Looks can be deceiving, but the red velvet waffles ($11.95 for two) will get me out of bed in the morning.  Made with red velvet cupcake batter and infused with the subtle flavor of chocolate, each waffle is an airy cake, light but substantial enough to support fleur de sel (salty) caramel syrup, raspberry sauce and a decadent cream cheese-based whipped cream, all without becoming soggy.

It’s hard to put down the El Gigante Mornin’ Burrito ($10.95 plus $1 for bacon, ham or sausage) once you pick it up. A flaky, pressed tortilla encloses creamy eggs scrambled with black beans, corn, tomato, roasted potatoes, and cheddar or Jarlsberg cheese. All meat options are from Faicco’s and the bacon is smokey and thick-cut. Sides of smashed avocado with cilantro and Cholula hot sauce are welcome additions to every bite.

If you’ve read this site before, you know I value decadence. I wanted the Scotch egg ($11.95 for 2) to be poached, not hard boiled; wrapped in pork sausage, not chicken sausage; fried in panko bread crumb and black pepper batter, not baked.  That being said, all flavors were in balance and I was told by the owner – upon offering my fattening suggestions for improvement – that this Scotch egg is the genuine article. The home fries, coated with rosemary and mixed with sauteed green pepper, were commendable as they arrived crispy – a rarity for home fries – without request.  To her credit, Marlo Scott, the lovely, aforementioned owner, told me she was going to head over to Faicco’s and see if pork sausage may be a better option for the Scotch Egg after all.  Community service at its finest.

Check out the rest of the new breakfast menu here.

Sweet Revenge LINK 62 Carmine St b/t Bedford St and Seventh Ave South New York, NY 10014 (212) 242-2240  Open Mon-Thurs 7am-11pm, Fri 7am-12:30am, Sat 11am-12:30am, Sun 11am-10pm  Breakfast menu served Mon-Fri 7am-10:30am, Brunch menu served Sat-Sun 11am-3pm

Joe’s Shanghai (above) and Red Farm (below).

In my RedFarm post last week, I called chef Joe Ng’s steamed pork and crab soup dumpling the best in Manhattan. Stacy, a commenter on the post, asked how RedFarm’s version compares to Joe’s Shanghai, which many consider the finest steamed soup dumpling on the island. After a Thursday night trip to Joe’s Pell Street location at the height of dinner time – the same day and time I ate at RedFarm – the verdict is in: RedFarm’s steamed pork and crab soup dumplings (4 for $10) are far superior to Joe’s Shanghai (8 for $7.60). It’s no surprise considering one is the product of an artist, the other, of a factory. Chef Ng’s soup dumplings featured a broth layered with flavor inside a perfectly steamed skin, delicate without rupturing upon removal from the steam basket. The Joe’s Shanghai soup dumplings arrived hastily, with several already ruptured; gummy, oversteamed skins wading in a pool of pork and crab broth. My final dumpling was fully intact, but the result was lackluster; the room temperature broth mildly fishy and a little funky. Upon finishing this final bite and taking one last sip of Tsingtao, my friend and I were asked to leave and make room for more patrons. It’s obvious that Joe’s Shanghai is more concerned with turning tables than maintaining their reputation. Forget the fact that Joe’s Shanghai offers better value, leave it for the tourists and go find Chef Ng at RedFarm in the West Village. Tell him NYC Food Guy sent you.

Joe’s Shanghai 9 Pell Street b/t Doyers Street and Bowery Link Open 11am-11pm Daily (212) 233-8888

RedFarm Link 529 Hudson Street near Charles Street, New York, NY 10014 Open Daily 5:30pm-Midnight (212) 792-9700

In his best-selling book “Outliers,” Malcolm Gladwell writes that a person needs 10,000 hours of practice in order to be called a world-class expert in anything. It’s no wonder Gladwell sauntered into Red Farm for dinner late Thursday night; chef Joe Ng and partner Ed Schoenfeld must have well over 10,000 hours of practice preparing and eating Chinese food. Hopefully Gladwell didn’t miss out on my two favorite bites: the Kowloon filet mignon tarts ($8.50 for two) and the steamed pork and crab soup dumplings ($10 for 4). A piece of tender grilled beef glistens atop asparagus and a miso-filled tart, taunting you to eat it all in one bite. You’ll be wise to take only a small bite of the soup dumpling, one just big enough to slurp the soup from its delicate encasement. The intense flavor of the pork and crab is best experienced slowly, a spoonful of tart black vinegar beneath. 10,000 hours? It only took me one hour to realize the best soup dumplings in Manhattan are in the West Village.

RedFarm Link 529 Hudson Street near Charles Street, New York, NY 10014 Open Daily 5:30pm-Midnight (212) 792-9700

On its second day of official business, OliO greeted NYC Food Guy with a full house, bar and all.  But while the 1,000 degree oven churned out pies like the brightly flavored Margherita ($12) by the minute, not even the Associazione Verace Pizza Napoletana, the governing body of Neapolitan pizza, could prevent the disaster that was the Campagnola ($21) pie.  It was the inclusion of burrata on this pie that intrigued me as I’d never had this wet, creamy mozzarella on a pizza.  And pairing it with parma prosciutto, arugula and parmesan seemed fool-proof enough.  There’s no complaining about the size of the pie, its sufficient for two, but when dealing with authentic Neapolitan pizza, sometimes less is more.  Parma prosciutto doesn’t benefit from being sliced any way other than paper thin.  OliO’s slices of parma required not just a bite, but a hand – to keep the ham in place while you tear at the thick, fat-streaked pieces.  The confusion continued as the overabundant bed of arugula combined with the sharp parmesan to completely eclipse any flavor or texture the delicate burrata attempted to provide.  The result is a soggy slice that leaves more fallen on the plate than in your mouth.  The dough at OliO is delicious – pliant, slightly charred and mildly smokey – just go easy on the toppings.

OliO, 3 Greenwich Ave nr. Sixth Ave, New York, NY 10011  212-243-6546

Menu [PDF]

A source inside the Artichoke empire tells NYC Food Guy that management was reportedly scouting MacDougal Street in Manhattan’s West Village Monday as the location for a possible third branch of its eponymous slice joint. This very early tip comes on the heels of new signage appearing outside Artichoke’s impending 2nd branch, located on 17th street and 10th Avenue, a development that took nearly a year from the time word of the 2nd branch first leaked in October 2009. This gives us reason to wait at least a few months for West Village developments. Just enough time for Joe’s Pizza to develop a rival Artichoke slice of their own.

Wine, Beer & Cupcake Pairings

Sweet Revenge is the type of place every neighborhood would be happy to have.  Friendly staff, led by stylish owner/founder Marlo Scott, populate the bar and open kitchen where one can witness fine ingredients becoming delicious cupcakes.  Below is the menu for the wine, beer and cupcake pairings, but it’s by no means gospel;  feel free to mix and match at your own risk.  HAPPY HOUR ALERT: Monday to Friday, 4pm to 8pm, $10 gets you a glass of sangria or wine and a cupcake.

Full Drink Menu

Signature Cupcakes

“The Sweet Revenge”

Peanut butter cake, chocolate ganache filling, peanut butter buttercream.

This is the best peanut butter cupcake I’ve eaten in this city.

The decadent peanut buter buttercream is studded with bits of peanut while the super moist, crumbly cake houses a chocolate ganache center begging to be included in every bite.

“Crimson & Cream”

Raspberry red velvet cake with cream cheese frosting

Usually, red velvet cupcakes tend to disappoint, offering a cake that’s merely dyed red and devoid of any actual flavor.  The “Crimson and Cream” is an exception, offering a subtle raspberry flavor.  Despite the fact that the moderately rich cream cheese frosting slightly dilutes the raspberry flavor, this is still a superior red velvet.

“Dirty”

Valrhona chocolate cake with dark chocolate truffle

It’s Dirty!  Dirty how sinfully and intensely chocolatey this cupcake is.  The flavor of the cake is slightly generic but the chocolate truffle frosting is HARDCORE.

Full Sweets Menu

Sweet Revenge

Last week I dined on one of their $6.75 Bistro burgers (toasted bun, American cheese, deep-fried bacon, lettuce, tomato, pickle, and raw white onion beneath the burger) for the first time in almost two years.  My theory was confirmed.  The burger was juicy and cooked-to-order medium rare but lacked any hint of spicing, even salt or pepper.  I’m not usually one to pile on veggies with my bacon, cheese and beef, but this burger necessitates it.  The towering burger below was the final result of my resurrection of the Corner Bistro burger.  I don’t know if it was my hunger or the pleasure of seeing something so gloriously gluttonous, but with all those toppings piled on top, plus a heap of Heinz, this was finally a tasty burger.

THE FOOD MENU

THE BEER MENU

CORNER BISTRO

Eat your heart out Mom, we no longer need your mixing spoon.

Yes, that is caramel filling. And yes, it is smiling at you.

Batch (Website) – THIS RESTAURANT IS NOW CLOSED

Dragon Devil’s Food Cake ($2.95)

NYC Food Guy’s Favorite at Batch

Devil’s Food Buttermilk Cake, Caramel Filling, Valhrona Chocolate Frosting,Valhrona Chocolate Pearls

Pure decadence, in regard to flavor and texture, is what set this cupcake apart from the other two I tried.  Rich dark chocolate frosting and airy cake are contrasted by the sweetness of slightly smokey caramel oozing from the cupcake’s center.  The lack of reliance on sugar as the main flavor is a testament to the high quality ingredients used in all of Pichet Ong’s desserts.  Attempt to exhibit self control by letting the cupcakes rest after being removed from the refrigerator.

The Velvet ($2.95) & Black & White ($2.95)

Both of these cupcakes sounded too delicious to pass on.  Unfortunately, neither truly wowed.

“The Velvet’s” slightly bitter chocolate filling was the only redeeming flavor amidst an out of place cream cheese frosting that was spread a bit too thick and a coarse cake lacking any beet or strawberry flavor.

The lemon flavored vanilla filling of the “Black and White” ruined what I hoped would be an experience reminiscent of a vanilla cream filled chocolate Hostess cupcake.  I’m not a fan of butter cream frosting in general and Batch’s version didn’t change that.

Ovaltine Pudding ($4.95)

You can never go wrong combining banana with Rice Krispies (as proven by The Volstead’s chocolate fondue) but in the case of this pudding, the deliciousness ended there.  The chalky and slightly sweet chocolate pudding gives way to ripe banana and the awkward nutmeg-tinged chocolate soil.

The caramelized Rice Krispies redeemed this dish, providing serious crunch and the lingering flavor of smoky caramel.  I would order these to snack on by themselves.

Jack’s Stir Brew (Website)

Aunt Rosie’s Famous Chocolate Chip Cookies ($1.00)

Aunt Rosie definitely knows a thing or two about chocolate chip cookies but I hope she isn’t banking on her baking ability to take her to the top.  As you bite into the crisp edges of this thin cookie, a chewy and buttery center greets you with a healthy amount of semi-sweet chocolate chips and a great homemade flavor.

I won’t be running back to Jack’s for their chocolate chip cookie the way I would for Levain’s, but if I happened to be in the neighborhood and wanted a cozy place to grab some organic shade-grown coffee, Aunt Rosie’s cookie would be a welcome accompaniment.

Roasting Plant (Website)

Cookie Dough Shots  – $1.08

The handful of times my Mom baked cookies, licking the delicious raw dough off the mixing spoon was a major no-no.  One dip in the batter was all that was allowed.  When I was old enough to purchase raw cookie dough on my own, my friend and I rushed to the supermarket and devoured the roll of Toll House dough like paranoid junkies, looking over our shoulders to make sure no one would interfere with our gluttonous moment.  Maybe things weren’t quite as extreme for you, but on the odd chance they were, Roasting Plant has changed everything with this genius idea.

The eggs are pasteurized so there’s no chance of salmonella poisoning (Mom really does know best), and the cookie dough is delicious.  Homemade chewy dough filled with a surprisingly large amount of semi-sweet chocolate chips possesses that deliciously grainy quality that only undissolved sugar and butter mixed together could create.  It’s heaven in a tiny plastic container and it’s just over $1.  Thanks to Serious Eats for the discovery.

Chocolate Croissant

This unassuming bubble of buttery, airy goodness is one of the better croissants I’ve had and it has nothing to do with the sparse strip of fudgey chocolate hidden inside.

A light, slightly salty skin encompasses an airy hole structure that provides a refreshing lightness greasier croissants can only dream about possessing.  I didn’t even mind the lack of chocolate in one half of the pastry because the croissant itself is that tasty.

There’s more than meets the eye when it comes to Azuri’s Falafel

Azuri Cafe

I believe the saying goes, the more colors on your plate, the better something is for you.  Well that’s the golden rule at Azuri, ask nicely for a falafel pita ($5.55) and you will receive a colorful and delicious bounty of Israeli delicacies stuffed into a freshly baked, sturdy pita. Baba Ganoush, tabbouleh, red cabbage mixed with thinly sliced red pepper, hummus, and Israeli salad are crowned by flattened and fried, perfectly spiced falafel balls which are crispy on the outside and delicate inside. A green, fiery hot sauce, a well balanced tahini and two tiny sour pickle spears top it all off.  I may even be omitting several more ingredients, but it all works. Ezra Cohen’s recipe has been honed over his 18 years in the United States and the result is heaven in a pita.

Fear not for the mental state of this seemingly schizophrenic falafel because harmony is achieved.  The inner sanctum overflows with deliciousness but the structurally sound pita’s exterior prevents breaking and leakage.  You’re going to enjoy this falafel so much, there won’t be time for the sauces to soak into the airy dough.

The cross section reveals falafel balls flattened to accommodate a rainbow of fresh ingredients.

And looking at the salad bar, you can see how the rainbow is built.  The glass a window to what is truly a falafel artist’s palette.

If you want to deconstruct the flavors of the rainbow, look no further than the falafel plate ($8.75 small, $10.75 large). The plate below is a small and it still offers a generous variety of salads and sauces to be sampled alone or mixed to your liking.

I strongly recommend you start you meal with a deep bowl of the subtly spicy split pea soup ($4.50), which arrives with tender bits of carrot, celery and pea floating in a thin yet hearty broth.

Another unique starter or side option is the flaky, sesame-topped boureka ($2.50) filled with potato or spinach and topped with tahini sauce.

Sweet, flaky dough is folded around a potato knish-like filling which arrived a little cool at first. Make sure you ask for your boureka to be cooked hot.  The mellow tahini sauce balances the sweetness of the shell.  I plan on ordering French fries ($3.50) upon my next visit after noticing the long, fresh cut and crispy fries on another table.

Taim

Taim means “tasty” in hebrew and there’s no doubt their falafel pita ($5.25) is just that.  What it lacks, however, is the ability to combine hummus, cabbage, Israeli salad, lettuce, tahini and tiny, crisp falafel balls in a manner that is more flavorful and balanced than Azuri Cafe.

What Taim lacks in outright deliciousness, they attempt to make up for by offering three different flavors of falafel balls:

All the talk I had heard about Taim mentioned the harissa as the go to falafel. Harissa is a North African red chili paste which when mixed with the falafel batter provides a mild albeit short-lived spice.  If you want some lingering heat, add some of the green substance below, the Yemeni hot sauce S’rug.

The cross section shows Taim’s falafel is more basic than Azuri’s.  Anyone who reads this website regularly knows that I have great appreciation for simple food prepared well, but Taim’s falafel is just simple.  There’s no balance or complexity in construction or flavor.  Azuri’s construction has a distinct purpose:  providing a precise flavor adventure.  Taim’s falafel sandwich is unbalanced, sometimes dominated by the neutrally flavored hummus.  Hummus, as it is in Azuri’s falafel, should be a unifier of flavors, not the main component.

Taim’s salad bar reflects this simplicity, lacking the multitude of vibrant colors that make for Azuri’s deliciousness.

Taim’s fries with saffron aioli ($4.00) were also highly touted.  Fried just once, the thin, crisp and generously salted fries are generic but tasty.  The saffron aioli, as my friend put it, has a “mustard/mayo vibe” that lacks any real flavor punch.  Ketchup’s tomatoey sweetness contrasted better with the s’rug’s spice than the aioli.

The Cheese Steak ($7.50)

I’ve discovered that the key to a perfect cheese steak is balance.  Balance in construction results in a balance of flavor offering us a taste of every ingredient in each bite.  The “Whiz-Wit” policy (cheese whiz and onions on each sandwich) has been the equalizer through my cheese steak hunt but it was an overabundance of Whiz that hurt Wogie’s.  There’s Whiz below and above the steak and despite the fact that the sturdy, yet airy bread can withstand grease-bombage of this caliber, all you can taste amidst the bits of juicy steak, crisp onion and bits of green pepper is the Whiz.  If I still want to eat cheese steaks after finally crowning a winner, I’m switching to provolone or American cheese.

Adrian’s Atomic Avalanche ($7.75)

Steak, American Cheese, Pepperoni, Hot Peppers, Fried Mozzarella Balls, Topped with Marinara

Anything with fried mozzarella balls is automatically worthy of eating.  Unfortunately, they didn’t play much of a role in this sandwich.  There were faint hints of pepperoni and chopped jalapeno pepper throughout most bites, but the overwhelming flavor was the bright and garlicky Marinara sauce.  Everything else, including the steak, took a back seat resulting in a lackluster combination of ingredients.  If you’re still as turned on by this sandwich as I initially was, order the Marinara on the side and add some as necessary.

The Pookie ($7.25) – Our Favorite Sandwich

Buffalo Chicken Fingers, Melted Provolone, on a Hero with Choice of Dipping Sauce

This was the best sandwich of the day proving that simple food prepared well is always delicious.  A hearty serving of meaty, peppery and perfectly fried chicken fingers are chopped and covered in just the right amount of tangy Buffalo sauce before mildly sharp provolone is melted on top to balance the spice.  The bread deserves credit for striking a balance between a sturdy exterior and airy insides, the perfect ratio of give and take for sandwiches of this design.  We were never offered a choice of dipping sauce but I wouldn’t bother with the harmony of The Pookie.

Waffle Fries ($4.75)

or Regular $3.75. Add Cheese, Chili, or Gravy: 75¢ each

A key component of any grease-filled meal is good French fries.  Wogie’s offers some perfectly fried seasoned waffle fries.  Although they’re the standard frozen version, they were crispy on the outside while still offering potato on the inside.  I spied an order of regular fries on another table, they looked tasty and thin and there were a lot more in an order than the waffle fries.

Reasons to return

Wogie’s is the kind of place you wish every neighborhood had.  It’s a friendly, no frills restaurant with good music, a welcoming bar and food devoid of pretension.  Below is a list of some enticing menu items my heart begged me to hold off on until my next visit:

• Kate’s Krazy Buffalo Wings – I’ll admit, we tried a small order but I’m waiting until a return visit to review them on my quest to find NYC’s Best Buffalo Wings
• The Oscar – Eggs, Bacon, Steak, Choice of Cheese, Peppers, & Onions. This was recommended by one of the restaurant’s waiters. How can you really go wrong?
• Fat Jimmy – Steak, American Cheese, Hot Peppers, Regular French Fries, Topped with Chili. After seeing how the Marinara affected Adrian’s Atomic Avalanche, I worry about the chili.  But fries in the sandwich? I’m sold.
• Cheeseburger Hoagie – Steak, Cheddar Cheese, Bacon, Lettuce, Tomato, with a Chopped Pickle Sauce. I’m told the chopped pickles sauce is delicious and this sandwich sounds pretty similar to my standard G3 hero at Lenny’s.  I’d be curious to see how they compare. Something tells me Wogie’s would win that challenge but I’m looking forward to finding out.

Wogie’s

Photo Courtesy: Mike Rogers at NYMag.com

Blind Tiger Ale House uses a unique cooking method to ensure a one of a kind wing experience

The Bad

Getting the unworthy wings out of the way to prevent you from making mistakes.

Lansdowne Road

Once upon a time, my favorite wings were at Scruffy Duffy’s on 8th Avenue b/t 46th & 47th. It was a big Steelers bar right off Times Square but all was forgiven because the Buffalo wings rocked. A thin, crispy skin encased meaty wings always covered in a fiery, hot pepper-flake studded sauce. Unfortunately the Disney-ification of Times Square eradicated this Hell’s Kitchen landmark leaving us only with sister bar Lansdowne Road where the Scruffy Duffy name is being tarnished, literally.

Landsdowne Road actually advertises “Scruffy Duffy’s World Famous Wings” on their menu (12 for $7.50, 24 for $12.50). But the similarities end at the name. The sauce was bitter and cakey and the wings were over-fried and brittle. An inedible excuse for the Scruffy Duffy name.

St. Mark’s Ale House

St. Mark’s Ale House is one of the few NYC relics remaining on a street that’s slowly turning into little Tokyo. Fortunately for the Ale House, they’re not staking their repuation on their wings. A tangy, slightly spicy sauce covers tiny low quality wings devoid of any crispy skin. Forget the fact that a dozen is under $10, these wings should be given away. Stick to the beer at St. Mark’s Ale House and if you’re hungry, go get a falafel.

SideWalk Bar & Restaurant

Food Served Until 4AM Sun – Wed, 24 Hours Fri – Sat.

Despite being open 24 hours on Friday & Saturday, there’s only one day worth going to SideWalk for wings: Wednesday. That’s because Wednesday (6PM – 4AM) features 25 cent buffalo style wings. I haven’t tried them, but for that price, how bad can they be? Every other day of the week the wings are called “Alitas de Diablo” (seen below) and they’re not very good. Grilled wings in a honey glazed ginger sauce arrived undercooked and lacking flavor, a surprise considering the unique sauce. After another trip through the fire, the wings returned with a smokey char but the flavor remained underwhelming. SideWalks’ main draw is their ever changing menu of live music acts featured in the back room. Check their website, listen to some music, drink a $3 PBR and order the sweet potatoe fries, which are actually quite good.

The Decent

Don’t run, don’t flock, these wings are good but not great.

One and One

Food Served Until 1AM

These wings were so close to being great. Thin, crispy skin encased high quality chicken and the largest wings featuered in this post. But bigger wings demand more sauce, more spice and more flavor, something these lacked in all three areas. Big wings also mean smaller portions. $7 gets you 7 wings. 20 Cent Wing Madness is Monday nights from 7pm to 1AM; you can order 10 wings at a time with a $4 drink minimum for every 20 wings (no doggie bags). The wings are complemented by a quality bleu cheese dressing and a healthy serving of carrot and celery sticks.

One and One features two other quality food specials: Sundays from 7PM to 1AM is 2-for-1 Fish & Chips, which also features the $4 drink minimum. Tuesdays from 7PM to 1AM is $1 Mini Burgers. Orders are placed in multiples of 3 and it’s a $4 drink minimum for every 2 orders.

RUB BBQ

Food Served Until 11PM Mon – Thurs, 12AM Fri – Sat, 10PM Sun.

All ready home to the best brisket chili cheese fries I’ve ever had, I couldn’t imagine the wings would fall far behind. And they didn’t, but they didn’t really impress either. These are BBQ style wings; seasoned with the same rub as the ribs, smoked and then fried. For $7.50 the result is a dozen good sized, lean and quality wings which are smokey and sweet with a residual spiciness which lingers after you finish eating. They can be served with bleu cheese, which brought out the sweetness, or the better suited buttermilk ranch. Neither truly enhanced the eating experience. Next time I’m at RUB, I’m passing on the wings and sticking with my go to $40 for 2 BBQ feast.

Pete’s Tavern

Food Served Until 12AM Sun – Tues, 12:45AM Wed – Sat.

129 East 18th Street at Irving Pl

Opened in 1864, Pete’s is New York’s oldest bar and it’s also the birthplace of the O. Henry story “The Gift of the Magi”, supposedly penned in a front booth. And as history changes time, time can change the deliciousness of Pete’s wings. If they’re brought to you immediately, you’re in for a sweet, smokey, mildly spicy, crispy-battered wing feast. But if the wings arrive after their prime, you’re left with a sticky mess of slighlty crispy, mainly oversauced wings. It’s a fine line, but when done right, they’re worth the $7.95 price tag. The heavily battered wings are small and drowned in the smokey, sweet, slightly spicy sauce. The bleu cheese is watery and uncesssary. The rest of the menu features Italian food and standard continental fare. If the overcooked burger is any sign, I’d steer clear of the menu and grab an 1864 Original House Ale and take my chance with the wings.

The Old Reliable

Getting it done every time without knocking your socks off.

Croxley Ales

Food Served Until 1AM

Croxley Ales is the place that’s right around the corner that isn’t amazing but is so consistent, it’s hard for you to break away and risk disappointment with something new. They’ve got the blocking and tackling down, thin-skinned crispy wings covered in a Buffalo-style hot sauce that’s actually hot. At $8.95 for a dozen, they’re not the best because the sauce, although studded with hot pepper flakes, is a little too buttery, not really sticking to the wings and the chicken is middle of the line in quality and size. Great deals abound, however, reinforcing why you really can’t go wrong at Croxley’s. 10 cent wings on Monday & Wednesday from 5PM to 1AM plus free wings at the bar from 5PM to 7PM on Fridays.

The Best of This Bunch

Blind Tiger Ale House

Food served until 2AM

The best wings I’ve had in the city are at Dinosaur BBQ. Why? Because they’re tender, spicy, uniquely sauced, and grilled. Blind Tiger Ale House delivers the same four qualities without making us trek up to Harlem. The main differences between Blind Tiger and Dinosaur are size and sauce. Dinosaur’s wings are full size and doused in spicy, sweet BBQ sauce. Blind Tiger’s wings are smaller and doused in a spicy and tangy Buffalo style sauce with strong peppery undertones. What they lack in size, they make up for in fall off the bone tenderness, the result of a baked then grilled cooking process. They taste even better with the delicious homemade bleu cheese dressing. The rest of Blind Tiger’s menu is nothing to scoff at: Cheese plates from Murray’s, a monster-sized chicken quesadilla, three types of grilled cheese sandwiches, and a revolving menu of mini sandwiches featuring a Vietnames Bahn Mi and a roast pork Cuban. And did I mention cask ales and 28 varieties of high quality draught beer? What are you waiting for?

• What: NYC Food Guy’s favorite late night slice is also my favorite in the West Village. The Nonna Maria is covered in fresh mozz, grated grande mozz, and house-made marinara sauce before being sprinkled with freshly grated Parmigiano-Reggiano. The cornmeal covered crust takes backseat to the robust, flavorful toppings.
• Cost: $2.75
• Website: http://bleeckerstreetpizza.com/
• Where: 69 7th Ave South at Bleecker Street NY, NY 10014 212-924-4466
• Inside info: Forget Joe’s Pizza for late night slices, Bleecker Street Pizza is open until after 4AM on weekends and there’s actually room for you to sit and enjoy your slice. They also sell beer and small bottles of wine so you can keep the party going while you enjoy your slice.

Above: Jumpin Joe (Chocolate Chip cookie with Chocolate Chip Espresso Gelato)

From left to right: Cocoa Monster, Grasshopper, Jumpin Joe

• What: This small bakery sandwiches Il Laboratoria del Gelato’s flavorful gelato between cookies baked fresh on premises. Use their menu or create your own. You can always opt for the freshest cookie but my favorite, warm or cool, is the classic chocolate chip with the simple vanilla gelato.
• Cost: $4.88+ tax per ice cream cookie sandwich (Hey, it’s New York)
• Where: 19 Commerce Street near 7th Avenue South NY, NY 10014 (212) 243-1640
• Website: http://www.milkandcookiesbakery.com/
• Inside info: Steer clear of the Grasshopper, featuring a Chocolate Mint Cookie with Fresh Mint Gelato, it tasted like tooth paste. On a more positive note, the director of the French Culinary Institute owns Milk & Cookies so you can feel confident in any of the decadent baked goods that line the counter.

More of NYC Food Guy’s Favorite Desserts Here

• What: Forget artisan breads and fancy olive oils, Faicco’s, an old school butcher shop, wedges prosciutto, ham cappy, your choice of hot or sweet soppresseta (go with hot), fresh mozzarella, your choice of roasted red peppers or sun dried tomatoes, lettuce, tomato, oil and vinegar, and salt and pepper in the middle of a traditional seeded hero roll. Simple, satisfying, fresh, and delicious
• Cost: $10
• Where: 260 Bleecker Street b/t 6^th & 7^th Avenue NY, NY 10014 212-243-1974
• Inside info: Snack on some store-made fresh mozz mozzarella sticks, potato croquettes ($0.75), rice balls ($0.75) or fried priscuitto balls ($1) while you’re waiting for your sandwich to be made. Faicco’s also makes delicious pork and chicken sausages so pick some up and bring them home.

More Delicious Sandwiches Here