Tag Archives: ribs

Kimchi Smoke

I’ve been eating Chef Cho’s Kimchi Smoke BBQ for several years at the NYCWFF and various other food events around the city, but I finally made it out to his brick and mortar location in Westwood, New Jersey.

Here’s what I had:

Korean Corn Dog: This was tasty. Cheese interspersed with hot dog, deep fried on a stick and served with a remoulade and a gochujang style ketchup.

The Legendary Chonut: The newest iteration of his famous BBQ sandwich on a donut called “Version 2.1” comes with brisket, cheese, and a bit of kimchi. I really liked this, despite not loving the first version of this about four years back. This is well balanced between heat, sweet, fat and acid.

The Old Dirty Bird: This fried chicken and spicy Korean style slaw sandwich was perfect! I could eat this every day.

General Cho’s Chicken: These fried chicken fingers are coated with his rib sauce, which has a spicy gochujang kick to it.

For the real deal pit BBQ, we had a heap of brisket, pork shoulder, XXX bacon (smoked and deep fried), and two kinds of ribs (the gochujang sauced ribs, and a Texas style dry rub). All of it was delicious. We did some Korean slaw and smoked kimchi on the side to cut the fat.

Here’s a closer look at all of that meat.

I think the XXX bacon was my favorite of the meats:

Then we finished with banana pudding, which had Nilla wafers and chunks of banana in it. AWESOME!

I highly recommend this place. Everything was incredible, and that chicken sandwich is easily in my top dishes of 2019. Possibly the bacon as well.

KIMCHI SMOKE
301 Center Ave
Westwood, NJ 07675

Karvouna Mezze

Karvouna Mezze is the new Greek tapas (“mezze”) joint and meat house that just opened on the Bowery, headed up by the former chef from Merakia, Giuseppe Scalco.

I came in with a group of Instagramming bastards to try out some dishes and to feature our favorites on our profiles. Here’s what we tried:

Peinirli (Greek Pizza Boat)

I like the idea of this, I just wasn’t a fan of the flakey, dry dough. The fillings (bacon, herbs and cheese) were all great though.

Octopus

This was nice. As a mezze portion, this is actually pretty sizable.

Baked Eggplant

Generally I’m not a big fan of eggplant, but this was great. I really liked the presentation in a scooped-out and halved eggplant. You can even still see the stem on the top end. Great Mediterranean flavors on this; semi-Italian and semi-Middle Eastern.

Greek Salad

This was simple and delicious. A must order. Perfect and fresh.

Pork Belly

This was tender and flavorful, but I found myself going after the stewed greens underneath more than the actual pork belly. The ouzo and honey marinade was interesting though.

Lamb Ribs

These are amazing. I loved them at Merakia, and I love them here. They’re perfect as a mezze snack with three to four ribs per order. Great spice on them, expertly cooked, nice fat and tenderness levels.

Kleftiko

This was a bit of a let down. I really enjoyed the Kleftiko at Merakia, which was served like a stew in a bread bowl. Here, there was just too much bread and not enough of that stewed sauciness. It came off a bit dry, unfortunately, and the bits of lamb inside just weren’t tender enough to recall the stew format of the traditional dish.

Short Rib

This was awesome. So tender and flavorful, and sitting on a bed of braised greens and lentils. I could eat this every day.

Mixed Grill For Two

This was a lot of fun. I really enjoyed the pork and sausage. It comes out on an actual grill, though you aren’t really cooking anything since it isn’t hot enough. It’s more of a show piece and meat warmer.

This is great for a group meal to share. Even the veggies on there were tasty, and it comes with some nice lemon potatoes too.

Red Velvet Halva

This was my favorite of the three desserts we tried. But don’t expect the texture and flavor of halva just because halva is in the name of the dessert. This tasted more like a gelatin or stiff mousse. Really delicious.

Baklava

A beautiful and tasty take on the classic dessert. A nice balance of sweet and savory, and it comes with a slab of rose jelly, which looks invisible in the pic above.

Chocolate Covered Digestive Cookies

This was like a chocolate covered biscotti. Interesting, but not something I would get again. I just didn’t love the flavor combination. A nice thing to have with coffee though, for those of you who are into it.

I would definitely go back here for the eggplant, ribs, mixed grill and short rib. Go give it a shot! I should also note that when we were there, the health inspector gave a surprise visit and fucked up the entire flow of the kitchen for a good hour or hour and a half. This place is brand new and the chef is very talented, so I have no problem recommending this place to others.

KARVOUNA MEZZE
241 Bowery
New York, NY 10002

Parrilla Urbana

I hit this joint with my wife and some friends when we were away in Playa del Carmen, Mexico. Here’s what we had:

First, a bean and cheese dip with tortilla chips:

Next up, Mexican style roasted bone marrow. You scoop it out and eat with tortillas.

This beef tongue casserole was the star of the night for me. You could eat these with the tortillas too.

The rib eye and chicharrones with guac was really nice too.

As were the blooming onion and the shrimp.

We had a pair of salads to pass around as well. Both were excellent.

We had three main meats. Roasted chicken, filet mignon (7/10 for cook temp issues), and braised beef ribs (9/10). All were great, but I think we all liked the beef ribs and chicken the best.

On the side, we had some french fries and mac and cheese, both were excellent.

We also tried three desserts, one of which was a late addition to my best of 2018 dishes (the corn cake).

That corn cake was insane. We also had chocolate cake and flan.

Even the drinks here are awesome. I was really digging the mezcal cocktails.

As well as the straight stuff.

This was by far the best food in Playa del Carmen that we got to try. If you are ever in the area, go here.

PARRILLA URBANA
Avenida esquina Calle 32 5A
Gonzalo Guerrero, 77710
Playa del Carmen
Q.R., Mexico

Ristoro del Cinghiale

This week I had the opportunity to meet and dine with Dario Cecchini, the world famous Tuscan butcher from Panzano.

You may have seen him on food and travel shows. The man truly loves life, and, of course, meat.

He, alongside Montefili wines, hosted an amazing meat fest at the new Tuscan restaurant Ristoro del Cinghiale. Each course was paired with one of Montefili’s wines.

This first course was simple but delicious. That’s ricotta and “tuna” made of pork. Somehow it tasted like really great tuna. Amazing!

There was also some really flavorful salumi.

Next was a pair of pasta dishes. Gnocchi with sage and mushrooms, and garganelli with a wild boar bolognese sauce. The garganelli was one of the best pasta dishes I’ve had in a while. Very tasty.

Next, the meats! The first dish to come out was a rack of wild boar that also included spare ribs.

The chops were absolutely incredible. Such a nice flavor. But the ribs stole the show. They were seasoned with a dry rub that included cayenne and fennel seed, which just blew me away. Best ribs ever.

And this “Bistecca Fiorentina” porterhouse was one of the most perfectly cooked steaks I’ve seen in my days of eating beef.

Here, the preparation and flavoring is all about the wood-fired oven and the herbs, the true Tuscan style.

If the steak was aged, I couldn’t sense it. But the tenderloin was incredibly tender, and the strip side was delicious. Again, perfectly cooked – great grilled crust and pinkness from end to end. 9/10.

Now that’s what I call a high protein plate! There was also some spinach and crispy potatoes, as you can see. I really shouldn’t gloss over those potatoes – they were so fucking good!

Dessert was a delicious slice of pecorino cheese topped with black truffle.

I’ll be going back here in the next week or so to try more of their menu; perhaps the half pig head and the sweetbreads parmesan. I think it goes without saying that I highly recommend this place. Their chef seems to be really nailing the spirit of Tuscany. He definitely did Dario proud.

On a second trip here, my wife and I had the tripe and polenta, as well as the sweetbreads parm to start:

This tripe was incredible. Easily a top dish of the year.

Next up, we tried the pappardelle with wild boar ragu. Wildly delicious sauce and meat, and the pasta was perfectly cooked.

The wild boar mixed grill was nice too. It comes with belly, sausage and those delicious ribs.

On the side we had some wild mushrooms. Also really great, and I love the wildness of every dish.

For dessert we had a chestnut tart/pie, and rosemary doughnuts. Both were really tasty. I fucking love this place.

One very special dish you can get here, off the menu, is the roasted pig head.

It’s usually available about 75% of the time, but you have to ask your waiter if they have it. It’s slow roasted for hours, so you get that crispy pork skin on the outside, sticky sweet fat just beneath the skin, and all that tender meat on the inside. Especially the cheek.

Give it a shot. This is probably one of the best pig face dishes I’ve had, and I have definitely had more than a handful.

I really like this rough chop beef tartare.

And the new rib eye on the menu is a nice and tender fucker, 8/10.

RISTORO DEL CINGHIALE
122 E 27th St
New York, NY 10016

Holy Ground

Holy Ground is a new sacred place for me. I like to call it Tribeca’s answer to the West Village’s 4 Charles. Only here, along with a sexy set-up, you get a bit more space and a hell of a lot more smoke.

Now, don’t get all excited; you can’t smoke here. I’m talking about smoked meats. I struggled with how to categorize this joint, but I ultimately decided to call it BBQ rather than a steakhouse or traditional restaurant, because several of the meat proteins are focused on smoking and/or slow and low roasting. Even their grilled steaks are slow roasted first, to allow flavors to penetrate deep into that tender, pink flesh.

You step into this meat sanctuary on the northwest corner of Reade Street, just east of West Broadway. That’s a mouthful, but read it carefully again and let it sink in. The door is pretty nondescript, but you’ll know you’re in the right place when you see this:

A hostess will lead you through a dimly lit, winding corridor and down a set of narrow, carpeted stairs.

At the bottom of the stairs is a landing with a small but really fucking awesome bar parlor.

From there you can take in the vibe of this place, which is 100% my speed. It’s old tile. It’s dark wood. It’s deep reds. A speakeasy.

A few “rooms” are tucked away in nooks and crannies, up two steps here, around the wall there. Here’s the best seat in the house (when you look up):

Here is booth where we sat:

The four of us did some serious fucking damage. Let me get into it.

The cocktail menu is nice, but I had just tried a couple of cocktails (and a burger) earlier that evening at Manhatta, so I went with my usual: a gin martini. They are a bit on the small side, in those dainty, round, old fashioned martini glasses.

On a second trip, we tried both the red head and the odeon. Both were great. The odeon, on the right, is slammable!

The food menu is pretty meat-forward, but they do have some star quality fish and veggie items, which I will get into shortly.

We started with three apps and an entree to begin. I will tell you up front that we ordered nearly half of the menu, and nothing was bad. But the first thing to come out were these tremendous head-on, grilled red prawns.

They were damn delicious; one of my favorite dishes of the night. The heads hold a lot of juice, so when you pop them off, you may want some bread nearby if you aren’t going to slurp it all directly down your gullet like I did.

Next up was a plate of wings. These are smoked and char grilled, so they carry a fuckton of flavor. A great starter or bar snack.

We also grabbed the radicchio salad, which was one of my favorite items of the night. No shit. These veggies were perfect. I managed to get a shot before it was all gone, but my pic doesn’t do the dish justice. I will be returning soon to get it again.

The return shot:

We shared the beef rib as an appetizer. This is an impressive dish.

You’ll notice that sauce and color across several of the BBQ style dishes here. It has a mustard base with a little smokey and hot kick to it. Absolutely delicious. It’s like a cross of Carolina and Cajun style sauces. Very unique, like nothing I’ve ever tasted before.

The beef itself is slow smoked; tender, but still texturally intact. It isn’t some sloppy, soft, boiled, braised bullshit. This is the real deal. 9/10. And we learned that all the meats they use come from Dartagnan foods, which is a very high end purveyor of top notch proteins and gourmet ingredients.

On a second trip, my wife and I had the pork belly appetizer.

This is easily one of the best dishes I’ve had all year. The crackling is crisp, and that fermented chili sauce is killer. They only have a few of these per night, so go early if you want to try it. It is incredible!

Round two was the big show. This is where we crushed it. We couldn’t really narrow down our selections, so we just ordered everything – even the fish. We each had a different favorite too, which was pretty cool, and usually means that everything is great.

First, the wagyu brisket. This is the half-pound portion size for $21.

Again slow roasted and smoked, topped with that same delicious sauce. This is by far the best brisket I’ve ever eaten. 10/10

Next up, the Kurobuta pork shoulder. This is the individual portion size for $32.

This was so juicy. Extremely tender, and again that sauce really pushed it along into greatness. 8/10.

You may be thinking, “Well, shit, why don’t they come up with some more variety in the sauces on these things?”

My answer is this: most people aren’t ordering every major protein on the menu when they come here. Most likely just one person at the table is getting a dish that has the sauce on it. And most BBQ joints have the same sauce on the table for you to slather onto your meat anyway. No one is complaining there about variety, are they? I say it’s fine. The sauce is delicious, and it works with those three BBQ dishes (pork shoulder, beef brisket, beef rib).

Our next protein was the king’s cut prime rib with smoked herb jus.

This baby was cooked dead on to medium rare even though it was smoked for hours first. That is a feat in itself, but it still managed to stay juicy and tender. Bravo. 9/10.

Take a look at how thick it is too, and the size of the cap. This easily feeds two people who have normal appetites, possibly three.

Last but not least in the world of meat was the grilled wagyu rib eye. This “Thousand Dollar Steak,” as it’s called on the menu, is 30-days dry aged and served with a demi-glaze and onion puree.

It, too, is smoked before being grilled. This went a little over, but it was no matter because it was still incredibly tender and flavorful. The sauce reminded me of a really concentrated onion gravy like mom used to make. It had a spectacular cap too. 8/10.

But wait… there’s more! Whole branzino.

This was char-grilled to perfection and served with a nice bright tartar sauce and lemon. One of my buddies said it was just like his mom used to make, and he loved it. This was one of my favorites of the night as well.

On a second trip, I tried both the ribs and the chicken. Both were served in a different sauce than the beef items above. They were different from one another, but both were on the sweeter side. I generally dislike sweet in my entrees, but this was mild and just right, not over the top. The chicken had an almost maple flavor to it.

The half order of ribs is enough for one. There were eight good-sized ribs on the plate.

For sides, we tried the broccoli, collared greens and mac and cheese.

The mac was the most superior of the three for me, and it was wildly tasty when we dragged those thick rigatoni pasta tubes through that delicious BBQ sauce.

I’m not sure how we managed, but we tried a few desserts as well.

This was a strawberry shortcake, and it was served uniquely in a glass, almost upside down, if you will, with the graham cracker crumble as a topping rather than a crust.

A classic ice cream sundae in a mug. Vanilla and chocolate ice cream, toffee sauce, vanilla crumbs and whipped cream.

This is the Black & Blonde:

The base is a bed of toasted meringue, and on top are some toasted hazelnuts, a white chocolate bar and salted caramel.

This is one of my new favorite places to eat. Not only is the environment great, but the food and service are top notch as well. This place is going to start getting packed out, so make your reservations ASAP. I’m going back again very soon, and again and again as often as I can.

UPDATE: BURGER

This burger is pretty damn tasty!

Dry aged patty, aged white cheddar, special sauce and pickles on a toasted English muffin. Comes with awesomely crisp herb fries. During happy hour on weekdays from 5-7pm you can get the burger, fries and a beer for $20. Great deal!

HOLY GROUND
112 Reade St
New York, NY 10013

Thaimee at McCarren

NOTE: THIS PLACE IS NOW CLOSED

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

New in the Shop: Lamb Ribs!

I’m really excited to be working with Mosner Family Brands to bring you all this rare and delicious protein.

These are LAMB RIBS, you meat maniacs!!!

 

You don’t see them too often, but they’re really special.

Smoke ’em if you got ’em, as they say… and, well, I got ’em… And now you can get some too. You don’t want to miss out on these – especially you game meat and BBQ fanatics out there. These are pure heaven.

ORDER HERE!

Helsinki

Helsinki is a BBQ joint and live music performance venue in Hudson, NY. My wife and I stopped in on our last night in town to try the food.

The space is beautiful; a reclaimed warehouse of some kind, totally refitted in a modern but old fashioned kind of way.

 

The upstairs is an event space for things like weddings.

There’s even a beautiful outdoor space that’s reminiscent of a walking garden path.

Anyway, the menu was really enticing.

Even the sides looked nice.

I had a couple of cocktails, one being a smokey and spicy mescal drink, and the other being a refreshing bourbon smash.

For a starter, we had the baked oysters with pimento cheese. Really fucking good. Highly recommended.

For our entree, we split a BBQ trio platter, which came with lean sliced brisket, Texas links, and ribs.

I really liked the links the best. The ribs were excellent though, and had a nice natural spice to them. The brisket was dry, unfortunately. I get that they are lean cuts, but they should still be juicy.

On the side we had cornbread, spaghetti squash and cherries.

Here’s a shot of my wife explaining the different sauces to me, since I missed what the waitress said while I was outside shooting pictures of the food.

Here she is again, patiently waiting for me to stop taking pictures of the sauces.

The white one, an Alabama style sauce, was my favorite. You definitely need to hit this joint when you’re in town. It’s one of three places I highly recommend here in Hudson.

HELSINKI
405 Columbia St
Hudson, NY 12534

Hometown BBQ

My first run-in with Hometown BBQ came when I attended Meatopia, a meat lover’s paradise that takes place on the piers over in Hell’s Kitchen. There, I met some of the people and pit masters behind Hometown, and I was thoroughly impressed with everything they presented that day, especially the beef rib.

Needless to say, I made it a priority to get over there and try more.

Hometown is a mix of Texas and Carolina styles – serving up a healthy smattering of both beef and pork, dry and sauced – but it has a heavy NYC influence to the flavor profiles, and the pit masters take lots of free license concerning BBQ fusion ideas.

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As I mentioned in my Guide to Regional BBQ Styles, I believe that NYC is emerging as its own distinctly amazing BBQ style, especially given the varied immigrant communities that touch on the lives of all in this great city.

Hometown takes advantage of that diverse cuisine-culture, as all of the ownership, management and pit masters come from either New York, Brooklyn or elsewhere in the five boroughs. As a result you have menu items like (1) Jamaican jerk baby back ribs, (2) Italian sausage, (3) Chinese sticky ribs, (4) Vietnamese lamb belly banh mi sandwiches and chicken wings, (5) Jewish pastrami-spiced bacon (sinful!), and (6) Oaxacan marinated wood fired chicken and tacos.

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As you can see, the menu is quite varied. And the pit masters will grab anything that comes their way and spin it into a great BBQ fusion dish, whether it’s beef tongue, duck, or whatever, on any given day. Turkey and chicken make a solid presence here. My only regret is that I was too full to try the turkey, wood fired chicken, and Vietnamese chicken wings.

So here’s what we had:

(1) Lamb Belly: This was actually our least favorite of all the meats, but that is by no means an indictment of quality. Think of it this way: You can choose five pounds of gold, or ten pounds of gold. Which do you choose? Ten, of course, but five is still awesome. This meat had all the great soft, yet sticky-crisp flavors that you associate with belly meat, but with the fat flavor of lamb. I can definitely see how this might go well on a banh mi sandwich, as per the menu offering.

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(2) Pulled Pork: This was delicious, especially when adding a little bit of the spicy (bright red) BBQ sauce to it. The meat itself wasn’t over sauced at the outset, of which I was highly appreciative, and it had both a nice sweetness and pickle-pop to it that didn’t overpower.

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(3) Brisket: This was probably my favorite. It was very juicy and had tons of smokey flavor. If you’re a smoke fiend, then add a touch of the smokey BBQ sauce (darker colored container), and you’re instantly transported to wood-fired heaven.

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(4) Italian Sausage: I loved this Brooklyn spin on the classic BBQ joint sausage link. While I do love me some Texas hot links and classic Bavarian sausage, this was a welcome change of pace. It was cleverly served with a light tomato sauce, though it didn’t taste exactly like a traditional parsley and cheese Italian link. The pungent smoke, fire roasted peppers and aged provolone added a whole different dynamic to the meat that truly made it Italian BBQ fusion.

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(5) Jamaican Jerk Baby Back Ribs: Wow. These were really interesting. The jerk spice and sauce create a nice thin bark on the outside, but the smoke causes the flavors to permeate through the entirety of the meat. This was a unique execution of baby back ribs.

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(6) Pastrami Bacon: Pastrami and bacon are two words that perhaps don’t belong together in the NYC Jewish community, as it is straight up not Kosher for Passover, but this was pure heaven as far as sinful eating goes. Crispy, fatty, meaty and all around perfectly cooked, this grill-kissed slab bacon came with a velvety honey mustard sauce that actually paired great with all of the meats we tried.

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We didn’t get down on any sides. Next time. We were so focused on the meat that we lost sight of the other goodies on the menu. I wish we ordered some whiskey sour pickles. My eyes were so dazzled by the meat selections that I completely missed them when I was reading the menu. BBQ + Pickles = Heaven. I am ashamed…

The bars here are great, too, by the way: one in the front, one in the back. They have a Texas vibe, and the drinks are somewhat reasonably priced for the city. My Tecate and neat Jameson came to $13: $4 for the beer and $9 for the whisky.

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The atmosphere here is awesome. It feels like you’re in a warehouse barn that has several fires burning. The smells are invigorating, warm and inviting. This was a perfect refuge from the downpour and cold weather that was happening the day I came here.

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That’s the back room. In the front (through the door to the right of the bar), there’s another big bar room with more tables and a small stage for live music performances. This is the counter where you order your food:

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In short, Hometown is my favorite BBQ joint in the area. It seriously fucking blows away the competition.

UPDATE 7/2/16

My wife and I hit this fucking place like champs today. Here’s a rundown of what we ordered:

Lamb Belly Banh Mi: This shit was legit. The sandwich was packed with good lamb belly meat, and the flavors of the pickled items were just right. The bread was perfect – a buttery French baguette. This baby got the seal of approval from my wife, so you can trust that it is really fucking good. Only downside: there is still some connective tissue in the lamb belly servings. I noticed this last time but didn’t mention it above, because I thought it was maybe a one-off thing.

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Chinese Sticky Ribs: I liked these a lot but the wife thought they were too sweet. The flavors were really layered. Spice, sweetness, and the meat was perfectly cooked to the point where you can bite it and see your teeth marks in the meat.

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Vietnamese Crispy Wings: Another win here. These full wings were nicely crisped and coated with a really delicious tangy and spicy Vietnamese-inspired sauce. Very easy to eat all day.

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Beef Rib: This was a monster. The meat was absolutely perfect. The bark on the outside gives it a textural crunch as well as a shot of electrifying flavor. Fucking awesome. It may be pricey, but if you come here and you don’t get one of these, then you’re a dick.

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Whisky Sour Pickles: This time I remembered to get a side. Since we were having some bread with the banh mi sandwich, I figured I’d steer clear of carbs. The pickles were a wise choice, as they went perfectly with the meats.

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I can’t wait to go back for round three, during which I will try the wood fired chicken and smoked turkey.

HOMETOWN BBQ
454 Van Brunt St
Brooklyn, NY 11231

Resto

UPDATE – This joint is now CLOSED.

Resto is a small Belgian joint that recently became known for having a really good burger, in addition to their kickass beer menu. I apologize for the obnoxious watermarks on these photos, but I’ve been having way too many issues with people jacking my photos and using them for their various social media pages and websites without giving me the photo credit.

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My two buddies and I started with lamb ribs and steak tartare.

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The ribs were awesome. They were tasty and fatty, and the honey and pear sauce was delicious. It came dressed with some dried figs and fresh pear as well.

The tartare, however, was a little lacking. I feel it needed less pickled flavors and more pepper and egg. The meat quality was good, but it had an odd meat flavored gelatin mixed in as well.

The burger is a pork and beef blend. As such it gets cooked through. I thought this would be a problem, since I like a burger to be medium, but the meat retained good juiciness. Topped with red onion, pickles and gruyere, this baby is a very nice addition to the NYC burger scene. They chose the right bun too. A simple potato roll.

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The steak style fries were good too – nicely fried and seasoned.

For dessert we had this ice cream and waffle sunday. It was drizzled with caramel and topped with shaved almonds. The crispy pieces of warm waffles were the perfect contrast to the ice cream.

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RESTO
111 E 29th St
New York, NY 10016