Category Archives: Restaurant Reviews

The Aviary

I took my wife to The Aviary as an early Christmas present. I booked the five course “Cocktails & Canapes” tasting menu dinner about two weeks in advance with a $100 deposit. The cost is $165pp, with an 18% gratuity added at the end (and tax, of course).

That’s crazy expensive, but this is truly a unique drinking and dining experience. I drank and ate things I never would have even thought about. In hindsight, five cocktails was aggressive (but awesome). I think when I go back, I will just order a la carte.

Here is the entire menu, but I will highlight what was selected for us below in the review:

AMUSE

The first thing to come out was an “amuse” drink – a small shot of tastiness that involved lime, rum, and mint.

A few moments later, our first round of cocktails came out with the first course of food.

COURSE ONE

Drinks: Micahlada (left – and yes, that is spelled correctly) and Zombie Panda (right)

Of these two, the Micahlada was my favorite. This is The Aviary’s take on a michelada (beer, spices and tomato juice), made with soy, coriander, Japanese whisky and Evil Twin beer. The Zombie Panda was tart from the lemon, lychee and pisco, and filled with frozen spheres of raspberry juice to sweeten it up.

Food: Pineapple Two Ways

This was a nice way to get the taste buds popping. That brown stuff at the bottom was a mole sauce. I liked it a lot, but my wife wasn’t too taken with it. The black mint garnish was tasty and went well with the watermelon radish and passion fruit.

COURSE TWO

Drinks: How Does Snoop Dog Use Lemongrass (left) and Mimosa (right)

The mimosa was nice because the fruit juice was frozen into ice cubes, so the drink becomes sweeter and more smooth as it sits.

The idea behind the Snoop drink is that Snoop Dogg ends everything with “-izzle” when he talks/raps, so there is a “swizzle” made out of lemongrass, which is used to mix the drink together:

Food: Kampachi Ceviche

This was bright, light and savory, pulling in southeast asian flavors from Thai green curry, heart of palm and coconut. I really enjoyed the briny broth and the coiled peels of red pepper for spice.

COURSE THREE

Drink: Heart of Stone

This was the best drink of the night, and you get about six glasses out of the container. That container is filled with bourbon, tea, Fresno chili, pistachio and peach. As it sits there, the flavors infuse deeply into the bourbon, so each time you refill the glass it tastes a little different. More spices come out, more sweetness too. Amazing.

Food: Pork Belly Curry

This dish was really good, but it could have been excellent with a crunch element. I think the iceberg lettuce discs were supposed to be that element, but they fell short just a bit. Perhaps a fried shrimp chip or crispy egg roll wrapper would do the trick. But the pork belly curry itself? Awesome. The banana and cashew are excellent compliments to the savory.

FROM THE CHEF

Chawanmushi

They’re experimenting with “all times of day” food here at The Aviary, so this is meant to be a breakfast item. It’s velvety smooth, and the smoked abalone within makes you think you’re eating bacon. The pops of flavor from the pickled huckleberries really brighten and balance this seafood porridge custard dish.

COURSE FOUR

Drink: Memphis Half Step

These glasses come to the table upside down on a charred piece of oak cask, filled with smoke. The aroma is awesome. This absinthe and rye cocktail is super smooth with a hint of sweetness.

Food: A5 Miyazaki Wagyu Rib Eye

Clearly my favorite food item of the night. The meat was buttery soft, and the grilled romaine with puffed rice was a great textural pop to go with it.  That yellow sauce is a yuzu mustard. Possibly the greatest mustard ever. 10/10. Wish I had 16 more ounces of this.

COURSE FIVE

Drink: Boom Goes The Dynamite

This was sweet and warm, almost like a port or brandy. It was made with rum, vanilla, violet and rooibos…  and dry ice for the smoke.

Food: Blueberry

Milk chocolate, violet and buttermilk sorbet make this dessert extra decadent. There were some more spheres of raspberry ice on the plate too, rounding out the meal with a call back to the very first cocktail (Zombie Panda). Really nice.

THE OFFICE

After dinner, our waiter Preston took us on a short tour of The Office, the speakeasy behind The Aviary bar staging area (which looks more like a kitchen than a bar).

Here’s what the inside of The Office looks like:

They have a cabinet filled with really old spirits that you can order as well. Super rare.

I will definitely be back to try this place, as well as the Aviary again. So many interesting sounding drinks and food items to try, like the “Science AF,” which looks like a chemistry set, or the “Wake & Bake,” which is a pillow filled with smoke and a drink made with orange, everything bagel, coffee and rye. I snapped a photo of it before they opened the bag filled with smoke:

THE AVIARY
Mandarin Oriental
80 Columbus Circle at 60th Street
New York, NY 10023

Prune

My wife and I went to Prune for brunch. We started off with some nicely crafted Bloody Mary drinks (which come with a Red Stripe beer back).

Mine was made with gin and garnished with a pickled egg, and my wife got a vodka based one with some southern spices, caper berries and pickled beans. I actually mixed my beer into the bloody when I was about halfway done, to make what was almost like a michelada.

For my entree, I had the famous fried monte cristo sandwich (ham, turkey, and cheese, breaded and deep fried). It was amazing – like a French toast sandwich. It came with two eggs and a berry jelly.

That coil of sausage we ordered as an extra side. Home made lamb sausage to be exact. It was incredible.

While the bill was a bit steep, we were satisfied and the food was delicious.

Incase you’re wondering, those are little licorice schnauzers that come with the bill.

PRUNE
54 E 1st St #1
New York, NY 10003

Guan Fu Szechuan

I recently had the pleasure of dining with a bunch of food friends at this new Szechuan joint in Flushing called Guan Fu. They do an incredible job of showcasing the different kinds of spice that the cuisine is known for (numbing as well as heat), while also developing intense, robust flavors that you can actually taste. Contrast with many other Szechuan joints in NYC that just blow your mouth out with heat and numbness, leaving you unable to actually enjoy the food.

That’s not to say that the food here isn’t spicy. It sure as heck is! But the balance is so well done that it’s quite impressive. But let me get down to business, because we tried 17 different dishes here. There is a lot to discuss…

The first four dishes were cold preparations.

1. Thinly Sliced Pork Liver

This was nice. No mealy texture or gamey flavor. Good heat from the red chilis. Excellent citrus-flavored sauce.

2. Sweet Fried Pork Ribs

These were awesome. Great crispy texture, super tender, and with just a little bit of heat to gently contrast the sweet.

3. Razor Clams

These were served with Mexican green peppers (likely a poblano or hatch variety) as well as some red Thai chili peppers. Great preparation, and the clams were perfectly cooked.

4. Bean Jelly

This was one of my favorite dishes of the night. The bean jelly was reminiscent of a snappy, thick noodle. This was served with chili oil, peanuts, sesame seeds and scallions.

Okay now onto the warm food.

5. “Water Fish” Tilapia

This was both numbing and heat spicy. The fish was served in an over-seasoned broth so as to get all the flavors into the flesh of the Tilapia. In fact, the sauce/broth isn’t meant to be eaten, as is the case with many of the dishes we were served.

6. Dry Pot Frog

This was another favorite of the night. The frog was so tender on the inside and crispy on the outside. It was served with crisp, fried potatoes and lotus root in the mix too. That textural contrast really blew me away. Just be careful of the tiny bones in the frog meat!

7. Sliced Beef With Pickled Cherry Peppers

This was a really fun dish. The peppers were pickled, but the beef and cucumber cooked in the sauce were both fresh (meaning not pickled). Really nice.

8. Hot Pot

In addition to cabbage and mushrooms, this also contained slices of lamb meat and beef meatballs. Awesome flavors going on here when you mixed it all together, and a little bit of numbness from those famous Szechuan peppercorns.

9. Sweet & Crispy Corn

This was a nice way to knock back any heat that might be lingering in your mouth. These little nuggets were a perfect snack. Juicy inside, bursting with kernel corn flavor, but crispy and batter-fried on the outside.

10. Kung Pao Chicken

This is a famous dish, but done right and as close to authentic as you’re going to get. Lots of heat, really tender meat, and a great contrast of flavors and textures in the stir fry mix.

11. Ma Po Tofu

This is another famously spicy dish from the Szechuan region. The sauce here is a blast of heat and numbing spice, meant to be eaten with rice. I skipped the rice, though, and was just spooning the sauce into my mouth, gulp after gulp. It was great!

12. “Fishy Pork”

There is no actual fish in this dish, but it is made with the intent of giving the diner the essence or flavors of fish. The actual protein here is shredded pork, and it is delicious.

13. Hand Ripped Cabbage With Pork Belly

Bacon makes everything better, especially cabbage. This was a really nice way to get a veggie into the mix other than incorporating peppers and onions into a stir fry.

14. Double Pepper Chicken

Wow. Just when you thought Kung Pao was a kick in the balls, you discover double pepper chicken. The two peppers are green chilis (jalapeños) and red chilis (Thai chilis). But the sneaky spice here is the numbing Szechuan peppercorns that are also worked into the dish. Excellent.

15. Shrimp

These head-on giant shrimp were excellent. They even serve small shrimp where you can eat the shell as well.

16. Green Beans

I love how the veggie comes out last. These were simple and delicious though. A welcome addition to the meal.

17. Fried Sesame Cakes

I’ve had these babies before and I love them. These were filled with a squash mash or paste of some kind. I generally like the red bean or mung bean pastes better (they’re a little sweeter).

That about does it. I really want to come back here and try more stuff, or even just put down full portions of my favorite dishes from this trip, like the bean jelly and dry pot frog. Get your ass out here and try this stuff ASAP!

GUAN FU SZECHUAN
39-16 Prince St
G01
Flushing, NY 11354

Death Avenue

I’ve been meaning to check out Death Avenue because I was always intrigued by the name. Death Avenue was the notorious nickname given to 10th Avenue due to all of the railway deaths that occurred there in the old days, when trains ran vertically up and down the avenue to service the warehouse and meat packing districts.

In any event, the joint is Greek-inspired, but also had some classic American staples like burgers and BBQ.

The cocktail list is excellent.

I tried the Banana Bourbon, which was light and smooth, and definitely banana-infused. My wife tried the Mastiha Mint (Mastiha is a kind of tree – its sap or extract is used in the drink). It was refreshing like a mojito.

We started with fried pickles. Pretty basic. The dips were interesting: a BBQ cause, tzatziki and some kind of hollandaise-isa sauce. The pickles were tasty, but the batter slipped off too easily.

My wife ordered the 8 Hour Octopus app as her entree. This was pricey at about $26, but it was tasty and somewhat substantial enough to eat as an entree if needed.

I had the Feta Burger. This was stacked way too tall, but overall it was a decent enough burger to satisfy my cravings. The oregano fries that came with it were great.

I’d say this was a great place to have a few drinks and snacks, but I’d skip making a whole meal out of it.

DEATH AVENUE
315 10th Avenue
New York, NY 10001

Soba Noodle Azuma

THIS IS MY 500th RESTAURANT REVIEW!

Not really a big deal, but I figured I would mention that just for the fuck of it.

My wife and I noticed this joint while walking around the ‘hood, and since we are always interested in trying new noodle joints, we figured we would give it a shot.

We started with an order of fried octopus balls – not ‘pus testicles, but, rather, fried spheres with a creamy octopus-based filling.

These were excellent. Super tender on the inside and crisp on the outside. Hot though, so careful when you pop these balls into your mouth.

I’ve been on a Japanese fried chicken kick lately, so the next thing we tried was their fried chicken appetizer. For just $6.50 this was a great deal. Lots of good, juicy, tender thigh meat with an excellent golden crisp batter on the outside.

The way to go here is ordering their combination platters. My wife got this combo deal that came with soba noodles, sashimi, tempura and some other nice bits.

You can choose hot or cold soba (she picked hot), and small, medium or large orders are all the same price (S=100g; M=200g; and L=300g). Pictured above is a large.

I ordered a combo that came with soba noodles and a chicken and egg rice dish.

I, too, ordered large and hot.

I think, though, the noodles weren’t the star of the show here, as odd as that seems. All the stuff AROUND the noodles was better. Maybe because we picked hot/soup style? Perhaps the best way to go is cold noodles or tsukemen style (you dip the noodles into concentrated and flavored broth/sauce).

One last pair of things to mention: the desserts. My wife’s combo came with a scoop of ice cream. They were out of black sesame so she picked green tea. It was good but not quite sweet enough for my tastes. I generally dislike all things green tea, so take that assessment with a grain of salt.

That said, I was intrigued by the idea of a green tea tira misu, so I had to order it.

It was amazing. The green tea wasn’t bitter – it was sweet. And when we combined the tira misu with the whipped cream and sweet red beans in one bite, the flavors were outstanding. I highly recommend this for dessert.

SOBA NOODLE AZUMA
251 W 55th St
New York, NY 10019

Yakitori Totto

My wife and I stopped in here for a quick meal since we are both big fans of yakitori. We tried a bunch of shit.

First was the “soft bone,” which is essentially the cartilage found near the breast meat of the chicken. I thought there would be more of this, since it is generally abundant on the animal and a throw-away item in so many cultures. It was tasty though, I must admit.

Next was chicken skin. Since this is grilled, it doesn’t quite develop the crunchy texture you might expect from something that’s broiled, baked or roasted for a long period of time. It wasn’t rubbery or fatty though, so I liked it.

Next up, knee bone. This was probably my least favorite of the skewers, but I know my wife likes the weird crunchy bits, so I’m pretty sure she liked this.

These skewers are chicken oysters, tender lumps of meat found beneath the thigh of the chicken, near the ass. They’re so soft and juicy. One of the best skewers (we ordered two).

Our last skewer was the chicken thigh. These were my favorite. Nice and tender, as expected. Good fat content, lots of flavor.

We also tried both of their fried chicken apps. At $9 these were a little pricey (just four drumettes per order).

This is the regular order – just fried and lightly seasoned, served with lemon wedges.

And this is the flavored version, with a sweet sauce, a grilled shishito pepper and sesame seeds. We both liked this dish better.

Last, we had an order of ikuri: rice with roe. It also comes with a blob of fresh wasabi, shredded nori, shredded scallions, a nice seaweed broth and Korean/Japanese style pickles. Not bad for $13.

We really liked this place. The skewers range from like $3 to $10 (for special meats). Ours were all $3 or $3.50. It all came to $50-something bucks, which I thought was cheaper (and better) than other yakitori joints in the area.

YAKITORI TOTTO
251 W 55th St
New York, NY 10019

Food of the Azores

The Azores are quickly rising in the ranks as a vacation destination for Europeans and Americans. While it is no secret that Portuguese and many Europeans have been visiting for quite some time, the Azores are a relatively recent “discovery” for many Americans.

The Azores are a volcanic archipelago of Portuguese-owned islands in the northern Atlantic, well off the western coasts of Europe and northern Africa. As volcanic islands, they’re very similar to Hawaii in topography and geology, only more temperate and with seasonal changes. There are elevated volcanic crater lakes, hot springs, sequoia forest hikes, waterfalls, gorgeous black sand beaches and incredible mountain and cliff views all over the place.

It’s a short flight to the Azores from Boston (4hrs). My wife and I became obsessed with the idea of going when we saw an episode of one of Bourdain’s shows set on the islands, so over the Summer we took a trip to the Azores (Sao Miguel) with my sister, my brother in law and their kids. Let me give you a run-down of the trip, focusing chiefly, of course, on the food.

DAY 1

Our first stop was in a little coffee shop for some caffeine fuel. Coffee is a big part of the culture here, and lots of people hang out in these little shops for pastries and espresso before work or heading out for the day.

We did some hiking up near a volcanic crater lake.

Yes, these are Giant Sequoias.

After working up a good appetite we ate at Tony’s Restaurant in Furnas, a place that’s known for serving a traditional Azorean meat stew called cozido.

The story is that this stew of meats is cooked in a cauldron that’s heated by lava rocks and/or the source of all the volcanic hot springs in the area. Here’s what the plate looked like:

Like many traditional stews, it contains a variety of meats. This featured a mix of pork belly, sausage, blood sausage, and lean meat. We pretty much ignored the cabbage and potatoes.

We also tried another Azores specialty, limpets.

Limpets are shellfish. They’re often served cooked, and taste like a cross between a mussel, a scallop and a clam, only a little tougher. A mossy vegetation beard grows on their outer shells like mussels, so unless they are scrubbed clean before cooking, they can have a very briny and “right from the sea” flavor (but not in a good way – more like in a stagnant water kind of way). I think I would have liked these better if they had been thoroughly scrubbed and then cooked in butter, garlic and wine, like I do with Little Neck clams, JUST until they pop open so as not to overcook.

Another item that’s popular in the Azores is blood sausage. You saw some up in the cozido, but those were stewed. These were grilled to a delicious crisp and served with grilled pineapple. Absolutely delicious, and who would have guessed those two were such a nice pairing? The sausage was smooth in texture, not grainy, iron-flavored or filled with rubbery chunks of shit meat.

Tony’s also had a great selection of local cheeses. The cheese industry is huge in the Azores. In the countryside you will see tons of cow pastures and dairy operations.

I was really excited to try these, and they were all awesome, especially that farmer’s cheese on the right, which is typically served with a spicy pimento pepper sauce (peri peri).

Oh yeah – we also tried a bunch of Azorean and Portuguese wines. The Azores is known for its “Green Wines.” They’re not a different colored grape in any way. They’re just sourced from a particular area, geographically. The one we tried tasted like young white wine.

Since I generally like reds, I wasn’t a huge fan. I was, however, a big fan of the reds we came across here in the Azores – especially the price point. More on that in a bit…

After dinner we hunted some rainbows that were forming when the sun poked through he rain clouds (up in the mountains there is generally a more overcast and temperate atmosphere, hence the wildly different foliage and vegetation).

DAY 2

We started again at a small coffee shop, this one called Senhora do Pao (a little more common as a chain).

This time we consumed a variety of pastries along with our coffee. This one here, pastel de nata, is an egg custard in a crusty, flaky baked crust.

A croissant style doughnut with chocolate icing and sugar cream filling.

And this was like a chocolate and phyllo sandwich.

This was a beach day though, so we soaked up some rays and drank some refreshing Sagres beers on the shore at Bar Praia de Agua de Alto. Sagres tasted like a Corona or a Bud Light. The Radler is lemon flavored.

We even tried some local gin. Very nice.

On our way home from the beach we stumbled upon a festival going on in one of the hilltop towns called Agua de Pau.

Those were strawberry and pineapple swirls of syrup on the soft serve vanilla. Awesome. But what really got my attention was this:

A vendor selling lupini beans.

What’s so great about a bucket of beans, you ask?

When my siblings and I were kids, our parents used to give us these to snack on. I always thought it was an Italian thing, but when we were in Italy I don’t recall seeing them anywhere (though we didn’t go any further south than Rome). For $0.60 we got the equivalent of what costs about $5 in the US.

They’re disc-shaped and enclosed in a soft shell. You squeeze them to get them out. Then you munch away. They’re soft but with a slight crunchy snap. Usually stored in a brine water, they’re a little salty.

I was so psyched about that.

DAY 3

On this day we went up to a beautiful old volcanic crater that became a lake called Lagoa do Fogo.

So fucking beautiful.

We hiked for a bit in the mountains too, to another hidden lake.

We also visited a tea plantation called Cha Gorreana.

We tried some tea, of course, some more pastries, and the Portuguese equivalent of empanadas. Everything was delicious.

After more driving and sight seeing, we ate at a restaurant near our apartment called Paladares da Quinta.

This was an assorted sausage platter – again featuring blood sausage and pineapple. These were superior to the other ones. So crispy on the outside and tender on the inside. Awesome.

We also did some cheeses.

As you can see, the farmers cheese was again served with that pimento sauce.

Garlic bread with herbs.

Octopus stew. We learned pretty quickly that stews are a big part of Azores cuisine.

Pork belly and clam stew. Also delicious.

This was a steak covered with melted cheese and topped with ham, served with fried eggs and French fries. This was similar to “Loco Moco” in Hawaii (which is curious, since Sao Miguel was very similar to Maui in many ways, physically and geologically).

Chocolate cake.

Crepe wrap with ice cream inside.

Very affordable for all that we ordered.

DAY 4

We spent our fourth day taking in the sites on the eastern and northern sides of the island, landing at a beach called Praia dos Moinhos.

I really liked this beach, mainly because there was a kickass beach restaurant called O Moinho Terrace Cafe that served up some decent burgers and boozy slushee drinks.

The burger won some local awards.

Here’s the view from the restaurant:

The burger needed some work to hang with the big guns of NYC, but overall I was happy with it. The atmosphere sells it too.

That night we ate in Ponta Delgada, at a restaurant called Rotas do Vinho. Melon and prosciutto:

Potato chips for the kids:

Wine for the grown ups:

Cod:

And then some ice cream at a place called Abracadabra.

Day 5

On this day, we hit the northwest side of the island, and went up to Sete Cidades, another crater lake area. We had crazy overcast and rain, however, so we didn’t get any gorgeous vista photos. Instead, we explored an abandoned 1980’s hotel called Monte Palace. I would wager that these photos are more interesting anyway:

We ate at a restaurant called Brisa do Mar in Mosteiros. My wife had the winning dish; a plate of grilled sardines.

I went with something more basic – chicken and sausage with fries.

We checked out the beach there too, which was really view-worthy. There were surfers and boogie boarders all over.

There was a stray dog:

We hit the beach for one last hoorah before the sun set on our final full day in paradise:

On two of the nights here (night five being one of them) we ate dinner at home in the apartment. We hit the grocery store and recreated some of our favorite dishes to snack on.

Great local brewery – there were five or six varieties:

Our favorite wine, $3 and amazingly smooth:

Spicy lupini beans:

Sauce of the Gods:

We also crushed some welcome pastries and booze that the apartment owners left for us. Very nice gesture, and we were able to eat whatever we wanted from their garden out back.

The next morning before heading to the airport, we had one last coffee in Ponta Delgada and tried some panini ham and cheese type specialties at a place called Azores Forever.

That about does it. The Azores really excels in cheeses, pastries and breads, stews, seafood and, of course, lupini beans! I really would love to go back. It’s just a four hour flight from Boston.

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

Hanoi House

My wife and I went to Hanoi House with some friends. I wasn’t expecting such a great showing of Vietnamese food, as NYC is notoriously not that great for the cuisine. I was pleasantly surprised.

We started with a beef tongue sandwich that we split among the four of us. I didn’t shoot it, but man was it delicious. The tongue was braised and super tender, and dressed with chili, lime, cilantro, and a coconut curry type sauce. Just the right balance of savory, spicy and sweet. A must order.

We also shared an order of summer rolls, which were filled with shrimp, pork, herbs, and crispy egg roll skin (all inside the soft rice paper wrap). These were the best I’ve had in NYC (I also failed to get a photo of these – apologies).

The pho was fantastic. The broth was more robust and murky than other places I’ve been. While many pho bowl slingers strive for a clear, almost consomme-like broth, this place embraced the opposite. I could taste the herbs and spices that simmered for hours.

I added the marrow and braised oxtail into the mix, which upped the cost by $8, but it was totally worth it. This is currently my favorite bowl in NYC. Hands down.

My wife ordered this beautiful and delicious lobster noodle dish, which also had some pork roll in the mix as well. The noodles were perfectly cooked, and the portion size was generous, especially considering it was a good sized lobster.

I highly recommend this place for anyone looking to get their Vietnamese food fix.

HANOI HOUSE
119 St Marks Pl
New York, NY 10009

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