"The first rule of the Gin Club," Chowhound small h writes, "is you post about the Gin Club." And so she has, recounting the first in a series of reservation-only events at The Winslow, a newish British-style public house in the East Village. READ MORE
New York has relatively few Malaysian restaurants—and fewer still that don't mute their cuisine's robust flavors for Western palates. Six-week-old Rasa aims to fill the gap with real Malaysian cooking, and Chowhounds say it succeeds.
Its owners and chef undertook the same mission at Laut, a Michelin-starred 'hound favorite whose Malaysian-grounded menu digressed into sushi and Thai specialties. Rasa does the same, but the dishes that captivate Chowhound jkmnlo are straight-up Malaysian: tender beef rendang, cooked slowly in lemongrass and coconut, and chile crab in delicious tomato, egg, and chile sauce (sop it up with the pillowy fried mantou that come with it, jkmnlo advises).
You can get a perfectly fine taco at Carnitas El Atoradero, the little Mexican restaurant spun off late last year by El Atoradero, the grocery-plus-kitchen next door. But you might want to think outside the tortilla instead. The best and most unusual dishes are not on the generic, snackish menu but rather among the chalkboard specials, NewYorkNewHaven reports on Chowhound (and on Serious Eats, where he got the scoop on this place). There are four or five daily, and they showcase sensational Pueblan home cooking: patitas (pig foot) cooked in vinegar, egg-stuffed albondigas (meatballs) in chipotle sauce, or whatever else is coming out of the kitchen.
Cook and owner Denisse Chavez is a warm and gracious host, generous with lagniappes that might include tart house-made tamarindo; a nibble of hearty tortitas made with ground garbanzos, chiles, and dried shrimp; or a spoonful of deeply complex mole poblano or the herbaceous salsa verde that comes with her costillas (pork ribs). Denisse's cooking first surfaced on Chowhound radar because of her stellar carnitas, once made only on weekends at the shop next door. They're still around, now available daily at her new place, which embodies "everything New Yorkers have been waiting for in a Mexican restaurant: a move beyond the stale taqueria format," NewYorkNewHaven says. "Get over here, ASAP."
The inspiration for Bo's Kitchen & Bar Room is New Orleans, but don't expect Galatoire's North. At this three-month-old restaurant from Chef Todd Mitgang of Crave Fishbar, Chowhounds are enjoying NOLA-accented American cooking with a light touch but bold flavors. Early winners include hamachi crudo with chard and apricot-chile jam (pictured); grilled skirt steak with smoked potato purée; and spiced Louisiana redfish in an uncommonly delicate cream sauce that's loaded with crabmeat.
For lovers of old-country Italian bread, New York isn't what it was. That's why Brooklyn Chowhounds closely track the dwindling number of bakeries that still do it right. In Bensonhurst, they include Il Fornaretto, whose Palermo-style breads balance a crisp crust and great crumb, and Royal Crown for Calabrian-style peasant loaves. And in another shrinking Italian quarter, Williamsburg's Napoli Bakery is a longtime 'hound destination for lard or semolina loaves, among others.
Even chicken liver haters find themselves warming to the luscious mousse with pistachio and rye at The NoMad. It's "silky smooth goodness in a little jar!" a recent convert swears on Chowhound. Blue Ribbon Sushi Izakaya takes chicken liver mousse in a different direction with flavors of miso and Japanese onion. And Distilled turns up the richness with crispy chicken-skin crackers and a dollop of chicken fat on top.
Midtown Chowhounds are savoring Turkish-style baked bites at Mmm...Enfes, an itinerant food-market favorite that put down roots last year at a shop near Bryant Park. Its simit, a savory, sesame-sprinkled breakfast pastry, is a smart order: light, chewy, and nutty. Gözleme (flatbread wraps with spinach, cheese, and other fillings), boreks (stuffed phyllo pastries), lentil soup, and a handful of salads and sweets round out the short, snackish menu.
New York has very little deep-dish Chicago pizza, and New Yorkers are mostly fine with that. But anyone curious about the style will find a solid, representative version at Emmett's in SoHo. JungMann, a Chowhound who knows his Chicago pizza, says the sausage-and-mushroom pie is on the mark, topped with tangy, spicy tomato sauce and marred only by an overly soft, bready texture. Emmett's, opened two months ago by a Second City transplant, also promises to add Chicago thin-crust tavern pizza and—attention, sandwich connoisseurs—the celebrated Italian beef on a roll, a rarity in these parts.
We've heard about the world-class ganaches and truffles at La Maison du Chocolat. The florentines, not so much. But these irresistible, model-thin cookies—crisp yet chewy, dipped in dark chocolate, flavored with currant, almond, and a hint of orange—deserve a try. "Crazy good," Chowhound peppermint pate promises.