New York rss

Restaurant recommendations, new openings, and highlights from the NY Chowhound community.

Bagels as They Used to Be

“As far as bagels go, it’s a sad story in Manhattan,” sighs Wa Shoku. This is a familiar lament among New Yorkers appalled by the sweetish, bulked-up, unaccountably popular bagels that have taken over the city. Two worthy throwbacks are Bagel Bob’s and the seldom-mentioned Tal Bagels minichain, Wa Shoku adds. Both turn out a bagel that is gently crisp outside and chewy inside, and “neither is zeppelin-sized. Monstrous bagels are a sure sign of poor quality.”

Cookiepuss favors Hudson Bagels in the West Village. Murray’s, with shops in Chelsea and the Village, leaves her cold, though many others endorse it. Ess-a-Bagel hits the spot for joelm, who suggests ordering whatever is hot. If you’re lucky, adds fsd1116, it will be sesame.

In Queens, bagel-lovers are bereft over the recent closure of Anna Maria’s in Bayside, victim of the rent squeeze. “The neighborhood mourns the loss,” notes ZenFoodist. But, she adds, there’s good news from Long Island for the Anna Maria’s faithful: Former owner Tommy is taking over the Bagel Boss location in Hicksville. rosie17 always found Anna Maria’s pretty good but says her favorite in Queens is Utopia in Whitestone, especially for its everything bagel and its “flagel” (flat bagel).

The bialy is the baked but unboiled cousin of the bagel, and most agree that New York’s best come from Kossar’s on the Lower East Side. So Father Kitchen was surprised and dismayed after trying his first one: “The crust was OK, but the crumb really disappointed. It was dense (which I expected) but stark white and devoid of any real flavor. … Did I get a bad batch[?]”

The key, bialy buffs explain, is temperature. “[B]ialys are best hot from the oven, useless at room temperature, and ok toasted,” joelm advises. “[W]hen you walk away from Kossar’s with a warm one,” adds addicted to lunch, “it’s wonderfully chewy yet tasty. A cold bialy is worthless—which explains why there is so little demand for a bialy nowadays, where businesses are focused on shelf life to maintain profitability.”

Bagel Bob’s [Greenwich Village]
51 University Place (near E. 10th Street), Manhattan
212-533-2627
Location

Bagel Bob’s [Yorkville]
1638 York Avenue (near E. 86th Street), Manhattan
212-535-3838

Tal Bagels [Yorkville]
333 E. 86th Street (between First and Second avenues), Manhattan
212-427-6811

Tal Bagels [Midtown East]
979 First Avenue (near E. 54th Street), Manhattan
212-753-9080
Location

Tal Bagels [Upper West Side]
2446 Broadway (between W. 90th and 91st streets), Manhattan
212-712-0171

Hudson Bagels [West Village]
502 Hudson Street (near Christopher), Manhattan
212-367-8809
Location

Murray’s Bagels [Chelsea]
242 Eighth Avenue (between W. 22nd and 23rd streets), Manhattan
646-638-1335

Murray’s Bagels [Greenwich Village]
500 Sixth Avenue (near W. 13th Street), Manhattan
212-462-2830

Ess-a-Bagel [Stuyvesant Town]
359 First Avenue (at E. 21st Street), Manhattan
212-260-2252
Location

Ess-a-Bagel [Midtown East]
831 Third Avenue (between E. 51st and 52nd streets), Manhattan
212-980-1010
Location

Bagel Boss Hicksville [Nassau County]
432 S. Oyster Bay Road (between Woodbury and Bentley), Hicksville, NY
516-681-1856
Location

Utopia Bagels [Whitestone]
19-09 Utopia Parkway (near 19th Avenue), Whitestone, Queens
718-352-2586
Location

Kossar’s Bialys [Lower East Side]
367 Grand Street (between Clinton and Suffolk), Manhattan
877-424-2597

Board Links: Disappointing Bialy at Kossar’s?
RIP Anna Maria’s Bagels

Great Ice Cream from Farm to Shore

Ice cream connoisseur cheereeo shares a couple of scoops from Connecticut:

Wells Hollow Farm in Shelton has renovated an old barn and opened a shop that sells first-rate ice cream, including an amazing concoction of coconut and shaved chocolate. The several dozen flavors, made off-site, also include Cow Tippin’ (chocolate, vanilla, and caramel). Stake out a table overlooking the farm and inspect the cows and chickens while enjoying your treats.

A few miles down the Housatonic, Walnut Beach Creamery in Milford offers handmade ice cream in unique flavors. Chocolate cherry is fabulous, cheereeo says. Other choices include the best-selling Nutty Yankee (almond, coconut, cranberry), Mad Mollye (cinnamon, chocolate, Oreos), and Walnut Beach Mud (dark chocolate with chunks of espresso brownies and walnuts). The patio is inviting, the staff cheerful and accommodating.

Wells Hollow Farm Creamery [Fairfield County]
656 Bridgeport Avenue (near Mill), Shelton, CT
203-926-0524
Location

Walnut Beach Creamery [New Haven County]
17 Broadway (at Park), Milford, CT
203-220-9236
Location

Board Link: Newer Creameries in CT–Ice Cream

A Perfect Cupcake in the Hudson Valley

It is the perfect cupcake, proclaims pitu. At the Old Chatham Country Store, $2.50 buys a masterpiece in pleated paper: moist chocolate cake, topped with buttery chocolate frosting, and crowned with half an Oreo. Other combinations include chocolate cake with white frosting and white cake under a summer storm of shredded coconut.

This restored small-town landmark also serves breakfast and lunch and sells sweets from Ithaca Fine Chocolates, cheeses from Old Chatham Sheepherding Company, and other fancy foods from local producers.

Old Chatham Country Store [Columbia County]
639 Albany Turnpike Road (at Route 13), Old Chatham, NY
518-794-6227
Location

Board Link: A perfect cupcake in Old Chatham NY

At Chennai, a Bounteous South Indian Harvest

Solid southern Indian standards—and fresh, varied vegetable entrées—have quickly grabbed hounds’ attention at Chennai on the Upper East Side. Dave Feldman says this three-month-old vegetarian restaurant is a clear cut above the average uptown Indian joint and even holds its own against Chennai Garden (no relation), Tiffin Wallah, Saravanaas, and other top southern Indian places in Manhattan.

The entrées include outstanding vegetable chettinad, the peppery, dry-cooked southern dish, with a liberal handful of curry leaves. Chef Narayan Swami is from Chennai, hence the restaurant’s name, but the menu ranges far beyond the south. Dilite reports delicious, unusually light broccoli-mushroom jalfrezi—”really impressive, and not just by Upper East Side standards.” Other choices include dal palak (yellow lentils with spinach), Marwari jeera aloo (potatoes with cumin), Desi Chinese-style “Manchurian” cauliflower or vegetable balls, cabbage tadka (sautéed in mild spices), and a version of the Punjabi specialty sarso ka saag made with broccoli rabe. “[T]his is a menu worth exploring,” Dave notes.

Among the southern specialties, utthapams (lentil-rice pancakes) are crisp and tasty, and dosas are pleasingly sour. Those dosas are especially good stuffed with onions or paneer and mushroom. The accompanying sambar and coconut chutney are nothing special, however. Sides and condiments show uncommon attention to detail. Lemon rice (with mustard seeds and curry leaves) is excellent. Complimentary pappadams arrive with accompaniments far better than the “usual unholy trinity” of cilantro and tamarind chutneys and “blood-red onions,” Dave reports. And if you ask, they’ll grind out fresh dosa podi, the spicy southern seasoning, even though it’s not on the menu.

Prices are gentle, topping out at $8, and delivery is quick and efficient. “I’m glad to have this place in my neighborhood, something different from the other Indian restaurants around,” says lucybobo.

Chennai [Upper East Side]
1663 First Avenue (near E. 86th Street), Manhattan
212-831-1114

Board Links: Chennai —Terrific Southern Indian on the UES
New Chennai Garden—UES

Satisfying Senegalese at Clinton Hill’s Joloff

Joloff, one of New York’s oldest Senegalese restaurants, continues to deliver the goods, bigjeff reports. His thoroughly satisfying recent dinner was highlighted by exemplary mafe yap: delicious lamb, stewed until falling off the bone, in rich peanut sauce. Perfectly cooked shrimp and okra came over subtly seasoned joloff rice, with a tomato base and grains reminiscent of Vietnamese broken rice.

Vegetarian choices are numerous, though vegetables in peanut sauce were disappointingly meager—just carrot, potato, and onion. Although jeff didn’t try it, you’re likely to see many others ordering the house favorite, tiebou jeun, the Senegalese standard of fish, rice, and vegetables in a rich, ruddy sauce. Save room for moist, tasty carrot cake, and check out the house-made drinks; ginger beer and the Joloff Cocktail (sorrel and ginger) are standouts.

Expect a homey vibe, low prices (no dish is more than $11), and an amiable host with a sly sense of humor. “[U]pon seeing our completely demolished plates,” jeff writes, “he told us he’d speak with the chef about the ‘poor’ quality of the food that night.”

Joloff Restaurant [Clinton Hill]
930 Fulton Street (at St. James), Brooklyn
718-636-4011

Board Link: joloff–excellent . . . well . . .

Loretta’s Nails the Eggplant Parm Hero

The eggplant parmigiana hero at Loretta’s Pizza is simple and satisfying, just the way Cheese Boy likes it. Peeled, sliced eggplant, coated with house-made breadcrumbs, is fried and layered in a hero roll. On top is a ladleful of garlicky, fresh-tasting tomato sauce and a generous covering of Parmesan. When you order, ask them to toast the bread. “It tastes so much better that way,” Cheese Boy observes.

Loretta’s Pizza and Heros [Bronx]
3276 Layton Avenue (at Dean), Bronx
718-931-5511
Location

Board Link: Best Eggplant Parm Hero

Old-School Pizza, Fresh and Hot, in Jamaica

Like many New Yorkers, corgi pines for the classic pizza slice of his youth—and almost never finds it. Most neighborhood pizzerias nowadays reheat wedges hacked from bready, badly made pies that were swamped in canned tomato sauce, embalmed in plastic cheese, run through the oven long ago, and left to congeal behind glass.

This wasn’t always so. Back in the ’70s and ’80s, he recalls, the sauce was tangy and most likely made in-house, the cheese was piping hot and agreeably gooey, and most places still baked their pizzas one at a time, ensuring that slices were served fresh out of the oven.

Margherita Pizza in Jamaica is an admirable throwback, a 41-year-old establishment whose elderly owners come to work at 4 every morning to make dough and sauce from scratch, corgi reports. Each pie goes into the oven just as the previous one is sold. The resulting slices are rocket-hot and delicious, made with pride and love. “If you feel at all nostalgic for a truly good New York slice,” he suggests, “you should definitely check it out.”

Margherita Pizza [Jamaica]
163-04 Jamaica Avenue (at 163rd Street), Jamaica, Queens
718-657-5780
Location

Board Links: An old-school New York slice in Jamaica

For Lobster Fans, a Belgian Wonderland

Lobster-lovers must try the kreeft in de pan at Markt, urges Blumie. This is a whole lobster roasted, slit open, and served in a pan with julienned fresh vegetables and a wine-butter sauce that you’ll want to mop up with bread. At $36 this is no bargain, and the lobster weighs in on the small side at around a pound. “But it was fantastic, perhaps the best lobster dish I’ve ever had,” swears Blumie, a New Englander who knows his lobster. “Don’t order this if you’re gonna be put off by the size or the price, but otherwise I highly recommend it.”

Markt, a Belgian-style brasserie that moved to Chelsea in the spring from a roomier space in the meatpacking district, seems to be a wonderland for lobster fans (or an infamous killing field, if you’re a lobster). Also on the menu are a chilled lobster salad over chopped avocado and greens, and grilled lobster with braised greens in a cream sauce flavored with Hoegaarden witbier. Belgian standards like moules frites are on the mark and offered in several variations (including steamed in wine or Hoegaarden, or cooked in cream sauces with curry or garlic).

LeahBaila is hooked on the French toast with fruit and maple syrup, a standout on a breakfast menu that’s served from 8 to 11 daily. Naturally it also includes Belgian waffles, served with fruit, whipped cream, or just a sprinkling of sugar.

Markt [Chelsea]
676 Sixth Avenue (at W. 21st Street), Manhattan
212-727-3314
Location

Board Links: Great lobster dish at Markt
Destination spot for Pancakes and French Toast
Help with French Bistro for Romantic Dinner

Hound-Worthy Cheese in Bergen and Beyond

Englewood, New Jersey’s Jerry’s, a sprawling specialty food store whose focus is Italian, is also a North Jersey go-to spot for cheeses from all over. Selection is vast and turnover is high, markabauman reports. Service is helpful and mostly congenial, though one of the cheese guys is either perpetually affectless or surly bordering on mean, depending on whom you ask. But all agree he knows his cheese and is liberal with suggestions and samples. Beyond cheese, mark adds, check out the fairly priced wines, oils, pastas, and prepared foods.

Other decent options for Bergen County cheese-lovers include Maywood Market and the pricier Market Basket in Franklin Lakes. These stores, like Jerry’s, also carry a wide variety of groceries, baked goods, and prepared foods.

Just over the state line, in Nanuet, New York, is a solid hound favorite, Laraia’s Cheese. “The folks at Laraia’s know their stuff and are the opposite of snobby,” JRBlack writes. “They’re full of enthusiasm for cheese and are eager to help customers learn what they like, what pairs well with what, etc.” Hours are limited, so check before you go.

Jerry’s Gourmet Foods [Bergen County]
410 S. Dean Street (near Van Nostrand), Englewood, NJ
201-871-7108
Location

Maywood Market Place [Bergen County]
78 W. Pleasant Avenue (near Palmer), Maywood, NJ
201-843-8361
Location

Market Basket [Bergen County]
813 Franklin Lake Road (near High Mountain), Franklin Lakes, NJ
201-891-2000
Location

Laraia’s Cheese Company [Rockland County]
5 Seeger Drive (at Demarest Mill Road W.), Nanuet, NY
845-627-2070
Location

Board Link: Cheese shops in Bergen County NJ?

At Chinatown Ice Cream Factory, the Way of Sesame

To its devotees, Chinatown Ice Cream Factory’s Zen Butter is sweet enlightenment by the scoop. This newish offering is made of delicately flavored peanut butter ice cream, studded with toasted sesame seeds. “The peanut butter flavor was subtle but present. The sesame seeds were a nice textural element, and the ice cream itself was sweet and creamy,” muses GilloD. “An awesome addition to an already rockin’ lineup.”

Older favorites from that lineup include black sesame, litchi, almond cookie, mango, ginger, pumpkin pie, coconut, and taro.

Another Asian ice cream specialist, Sundaes and Cones, makes a compelling sesame flavor. “Absolutely mind-blowing,” mr_seabass raves. Even better, advises JungMann, is sesame paired with taro.

Chinatown Ice Cream Factory [Chinatown]
65 Bayard Street (between Mott and Elizabeth), Manhattan
212-608-4170
Location

Sundaes and Cones [East Village]
95 E. 10th Street (between Third and Fourth avenues), Manhattan
212-979-9398
Location

Board Links: Chinatown Ice Cream- Taro, Red Bean, Lychee????
Sesame Ice Cream at Sundaes and Cones