As any denizen of the outer boroughs knows, it can be difficult to convince a Manhattanite to meet outside the island. However, since moving to Forest Hills, I have tempted many a visitor with an evening of fantastic pizza and pastries, courtesy of Nick's Pizza and Bonelle Pastry Shop.
Typically, I'll meet a friend at the 71st and Continental stop on the E/F train. We'll walk to Ascan Avenue and then wait for a short while in the doorway of Nick's. Soon, we'll be graciously seated and will whet our appetites with a five-leaf salad sprinkled with plenty of Gorgonzola. We'll order a large white pizza with extra garlic and black olives, which will arrive topped with a thick layer of fresh mozzarella and a sprinkling of basil leaves. (One has the choice of ricotta, mozzarella or a combination thereof for the white pizza, but for me, ricotta seems most appropriate in the context of a calzone.) Then we'll order a pizza with luscious tomato sauce and mushrooms. The crust of each pizza will be thin and slightly charred on the bottom.
The tiramisu is fabulous at Nick's, but I'll want to impress my visitor with the variety of goodies at Bonelle Pastry Shop, which is right next door. We will ooh and aah over the chocolate raspberry mousse, strawberry shortcake, carrot cake and oversized eclairs. Everything is always impeccably fresh. On the weekends, if I crave a particular pastry at Bonelle, I make sure to confiscate it early in the morning. (I learned this the hard way; on more than one occasion, I had arrived just after a Long Island gentleman had driven off with all of the chocolate croissants.)
Pay me a visit soon!
Nick's Pizza: 108-26 Ascan Ave., Queens, (718) 263-1126. Bonelle Pastry Shop: 108-30 Ascan Ave., Queens, (718) 575-1792.
Monday, May 31, 2004
Thursday, May 13, 2004
Steve's Authentic Key Lime Pie
Yesterday, I received the news that the best key lime pie in the world will be available at the corner of 48th Street during the annual Ninth Avenue International Food Festival. What makes this pie so extraordinary? Fresh-squeezed key lime juice, a graham cracker crust made with 100% pure butter, and the single-minded dedication of Steve Tarpin (the "Pie Man").
My craving thus awakened, I knew I couldn't wait for the weekend (or for overnight delivery). There was only one solution: to rush over to Alma, the popular Mexican restaurant that offers this amazing pie.
Ninth Avenue International Food Festival: 9th Ave. from 37th-57th Streets, May 15-May 16.
My craving thus awakened, I knew I couldn't wait for the weekend (or for overnight delivery). There was only one solution: to rush over to Alma, the popular Mexican restaurant that offers this amazing pie.
Ninth Avenue International Food Festival: 9th Ave. from 37th-57th Streets, May 15-May 16.
Monday, May 10, 2004
Mary's Dairy (CLOSED as of 10/07)
As I walked down West 4th St. on this warm spring day, I found myself craving chocolate ice cream. I was about to ignore this desire and hop on the subway when I noticed Mary's Dairy, a brand-new super-premium ice cream shop.
The chocolate options were numerous. "Exotic" flavors included "Sandy": Belgian chocolate with pieces of pistachio halvah, "Hawaii Five-O Callebaut": chocolate with Callebaut chips and macadamias, "White On White": French vanilla with white Callebaut chips, and "Ying Yang", milk chocolate with Valrhona chips. I opted for the latter, topped with a generous portion of thick-as-molasses "Inoue" bittersweet hot fudge. The ice cream was not overly sugary, but it was unbelievably creamy. The hot fudge was out of this world!
On a day in which I'm feeling even more decadent, I might try the "Too Much Is Just About Enough!": three scoops of ice cream sitting on a brownie, a Krispy Kreme donut and a homemade chocolate chip cookie!
Mary's Dairy: 171 West 4th St., (212) 242-6874.
The chocolate options were numerous. "Exotic" flavors included "Sandy": Belgian chocolate with pieces of pistachio halvah, "Hawaii Five-O Callebaut": chocolate with Callebaut chips and macadamias, "White On White": French vanilla with white Callebaut chips, and "Ying Yang", milk chocolate with Valrhona chips. I opted for the latter, topped with a generous portion of thick-as-molasses "Inoue" bittersweet hot fudge. The ice cream was not overly sugary, but it was unbelievably creamy. The hot fudge was out of this world!
On a day in which I'm feeling even more decadent, I might try the "Too Much Is Just About Enough!": three scoops of ice cream sitting on a brownie, a Krispy Kreme donut and a homemade chocolate chip cookie!
Mary's Dairy: 171 West 4th St., (212) 242-6874.
Thursday, May 06, 2004
Megu
Upon first glance, Megu seems to be a Japanese art gallery. All that is visible from the street is a giant hinomaru; the grand dining room is only visible once you descend the stairs. The cavernous space, housing an ice sculpture of the Buddha, is somewhat reminiscent of the room at Tao. Fortunately, the emphasis on atmosphere does not come at the expense of the food.
My dining companions were late, so I entertained myself by reading through the encyclopedic menus. The food menu includes a long dictionary of ingredients and a map of Japan organized by foodstuffs. The sake and shochu menu offers colorful descriptions of the 60 available sakes as well as a variety of sake trivia. Did you know that the oldest-known Japanese brewery keeps records dating back 860 years?
My hunger seemed to be escalating by the minute, so I was extremely happy when my friends arrived. (One of them mistook Thompson Street for Thomas Street.) We hurriedly set about ordering a great amount of food.
Megu's menu is divided into larger and smaller dishes, rather than appetizers and entrees. We wanted to sample an equal variety of raw and cooked foods; fish is a specialty, as it is flown in from Tokyo's famous Tsukiji Market.
We began with well-salted edamame on the branch (a presentation I had not seen before), red miso soup, and a citrusy "Japanese Caesar" salad. Then it was time for sushi and sashimi: a small chirashi of shrimp, tuna and yellowtail topped with strips of nori and a dollop of the freshest sweet sea urchin; thin slices of yellowtail sashimi served in an ice lantern; and a "black diamond" maki containing three kinds of tuna. We continued the feast with one more raw appetizer: a mound of ikura-studded salmon tartare served with crackers of salty salmon skin.
After a grapefruit palate cleanser, it was time for the cooked portion of our meal. We enjoyed a fantastic yellowtail teriyaki; the sweet rice wine was immediately apparent in the sauce. A whole fried sanma (needlefish) was battered in breadcrumbs and stuffed with three misos. We couldn't get enough of the charcoal-grilled skewers of Kobe beef, chu toro (premium tuna belly) and chicken tenderloin, topped with fried garlic or wasabi sauce. One of my companions was on the Atkins diet, so he enjoyed the meats to his heart's content. I (not being on any kind of diet) accompanied my meal with rice and a glass of Kikumasamune sake.
Amazingly, we (minus the Atkins dieter) were still interested in dessert after all of this. We continued the hot and cold theme by trying a hot chocolate souffle stuffed with sweet black beans instead of gooey chocolate sauce, and a "katekin" green-tea custard. (The willpower of the Atkins dieter faltered slightly, and I spied his fork edging closer towards the dessert plates.)
A soothing cup of genmaicha (popped rice green tea) provided an authentic end to this magnificent meal.
Megu: 62 Thomas St., (212) 964-7777.
My dining companions were late, so I entertained myself by reading through the encyclopedic menus. The food menu includes a long dictionary of ingredients and a map of Japan organized by foodstuffs. The sake and shochu menu offers colorful descriptions of the 60 available sakes as well as a variety of sake trivia. Did you know that the oldest-known Japanese brewery keeps records dating back 860 years?
My hunger seemed to be escalating by the minute, so I was extremely happy when my friends arrived. (One of them mistook Thompson Street for Thomas Street.) We hurriedly set about ordering a great amount of food.
Megu's menu is divided into larger and smaller dishes, rather than appetizers and entrees. We wanted to sample an equal variety of raw and cooked foods; fish is a specialty, as it is flown in from Tokyo's famous Tsukiji Market.
We began with well-salted edamame on the branch (a presentation I had not seen before), red miso soup, and a citrusy "Japanese Caesar" salad. Then it was time for sushi and sashimi: a small chirashi of shrimp, tuna and yellowtail topped with strips of nori and a dollop of the freshest sweet sea urchin; thin slices of yellowtail sashimi served in an ice lantern; and a "black diamond" maki containing three kinds of tuna. We continued the feast with one more raw appetizer: a mound of ikura-studded salmon tartare served with crackers of salty salmon skin.
After a grapefruit palate cleanser, it was time for the cooked portion of our meal. We enjoyed a fantastic yellowtail teriyaki; the sweet rice wine was immediately apparent in the sauce. A whole fried sanma (needlefish) was battered in breadcrumbs and stuffed with three misos. We couldn't get enough of the charcoal-grilled skewers of Kobe beef, chu toro (premium tuna belly) and chicken tenderloin, topped with fried garlic or wasabi sauce. One of my companions was on the Atkins diet, so he enjoyed the meats to his heart's content. I (not being on any kind of diet) accompanied my meal with rice and a glass of Kikumasamune sake.
Amazingly, we (minus the Atkins dieter) were still interested in dessert after all of this. We continued the hot and cold theme by trying a hot chocolate souffle stuffed with sweet black beans instead of gooey chocolate sauce, and a "katekin" green-tea custard. (The willpower of the Atkins dieter faltered slightly, and I spied his fork edging closer towards the dessert plates.)
A soothing cup of genmaicha (popped rice green tea) provided an authentic end to this magnificent meal.
Megu: 62 Thomas St., (212) 964-7777.
Tuesday, May 04, 2004
Spice Grill (Closed as of 2006)
For many moons, I lamented the closing of Tiffin, a great Indian spot downtown. The graceful service, elegant presentation and richly spiced food made the restaurant one of my personal favorites.
So, I was very pleased to find that Tiffin had reopened as Spice Grill. When I stepped inside today, I was greeted by an impressive lunch buffet. Every weekday morning, Chef Jai Rao goes to the market to decide what the daily dishes will be. Today, the buffet included hot eggplant salad with black mustard seed, tandoori chicken, spicy lamb stew and crispy lentil fritters. I was in heaven as I garnished my plate with salty mango pickles and ladled on the cucumber raita and tamarind sauce. As I sat down to eat, I received a basket of hot crackly buttered nan to sop up the sauce with.
All selections were subtly spiced, greaseless and exceedingly tasty! I assure you that you will never look at an all-you-can-eat lunch buffet the same way after eating at Spice Grill.
Spice Grill: 18 Murray St., (212) 791-3511.
So, I was very pleased to find that Tiffin had reopened as Spice Grill. When I stepped inside today, I was greeted by an impressive lunch buffet. Every weekday morning, Chef Jai Rao goes to the market to decide what the daily dishes will be. Today, the buffet included hot eggplant salad with black mustard seed, tandoori chicken, spicy lamb stew and crispy lentil fritters. I was in heaven as I garnished my plate with salty mango pickles and ladled on the cucumber raita and tamarind sauce. As I sat down to eat, I received a basket of hot crackly buttered nan to sop up the sauce with.
All selections were subtly spiced, greaseless and exceedingly tasty! I assure you that you will never look at an all-you-can-eat lunch buffet the same way after eating at Spice Grill.
Spice Grill: 18 Murray St., (212) 791-3511.
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