Category Archives: Brooklyn

Salt + Charcoal

Salt + Charcoal overall score: 87

A food Instagram buddy of mine, @NYCFoodFOMO, set up an “influencer” dinner here, so I was able to try a bunch of stuff. I was really impressed with the meats. It was difficult to fit this review into my standard 10-category format, as some sections just didn’t pan out like they would for a larger steakhouse. With that in mind, you should focus more on the flavor category, as well as the specific notes I made about other food items. Base your decision to go here on the substance and “meat” of the review, as opposed to the total number. I really loved every single item that I ate here, and I will definitely be back again. Anyway, check it out:

Flavor: 9

Porterhouse: 8/10. This baby is dry aged for 50 days, so it eats really soft with with a nice outer crust texture for contrast.

The aged flavor was on the milder side, but I really enjoyed it.

Both the tenderloin side and strip side were perfectly cooked and tender.

Miyazaki Sirloin: 10/10. Look at this gorgeous slab of beef.

I mean, it’s rare that you find beef that’s really from Japan, so this is a special situation. They cook and serve this very simply – almost like a sushi dish – with ginger and wasabi.

It packs a lot of flavor, and is incredibly tender. A really nice treat.

Choice of Cuts & Quality Available: 7

You don’t have the biggest selection here (porterhouse, strip, off-menu filet, and wagyu sirloin), but the sirloin is highly marbled Miyazaki; the filet is topped with tons of uni; and the other two cuts are dry aged for 50 days. They are in serious need of a rib eye, however.

Portion Size & Plating: 9

Portions are fairly normal here for the pricing, but the plating is gorgeous. Dishes are served in a Japanese aesthetic.

Price: 10

I can’t take away any points since this was a comped meal, and all I had to do was leave a tip. The prices can get steep, however, which surprised me for a steakhouse outside of midtown Manhattan. That’s the price you pay for high quality beef, though, and the Miyazaki is actually pretty fair compared to other places I’ve seen it.

Bar: 6

There’s not much of a bar scene to speak of, but the cocktails are certainly well crafted. I had a spin on an Old Fashioned, and I loved it.

Specials and Other Meats: 9

They offer an off-menu filet mignon that’s topped with tons of uni. I didn’t try it, but I’ve heard mixed reviews. I did, however, try their lamb and duck. Both were excellent, and some of the best I’ve ever had. No shame in taking a break from beef to indulge in these two dishes. Hell, they even work as shared apps if you want.

Apps, Sides & Desserts: 10

We tried a delicious trio of apps. First was the wagyu and uni roll. This is similar to the item served over at Takashi, with the accompanying shiso leaf and nori paper.

Next up was the uni shooter with poached egg, salmon roe and truffle oil. Delicious, smooth and decadent. I could slam a dozen of these no problem.

Last but not least, the crab cakes. These were generously meaty with a nice lightly breaded crust. Lovely.

Worth noting here: two of the dishes came with these amazing potato cake sides made of dozens of thinly sliced potato. It was buttery, salty and delicious.

Seafood Selection: 9

There’s a healthy amount of seafood on the menu here, as this joint also serves up some killer sushi. We tried a few rolls and loved them all. No pics though.

Service: 10

The service here is outstanding. Everyone is attentive, yet respectful of your space and privacy.

Ambiance: 8

Beautiful rustic wood tones make for a very cozy, warm and inviting atmosphere. I really liked the open view into the kitchen on the main dining floor. While the restaurant is long and narrow, they make good use of the space. And like a traditional steakhouse, there is a private dining room available downstairs, which is where we ate.

SALT + CHARCOAL
171 Grand St
Brooklyn, NY 11249

Brooklyn Bavarian Biergarten

My wife and I stopped in here for a quick bite and a drink before seeing a show nearby.

The space is pretty nice, with outdoor seating and bars, and a good selection of German brews. I tried a Grevenstein, which was an unfiltered style lager, and my wife tried a cider. Pints are $7 each, and liter steins are $12.

The food was pretty great. This wurst-sampler platter was $24: four sausages, fries and pretzel bread on a bed of kraut with and a trio of mustards.

This giant soft pretzel was $8.

Cool spot.

BROOKLYN BAVARIAN BIERGARTEN
265 Prospect Ave
Brooklyn, NY 11215

Thaimee at McCarren

Restaurateur and food scene influencer Matt Bruck recently partnered with Chef Hong Thaimee to open Thaimee at the McCarren Hotel.

The restaurant is bright, spacious and gorgeous, with open-kitchen views into the back so you feel like you are part of the action.

The bar is a beautiful, orchid-spotted stretch with seating for about 10 people that boasts a flavorful and inspired cocktail menu, as well as some choice wines and sake.

From what I understand, the cocktail menu is currently expanding as well, so there will be even more to choose from.

The food menu is well-crafted: not too extensive, and not too small. And with Chef Hong back there doing her thing, each dish is executed with precision and perfection.

Since we tried a bunch of stuff here, I will get right down to business.

Caveat: this place has seen some buzz regarding their magic color-changing noodles.

Although I was interested to see them in action, I felt like those babies were all over Instagram already, so I wanted to try some stuff that no one else has reviewed.

Crab Cake: Beautifully presented and packed a lot of great flavor.

Tom Yum Soup: Easily one of the better versions of this Thai classic that I’ve ever tried. Tangy and robust.

Rabbit & Noodles: Perfectly cooked and tender. The batter is thick – puffy and soft on the inside, but crisp on the outside. A big winner.

Fried Ribs: Excellent. This is a must-have dish when you come here. They’re crispy, juicy and tasty. Also a big winner.

Squash Curry: As a meat man, I was surprised at how much I liked this squash dish. It was filling, satisfying, and packed with delicious Thai style curry flavors. It’s also incredibly beautiful.

Dumplings: These babies are so colorful and tasty. Veggie and peanut filling, topped with coconut and chili oil. Colors and fillings may change daily.

Thai Basil Scrambled Egg: So simple but so perfectly executed and delicious. I highly recommend this for the table.

Pumpkin Donuts: These are great for sharing at the table as well. They’re heavier than classic fried donuts, so they will chip away at your hunger and satisfy you.

Pomelo Salad: Tart, refreshing, and well balanced, this is a great way to open up your taste buds or cleanse your palette between courses.

Pad Thai Carbonara: This is hands-down the best Pad Thai I’ve ever had. There are chunks of thick cut bacon and a raw egg yolk to mix in. It really works! And the presentation is fun too. We picked shrimp as our main protein.

Chocolate Chili Souffle: I’m not a huge chocolate enthusiast, but I liked the hit of chili on top. It made this dessert pop.

Pumpkin Flan: Very smooth, and really nice flavors. I liked the candied pumpkin seeds and crispy squash on top as garnish.

I think that about does it. You should definitely get over here for the rabbit, the ribs, the squash, the soup, and especially the Pad Thai. You won’t be disappointed.

THAIMEE AT MCCARREN
160 N 12th St
Brooklyn, NY 11249

Noodle Pudding

I stopped in this joint with some friends for a quick bite to eat. I was excited to see lupini beans on the bar menu. For $5 I thought we were going to get a buttload of them, but we only got a few dozen at most.

We tried another bar snack, olives. These were great, but pricey:

Calamarata pasta. This was nice, but not the biggest portion.

Salmon with escarole. I love escarole. This was a nice dish. At $24 it felt a little small, but I think the portion is definitely right for those who are looking to watch their calories.

They have some strange rules at this place, like no birthday singing unless someone is under 10 or over 90. Also this really strange rule about fresh pork and hot weather?

Maybe it has something to do with the meat sweats.

NOODLE PUDDING
38 Henry St
Brooklyn, NY 11201

The Norm at the Brooklyn Museum

The Norm is the restaurant inside the Brooklyn Museum. I was recently invited in to try their burgers and to help promote them on social media.

The space is gorgeous here, and it truly fits with the nice artwork and artifacts on display in the museum.

I browsed the menu while drinking a bloody Mary. This was nice and savory, and had just the right amount of spice to it.

The burgers were delicious. The first one I tried was “The Norman.” Topped with cheddar and bacon, and some house made pickles, lettuce, tomato and onion.

The second one was an interesting Japanese fusion type burger. The patty contained mushrooms as well as beef, and it was glazed with a teriyaki sauce, and topped with caramelized onion,  pickled daikon and carrots.

I also tried the pho flavored ramen. This was an interesting fusion of Vietnamese and Japanese soups. The Sun noodles were perfectly cooked, but the addition of too much fish sauce muddied the flavors that were cooked into the broth with the various cuts of beef.

It definitely smelled like pho though, because of the herbs. The soft boiled egg and flank steak on top were also perfectly cooked, like the noodles.

This ramen was indeed tricky. My wife and I both liked it enough to finish it – even after crushing two burgers with fries – but we were perplexed by the competing flavors within. Not bad by any means, just different.

I think the mushroom burger embodied the same feeling, only we loved that one and the ramen we just liked. I’d definitely go back to try more stuff here. They do a great job, and are definitely thinking outside the box.

THE NORM
at The Brooklyn Museum
200 Eastern Pkwy
Ground Floor, Brooklyn, NY 11238

Mia’s Bakery

I came here with a gang of Instagram influencers to help get some pics for promotional purposes. I’m not really a bakery or sweets kind of guy, but this place was great! Check out some of their stuff below:

Chocolate frosted cronut:

Strawberry cheesecake:

Blackout chocolate cake:

Coconut cream cake:

Banane cream pie:

Eclairs:

Rainbow cookies (and The Cake Dealer):

Lobster tail “Sfogliatella”:

And special cupcakes for Mother’s Day:

It was really tough to pick favorites. The pistachio eclair, the lobster tail, the cronut, the rainbow cookies, the tres leches (not pictured) and the creme brûlée cupcake (not pictured) were all incredibly good. If I had to pick just one, it would probably be the tres leches. It tasted like a wet Cinnamon Toast Crunch cake. That may not sound like much to you, but I swear it was awesome.

MIA’S BAKERY
139 Smith St
Brooklyn, NY 11201

Alice’s Arbor

Alice’s Arbor is a true farm-to-table concept in Brooklyn by Dimitri Vlahakis (Motorino, La Gamelle, Esperanto). They use products sourced from 13 local purveyors, and fresh pastries and bread from sister restaurant La Gamelle.

The menu features breakfast all day, like this hanger steak and eggs that I had for brunch:

That’s a great meal for just $15. The steak was a perfect medium rare with a nice crust on the outside. The black bean sauce was unique and delicious. 8/10. Eggs were exactly as ordered, and the paprika-spiced potatoes carried a nice comfortable heat.

They also offer signature sandwiches like the Banh Mi Croissant (braised chicken or pork with daikon, carrot, cucumber and jalapeño). We went with pork:

This reminded me a lot of the Thai dish called larb as posed to a classic banh mi. It was savory, pungent and flavorful like larb, only in sandwich format. The croissant was an interesting choice for the sandwich. It ties back to the French colonial and Vietnamese roots of banh mi, but there’s just something about a classic baguette that holds up really well  to the juiciness of these kinds of sandwiches. The flavors were great, but I ended up using my fork and knife to take this baby down. That said, I’d still eat this again for sure.

There’s also an exceptional selection of dinner entrees from the wood-burning oven, like Sullivan County Farms Trout filet over green beans and roasted fingerling potatoes in a lemon brown butter sauce, topped with almonds and capers.

Other favorites include the unique, customizable Mac & Cheese with spiral pasta, cheddar and goat cheese bechamel topped with toasted breadcrumbs (with optional add-ins of pulled pork, truffle oil or jalapeños); or the popular brunch items like crab hash with poached egg, lemon Hollandaise and greens.

Daily happy hour specials from 4p.m.-7p.m. include $5 for draft beer, $6 draft wine, $2 off well drinks and $1 oysters. Awesome deal!

The interior evokes cabin-esque ski lodge decor, perhaps from the northwest: An upcycled vintage vibe with aged brick walls, repurposed wood paneling and driftwood branch light fixtures. Very cool.

I definitely recommend hitting this joint.

ALICE’S ARBOR
549 Classon Avenue
Brooklyn, NY 11216

Kizuna Nikkei

NOTE: This joint is now closed.

Kizuna Nikkei serves up some of the most stunningly beautiful and delicious dishes I’ve had in a while. Nikkei cuisine is a form of Japanese and Peruvian fusion that evolved in Peru due to Japanese cultural influence in the region. This was my first time indulging in this kind of food, and it certainly won’t be my last.

My wife and I were invited in for a complimentary tasting of some items on the menu, in hopes that we would help get the word out about this new joint. Owner/Manager Jacob recently changed the focus (and decor) of this restaurant from a steakhouse (Carnem) to Nikkei. I had eaten at Carnem before, and I can say with 100% confidence that this new venture is a much better endeavor when it comes to the food.

So let’s get down to business. We started with the Maguro Nikkei, which is a tartare-like dish consisting of big eye tuna, kyuri, avocado, aji amarillo, tamari and kaiware.

This was really beautiful and fresh. A great way to start the meal.

And I’m going to tell you right now: each dish that came out was more beautiful and more flavorful than the last. So hold onto your asses and get ready for some gorgeous plating.

Next up was the Hamachi Crudo.

Yellowtail, orange, ponzu, aji limo and garlic brunoise make up this bright and crisp dish.

Again, really fresh and flavorful. And gorgeous.

The next item we sampled was called Sake Passion.

This is king salmon, passion fruit, crispy gyoza skin and aguaymanto.

I was mesmerized by the plating, and wowed by the flavors. I love raw salmon treatments, and this one nailed it.

This next dish is almost too beautiful for words.

This was black sea bass with octopus, scallop, shrimp, calamari, fried cassava and ikura (roe) in aji Amarillo sauce.

This sauce had a really good heat, and every component of the dish was cooked to absolute perfection.

I highly recommend this dish when you come here.

Our final course was a braised beef short rib with sweet potato, lotus root, carrots, enoki mushrooms and white asparagus in a garlic, onion, cilantro sauce.

The sauce had an earthy heat to it that penetrated deep into the beef flesh and lingered in your mouth with each delicious bite.

I highly recommend this dish as well, especially if you’re a beef person like me.

The portions here are crafted for a light tasting style dining experience. Order a bunch of things, or share, and you will definitely enjoy every bite. There’s a LOT to try here, and I’m looking forward to going back again soon. I’ve already told my friends that live in the neighborhood about this place. Awesome.

KIZUNA NIKKEI
318 5th Ave
Brooklyn, NY 11215

Peter Luger (Brooklyn)

Peter Luger overall score: 79

What NYC steakhouse review site would be complete without the obligatory Peter Luger entry? Luger is synonymous with steak in NYC. Within a minute of discussing steak in NYC, someone party to the conversation is guaranteed to bring the place up. If I am around, you will also get a story about Bill Murray (see the bar section below).

NOTE: This review was first published in 2011 and was updated a few times since then.

Flavor: 7

I’ve gone to Luger’s three times for steak, and I have to buck the trend here and say that I wasn’t super impressed with the flavor. It was yummy, don’t get me wrong, but I’ve had better.

Perhaps Peter Luger was hyped up so much by everyone as the greatest steakhouse in NY that I was expecting too much? I don’t think so, because my second and third trips were similar. The first two times I ate a variant of the porterhouse cut, and the third time I had both the porterhouse and the rib eye.

All three times the steak was good, but not awesome. You can definitely smell and taste the dry-aged beef flavor on these steaks, but they ultimately lacked seasoning. The rib eye also contained a lot of junk gristle on it, unfortunately.

Choice of Cuts & Quality Available: 6

You may be shocked to see that Peter Luger really only offers two cuts of beef for traditional steak eating: rib eye and porterhouse.

While both are prime grade and aged, there is no filet, and there is no strip; you simply have to get the full porterhouse if you want either of those cuts.

The porterhouse is cut into various sizes and offered as “steak for two,” “steak for three,” and so forth (you can also get a steak for one). It’s typically served pre-sliced, sizzling on a hot plate with butter. Pictured here is a steak for two.

Luger’s does offer regular daily lunch specials that showcase other types of beef products like prime rib, chopped steak, corned beef, and pot roast, however these are not available at dinner and only sometimes at lunch. They also offer lamb chops.

Portion Size & Plating: 8

Luger’s doesn’t advertise the sizes of each cut, but they are definitely big enough to fill you up. Plating is standard; nothing fancy. This is a man’s place, so we are good in terms of this section. Lots of the appetizers and sides are large enough to share as well.

Price: 8

Prices are average. I forget what the bill came to, but I think I recall a steak for two being somewhere around the $70 to $80 mark when I first came here years back. Now it’s a bit more, obviously.

Bar: 10

I score top points for the Peter Luger bar because, well, my friends and I met the one and only Bill Murray there one evening, hung out with him, and had drinks with him. We were on our way to an obscure party in Williamsburg when we decided to pop in Luger’s for a drink or two beforehand. The bar here is great – a long stretch of ancient but nice wood, stocked with great booze.

It’s a classy bar worked by a classy old ostler who knows every drink in the book, especially the old timey ones.

So we order our drinks and a moment later we see none other than Bill fucking Murray beside us at the bar, just sitting there with his son and a friend. Naturally we bought them a round of beers, after which Bill thanked us, talked with us, and took some photos with us. To this day I kick myself for not asking him to come with us to the party. Knowing the way he is now, hanging out with randoms, we could have been one of the first. Imagine if he said yes and we showed up to a party with Bill FUCKING Murray? Legendary.

Specials and Other Meats: 6

Luger’s is pretty basic. There’s not much by way of specials, so pick something and stick with it. As I said earlier, they do offer a decent lamb chop, but don’t go looking for anything else.

Apps, Sides & Desserts: 9

The creamed spinach here is fantastic. Rich and smooth; it goes perfectly with the steak. It’s of the “creamless” variety.

I also tried the french fries for two, which were crispy and tasty.

We split a burger for our appetizer as well, which is a solid move at a steakhouse. The burger here is amazing, and only available at lunch until 3:45pm. Get it. Especially if you love dry aged beef.

Skip the bacon on your burger, though, because you’ll be getting that on the side as an appetizer anyway, and when you stack the bacon on top, the burger becomes too tall.

Or you can pretend to be healthy and get the wedge salad, which had the same bacon chopped up and plopped on top. We shared this salad among four people.

The sliced tomato and onion is okay. It just always seems pricey for some sliced veg on a plate. I didn’t shoot that.

Desserts are fun here, and large. Here is a slice of key lime pie, with the signature unsweetened “schlag” whipped cream.

A bowl of caramel cone ice cream:

And the chocolate fudge ice cream sundae, meant for sharing:

Seafood Selection: 6

Basically, Peter Luger offers a salmon entree and a fresh fish item which depends on the season. This is not the kind of place to order food items other than red meat. Stick with what’s good and quit being a pussy.

Service: 9

Luger’s has become infamous for crappy service, but the times I have gone the joint exemplified traditional great steakhouse service. Especially our last waiter, Carlos, and another guy who even offered to take a photo of us at the table.

They employ an all-male wait staff, dressed usually in formal back and white with bow ties, often older gentlemen who have been working there for many years. They are very attentive, they know their product inside and out, and they are all about the customer.

My only issue was with the reservation-making process. I got some attitude from a woman on the phone when they asked me to call back to confirm my reservation. Not that big of a deal.

Food comes out quickly because it’s prepared quickly. Screaming hot ovens blast the meat with flames at upwards of 700 degrees, so the meal is ready fast. That’s a good thing.

The bread basket of onion rolls and various other items is massive, and you get it with a gravy dish of their steak sauce.

Ambiance: 10

A traditional steakhouse, Peter Luger sets what can almost be considered the industry standard of steak eating environs. It features old wood floors that creak under foot throughout, dark wainscoting on the lower parts of the walls, and wood tables that have survived the test of time. If you’ve never gone to a steakhouse before, go here first so you get the full effect of what it means to eat at a steakhouse.

PETER LUGER
178 Broadway
Brooklyn, NY 11211

The Bedford

My friend Nina from The Food Joy set up an event here at The Bedford as a way to gather up all the crazy Instagram influencers in one place for a post-holiday holiday party, and to provide some well-deserved promotion for this awesome Williamsburg gastro-pub.

I only sampled a few of the many items that came out, but everything I tasted was excellent.

dsc07639

Let me get right down to business:

The Bedford Plank Burger is a grass-fed, custom blend patty, topped with grilled onions, garlic aioli, chili-ketchup and American cheese.

dsc07685

Very simple construction with top level execution.

dsc07696

This baby was so tasty. I will definitely be back for another one of these. It comes with an amazing side of crispy battered fries as well. This is an excellent buy at just $14.

dsc07677

I also tried this open faced kielbasa sausage and egg sandwich.

dsc07653

dsc07648

The sausage is split and grilled, then set on a bed of wilted spinach atop a slice of sourdough, with a smear of grain beer mustard on the plate for dipping. Great for breakfast!

dsc07655

dsc07657

I also tried the ricotta gnocchi with roasted cherry tomatoes and chorizo. The sauce was creamy and tangy – very nice.

dsc07719-fixed-crop

Last but not least, beer braised pork shank!

dsc07752

This was super tender, as you might expect. The outside had a good crisp as well. Great quality meat from the Niman ranch.

I also tried the mint julep creme brulee, which was very creamy and interesting (I didn’t shoot it). However I did shoot these two items, which I did not try: flatbread and dandelion salad.

dsc07643

dsc07647

I definitely recommend this place. Not only is the food good, but the cocktail and beer menu is very nice too.

THE BEDFORD
110 Bedford Ave
Brooklyn, NY 11249