even die-hard carnivores will be tempted by the French toast crème brulee at a long counter that curves around the open kitchen. 251 Grand Street, between Driggs Avenue and Roebling Street, Williamsburg (718-486-3300). Daily, 11 a.m.-4 p.m.

The neighborhood’s entry into the fancy burger trend, Mel’s Burger Bar will offer LaFrieda beef, served on focaccia, a potato roll, or sourdough rye — washed down with growlers of beer. 2850 Broadway, between 110th and 111th Streets (212-865-7100).

Upper East Side
The UES location of Danny Meyer’s burger stand serves Shake Shack usuals, along with a new menu of milkshakes known as “concretes” (example: the Pineapple Upper East Side Cake, with pineapple, shortbread, and maraschino cherries). 154 East 86th Street, between Lexington and Third Avenues (646-237-5035). Daily, 11 a.m.-11 p.m.

East Village
Whitmans just opened a downstairs dining room where you can have a pimento-cheese-stuffed Juicy Lucy and flash-fried “crack kale.” New additions to the menu include the peanut-butter-and-bacon-topped PB&B burger. 406 East 9th Street, between First and A Avenues (212-228-8011). Monday-Wednesday, 5-11 p.m.; Thursday-Sunday, noon-midnight.

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Le Comptoir

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 02-09-2010


Boasting “seasonal, market driven” French fare, this new ‘burg concern features an extended bar backed by a handcrafted mirror and connected to the open kitchen (plus an elevated, leather-couched waiting area and wood-fenced back garden) that’s kicking off brunch only with a lineup including a selection of Herve Katz charcuterie, French Toast “creme brulee”, bacon-cheeseburger sausages from Meat Hook, and smoked salmon w/ hard boiled egg, for those who don’t mind putting on a little (Chow Yun) fat.

251 Grand Street (between Roebling and Driggs), Williamsburg, NY 11211 +1 (718) 486-3300

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Al fresco NYC

Posted by Burak Ipekci | Posted in Brooklyn, Events, Food, New York City | Posted on 19-06-2010


The ultimate list of outdoor dining in New York

Bar BouludWest 60s, French, charcuterie

Brooklyn Fish CampPark Slope, Seafood, lobster roll

Buenos AiresEast Village, Argentinean, grilled meats

Dinosaur BBQHarlem, Barbecue, fried green tomatoes, reserve

Locanda VerdeTribeca, Italian, chef Andrew Carmellini, sheep’s milk ricotta

Marlow and SonsWilliamsburg, American, Brick Chicken

Moim – Park Slope, Korean, bibimbap

PisticciW. 100s, Italian, wallet-friendly

SriPraPhai­­­­Woodside, Thai, cash only

SupperEast Village, Italian, Frank Prisinzano-run

Vinegar Hill HouseVinegar Hill, American, Red Wattle Country Chop

Agnanti Astoria, Greek, seafood

ApplewoodPark Slope, American, local farmers

AuroraWilliamsburg, Italian, mellow garden, cash only

Back Forty – East Village, Peter Hoffman (Savoy), burger/roast chicken

Bobo West Village, American, upmarket

Buttermilk Channel – Carroll Gardens, comfort food, separate vegetarian menu

Convivio – Tudor City, Italian, special occasion

Double Crown Noho, British/Asian, AvroKO (= gorgeous)

Dumont Williamsburg, burger, garden and treehouse (!)

Gnocco East Village, Italian, nice vibe

The Good Fork – Red Hook, American (w/ Asian touches), hidden find

Palo Santo – Park Slope, ‘Latin market’ food, South American wines (excellent values), rooftop herbs/veggies

The West Branch – UWS, Tom Valenti, meat

Thistle Hill Tavern

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 02-06-2010


Unexpected pairings can produce momentous results — Public Enemy and Anthrax virtually invented rap-rock with “Bring The Noise”, and ten years later Method Man and Limp Bizkit virtually killed it. For grub from an unexpected pairing, hit up Thistle Hill.

From an investor quartet whose past experiences include ‘inoteca LES, Niagara Bar, and…NOFX (seriously, Fat Mike yo), THT’s a vintagely cozy Euro-inspired pub sporting a mint-condition mahogany floor (discovered after ripping up a foot of concrete), exposed brick walls (discovered after ripping down a…faux brick wall), a bench from the Brooklyn courthouse, and an 80-year-old wooden bar hauled down from Springfield, MA that now sports a tap made from an antique fire extinguisher, dousing your burning inferno of sobriety. Using primarily local ingredients to whip up Med-leaning grub they claim’s inspired by BK’s turn-of-the-century ethnic composition, the menu leans on hearty entrees like milk-braised pork belly w/ shrooms and pickled ramps; an all-day breakfast w/ house-made sausage, pancake, and farm egg; wild blue mussels w/ Brooklyn Pennant Ale & hot cherry peppers; and grilled octopus with baby ‘chokes and soft polenta, which will get hard if it sees those hot cherry peppers. Those just dropping by for a light nosh can snag bar snacks of spiced nuts & seeds, green pea falafel, and house made pickles, or a cheese plate with options like Kunik (a goat/cow blend from NY), a French sheep’s brie called Brebiou Coupe, and 5 Spoke Redmond Cheddar, traditionally flaired with Jesse Erasco rookie cards.

To wash it down the tap’s doling pours of Belhaven Twisted Thistle IPA and Sixpoint Wheat, while all wines are avail by the glass, and there’re libations like the Famous Grouse/Carpano Antico/orange bitters Thistle Hill Cocktail and the sweet tea vodka/lemonade John Daly, named for a man who proved pairing a daily fifth of whiskey, divorce, and a raging gambling addiction can have the momentous result of…winning the British Open!

441 Seventh Ave, at 15th St., Brooklyn, NY 11215 +1-347-599-1262

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St. Anselm

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 31-05-2010


Joe Carroll’s (Fette Sau, Spuyten Duyvil) Jersey-inspired carnivore haven debuts a limited menu of cheese-, gravy-, and onion-topped sliders and deep-fried dogs in pizza bread.

Fearless diners can look forward to Nasty Bits (marrow poppers, fried gizzard confit) and Monday’s not-to-be-missed hearty Dublin coddle (slow-cooked sausage, bacon, and potato stew).

355 Metropolitan Ave. (at Havemeyer St.) Brooklyn, NY 11211 +1-718-384-5054

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Fornino Park Slope

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 26-05-2010


Succeeding in Williamsburg has whet many a restaurateur’s appetite to try their luck down the road in what many consider the most frenzied and competitive culinary proving ground in America — Park Slope! Following that well worn path to gustatory glory, Fornino Park Slope.

Opening a second outpost of their wildy popular ‘burg pie joint, the Fornino crew’s dishing a totally revamped seasonal Italian menu in a 1930s-Brooklyn-themed 165-seat space that boasts large-filament bulb fixtures hand-blown by the chef, tabletops decoupaged with vintage newspapers, B&W borough photos on the wall, and a 40ft bar hand-cut from marble pulled out of a “defunct Wall St building”, which could only have been owned by Lehman…or Bear…or Merrill…we’re gonna live forever!!! Sticking to their stringent ingredient policy (certified flours, D.O.P. tomatoes, etc) but jettisoning the Neopolitan oven for an open-flame grill, the 15+ strong list includes hits like the buffalo mozz/manila clams/parmesan/garlic Vongole, the white truffle oil & taleggio Funghi Misti, and the tomato/buffalo/eggplant/zucchini/pepperoni/broc rabe Ortolana, best when drowned in Armagnac and inhaled in one bite. Other brand new goodness includes over 20 antipasti (tuscan chicken liver crostini, whole artichoke in sauce vert), pastas like spaghetti with pork jowel/chicken broth/poached egg and papardelle with duck/anise/goat cheese, and hot plates of lamb sausage w/ onion & roast peppers and pesto-covered Prince Edward mussels, which unlike Prince Albert mussels aren’t just desperate screams for attention. Or gross.

They’ll also be offering fully cooked heat-and-eat meals like roasted chicken w/seasonal sides for grabbing on the go, meaning Fornino can also inhabit the least frenzied and competitive culinary proving ground in America — your kitchen.

256 Fifth Ave. (btw Garfield & Carroll), Brooklyn, NY 11215 +1-718-399-8600

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St. Anselm

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 27-04-2010


Even the simplest of plans can spiral into grandiosity — after all, Darryl Dawkins claims he was just letting players know he was somebody when he named his first dunk “Your Mama”, but eventually he had to inform them he was also a Chocolate Thunder flyin’, glass flyin’, Robizine cryin’, parents cryin’, babies cryin’, glass still flyin’, rump roasting, bun toasting, thank you wham ma’am I am’…man. Building a rump roaster of their own, St. Anselm.
Featuring an ultra-lacquered front bar, a curvy, jigsaw-esque slatted ceiling, fixtures made of table saw blades, and walls of exposed brick/barnyard wood covered with photos of the owners grandpa and more vintage saws, Anselms’ a wildly rustic hat trick from the owner of nearby Fette Sau and Spuyten Duyvil, originally conceived as a simple hot dog joint that quickly streamrolled into into a temple of meat excess rivaled only by Lex Steele’s pants. Things start weird with the “nasty bits” menu, which features beer battered brain, marrow poppers, fried gizzard confit, veal heart steak, and Skin 3 Way (cotina, cracklin’, & chicharron), while hot dogs are avail griddled & topped with gravy/kraut/peppers/onions/cheese sauce, or deep fried, wedged into split pizza bread, and topped with peppers, onions, and fried potatoes, a style as popular in Newark as not murdering people isn’t. The everyday menu’s rounded out by gravy burgers, egg plates, fried meatballs, and corned lamb hash w/ fried bread, but blue plates offer variety like Wednesday’s Neck Bones a la Venitian, Friday’s fish fry, and Sunday’s Chicken a la King, fitting, as eating it’s a total beatdown on your stomach.
In addition to a heavy selection of bottles both brew and vino, the 8 identical taps are each capable of spouting beer or wine, the latter of which’ll be covered by Red Hook Winery’s Chardonnay and Brooklyn brusco, which is a mean sparklin’, teen sparklin’, chest burnin’, woman yearnin’, copulatin’, fridge raidin’…wine.
355 Metropolitan Ave. (at Havemeyer St.), Brooklyn, NY, +1-718-384-5054
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Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 21-04-2010


Being Jewish sounds great — you get 8 nights of presents, you’re good with money — but you also have to deal with one of the most historically significant struggles in human history: keeping kosher. Taking that out of the equation, Traif, just opened.
Outfitting their narrow sleeve with an undulating, slate-topped wooden bar overlooking a homey, red-tiled open kitchen, tan wooden tables that dot the dining room’s dark plank floor, walls featuring vine/leaf murals by local artists, and a communal table with matching foliage and a hand-etched city skyline, the couple behind Traif (which means unkosher in Hebrew) wanted their first restaurant to celebrate the husband’s Jewish roots, and knew the most appropriate way to do that was with…irony! Those eating unholy and unhealthy can nosh on crispy pork belly w/ red papaya, kiwi, and chile vinaigrette; bacon-wrapped, blue cheese stuffed dates; braised pork cheeks w/ prunes & polenta; and even foie gras plated w/ ham, fried egg, yams, hot sauce, and maple gastrique, like what French soul food would look like if only the French had souls. Seafaring sin, meanwhile, includes baked Maine lobster gratin with creamed spinach; mussels w/ chorizo, white wine, aioli, and a Catalan specialty pasta called fideus; shrimp a la plancha with honeyed-carrots & parsnips; and seared scallops w/ caper-brown butter sauce and risotto made with snap peas, who will refuse to be eaten without a parting yo’ mama joke.
Warm weather can be appreciated from a stone-tiled back patio (abutting up against a motley garden of bushes and vines), where you can knock back local brews and vino, plus a full range of cocktails, helping you overcome the most historically significant struggle known to man: sobriety.
229 S 4th St. (between Roebling and Havemeyer St.), Brooklyn, NY; +1-347-844-9578
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Fatty ‘Cue (Malaysian/American BBQ in Brooklyn – Any questions ?)

Posted by Burak Ipekci | Posted in Brooklyn, Food, New York City | Posted on 23-03-2010


Barbecue season, finally, officially smokes its way back into your life today with the Williamsburg opening of the two-years-in-the-making meat palace Fatty ‘Cue, Zak Pelaccio’s (Fatty Crab, Cabrito) Malaysian take on American BBQ.

First, take a moment to compose yourself and bask in the sauce-slathered glory of your previous BBQ conquests—the pork, the ribs, the sausage, the meat coma. Now take what you remember, toss in a little Southeast Asian intrigue, sprinkle a good amount of rare foreign spice and house it all in a three-story copper-and-wood-decked industrial palace, and you start to get an idea of what you’re in for when you make the BBQ pilgrimage to Brooklyn.

When you arrive from your journey—parched, fatigued, famished—you’ll find the simple meat and rum delicacies you were seeking out waiting for you: a few Dark & Stormys, some other spicy cocktail concoctions and a laundry list of tender, varied meat treats: Pork Spare Ribs, Lamb Shoulder, Red Curry Rubbed Duck and maybe a little Seafood Sausage.

But if you’re game for getting your hands dirty, you’ll want to order up a plate of the make-your-own buns, complete with a housemade bao bun, Wagyu brisket, chili jam, aioli and red onion.

Every pilgrimage should end with make-your-own buns.

Fatty ‘Cue, 91 S Sixth Street (at Berry Street), Brooklyn, NY 11211 +1-718-599-3090
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