This short documentary by Patrick Johnson focuses on a collective of young dudes who go by the name Orchitecture (orchard + architecture). They brought a thousand Pink Lady apples from Patagonia to Bumpkin Island in Boston Harbor. While on the island, their diet solely consisted of apples, and they made various three-dimensional structures centered around the Pink Ladies. The whole thing feels a little Lord-of-the-Flies-meets-design-school, and I don't think that's necessarily a bad thing. Plus it's beautifully filmed, but bonus points if you actually understand the last shot.
The Let's Do Lunch photo contest is on. There was a time when photographing food in a restaurant was something people debated. Whether it was rude, whether staff would assume the photographer was a blogger or reviewer, whether it was anti-social behavior sure to drive civilization into the ground.
As it turns out, people like to document what they're eating. And photographing the plate in front of you has almost become a standard step between ordering and eating. Do the right thing with those photos: win with them, and win big. The Let's Do Lunch photo contest will outfit one winner with a fantastic suite of prizes, including a Nikon D5000 Digital SLR camera. And beyond the first prize, other winners will receive things like printers and software.
Yes, there is an entry fee. But 20 percent of it goes to food banks, and a $2 taco or a $50 steak are equally worthy. CHOW is helping judge the contest, and we want to see delicious things. So shoot, shoot, and win.
Carmelita in Sunset Park is the latest grocery-plus-taqueria to appear on hound radar. At the back of the shop, a tiny kitchen turns out a superior chorizo torta, among other things. DistrictSelectman loves the $1.50 tacos with authentic fixings: a sprinkling of onion and cilantro, grilled cebollitas, radishes, pickled jalapeños, and standout condiments like smoky salsa rojo and salsa verde, chunky with avocado. "The food is terrific and cheap, and sinfully good," he says.
Not far away is Los Tres Potrillos, Barry Strugatz's go-to spot for an amazing lengua torta. And Cholulita, a bodega-with-kitchen in Bushwick, comes through with a "very respectable" longaniza cemita, says ftgsandwich.
In Queens, Chowhound champ Taqueria Coatzingo continues to blow away fans with its milanesa de res, a fried cutlet in a torta or a cemita: "That sandwich is boss," bigjeff declares, easily enough to feed two. For one, he adds, it's "a punch in the gut," and that's a good thing, as long as "you like your gut punched with two kinds of cheeses, breaded fried steak and multiple kinds of peppers."
A few blocks away, Tia Julia serves up E Eto's favorite cemitas, from its truck or its newer restaurant. Jeffsayyes says its milanesa de pollo cemita is both excellent and uncommonly large at seven or eight inches across, but gives the nod to Coatzingo for flavor.
Carmelita [Sunset Park]
780 Fourth Avenue (between 26th and 27th streets), Brooklyn
No phone available
Los Tres Potrillos [Sunset Park]
1004 Fourth Avenue (at 39th Street), Brooklyn
888 Broadway (between Belvidere Street and Arion Place), Brooklyn
Taqueria Coatzingo [Jackson Heights]
76-05 Roosevelt Avenue (near 76th Street), Queens
Tia Julia [Woodside]
91st Street & Roosevelt Avenue, Queens
Tia Julia [Woodside]
68-06 Roosevelt Avenue (near 68th Street), Queens
Jim McDuffee, the chef at Joseph Leonard, takes apart a whole pig every Sunday to produce a weekly procession of snout-to-tail dishes. The highlight of wew's recent dinner was a delicate terrine, served with greens and a bit of mustard. Pulled pork with gnocchi was another winner, garlicky and robust. Pot-au-feu was a feast of rib, sausage, and braised pork in peppery, deeply flavorful broth, marred only by excess salt. Pork belly gumbo "was a pass," wew adds, "as was any thought of a sweet after all that."
Joseph Leonard [Greenwich Village]
170 Waverly Place (at Grove Street), Manhattan
Board Link: Joseph Leonard's Sunday night pig dinner
"Whenever Vinny took your dinner order he always said 'eat, drink and order whatever you like, there's no charge.' He would pause for a few seconds and then say, 'only cash,' and then he would laugh loudly."
The Telegraph has put together a lovely video detailing the depiction of London's skyline using produce, which, as it turns out, is an eerily expressive medium. See also: the Daily Mail's story last year on recreating the London skyline using tubes of Smarties. Why this is becoming a slowly building mini-fad is not entirely clear.
The house-made smoked sausage at La Bedaine, a French place selling its own charcuterie and ready-made French dinners to take home, already has its own fan club.
"It is succulent, smoky, pure goodness," says rworange. "They were the smokiest I've ever had except for some that a friend hand-carries back from Louisiana," confirms Robert Lauriston. "Massive flavor for such a small quantity."
The pork rillettes are also fantastic, says abstractpoet: "less salty than, and at least as good as, Fatted Calf's—at a significantly lower price." A portion is $4. The smoked halibut has exquisite texture, adds rworange. "Anyone with a passion for smoked whitefish will drop to their knees in reverence for this.
As for the Cryovac-ed take-home meals, abstractpoet enjoyed the hearty cassoulet, with generous pieces of beef, sausage, and what may have been duck leg. The smoked halibut dinner was also very good. To cook them at home, you pop them into a pot of boiling water, turn off the heat, and let sit 10 minutes.
A chocolate tart is lovely and fudgy in a crisp crust, but the croissants are on the bready side. The chef apparently used to cook at Le Charm, which bodes well for the duck dishes, says ernie in berkeley. And take note: These prices are too low to last, Robert Lauriston says.
La Bedaine [East Bay]
1585 Solano Avenue, Berkeley
Taste of Joy Barbecue & Southern Bistro, a barbecue joint that opened earlier this year to good reviews on the boards despite its restricted hours, has reopened in a new location, abstractpoet reports.
Everything about the new location is better: bigger and nicer digs, longer hours, and a full bar (check out the "Southern sangria") with wine and several beers on tap. Out back, there's a fully equipped kitchen and a more extensive staff, so the menu has grown to include things like fried chicken wings and waffles, and fried catfish. But the brisket is as good as ever, in ToJ's own style: thinly sliced, with a sweet sauce. Only difference is it's plated more prettily now. And the gumbo is excellent, chock-full of sausage, chicken, shrimp, and crab. Better than Angeline's, abstractpoet says. An old favorite, Cajun meatloaf, is still on the menu. Prices are a bit higher now, but still only marginally more expensive than Nellie's, and it's better than that.
Speaking of barbecue, a meal at Da Pitt was "the first time in San Francisco I'd finally felt like I was in back in Memphis," says vulber (who was disappointed by "bland overpriced barbecue and terrible sweet tea" at Memphis Minnie's). Da Pitt is Louisiana-style ’cue, but the brisket is "delicious, tender and flavorful," with an incredible sauce, vulber says.
Da Pitt has replaced Lilly's (and the former Brother-in-Law's), and apparently has a common history with both places. The menu is basic: brisket, chicken, hot links, short ribs, and pork ribs, all available in full or (very generous) half portions. The sides, unfortunately, are fairly weak: The beans taste like they came out of a can, the house-made coleslaw tastes distinctly weird, and some have specifically warned against the mac ’n' cheese. There's no ambience, of course, and hardly any seating although there's a big parking lot. But the smoker is going full blast.
Taste of Joy Barbecue & Southern Bistro [East Bay]
3909 Grand Avenue, Oakland
Da Pitt [Western Addition]
705 Divisadero Street, San Francisco
"These little cigar-shaped rolls about twice the size of a ladyfinger and just as delicate ... right out of the oven are flaky, yeasty goodness sprinkled with sugar and oozing salty butter in the center."
The burger is superb: incredibly flavorful and juicy to a fault (once you pick it up, you're best off not putting it back down). The meat is aged for 21 days and ground in-house. The single burger ($7) is a bit small, brian j says, but the double cheeseburger ($9) has a much better meat-to-bun ratio.
At one Thursday farmers' market at the Ferry Plaza (where the 4505 Meats stand is found), a sandwich of beef shank and smoked lengua crépinette with fried egg, Brussels sprouts, and aioli was "one of the best sandwiches I've eaten in my entire life," brian j says. "Seriously amazing." On another visit he tried the pig's trotter banh mi: Braised trotters are deboned and then reconstructed, rolled up, breaded, and fried to order. It then goes into a baguette with pickled carrots and daikon, cilantro, and chiles.
4505 Meats [Embarcadero]
1 Ferry Plaza, San Francisco
No phone available