It didn't take long for the hordes of downtown pizza fanatics to discover Adrienne's! At 12:05 p.m. yesterday, there were only a couple bar seats left and no tables. Now, Stone Street is the spot for Swedish open-faced sandwiches, decadent French pastries, and awesome pan pizza.
$15 will get you 10 hefty square slices (enough for 3 people) served in a big rectangular pan. And don't spend your money on extra cheese... Parmesan is already baked into the crispy crust, and you'll also be served a dish of freshly shredded cheese to sprinkle to your heart's content.
Adrienne's Pizza Bar: 54 Stone St., (212) 248-3838. Get there early!
Thursday, June 30, 2005
Wednesday, June 29, 2005
Thai Pot - Forest Hills Gets Spicy (Finally!)
It might not be Sripraphai, but the new Thai Pot on Queens Boulevard knows how to serve up some spice! The kitchen turns up the heat with long chilies, fire-roasted red chili paste and chili oil. Tonight, a catfish special was full of chili seeds (just the way I like it). So if you don't feel like going to Woodside, yet you want something more piquant than a pierogi, I suggest you head over to Thai Pot!
Thai Pot: 103-07 Queens Blvd., Forest Hills, (718) 897-3898.
Thai Pot: 103-07 Queens Blvd., Forest Hills, (718) 897-3898.
Monday, June 27, 2005
Brooklyn Fish Camp
I've always been intimidated by the line at Mary's Fish Camp, so I was excited to hear about the opening of their new sister restaurant, Brooklyn Fish Camp. This weekend, I scurried over to Park Slope. Fortunately, I was able to score a table at lunchtime, but the waitress informed me that the dinner scene is much more competitive.
The blue-walled space is quite inviting; there's a long, narrow bar at the entrance and an outdoor dining area in the back. The menu is almost identical to Mary's... you'll find the same lobster knuckles, Canadian steamers, etc. On the day I went, there were four fish specials: black tilapia, Costa Rican red snapper, dourade and black sea bass.
At the table next to me, a man had made short work of an obviously gargantuan fish, leaving a pile of bones and tail on a small dish. I wondered what had been so delicious. "He had the tilapia," said my waitress. "Of all the fish we have today, I recommend that one if you want fried fish. It comes with grilled vegetables." I decided to add a side of Old Bay-seasoned matchstick fries to my order.
I really shouldn't have; the pile of fries must have measured half a foot in height. And the fish would have been a meal for Moby Dick! A giant batter-fried tilapia overwhelmed the plate, crushing a timid assortment of sliced vegetables. The man next to me chuckled. "You should've asked them to fillet it for you."
Thus challenged, I made an effort to consume the entire tilapia. I relished the tasty, crunchy batter and tore away at the moist, sweet fish underneath. But after eating only half, I was already full. There was no way I could scale that mountain of fries. Still, the man was impressed. "Great job!"
The waitress, also impressed, asked if I would like to finish with a steamed lemon pudding, a fresh strawberry shortcake, or a hot fudge sundae with gelato from Il Laboratorio del Gelato. I had to decline. (But I couldn't help noticing later that the nearby Chocolate Room has a new summer menu, which features white chocolate lemon mousse, chocolate strawberry shortcake and frozen hot chocolate.)
Brooklyn Fish Camp: 162 Fifth Ave., Brooklyn, (718) 783-3264.
The blue-walled space is quite inviting; there's a long, narrow bar at the entrance and an outdoor dining area in the back. The menu is almost identical to Mary's... you'll find the same lobster knuckles, Canadian steamers, etc. On the day I went, there were four fish specials: black tilapia, Costa Rican red snapper, dourade and black sea bass.
At the table next to me, a man had made short work of an obviously gargantuan fish, leaving a pile of bones and tail on a small dish. I wondered what had been so delicious. "He had the tilapia," said my waitress. "Of all the fish we have today, I recommend that one if you want fried fish. It comes with grilled vegetables." I decided to add a side of Old Bay-seasoned matchstick fries to my order.
I really shouldn't have; the pile of fries must have measured half a foot in height. And the fish would have been a meal for Moby Dick! A giant batter-fried tilapia overwhelmed the plate, crushing a timid assortment of sliced vegetables. The man next to me chuckled. "You should've asked them to fillet it for you."
Thus challenged, I made an effort to consume the entire tilapia. I relished the tasty, crunchy batter and tore away at the moist, sweet fish underneath. But after eating only half, I was already full. There was no way I could scale that mountain of fries. Still, the man was impressed. "Great job!"
The waitress, also impressed, asked if I would like to finish with a steamed lemon pudding, a fresh strawberry shortcake, or a hot fudge sundae with gelato from Il Laboratorio del Gelato. I had to decline. (But I couldn't help noticing later that the nearby Chocolate Room has a new summer menu, which features white chocolate lemon mousse, chocolate strawberry shortcake and frozen hot chocolate.)
Brooklyn Fish Camp: 162 Fifth Ave., Brooklyn, (718) 783-3264.
Tuesday, June 21, 2005
Find Any Foodstuff
I adore the food search function of Manhattan's Menupages.com.
In just 5 seconds, I found 23 restaurants in the Village that serve frites. Lobster is an item on 85 Upper West Side menus, and there are 20 places on the Lower East Side that offer chocolate cake! If there is someone in your family whose diet consists of only one food, this search will be an invaluable addition to your Favorites folder.
In just 5 seconds, I found 23 restaurants in the Village that serve frites. Lobster is an item on 85 Upper West Side menus, and there are 20 places on the Lower East Side that offer chocolate cake! If there is someone in your family whose diet consists of only one food, this search will be an invaluable addition to your Favorites folder.
Friday, June 17, 2005
Sweets News
Wednesday, June 15, 2005
Margaritas, Anyone?
I've just returned from the Canadian Rockies, where the daytime temperature was around 60 degrees. As you can imagine, I'm having trouble adjusting to the heat wave you all have been suffering through. So, I've decided to post the Metropolitan Pavilion's prickly pear margarita recipe... because desert temperatures call for new ways to consume cactus.
9 ounces white tequila
4 ounces orange-flavored liqueur (recommended: Cointreau)
4 ounces cactus pear juice, plus more for the rim
2 ounces fresh lime juice
1 1/2 cups crushed ice
Coarse salt, optional
Lime wedges, for garnish
Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Carefully pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.
9 ounces white tequila
4 ounces orange-flavored liqueur (recommended: Cointreau)
4 ounces cactus pear juice, plus more for the rim
2 ounces fresh lime juice
1 1/2 cups crushed ice
Coarse salt, optional
Lime wedges, for garnish
Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Carefully pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge.
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