Disco Frites? Fiery and crisp Korean fried chicken? Buffalo chicken pizza topped with bleu cheese? This sounds more like the menu of The Collective than some of the new additions to Citi Field. After a comprehensive Citi Field food preview in 2009, NYC Food Guy reunites with SNY’s Ted Berg for a taste of what’s new and a little competition: Who can put together a better menu at Citi Field? So whose menu do you like better, NYC Food Guy’s or Ted Berg’s? Did we miss anything? Let us know in the comments section.
This new weekly feature will focus on NYC Food Guy’s single best bite of the week. Tell everyone what your best bite of the week was in the comments section.
I’m a tingling taste bud. Different directions of delicious flavor and texture are sending me into a frenzy. Crispy-edge house made bow tie noodles fold around tender veal meatballs and crunchy toasted kasha, all dripping with the tart vinegary broth they’re floating in. Wonderful! Yet something’s missing. The crown of house made sour cream! Mix it into the heart of this creation infusing the thin broth with a subtle richness that now coats every bite. Harmony.
Kasha & Bowtie Pasta with Veal Meatballs $14 ABC Kitchen 35 E. 18t St. b/t B’dway & Park Ave. New York, NY 10003 212-475-5829 Website
NYC Food Guy is proud to present another great recipe from Homecookin’ contributor Spice Jonze’n. If you’d like to contribute your recipes to the site e-mail [email protected]. Take it away Spice…
With a little help from my Turkish friend this week we bring you Sigara böregi (cigar-ah bor-ek), a thin roll of phyllo dough wrapped around a mixture of sheep’s milk cheese, herbs and spices…oh yea.
Other than Eisenberg’s Sandwich Shop and Rainbow Falafel, there isn’t much worth snacking on between Madison Square Park and Union Square. City Bakery fills that void nicely. But it’s not their famously rich hot chocolate, their buttery chocolate chunk cookies or their over hyped, cafeteria style macaroni and cheese that inevitably leads me to their store on 18th street b/t 5th & 6th Ave. It’s the simple yet elegantly decadent pretzel croissant ($3.75). Studded with sesame seeds and hidden salt crystals, the flaky and crisp shell uncoils to reveal a chewy, buttery and sweet interior that delivers the satisfaction a falsely enticing Auntie Anne’s pretzel can only dream of.
Breaking news on the Red Hook Food Vendors, directly from Cesar Fuentes, Executive Director of the Food Vendors Committee of Red Hook Park Inc.:
1) Soler Dominican, who in 2008 became the first Red Hook Vendor to become a Vendy’s finalist, will join several other Brooklyn Flea vendors in taking over the concessions at Central Park’s Summer Stage. This means you’ll be able to eat delicious El Salvadoran pupusas (top row, below, 2nd from right) and Dominican carne asada – complements of husband and wife team Rafael & Reina Soler – during the outdoor arena’s 36 performances and films this year.
2) The Red Hook Food Vendors will return to their respective spots around the ball fields on Saturday, May 1st. Only thirty three more days to Martinez’s Spicy Enchilada Pork Huaraches, quite possibly the most delicious thing on masa. Weather permitting, the vendors return every Saturday and Sunday through Halloween.
If you haven’t visited the vendors, you’re missing the single greatest gathering of Central American food in New York City. You will feast for fewer than $20. Questions? In need of recommendations? E-mail [email protected].
Shake Shack really is that good. There, I said it. I’ve been reluctant to admit that for a long time because NYC Food Guy is not someone to buy into hype, especially when it involves a 30-minute wait. But it’s not hype that surrounds Danny Meyer’s burger joint, just pure success. And rightly so for the burger that combines the perfect balance of crispy and juicy beef with cheese, fresh vegetables, a decadent secret sauce, and a sweet, pillowy bun. Well, this past week, I discovered a way to enhance if not completely aggrandize Shake Shack’s signature Shackburger: The Shack Stack ($8.75). All it requires is the not so subtle addition of a cheddar and meunster cheese-stuffed, deep fried portobello mushroom atop the Shackburger.
Texture becomes the name of the game with the super crunchy deep fried shell giving way to a river of melted cheese that quickly overtakes the portobello. Click ahead for the real food porn: the cross section shot!
Hecho en Dumbo is a two-week old Mexican restaurant nestled on Bowery between Great Jones Street & 4th Street. Their specialty is “antojitos” which loosely translate to “little cravings.” And despite the entree-sized house specials, everything else is little and shareable. While it’s too soon to pass official judgment on Hecho en Dumbo, it’s the perfect time to let you know what NYC Food Guy loved on his lone trip. Read on to find out…
NYC Food Guy is proud to present another great recipe from Homecookin’ contributor Spice Jonze’n. If you’d like to contribute your recipes to the site e-mail [email protected]. Take it away Spice…
When I get my annual craving for Irish soda bread, I know St. Patrick’s Day is close and it’s time to bake this simple and delicious treat. My mother has been using this recipe for as long as I can remember and it consistently comes out great (add green food coloring for an extra touch). The caraway seeds give this loaf a great flavor and the consistency of the bread makes it like a large scone. It goes great with corned beef or toasted with eggs but it’s also great warm with butter. Be aware that with all baking there is a science behind the ingredients and procedures; it is important to be exact with the measurements to produce the most delicious outcome every time.
With the exception of a few deli recommendations friends have passed along, Hoboken, New Jersey is uncharted territory for NYC Food Guy. But when searching for Hoboken’s best burgers on my own, Arthur’s Tavern repeatedly appeared. This massive, neon-signed bar, grill and steakhouse made my decision even easier when I saw the $7.50 price tag for a bacon cheeseburger. Read on to find out if the burger lived up to NYC Food Guy’s “delicious and affordable” M.O. …
If you hate yourself, smoke cigarettes. If you hate yourself, walk into moving traffic. But if you really hate yourself and your heart and your stomach, then eat the new Steakhouse XT burgers at Burger King. My friend Eric and I had the pleasure of eating each of the three varieties of XT burgers earlier this week and we learned one thing: we must hate ourselves. Just looking at the burgers below must make any normal, healthy person cringe. But Eric and I? We forged ahead for the sake of you, the reader, the eater, to teach you a valuable lesson: in the world of fast food, bigger does not equal better. Burger King needs to forget about competing directly with McDonald’s Angus burger and instead just focus on making burgers that actually taste good.
From top to bottom: The A1 Steakhouse XT featured a faint steak sauce flavor and crunchy fried onions, all of which were overwhelmed by the burger’s char. It’s a good thing the Smokey Cheddar XT (middle) is only around for a limited time because the cheddar tasted more like American and the smokey sauce was nauseatingly artificial. The standard Steakhouse XT (bottom) was actually the best of the three, most closely resembling a thicker Whopper, just without pickles.
One of the best barometer’s of a restaurant’s success is whether or not you want to return after your first meal. KyoChon, one day away from its grand opening, did not pass this test. The Korean fried chicken chain, which opened its first Manhattan location Tuesday, is still in soft opening, but after waiting an extra year to open–and then pushing back last Friday’s launch–you would expect at least a semi-transcendent experience. Not only did the famous double-fried chicken underwhelm, it wasn’t even the best thing I tasted. Read on for the full details…
NYC Food Guy is proud to introduce esteemed recipe contributor Spice Jonze’n. If you’d like to contribute your recipes to the site e-mail [email protected]. Take it away Spice…
This recipe takes a lot of cues from Turkish stuffed peppers (Etli Biber Dolmasi) but it can also be customized to fit anyone’s particular tastes. I like to make this dish very spicy, the way it’s meant to be, but feel free to tone down your spice levels to whatever suits your taste buds. This recipe is great to feed a large number of people or to have a nice leftover lunch to bring to work tomorrow.
One more note before we get started, if at all possible, please source the most local and freshest produce you can find. Sadly, I am not able to make it to the green market every day, so usually the fresh organic produce at your local store is fine; though food always tastes better when the vine to table time is measured in hours not days or weeks (do not buy produce from Mexico, unless it is some sort of hot-ass Chile pepper, ever, seriously — throw that shit on the floor so they stop selling it).
Diane’s is why suburbanites are happy, particularly those near the Rosyln-based bakery, cafe and neighboring restaurant, Trattoria Diane. And for NYC Food Guy there are few better Long Island lunches than you’ll find at Diane’s Bakery Cafe, a place Manhattan’s meccas of prepared food aspire to be.
It’s a blustery winter night and you’re wandering through the wilderness, surrounded by dark, unfriendly mountains subconsciously hastening your search for a nearby lodge, a warm oasis stocked with food and drink. Now replace the wilderness with the eerie calm of Vinegar Hill; the dark, unfriendly mountains with the Farragut Houses; and the nearby lodge with Vinegar Hill House, a welcoming oasis buzzing with activity amidst a slumbering, industrial Brooklyn neighborhood. The appetite of a hunter comes in handy at Vinegar Hill House where well-intended appetizers mainly fall prey to entrees only a carnivore can love. Cast iron chicken. Red Wattle Pork Chop. And if it’s offered, a 36 ounce rib eye special. It’s all part of a seasonal menu carved around the week’s freshest ingredients. Fitting fare for the site of a former butcher shop. Read on to see why skipping the appetizers is a smart move on more than one level…
Unlike many Midtown desk jockeys, I do everything in my power to avoid eating at the “we have it all” deli. The Café Dukes of the city are the enemy of little specialty shops everywhere, making up for mainly mediocre, high-priced food by offering more options than your mind can handle, all under one roof. But thanks to Café Duke’s Spicy Chicken Pizza ($8.66 incl. tax) the enemy doesn’t seem so evil. And excluding pies from actual pizza restaurants like my Midtown-favorite Angelo’s, the Spicy Chicken Pizza is my top choice. Read on to find out why…
April 2, 2010 
Posted in 2010 Food Preview Video & Best Menu, Citi Field 2010 New Food Preview + Best Menu, CITI FIELD FOOD, NYC FOOD GUY VIDEO, Video 
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