Tag Archives: bison

Da Noi

My wife and I met some friends for dinner at Da Noi in Islip. Here’s a rundown of what we had.

First, the octopus:

A nice large single tentacle. I’ve had better, but this definitely did the job, and overall is great for Long Island.

Next, prawn with polenta:

A nice head-on fucker. And the polenta was creamy, cheesy and delicious.

Now some pasta dishes. First, gnocchi:

These were heavy, but tasty.

Next, cavatelli.

This came with a pork rags that was really robust.

Then there was pappardelle with meatballs.

Meatballs are always a tough sell on me, and these veal balls did not meet my standards. But the pasta was awesome, as was the sauce.

Now for the meats: first, the porterhouse.

This was nicely grilled but came in at a 6/10 for me, which isn’t terrible for Long Island.

The bone in tenderloin was the better steak, at 8/10.

My buddy ordered his medium, so that’s why there’s less pink in this shot:

My wife’s rabbit dish was very tasty. A bit salty in parts, but over all really nicely cooked. I love seeing this on a menu.

These bison medallions were tenderloin cut, and came out as an app. Nice portion size. These were really tasty. 7/10.

I ended with a perfect creme brûlée.

This is a good restaurant, especially for LI. Go give it a shot. Ask for the bone in tenderloin and get some of those tasty pasta dishes.

301 Main St
Islip, NY 11751



Bevy is the new restaurant that took the place of The Back Room at One57. My wife took me here for an early birthday dinner. I was excited to hit this joint, because they have rib eye fat cap steak on the menu (aka spinalis dorsi), as well as a bison rib eye. We tried both.

We started with the rib eye cap steak as a shared appetizer. The portion size is 8oz, so this was perfect to share as an app.

This was perfectly cooked, super tender and amazingly flavorful. At $48 it’s a bit pricey, but totally worth it given the quality. 10/10.

Both the rib eye cap and the bison rib eye hail from Fossil Farms. I’ve encountered these guys at food shows in the past, and the quality is superb. I hope to work with them in the future and feature some more of their proteins here on the website. Especially the exotics.

Anyway, we ate the rib eye cap steak with some crispy lemon oyster mushrooms, which they sent to us on the house!

This is a reprise of a dish that used to be on the Back Room menu, which I really liked. It’s just as good as I remember. It’s also really damn beautiful.

Several menu items were carried over, actually. I was glad to see that many of the good ones remained.

But now for the big guns. The 40oz, 28-day dry-aged bison rib eye. It’s actually two chops on the bone.

It comes with a vinaigrette dressed frisee salad and asparagus. But the plating is gorgeous. We actually fanned it out a little so you can more easily see the perfectly pink interior.

Bison is slightly gamy, but unless you’re looking for it, you probably wouldn’t notice a flavor difference between bison and beef.

It’s typically more lean than beef, and sometimes has a more iron-metallic flavor profile than beef. Very good. 8/10.

We ate this baby with sides of paprika dusted steak fries and trumpet mushrooms. Both were great. I was impressed with the crisp on the fries. So good! I usually dislike the massive quarter-of-a-potato style steak fries, but I’d get these again and again, every time I eat here.

The trumpets were good, but I did enjoy the oyster mushrooms more. These were served with minted labneh, which added a nice fresh pop of flavor.

Dessert was great as well. We ordered one, but they gave us two. Great service! In fact, Amanda was a wonderful waitress. She knew her stuff and had great recommendations.

First was this apple pie with a sugar cookie crust. So awesome! That’s vanilla ice cream up front, covered with a nice caramel sauce.

The other dessert was cheesecake with lemon pudding and espresso ice cream. Really tough to choose a best between these two.

I definitely recommend this place. If you happen to carry the “Founders Card,” you get 20% off when you use it to pay.

153 W. 57th Street, 3rd Floor
New York, NY 10019

Primal Jerky

We have turkey and grass-fed beef here. Both were a little tough and hard, but the turkey was the more flavorful product of the two. Beef is on the left, and turkey is on the right:


Some of the others I’ve sampled here and reviewed for the site are much better. Softer, more flavorful, easier to chew, etc. I’d pass on this one in the future.

Side Project Jerky

My wife picked up a pair of packs of this Side Project brand jerky while we were waiting to board our flight to Hawaii. Check out the cool logo of a bovine in a top hat:


We sampled thr two flavors on the plane: Mongolian and Philly Cheese Steak.



The interesting thing about this brand is that they stamp each pack with dates for when they were dried and packed, right there next to the ingredients list and nutritional info.

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Pretty cool. When you rip the packs open, you will find a thick vacuum sealed plastic pouch containing the meat:


No doubt this preserves the freshness.

We first tried the Mongolian flavor. It was peppery, garlicky, and had good meat flavor. I was expecting a higher spice level for its claim that it would make Ghengis proud. But the texture was good, and it even had some sesame seeds embedded. Not wet, not dry, not sticky and not tough. It passed all hurdles that can usually trip up a jerky.


Surprisingly the cheese steak flavor was where all the spice was residing. It was light on cheese flavor but bold on pepper. I liked it.


Overall I was very satisfied with the product and I would definitely eat it again.

Trader Joe’s Jerky

I recently went on a jerky spree at our local Trader Joe’s market. After sampling some various jerky brands here on the site, I jumped at the opportunity to get these flavors from Trader Joe’s.


Why? Because they were both unique and VERY cheap – at least $1 or $2 cheaper than the “brand name” shit. So I grabbed every single flavor I could find that day in the store. Here’ we go:

Wild King Salmon


Probably my favorite of the lot, which I was really shocked about. Fish jerky, which I never even thought about before, just didn’t strike me as something even remotely appetizing. I thought I’d hate it, but I loved it. It was a bit too salty, but the texture is the consistency of dry, thick cut bacon and it even tasted similar. Awesome. I’ll be getting this again, and possibly eating it with a bagel and cream cheese or something to cut the saltiness a little.


Sweet Sri Racha Uncured Bacon


This reminded me of pre-cooked bacon but better quality and with a sweet and spicy flavor to it. I guess it’s somewhat similar to the Spicy Bacon Candy that my wife makes on occasion. The sweet comes from something in the maple flavor family, if I had to guess, and the heat is obviously from chili paste.


Teriyaki Turkey


This was pretty standard in terms of flavor – nothing new or unique – but it was executed nicely. It was juicy, yet not wet. It had nice flavor, and was thick but not too chewy.


Sweet & Spicy Buffalo


This was lean and tasty. It wasn’t too tough and it didn’t require heavy chewing, and that goes for all the flavors, really. The spice comes in at the end on this, which is really enjoyable.


Teriyaki Beef


This, like the turkey, is standard issue, but again very good quality. If you like a traditional, meaty beef jerky with a common flavor kick, then this is for you.


Where The Buffalo Roam

I recently became aware that Long Island has a thriving buffalo ranch out in Riverhead called North Quarter Farm. When I started digging around online about it, I came across a few articles written over the last 10 or 15 years that championed the effort. See the NY Times Article and the Long Island Press Article. I learned that the farm owners also have a steakhouse-type restaurant called Tweeds, run by the husband of the bison ranch team, where they proudly feature many items that derive from bison (buffalo mozz, buffalo hanger steak, buffalo rib eye, buffalo reuben sandwich, etc). There’s even a second restaurant, right next door and run by the wife in the farm team, called Dark Horse. This place is more of a casual bar type of place, with a modern decor and music selection, featuring items like buffalo pate and buffalo pastrami sandwiches. I inquired about whether they use the actual buffalo from the farm in the restaurants. The answer was no (with the exception of the “ground steak” used to make the bison burgers at Dark Horse). Unfortunately their bison must go out to PA to be USDA certified before they can be slaughtered and cooked up into delicious food. But I thought it was cool that they put as much buffalo meat onto the menu as possible to pay tribute to their ranch business. They even offer buffalo meat cuts (steaks of all kinds, pate, chopped meat, etc) to buy and take home for your own cooking adventures.

So my wife and I decided to take a drive out there to try the food and to see the farm. We settled on eating at Tweeds, since we liked the interior better and it was a little more quiet. Since we ordered from the lunch menu I couldn’t realistically give the place a full review here, but I thought it was worth mentioning in a commentary with some photos. The place was beautiful inside, rich with local history and an old timey atmosphere. Apparently the giant bison head on the wall beside the bar is the actual last bison that Teddy Roosevelt ever hunted. Pretty cool. The service was excellent; our waitress Janine was really nice, helpful, and sweet. They had a great selection of German beers on tap and in bottles, and the food was fucking delicious. We started with a bison skewer and a couple of beers. The meat was juicy and tender; cooked just right. For my entree I had a bison hanger steak. It too was perfectly cooked, juicy, and delicious. It came with a peppercorn cognac cream sauce that I could drink by the gallon. So good. My wife had the corned bison Reuben sandwich. Just like a regular corned beef Reuben, but with corned bison. It was incredible, and served with some big sliced pickles. Both of our meals came with potato wedges, deep fried with the skin still on for a really delicious, crispy, homemade pile of steak fries. Needless to say we will definitely be going back here for a proper dinner, where I can sink my teeth into a buffalo rib eye (it wasn’t on the lunch menu).

Scroll down for pics of our food, and for pics of the buffalo at the farm. The bison were right along the fence for a bit, so I got a few close up shots before they walked away. We even had the pleasure of seeing some of the bison “wallowing,” or rolling themselves in a shallow dirt spot, covering themselves in dust.


Teddy's Bison Head
Teddy’s Bison Head

Bison Skewer App
Bison Skewer App

Bison Hanger Steak
Bison Hanger Steak

Corned Bison Reuben
Corned Bison Reuben



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17 E. Main St.
Riverhead, NY 11901