The end of August marked a great occasion for the Glaze Teriyaki chain. Hailing from Seattle, Glaze Teriyaki showcases delectable Japanese/Korean street food to metropolitan areas. Glaze Teriyaki opened its first restaurant in Midtown East in New York in 2010, and after much success, the branch has expanded to Union Square.
Owner Paul Krug and Chef Dennis Lake joined forces to open this second location downtown. The menu at the Union Square location remains the same as its Midtown sister, and trust us, this is a good thing. The simple menu consists of traditional teriyaki plates, where you can choose from chargrilled chicken thigh or breast, Japanese bbq hangar steak, organic salmon, pork loin, wok vegetables, or soy maritnated tofu as your main entree. Served over a bed of short grain white or brown rice, along with a side salad, the dish is a steal, with prices from $6.75-$9.50. The dish comes with so much food, it's enough for two meals. Pair with it some side dishes and you'll leave a happy customer. Sides range from $3-$5 with options like edamame, cold sesame soba noodles, shishito peppers cucumber salad, crispy gyoza, and spicy Asian bbq pickles. Chef Dennis Lake is passionate about the Glaze Teriyaki franchise and sure knows how to whip up some good grub. Another plus of dining at Glaze Teriyaki, besides the fact that it's quick and affordable, is that the restaurant is dedicated to using all natural proteins and local products whenever possible.
One fateful day, Neil Kleinberg met DeDe Lahman in a fish & chip shop in the West Village. This meeting launched a great affair of love (and butter), the restaurant Clinton St. Baking Company (dubbed “New York’s number one breakfast spot") and now a cookbook!
Celebrate Pancake Month with Lahman and Kleinberg's Clinton St. Baking Company Cookbook! Read recipes that will make your mouth water, gaze at the gorgeous photographs by Michael Harlan Turkell, and follow the simple step-by-step instructions.
makes 18 to 20 three-inch pancakes
4 cups all-purpose flour
1 tablespoon baking powder, plus 1 teaspoon
1/4 cup sugar
1 teaspoon salt
6 large eggs separated
3 cups whole milk
3/4 cup (12 tablespoons) unsalted butter, melted, plus 2 teaspoons unmelted for the griddle
1 teaspoon vanilla extract
2-1/2 cups blueberries or sliced bananas and 1 cup chopped walnuts
1/2 cup confectioner’s sugar or cinnamon sugar for dusting
Maple Butter (recipe below)
1. Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
2. In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture. The result should be slightly lumpy, yet combined to form a batter.
3. Whip the egg whites in a medium mixing bowl until they reach medium peaks (soft in the middle). You can either whip them by hand with a whisk or put them in the bowl of an electric mixer to whip. Be careful, you don’t want to overwhip the egg whites.
4. Gently mix half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining half into the batter. Remember: this batter should be slightly lumpy and have large parts of egg whites not fully incorporated; it should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much.)
5. Heat griddle — either an electric griddle, a stovetop griddle or a big flat pan — to 350 to 375 degrees F. Grease the hot griddle with the remaining butter. Drop 1/4 cup (approximately 4 tablespoons) of pancake batter on the griddle and cook to set. Add 1 tablespoon blueberries or sliced ananas and 1 teaspoon walnuts before turning the pancakes. Never add the fruit to the mix; always add the fruit to the pancakes once they’re on the griddle. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crispy on the edges. If ready, flip the pancake.
6. When the pancake is golden brown on both sides, remove with a spatula. Repeat with the remaining batter and filling, cooking several pancakes at a time. Garnish with confectioner’s sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut. Serve warm with Maple Butter.
common mistake: Many cooks don’t heat the griddle enough, which is why the first pancake is usually a dud. Make sure it’s very hot, then put the butter on A teaspoon or tablespoon is fine. Use just enough so that the pancake doesn’t stick.
To ensure that the whites whip up to maximum height, clean and dry all of your utensils. Also, when separating, be careful not to get an yolk into the whites.
about peaks: Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. “Stiff” peaks develop when you whip the whites longer and they stay up.
makes 2 cups
1 cup real maple syrup
2 sticks unsalted butter cut into small cubes
1. Heat syrup, but not until boiling
2. Add butter bit by bit, using a whisk to combine
3. Never boil, keep on stove to stay warm
Can be stored for up to 3 months.
Enjoy a pancake everyday of the month!
"Simply Delicious" is the two word motto at the top of this establishment's menu and it is more than suitable. I add to that; 'tiny treasure' and 'pleasant surprise'. Picture a small treasure chest with no glitz, glam or faux bedazzling and contemplate opening, decide to go for it and imagine the feeling of awe and excitement when rays of golden light burst out, what a pleasant surprise! This is the experience your palette will have at Keese's.
There are dozens of American-Mediterranean Grill, Window shop, dine in/ take out/ delivery spots on the Beach, but this one stands above average. Why? The variety, quality and freshness of flavors are presented with pure passion and TLC. Every single ingredient pops out and commands attention and the attention is more than justifiable. The freshness is as crisp as if just harvested, squeezed or caught.
There is something so appealing about a guy who really knows how to work his instrument. In October, NY based band, Atomic Tom, took rocking to a whole new level when they recorded a video of their single "Take Me Out" solely with IPhone Apps. Using Shred, Pocket Guitar, Drum Meister, and Piano Professional, the quartet created a Youtube hit that has gained them over 4 million views. Their internet fame has landed them radio ads and gigs on George Lopez Tonight, Jimmy Kimmel Live, and the Early Show.
Joonbug bloggers caught up with Luke White (vocals, piano), Eric Espiritu (guitar), Philip Galitzine (bass) and Tobias Smith (drums) at their Philly performance. Lion of Ido and The Dance Party started off the night for the band at North Star Bar. Hailing from DC and NY, the opening acts are also friends of the band. "We try to play with musicians who are actually nice people too," says Eric.
Maoz is a Falafel restaurant that serves 100% kosher as well as 100% vegetarian falafel to the lucky masses of New York. It is certainly nothing new, however I have the sneaking suspicion that even after a few years of service Maoz is still severely under-appreciated.
An implanted franchise from Amsterdam, the restaurant offers a salad bar of options with which to gavage ones pita or salad bowl. Each garnish is exceptionally fresh and flavorsome.
The falafel itself is impossibly crisp and herbacious, and the homemade sauces are dangerously addictive. The thick belgian style fries and the fresh lemonade only serve to gild the lilly.