Forking Tasty

The New And The Old

The best burger in New York is a huge debate. It fluctuates from year to year and their are different classes when it comes to burgers. There are the tasty burgers that are small and a leap up from fast food restaurants like Shack Shack or the Burger Joint in the Parker Meridian. Both are top in it’s class. Another class of burger are the thicker burger that are cooked to order. This post is about an old best of the best and a new burger that is top 5 in the city.

Sauce Makes Me Happy

I have been working a lot of long hours lately promoting the New Windows 8 in Times Square and toward the end of the event the southerner and I found some time to go to an Italian restaurant in Astoria called Via Trenta. We have passed by it a hundred times and always say “We need to go there”. We finally did it. I was starving, I mean starving. I think I had a bowel of cheerios that morning and it was about 8pm when we sat in the restaurant. After looking over the menu I wanted 2 mains. The Gnocchi di BarBaBietola al GorGonzola which is handmade potato-beet gnocchi, in a gorgonzola- walnut sauce (I’m a sucker for walnut sauce) and the Veal in a a truffle cream sauce. On a typical day I’d get both and over eat myself into a food coma but something told me to just get one so I ordered the Veal.

21 course tasting menu Goomba style

I am probably the last person in New York to have tasted some of the Torrisi mini-empire’s treats. As of a few weeks ago that’s no longer the case. Plus, I entered the “I’ve had it” club in a way that puts me in the small category of those who’ve enjoyed their 21 course tour of New York tasting. I’m not sure yet if this was a good way, or a bad way, to enter this trendy food club. I’ll explain.

First off, I had some preconceived ideas about what Torrisi Italian Specialties was all about. From the interviews, the Bourdain appearance and their shop next door I expected Italian-American classics twisted up with their new approach. Secondly, all my ten plus course tastings are pinned against each other regardless of restaurant size, chef and price point. That means these guys were up against my Per Se experience and my Momofuku Ko 22 course may lay.

My dining partner for the evening was my friend Aimee, my Forking Tasty Suppers co-chef and the one responsible for not one but two other of my amazing food experiences. This would be the third HUGE food favor she has given me. I know, I owe her BIG TIME. Below is

Low Carb Pizza

I made pizza the other day that was low in carbs. The trade off it is basically made of cheese so it is high in fat. I used Almond Flower to make my crust with a little baking powder and a brick of Mozzerella. Yes, a brick and that was just for the crust. I melted the shredded cheese and added the rest. Mixing it was a workout. My arms were feeling it and I probably burnt off some calories before the feast….

Ribs At A Gas Station

Yep, that is right folks. Not only can you get rediculous ribs at Rudy’s but you get get some gas there also. This place is amazing. The menu is short and sweet and you order everything by the pound. I ordered a half pound of baby backs, pork spare and St. Louis ribs. I couldn’t help myself, it was so much fun just to order the food by weight. I also got their sausage. I figured I’m already in for a pound and a half of meat whats another half pound. They have a huge smoker where they cook all their meats. There are a bunch of Rudy’s around but I think the one in Frisco TX is the only one with the gas station. This is a Texas staple and a must go….

Porkopolis

I have recently been in Cincinnati and my co workers and I were headed to the Red and Giants game on a rainy Tuesday night. We decided to get some food before the game instead of eating hot dogs all night. We stopped off at Local 127 and was not sure what we were getting into but there was a giant pig in the middle of the restaurant. That is always a good sign.

CMO Dinner

My friend and west coast supperclub counterpart have long talked about a supperclub collaboration. Until last week the closest we’ve come were a few test dinners and email exchanges over potential menu items. That all changed last Thursday night in a secret kitchen in North Beach San Francisco.

In another cross over between my food world and marketing world Ben and I served a twelve course meal for a table of sixteen marketing executives from some of the greatest companies in the world. To share the food-marketing story love I decided to post the full story over on the Manifold blog this time. Take a look.

Butter Knife Cut Steak

I had some work in Minneapolis recently and after a long day the team decided on steaks for dinner. Murray’s is one of the more known steak houses as well as one of the last family owned in the twin cities. Our waitress was wonderful, she has been there 40 years and her husband who is the butcher has been there 35 years. That is a long time of delicious beef. The team and I indulged into a few appetizers before we ordered our steaks. Shrimp wrapped in bacon, escargot, and mac & cheese followed by caesar salads…

Breakfast For Dinner

I’ve been traveling a lot….what a surprise, and when I got home my refrigorator was quite empty. So I decided to make some breakfast for dinner. I wanted to take it up a notch and make a hardy egg sandwich. I started off…

Southern Thanksgiving

This year for Thanksgiving I headed down south with the southerner. We hopped into the car and made the normally 7 hour trip to Yorktown VA, in 9 hours. Can not believe how many accidents were on the road. We got caught in every one of them. Lucky us!