Make a reservation or just stop by!
What: $20 Burke in the Bottle Deals
When: Every Sunday and Monday all day
Not many people would brave a heavy duty barbeque joint the day after Thanksgiving, the holiday most synonymous with that favorite of American pastimes--gluttony. Lucky for our faithful readers, we are not most people. On a frigid Friday night, we speed walked to Dinosaur BBQ’s Brooklyn location, open for five months and predominantly constructed from wood salvaged from the Brooklyn waterfront post Hurricane Sandy.
Despite the amount of calories consumed the day before, we were not alone in Dino BBQ. The place was packed, and it looked like everyone was starving, including us. While we perused the menu, we snacked on the Dino Poutine, a light snack of French fries doused in beef gravy and accented with pimento cheese and Dinosaur’s signature pulled pork. This was just the warm up, ladies and gentlemen, for what was about to go down. With a pitcher of Rolling Rock (for $14!) in hand, we decided on the Family Stylin’ BBQ Combination Platter.
Co-owners Jon Agnello and Vincent Dardanello have been pals for years, and back in 2009 decided to give New York something it never had before: an unforgettable burger experience. Instead of the powers from on high making a burger in the back and allowing the customer to passively choose it from the menu, Jon and Vincent decided to let the patron take the wheel and design their own burger from start to finish. Forget the standard pickles, mayo, and cheddar cheese--you can get ten types of cheeses, including fried mozzarella, and ten toppings including pickles jalapenos or frizzled onions. With the choice of your own meat (lamb, shrimp, veggie, beef, turkey or chicken) bun (ranging from brioce to lettuce wrap), cheese and topping, there are literally two million varieties you can try, making the possibilities as endless as they are delicious. No wonder Burger Bistro was rated #2 burger in the city by Zagat.
If you are someone who (like us) views wine and cheese as two major food groups, you may want to consider swinging the $26 asking price to see Josh Wesson and Steve Jenkins talk grapes and curds this Sunday evening.
Sommelier and owner of Best Cellars, Josh Wesson, boasts an extensive resume in the food and wine industry over the last few decades. Wesson won the title of Best Sommelier in French Wines & Spirits in the United States in 1984. In 1989, he was nominated for the Who's Who in American Cooking. In 1997, Food & Wine magazine named him Retail Wine Innovator of the Year. His most recent venture, Best Cellars, aims to bring quality affordable wine into the homes of wine enthusiasts nationwide.
Time: 6:00 PM to 8:00 PM
Place: MarieBelle Chocolate Store, 484 Broome Street, between West Broadway and Wooster Street (Subway: A, C, E, 4, 6 to Spring Street; N, R to Canal or Prince Street; or 1, 2 to Canal Street) Cost: $45
The last season of HBO’s “Treme” has come to an end, but the celebration is just beginning. The show’s creator and executive producer David Simon, executive producer Nina Noble, and story editor/ cookbook author Lolis Eric Elie presents: Talking “Treme”, a celebratory event held at 92Y. Matt Zoller Seitz of New York magazine is set to moderate the talk which aims to take a closer look at the role of New Orleans cuisine in the popular show. 92Y will stay true to the festive vibes of the Mardi Gras capital by setting up the room cabaret style, inviting a jazz pianist to play before the talk begins, and serving free food and cocktails from the cookbook, Treme: Stories and Recipes from the Heart of New Orleans (written by Elie).
Queens is one of the most diverse cities in the world, with every inch of the globe packed into one borough. Here in Woodside, you have Sri Pa Phai, crowned as New York’s spiciest Thai restaurant for years.
The menu features a wide selection of dishes, so don’t be surprised if you find yourself flipping through several pages of appetizers. The variety never ends! The one that really jumped out at us was the Crispy Chinese Watercress Salad — a colorful medley of shrimps, squid and chicken and crunchy watercress on a bed of fresh vegetables. The squid is cooked in a sour, slightly spicy sauce that complements the salad very well. It’s the perfect start to a hearty meal.
The phrase “authentic Italian” gets thrown around the NYC restaurant scene much more often than it should. However, at Hell’s Kitchen gem Tavola, located at 488 9th Avenue, authentic Italian only begins to scratch the surface of the gustatory delights to be found there. Restaurateur, owner, and Italian mastermind Nick Accardi opened Tavola about a year and a half ago in what was once a New York City landmark, Italian grocer, Manganaro’s. Originally opened in 1893, the grocery was family owned and operated until Accardi created the cozy yet innovative eatery that shares the same passion for Italian flavors. Accardi did a beautiful job of paying tribute to the building’s roots, maintaining many of Manganaro’s original features; the shelves and tile work were all original to the store.
Hot egg nog and spiked cider may be holiday classics, but why not shake things up a little this holiday season with tequila? Baron Spirits International recently launched a new premium platinum tequila which is 100% organic, Kosher, and gluten free. It adds a new punch to, well, your holiday punch! Each small batch is handcrafted in Jalisco, Mexico, where it's made of 100% prime agave and triple distilled, and the quality is evident with each smooth sip.
After battling cancer, Jana Khaimoff wanted to build a business for her children, and she embarked on a two-year tequila fact-finding experience,to launch her brand. Her seach led her to the family-owned and operated Ansan Distillery, which oversees each step of the process: from growing and harvesting the agave to the triple distillation and bottling.
Dinner is never a dull moment at Sik Gaek. The Korean restaurant in Woodside is pretty famous for the Sannakji — live octopus — and yes, you can see where this is going.
Even if you’re dead set against having slimy tentacles squirming on a sizzling black plate in front of you, your neighbors at the next table might not share the same disdain. In fact, they might want to order the huge seafood platter with lobsters, crabs and octopus — all alive, of course. Go big or go home, right?
As you can tell, Sik Gaek is not for the faint-hearted. If you can handle the Sannakji, kudos to you! The squishy tentacles are sliced up, so technically, they're not alive (but they're still moving, though). They are coated in sesame oil so the slippery texture helps the tentacles to slide down your throat quite easily. After all, we all try to avoid choking on tentacles. But once you get past the initial fear, the freshness of it is overwhelming.