Fri, Dec 6, 2013 by
Breakfast in Europe can be disappointing. Especially for an American raised on bacon, egg and cheese sandwiches with a side of hashbrowns. Luckily, in Amsterdam, I can scratch that itch in more places than one. My spot of choice is an old bath house that was converted to a restaurant in the 90′s. The menu is light and simple. My ham and egg breakfast toed the line of American and Dutch perfectly by abolishing any guilt for not eating “local” food and satiating that Long Island deli HEC reflex. NOTE: HEC=Ham, egg and cheese. It doesn’t hurt that it’s also steps from my sister-in-laws apartment making for those heavy ‘Dam nights post-morning recuperation that much easier. As mentioned last week, that wonderful eater of a sister is tying the knot to my new, best, Dutch, buddy Bob this Sunday. So, this plate has a little dedication and serendipity in addition to the tasty.
Javaplein 21, 1095 CJ Amsterdam, Netherlands
+31 20 665 1226
Fri, Nov 29, 2013 by
If you are reading this the day it was posted I am in India. This is NOT what I ate today but what I ate back in 2009 on a day I let India make my itinerary for me. I chose to post this REHEATED today to accent my return to this wonderful country for a very special reason. I am here to participate in my amazing sister-in-law and her fiancé Bob’s marriage. In addition to that magic, I am also meeting all of Missus Tasty’s extended family for the first time. I can’t wait to share the images, moments and food from this trip. Until than I thought it only right that this weeks Friday post be from my past Indian adventures.
Back in 2009 I started this day by renting a motor bike to explore the nearby town of Agonda. The nearly desolate beach, depicted in the image on the jump, framed up what my Goan experience had been thus far. A place where royal cows could co-occupy a stretch of beach with a western, solo, yogi seemed like the right place to relax and soak in the land.
I found myself hungry and so I bellied up to Dersy Bar and Restaurant, one of three restaurants in town. Sticking with fish, as I did in Palolem, I asked and ordered what was freshest. This simple, tandoor roasted bream (maybe a snapper, I forget) came with a fluffy pile of jasmine rice and a warm paratha. As my tradition mandated, I sipped a Kingfisher between bites and allowed only the simplest thought to pass through my mind like, I wonder when the next big wave will crash on shore.
My trip back, via scooter, held pause at my second largest, artistic fascination after Indian trucks…the bus stop. Adorned with hand painted advertisements I couldn’t help but pause to admire this odd blend of street art and marketing. Seconds after I snapped this picture a man wondered through my frame. He turned to me, speaking no english, and gestured to my scooter. I would never even entertain the idea of picking up a hitchhiker in the states but in Goa, on a scooter, it was a whole different mind set. Little was spoken as we rode the breeze back through the lowlands to Palolem but I could tell we both enjoyed the ride recognizing the beauty of our location and the humanity of our situation.
Wed, Nov 27, 2013 by
A top 10 sando shop favorite of ours here in Manhattan.
It’s been a while since we knocked out a ‘Wich Hunting episode. Today we do it with the help of some new friends at Tastemade. A few ex-Yahoo’s and a couple others created this dope little app that makes video making on an iPhone dead simple. It just could revolutionize how restaurant reviews get done. We hope to bring these back into regular rotation with this new technology so look for monthly episodes if not weekly Way aggressive but I wanted to put the stretch goal out publicly :)
About ‘Wich Hunting: Anthony and I have travelled the world eating everything from Balut in the Philippines to blood sausage in Argentina. In every destination there has always been a sandwich shop. Some were good and some were bad but they all had their unique take on this ubiquitous meal. The origin of the sandwich is highly debated and we’ll dive into that on our journey as we discover, taste and debate the best sandwiches in the world.Continue reading...
Fri, Nov 22, 2013 by
Sometimes you just need to hit a breakfast hard and fat. Hill Country Chicken makes it easy with their egg and fried chicken biscuit. I know what you are thinking – “No cheese?”. Trust me you don’t need cheese when it comes to this butter laden biscuit that holds together the moistest, crunchiest chicken tender your tongue has met since that time in Alabama at 3am. Uhh, that’s another post. When your week is in a nose dive and you are looking for something that will pull you out of the plunge, even superficially, head to Mad Sq Park and belly up to a table. Watch through the window those commuter drones pass by heading into their own miserable cubicle life while reveling in your hot sauce to honey ratio decisions. Yes, after your last bite you are most likely joining those masses to head to your own grey walled, windowless work hole but – HEY – You’ll be so full of fat goodness that it’ll be lunch time before you even realize you’re morning was one of the most non-productive in history. Except of course for that time it was rumored that Kim Kardashian was in the elevator on her way up to the 12th floor. Again, that’s a different post. Go get some chicken.
Hill Country Chicken
1123 Broadway, New York, NY 10010
Fri, Nov 15, 2013 by
Cookies and cream donut. End of post, what more do I need to say…
Of course there’s a little more. Chocolate and cream just work together. Quick history lesson.In 1908 Sunshine introduced the Hydrox cookie. In 1912 Nabisco introduced the OREO cookie, which dominated the market and made Hydrox look like the knock-off. Somewhere in the late 70′s or Early 80′s the two ingredients were combined into ice cream making the new flavor the KING of scoops almost immediately. Since than the combo has been used in virtually 100′s of products from granola bars to milkshakes. It’s about time my favorite of sweet combo flavors made it to a donut. The peeps at Federal don’t mess around either. This bad boy mixes the best of cookies and cream with the perfect taste of donut. Get two and pocket one for later. I promise it will be a welcome treat on that SEPTA ride back up to NYC.
1219 S 2nd St, Philadelphia
Fri, Nov 8, 2013 by
It’s no big secret that we’re not the biggest Paris fans when it comes to food. Why does making that statement publicly make me feel like the Francophile henchmen are going to hunt us down and feed us fois until we admit France’s superior reign in food technique, presentation and preperation? If you want a raving review about all things Parisian gastronomie, go here. Although, the rest of this story is positive, this is the anomaly in our recent week long family vacation to the City of Lights.
Above is Bolottine de Grouse avec legumes racines. Translated that means a bird like a small chicken with root vegetables. This bird, excitedly, cooks like a red meat. A thing I personally love. See my squab love here. This delicate and perfectly done fowl hit the table after an equally fantastic appetizer and half bottle of beaujolais. It would be followed by the best espresso I sipped the whole trip and an equally magnifique dessert. So I suspend my negative judgement on Paris temporarily because of Philou and their staff. Upon arrival, wine was immediately poured as we waited for our table to be prepared. The vibe was definitely neighborhood. Definitely local. English was barely heard and the menu was a traveling, table side, chalkboard that had smear marks across 86′d items proving the truly “daily market” sourced ingredients. Besides being written up in the NY Times we found this spot because it’s far from the city center. We always aim our guns just beyond where the tourist circle is drawn. We find food gems are more discoverable with this approach. In Paris, it seems the further we get from the single digit arrondissements the better food we find. “Find” is the problem actually. Even way out in the 10th or 11th the restaurants don’t seem to welcome us in like they do in Barcelona or Buenos Aires. It’s almost as if you have to be walked to the front door by a local to know which is a smart choice and which is an overpriced, sub-par food establishment.
Philou makes the cut and for more reasons than one. A single particular detail was what sold my skeptical mind and tastebuds alike. The lone cherry in the upper left of the plate was magic. It looked like a standard garnish but the cherry was pickled. The sour complimented the grouse perfectly making me hunt, unsuccessfully, for more which in turn forced me to savor the one I had. That’s where the French shine. That extra step, that elevated detail, that old world technique is omnipresent. It constantly reminds you of the roots of French cooking and their distinctive place in global food history.
12 Avenue Richerand, 75010 Paris, France
+33 1 42 38 00 13
Fri, Oct 4, 2013 by
This week kicks us dropping a whole lot of Argentine meat on you for the next few Fridays. As we continue to post some of our favorite meals that never saw their proper blog post glory (The Reheated Project), our BA trip has a myriad of gems that will make your stomach ache for large slabs of perfectly grilled, extra succulent, grass fed goodness. Seriously, we almost gave it all up and became Goucho’s.
This first behemoth of steer comes from a must hit restaurant on all Buenos Aeries itineraries. Whether you are a traveler, a tourist or a local, EVERYBODY eats here. A boneless ribeye barely makes it onto the oversized monogrammed plate. P.S.-It’s a good sign of authenticity when the plates are adorned with the restaurant name. This equates to old school, business as usual, family run, money machine…usually. Above all else, killer food, and that is the case at Rio Alba. The meat is over an inch thick cooked. That means this bad boy started out at as a just under two inch raw cut. Glorious! The fat to meat balance is a perfect 75/25 with the marblization in just the right places to keep the chop moist and flavorful all the way through. When you visit, don’t get distracted by the plethora of sides and apps. Focus. You are here for meat. Make that your first priority. Priority two is pairing it with a beautiful bottle of Malbec.
Calle Cervino 4499, Buenos Aires, Argentina
+54 11 4773-9508
Tue, Oct 1, 2013 by
In celebration of fanatical food culture hitting overdrive and the onslaught of Italian-American reality shows putting us batchagaloop’s temporarily in vogue, we thought we’d contribute to both with our own little creation, The ‘Roni Roll. Obviously inspired by the now famed Ramen Burger, we took what we knew and made our own little sensational(ized) sammie. At first we thought it was a quick end of summer test kitchen escapade but after a few taste tests and the stamp of approval from Uncle Tony, we realized we we’re onto quite a tasty, compact, on-the-go, goodie. Seriously, these things taste AWESOME! Not nearly as messy as you’d expect too.
We started with the bucatini-chicken parm. It took a few rolls to perfect the technique of a fresh pasta bun holding together but still tasting delicious. The right temperature proved key. Once we had the bun, building the rest of the ingredients was as simple as your standard classic preparations. Next we brainstormed some of our favorite pasta and sauce combos as well as classic meat dishes. A game of mix and match netted us out with the below menu that we’re pleased to announce will soon be available in select locations in North Brooklyn. We threw in a succulent eggplant recipe for the veggie set which rounded out the six different ‘Roni Roll combinations.
We’re still in final development so jump on the ‘Roni Roll list to be notified when we start serving. Ahhh. Ohhh. Boom! Done!
Fri, Sep 27, 2013 by
You land in Iceland off a red eye. The sun is barely awake. It’s January and all you can see out the plane window is baron white tundra. The ambian and shot of merlot is still running through your system but you muster the energy to grab your carry on bag and make it off the airplane. Ninety minutes later you sit in front of a plate of waffles the size of your head. This IS how most visits to iceland starts. Sans waffles. Let’s change that. On your next Iceland air stopover ticket head straight to Mokka Kaffi for waffles and super strong coffee. Everything in Reykjavik is heated by steam which makes your coffee temperature not only perfectly hot but alternatively brewed. Sip and dig in. This hearty start to a 20-hours of sun light day will be much needed to get you through any power plant tours, random three legged dog visits, icelandic horse riding, geyser exploration, runtur and side of the road crashes. Believe.
Sími 552 1174
Fri, Sep 20, 2013 by
I love spaghetti carbonara BUT don’t order it here. You come here for the antipasti. A myriad of delicious, most of it sitting in excellent olive oil awaiting you to snap it up and add it to your plate of over zealous appetizers, awaits just inside the 100 year old doors off Campo di Fiori. My father has been known to make 4 or 5 trips up to the antipasti bar. From artichokes to figs to eggplant, the staples are all there. Eight types of fresh cheese. A whole sub-table for salumi. Hot dishes like anchovies sit above the table on a shelf. Everywhere you turn there is a giant serving dish with another tantalizing treat. You try and pace yourself but the assault on your senses is overwhelming. You snap up items and place them on your over full plate until your forearm muscles are so strained you fear dumping your treasure all over the ancient burgundy carpet. Not the move you want in a place like this. We remind ourselves, we can make another trip. We settle back at the table where some vino de casa has been poured. This is when the sharing and conversation begin. We all check out each others food loot jealous of what we missed but more than willing to offer bites off our plates to the rest of the table. This is commonplace in restaurants in Italy which is why I grew up with this as common in my living room. Thanksgiving, Christmas, Sunday, you name it, there is always an antipasti round in the Anello house. Eat. Share. Relax. Repeat.
Piazza Campo Dè Fiori, 23, 00186 Rome, Italy
+39 06 686 4783