Psst... We're working on the next generation of Chowhound! View >

NewYorkNewHaven's Profile

Title Last Reply

La Morada

I have and I'm not a fan. I've found them dry, and correspondingly bulky and grainy, and the fillings under seasoned. I do like the restaurant, particularly because it sells a couple Oaxacan dishes you won't find anywhere else. Namely, mole blanco ( as well as some other special moles (

The nearby Tamales Ebenezer, a street vendor on 138th, sells much better tamales, but you have to get there early. They're from Guerrero and have been pretty written about plenty on this forum.

Dumpling Galaxy - Dumplings and more

Why stick to Tianjin? The same owner is behind both restaurants.

Dumpling Galaxy - Dumplings and more

I'm surprised by the reviews. I wrote about the place for Grub Street and had bites, or more, of all 33 dumplings. I didn't dislike any of them and found most, in fact, to be quite good. Some were great, including the lamb and squash, fish and pickled veg (very light), hot and spicy beef, pork with dill, and tofu with crab roe.

Here's that post:

Grocery Shopping on Arthur Avenue

Squid, thanks for the link. That post was a labor of love, though obviously I couldn't include every last thing.

I'd say the reason the burrata here at Mike's (now branded as Greco's) is bad is not because of cow's milk but because they use polly-o curds and, as bob96 points out, everything they do is slapdash.

(When I asked Kurt, the menacingly big, particularly rude counter guy, why they don't make their own curds, he basically said it would be disgusting.)

I find that Dave Greco is all hype and bluster (he's the one responsible for AA's "Real Little Italy of New York" branding, see:


The buratta at Calandra has a really delicious "inside", for which they use Italian cream, but the "rind" is on the leathery side. Joe's has a softer, better "rind."

I don't think Tino's gets enough credit for carrying excellent pasta, balsamic vinegar, olive oil, and other pantry specialties. I tried to correct that in the post squid linked to.

DiFara, does anyone have a link to Leff's original review of the pizza joint ?

Chiffon is not late/lamented. It's still very much alive and well:

Patina African Restaurant

Hey guys,

I found what is my favorite new (under 2 years) African restaurant in the city last week: the Bronx's Patina African Restaurant. You'll more carefully and lovingly prepared food here than you will, I venture to say, at almost any West African restaurants in the Bronx.

I became enamored with African restaurants early on in my eating career, after I returned from China and was still attending Fordham U. My introduction was Papaye, which I learned about through Dave Cook. That first bite of peanut soup was delicious, exotic, and sweltering.

But I've found it really hard to find West African restaurants in the BX serving a) quality food that is b) different. Everyone does the sample soups and stews and you CAN'T sample that stuff.

Patina breaks from the norm a bit. They serve Banga soup (!!!), made with extract of the palm fruit ("nut"). It's invigoratingly but overwhelmingly spicy and quite unlike anything else I've eaten. If you've had palm oil, you'll recognize it's musky flavor. There's some funky depth from stock fish, too.

I also took a bite of their spinach stew, which was perhaps the most well seasoned I'd tasted in any African restaurant in New York. Lots of bright heat from habaneros and plenty of fishy, briny flavor from stock fish and fresh fish.

Among other items harder to find elsewhere, they serve kelewele, fish roll (meat pie with fish rolled up like a sausage), and puff puff. Suaya, too!

I've gotta go back, but this is, likely, my favorite African restaurant in the Bronx aside from Bate.

More here:

Lunch near 149/Concourse?

I'll have to scout that eggplant parm. I have a serious spot for a parm sandwich.

Lunch near 149/Concourse?

I had some really awful, grocery store frozen foods aisle quality pizza at Giovanni's/G Bar a few years ago and haven't been back since.

Lunch near 149/Concourse?

Some places to look into, with appropriate links:

Bate for Guinean. Particularly dig the sweet potato leaf stew. Sauce Clare is good, too. See more here:

Mexicosina has a location relatively close to you. Can be hit or miss, generally decent and above average for New York Mexican. More:

Carnitas El Atoradero is too far of a walk, but they do deliver. And they serve the best Mexican food in town. More:

Nano Billiard's on 167th and the Concourse deliver. Best Dominican in town. Most anything guisado is a safe bet. Bacalao in red or white sauce is great too. And more:

Xochimilco is OK Mexican. Not great, especially compared to some of the newer stuff that has popped up.

El Molino Rojo does a decent pernil.

You can get old school red sauce from Venice.

This is a good start. Can't say I've found a good slice in the south BX, but people like Yolanda's. I've never tried.

Bars w/ food near Lorimer Stop, Williamsburg

Do the alcoholic milkshakes at Momofuku Milk Bar count?

Carnitas El Atoradero

You make it up AubWah? Had some tortas de camarones, made with chickpeas, last night that were pretty fantastic.

Carnitas El Atoradero

Yep, just a few blocks away. Also close to Jackson Ave on the 2/5.

Carnitas El Atoradero

Hey all,

The wonderful Mott Haven bodega & "carnitaria" (is that a legit word?) El Atoradero has expended into a full on restaurant right next door. You might recognize the name from a post by J. Fores ( /, my own writing on Serious Eats, Real Cheap Eats, and from, originally, Dave Cook.

Anyways, if you've had the carnitas you know they're the most legit in town: cooked in a deep vat with beer, lemon, lime, tequila, oregano, etc, etc. The restaurant next door is everything New Yorkers have been waiting for in a Mexican restaurant: a move beyond the stale taqueria format, genuine Pueblan home cooking that is delicious and lovingly prepared.

The owner, Denise Lina Navarro, is very passionate about her food: you'll see this in simple dishes like her beans, in the albondingas stuffed with qual egg, and her eyes when a Mexican customer asks for mozzarella on their chalupa. The carnitas are always worth ordering, but dishes like costillas en salsa verde, papitas de puerco en vinagre, and flautas de papas y queso should be ordered whenever available. In my unofficial opinion, it's the most delicious and original Pueblan cooking you'll find in a dive anywhere in the five boroughs.

Expect 4-5 different specials daily. It's a small space, with seating for roughly ten, so plan accordingly. But get over here, ASAP.

Here's my full review:

NYC Classics Tour - Arthur Ave Question

Domenick's is probably the place for you, but if it's a choice between a sit down meal and shopping, you should choose the latter. Just make sure you have some time to swing by Vincent's for cotechino, Calabria for soppressata, and Casa della Mozzarella for the namesake.

Latinus Vaccam Pedum at El Valle ; Toubo Coffee (Senegalse cafe w/ Long Pepper) MTD West African Meats Market; Uptown African Restaurant at 175 is Sure to be Promising (West African Cuisine of Ghana)

I find the food at Uptown to be uninspiring and poorly seasoned, and much prefer the Ghanaian fare further north at Ebe Ye Yie and Papaye.

Touba coffee, though. My interest is piqued.

John Mariani on the glories of Belmont (Bronx)

That branch closed. Its an article plagued by factual errors.

Arthur Avenue Experience — Huge Disappointment

Tony and Tina's is a separate institution from Ann & Tony's, which is a sit down restaurant and the poster seems to have confused with the nearby T&T's. Happens all the time.

They are still making burek there, but unless you're craving for the pumpkin variety I would suggest going down the street to Giovanni's. More flavorful, fresher fillings, better phyllo, no threat of microwave, and a wood-fired oven:

senegalese/guinean restaurants

JFores is right. You'll find some leaf stews at Bate too (, which are quite delicious if funky and unusual to the unaccustomed diner.

Unfortunately it looks like Maryway, which served one of my favorite mafe in town, has closed. Will see if the new place is simply the same place with a new name, but last time I walked by (Thursday afternoon, 3:00ish) they were shuttered.

New England Cookbooks

A quick search through the Home Cooking archives revealed Time-Life's Foods of the World: New England to be the strongly only recommended book for New England cooking. So, does anyone have any suggestions for other New England cookbooks? Most I've found online feature a mix of reviews, with the negatives being pretty damning.

Apr 09, 2013
NewYorkNewHaven in Home Cooking


Xochimilco in BK is definitely no more; the unrelated Xochimilco in the BX serves one. Its acceptable, but not special.

I had the pambazo at La Morada once over the summer, but will have to return to try it again. I wasn't thrilled, but I was also at the tail end of a long day of eating.

I should also point out that, for those desperate for some Oaxacan home cooking, La Morada serves several dishes that are difficult to find elsewhere in the city. Mole verde, Oaxaqueno, guaxmole, and others. (We wrote about last week:


If you were to ask I'd advise that you favor sauces based on fruits (tomato, the guaje in guaxmole, tomatillo, you know). Their chipotle sauce, though, is supposed to be quite good.

Best Mac n Cheese is in Bronx and made by Mexicans

I've walked by this place a number of times and never felt inclined to go in. Do you have a close-up photo?

Dominican Sweets Street Vendor on East Kingsbridge Rd In The Bronx

Hey guys,

When I stumbled upon this lady with a small plastic table next to her fritura cart, I wasn't expecting much. I tried some corn pudding, found it good, and decided to come back.

I'm glad I did; I ended up writing about the vendor in my column last week. I also felt like it was very much a Chowhound type of place, so I wanted to share it with you all here.

I really enjoyed the sweet potato cake, flavored quite like our pumpkin pie, as well as the cinnamon-heavy rice pudding. More interesting, but less tasty, was her gandules con dulce: pigeon peas made sweet, with chunks of submerged yucca. I can't say I liked it as the flavor reminded me of less successful Cambodian desserts I've had that make use of savory ingredients. In any case, it's interesting. Perhaps some of you are more inclined towards this sort of thing.

Don't go out of your way, unless you're a fiend for sweet potato cake, but certainly pick something up when you're in the neighborhood.

Here's the full post:

Flushing: Hly Chinese Cuisine (三人百姓) - new Sichuan restaurant

Thanks Pete. Question for ya: is there a Shanghainese population in Queensboro Hill?

Flushing: Lao Dong Bei replaces short-lived SN New Restaurant (former M & T)

What time do they open?

The Guardian's great end-of-year rant against the gourmet junk food fad

The kind of "ramen" you're talking about (the pre-packaged, salt-soaked kind American college students eat) has as much in common with real Japanese ramen as South Korean pizza topped with sweet potato has with a New York slice. I liked the article, and largely agree; ramen is a Japanese working man's quick lunch, sure, but there's nothing "fast" about cooking that broth! (Then again, she did write this:

It's weird and unsettling, as an American, to see domestic trends ripple so suddenly in other major cities throughout the world. I say this as an American who loves food culture, who knows there once was (and remains, in some corners) a lot more to our food than jut burgers, and doesn't want the food of Italy to be pillaged by our corporate deities.

Marketing or not, there's only one to stop the onslaught of McD's and the Colonel. Sorry, but you've got to choose Britain over our easy crap.

Bronx Italian Market?

OKAY. This is a wonderful response. I think you gave the more accurate depiction of AA. I defer. I appreciate the balanced picture you paint, I just feel that some people portray AA like its the promise land. As if everything were wonderful. So I feel the need to compensate and downplay the hype, but maybe too much.

For people who didn't grow up in New York, like myself, AA can be awesome. Don't get me wrong. It was a great place to live by: I got to enjoy the best of the shopping, and not get duped by the stale old pastry shops.

"But there is a sense some of us have that young food artisans feel somehow they have single handedly saved a culture--that without them, we'd have nothing left of real value, and that to shop anywhere other than, say, Marlowe and Sons is a sad compromise."

This is the real problem, you are right, and as a young person who grew up with food at a time/place when it was not fashionable I get annoyed by those ingenuine types who think they're already masters. Immersion is fundamental, and then you have the dosa guys at Smorgasburg and Jesus help us...

Calabria should be a landmark, in any case.

Bronx Italian Market?

I said that ""old world way" implies methods of production that are pre-industrial, with an emphasis on such buzzwords as local, handmade, craft, etc." because I was trying to imply an appropriate self consciousness about the concept. AA is anything but "hipster" though I find it laughable that people on a message board devoted to food deride this new enthusiasm for food--however ill-informed and naive. As part of this younger generation raised in the land of Cambell's soup, we're just finding our way. Just because someone makes their own salami does not mean it is good--this applies to both the hipsters and the old guard.

Old world is an idea. It's nostalgic. It's a crystallization. The real world is never so simple. But old world is not frozen ravioli. Arthur Ave was great, I loved going to Vincent's weekly, but it is not the epitome of American food culture. If it then was all those horrible bakeries and pastry shops would not be there. I'm just tired of people propping AA up on a pedestal, when while there are some great things about the place it's also lagged behind the times. Definitely awesome mozz at Casa. Definitely Calabria is one of my top 10 sausages in the city.

Like CB suggests, there a whole lot of charm to AA. THAT is my favorite part of the place. Also the jump to scream "hipster" is the contemporary cultural equivalent of crying "nazi": its meaningless and indicative of an insubstantial argument.

Bronx Italian Market?

The "old world way" implies methods of production that are pre-industrial, with an emphasis on such buzzwords as local, handmade, craft, etc. It doesn't mean "Italy in 2012 in the modernized world of convenience and globalization". That's not what people picture when you say old world.

Nothing wrong with freezing your ravioli. I could use some of Borgatti's egg noodles though.

Bronx Italian Market?

This is exactly what I'm talking about: "the old world way" does not involve freezing your signature product as at Borgatti! I like Casa a lot, really dig their boccocini, but it should be noted that among the many good meats they carry they also have Boar's Head. I'm also big on Borgatti, I'm just saying ... Your statement that the presence of Albanians on AA makes it more authentic is a little confusing. Are there so many Albanians in Italy that you can find them in all the most acclaimed stores and shopping districts??

Liebman's Deli Riverdale, lately?

Well, not exactly. Someone could've passed away, inherited the store, or moved on. With these old places there's always that danger. What if the kids lack the passion?