allenbank's Profile
Flavor straws----seriously.
All roads and trips to the dentist lead to and emanate from > Economy Candy on the Lower East Side on Manhattan. If it's cavity producing and turbo sugar rush providing you'll find it there.
ab
Where in Manhattan can I get great cannoli to go?
Bruno Bakery on La Guardia.
ab
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Bruno Bakery
506 LaGuardia Pl, New York, NY 10012
Bagels/Bialys (to go) in or around midtown
One very final addition...
Upon rereading your original post of the 14th; about your 2 day NY stay...
...Nevermind!
ab (12/19/11)
Bagels/Bialys (to go) in or around midtown
A short addition to my above post...
In a pinch; As it hasn't been suggested: I would recommend Murays Bagels downtown and for bialys I would agree with an earlier poster as a "good"; just "good" bialy can be found at Kossar; which once was "it" as far as bialys go. < C'est la vie.
And a note about my view of H&H Bagels. First, in my opinion; a blatant rip-off (when last I saw, $1.15 per. > might be more now, as it was a while ago) from the school of "we'll charge what ever "they're" willing to pay. I've not seen a comparably priced bagel, irrelevant of quality, anywhere in NY. I'm not commenting on the quality, as that's just too subjective. But know, and this is fact > in comparison to every other contender I know, they use a boatload of sugar in the dough. I personally believe this is the reason so many people tout them.
Bagels/Bialys (to go) in or around midtown
Greetings:
The best bagel in NY, in my opinion, Including those of: H&H, The Bagel Hole... is actually located in midtown. Times Square Bagels on 44th St. is the joint. The owner is the same cat who owned the late lamented Columbia Bagels, which had been my "go to" and was located on the upper west side. I used to walk weekly from Brooklyn to CB for my weekly allotment. One sunny Sunday morning, walking up Broadway, within striking of CB, looking a half block ahead > S--T! They're gone!!!
After a bit, a small bit; of "Columboing" I discovered the sister store in Times Square. No easily evident connection; beyond the after-fact of the quality of the bagels. Now; once every 2 or so weeks (got to cut back given the economy and my growing girth) I order a dozen "custom mix" bagels, chew the fat with "the boys" and return in a couple of hours to pick-up my booty. If you take this route; you are insured the freshest bagel possible. *A note: you MUST ask for these NOT to be bagged until they cool or you'll be left with soggy bagels steamed inside a "moist" brown bag. Also forgo any plastic bag with even mildly warm bagels. Between your ordering and your picking-up the goods; walk west on 43rd St. to either: Good & Plenty To Go for a lunch or Little Pie company for some pie and a cup of joe. Or... simply point to the various types of bagels in their wire bins; cooled and ready to travel.
ab
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Times Square Hot Bagels
200 W 44th St, New York, NY 10036
Anniversary in Brooklyn, short notice
I have no reservation about this recommendation: Convivium Osteria on 5th Ave. in Brooklyn. Not only is the food consistently superb (both meat and vegetarian dishes) but the space is cozy, romantic; very well suited to adult conversation > an anniversary. The wine cellar; I find to be the most romantic > otherworldly of the 3 distinct rooms.
Sergio, the wine master; let's just say, "he knows his stuff". And is as personable as one could ask for.
Some of my favorite dishes are: Olive Oil & Mint Braised Artichoke, Quail served with a Port Reduction, their Green Apple & Cinnamon Ravioli w/ Duck Ragu < I realize this dish sounds "ify", but it is "spectacular. Although technically a main dish (all of their pastas, by the way are exceptional, I will often order it to be shared as a starter; sometimes pared with the Quail which is also listed as a starter. Two excellent meat entrees are the Lamb Chops and the Rib Steak for 2 (which I do understand will probably not be an option for you). < Although, you might well rethink your decision of vegetarianism as / if, a steak passes your eyes and nose. As a note; the steak comes with an Peppery Arugula Salad with does a superb job in tempering the richness of the beef and fried potatoes; which; more or less are prepared and served in a traditionally Portuguese manner (which the restaurant has a vague, alluded connection to) but, I find them sadly limp when crisp is what's, in my book, called for.
You'll never feel rushed or wanting to leave as soon as you can.
I rarely suggest restaurants these days as personal tastes and particularities are so; well personal, but I believe I can make this recommendation with some degree of confidence. I ALMOST am prepared to say; if you don't like it; I'll throw down my plastic. < ALMOST!
In any case; where ever you chose to celebrate your anniversary > enjoy.
ab
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Convivium Osteria
68 5th Ave, Brooklyn, NY 11217
Joe's S(u)perette in Carroll Gardens closes
At least now there'll be a space for Ann Taylor. < I hope the following isn't necessary, but one never knows do one? Just kiddin'! Joe's < R.I.P., you will be missed.
Zito's < R.I.P., you are missed.
Pancakes at Clinton St. Baking Co.
Oh yes > if you were wondering or have any interest...
...Cafe LuLuc 214 Smith St. Brooklyn.
Pancakes at Clinton St. Baking Co.
If one's not Brooklynphobic > there's a joint where the pancakes are twice as good as Clinton's Streets' and half the price. And walking over the Magnificent Bridge is free, and will peek your appetite < a most potent ingredient in any recipe.
It ain't Tom's.
So it's a beautiful Sunday morning, the sun is blazing. The air "seems" cleaner then you think is possible, you dust off your walkin' shoes and hit the road. You walk the Brooklyn Bridge understanding why you put up with so much crap that we NYers do. Holy Moses; you're in Brooklyn! Coming off The Bridge you ask a kind Brooklynite "which way is Smith Street". Without hesitation and with a smile of one who doesn't have to live paying Manhattan premiums at places like The Clinton St... you get the word. You meander The Streets; slowly being receptive to all around you. You might even catch a stickball game in progress while munching a hunk of the baguette you picked-up at Almondine in Dumbo after you'd walked down the many steps at the Brooklyn end of The Bridge, signifying you've reached the promised land. You're in William Bendix, Henry Miller, Walt Whitman, Ralph Kramden, Jackie Robinson... territory. About now, you're hunger is peeking and that's great > perfect timing > you've just turned onto Smith Street and you can smell; taste your stack of crispy edged, fluffy, banana and strawberry pancakes. The anticipatory river of maple flowing as veins of gold around and down the sides of the burnished plate sized disks. As you open the door, part the Madrid Red floor length curtains the fragrance of fresh brewed coffee confirms the worthiness of your mornings' efforts. You walk through the restaurant; turning your head left, right; then left again; marveling at the Pancakes... and happy, mouth filled patrons. Your pace quickens a bit, to the soulful latin music and so you can get to your table and order.
You're walking through the restaurant, to get to the pastoral garden, with the stone fountain as it's centerpiece in the back. It's that kind of Sunday! On your way out-back, to the promised land, on your left you'll pass the kitchen. Stop, take a look, a smell; greet the cooks and wipe the droll from your lips.
You're seated > you peruse the menu and right below (or above > I forget) the very good "by the way" Eggs Benedict, there it is...
... PANCAKES WITH FRESH FRUIT and maple syrup.
$8.50 raised from $7.50 a while back. You might even think to yourself, particularly given these times, that pancakes shouldn't be; why are they, more then, what? $6.00. But your also thinking, giggling and internally smirking that The Clinton Street Bakery charges an outlandish $15. AND they have the chutzpah to charge extra if your request any more then the tiny ramekin of maple-butter syrup they provide. When they're charging what they do for pancakes and wont... < Outrageous! Simply taking advantage at that point.
You ask for " Pancakes Crispy please, just to ensure you get them as such. 95+ percent of the time you needn't have mentioned crispy in your order; but just to be on the safe side...
You get your breakfast (endless syrup placed on your table) > you relax... you eat, you talk; you smile; you're never rushed > oh baby!!! Sunday's were made for this.
In summation: in comparison to The CSB & directly to the original posters' question...
Better > much better Pancakes
Cheaper < less expensive
"Sometimes" on weekends a minimal wait
Never a rushed feel... Hell it's Brooklyn Jake.
Lyon
This joint "seems" to... > I've eaten there once and have just seen your attached link to the Sifton review, have nothing to do, that I can see, with the "genuine" bouchons of Lyon. As someone who hold that tradition close to my heart and has traveled to the region and the city, Lyon, with fork in hand > not to visit the Bocuses'... but to feast and revel in the "simple" fare, of "the people", I see no valid comparison in: food, price, atmosphere and most glaringly, not in; ethos or intent. That said, it is not required a restaurant emulate any particular experience, and I am not judging it on what it is. I am only saying, that by my singular, personal estimation, there is no discernible comparison to the bouchons I know and love in Lyon; which is what I was hoping for. As with ALL, one must make his / her own determination as to what a restaurant is or is not and what they are in search of.
If you chose to "give it a go" no matter on what basis you judge it; I do hope you enjoy.
P.S. During my travels, while in Lyon, I was told the same "joke", asked to answer the same riddle, numerous times, by the locals. It goes like this > "What are the the 3 rivers of Lyon?" "Dit moi", in my best New Yorker French I'd reply. Each time the answer lovingly with jovial pride came back > "The Seine, The Rhone and The Beaujolais". Yes! Copious amounts of Beaujolais must be consumed with any true meal taken at a "true" bouchons de Lyon. In my humble...
P. P. S. If one visits the wonderful city of Lyon; make sure to visit the the "home" of the Brothers Lumiere. The home of motion pictures.
Brooklyn "sliders" at home? [moved from Outer Boroughs board]
Greetings:
There are miniscule burger of various description You got you your: Shopsin's, your "Hackensack" White Manas, your Little Owl meatballers... all good in there way. But then there is the archetype. I of course speak of White Castles. How many food items do you crave, that at the same time makes your mouth water and your stomach churn? There are nothing like White Castle burgers; when you NEED White Castle burgers. Even the esteemed Jonathan Schwartz after spinning hours of Frank has a ritual of going to White Castle to "come down" after his radio show. I'd bet even The Chairman, not that character from the Food Network, but the one and only, The Chairman of the Board, ol' you know; had the craving from time to time. He of course probably had them delivered, but we mortals...
The problem with White Castles are; if for whatever reason you want to eat them in the privacy of your own castle; be it the unexplainable possible embarrassment (I can't understand that one, but have heard it said), the reek of last nights patrons... it just can't be done. About 25 seconds after they come off the grill, they begin to lose their; what do you want to call it; their oniony White Castleness. Their um um goodness. As they cool they don't just lose heat, they as if by alchemy become deadly weapons; heavy, grainy, cardboardy. The speed at which they go from ethereal to "almost" inedible is extraordinary. Even if they become so; they never are really inedible, I've never thrown one in the garbage I'm proud to say. Now that would be scandalous!
Many foods don't travel well and that should always be a consideration when ordering anything; "to go". White Castles are interesting in that, on the move, nothing smells as good. Have you ever been in a bus, with a sack... everyone salivating, the air thick with White Castle greasy-onion. Everyone knows what you have. Nothing on Earth smells like it. You may even feel a pang of guilt knowing what it's doing to your fellow riders. You flash back to the 3rd grade, when you were scolded by Mrs. Kirshner; "if you don't have enough for everyone..." But as this relentless beautiful aroma permeates the environment, your clothes; everything, the deliciousness is simultaneously quickly fading. I'm sure there, in nature; must be an equation which can express this phenomenon.
I'VE CRACKED THE CODE! After exhaustive research, I've discovered the secret not only to maintaining the quality; the taste and texture of White Castles, but improve upon it. I won't even go into radical additions / toppings, such as the filling of a Sahadi's mushroom leek pie (filling only), but only what comes out of those beautiful little boxes.
Here it is > you simply remove each White Castle from it's box fold a single sheet of paper towel around it as you would wrap a tamale, place it in a microwave (3 for 111 seconds) and out comes a piping hot, steaming White Castle of indisputable perfection. As I said, better then at The Castle. The grease is not simply warm, on its way to solidification, it's hot and it glistens as it permeates the bun. The texture of the bun remains soft yet toothsome. This consistency of the bun has been a major obstacle in the past. Without wrapping in a paper towel, if you want the burger hot, the bun becomes rubbery. I "assume" the paper towel allows steam to heat the burger while keeping the bun tender. During the process; the onions melt into the bun and cheese (got to be Whites with cheese). The ketchup and pickle warm together to create a garlicky tomato vinegar "sauce".
Then you sit in front of the tube, watch The Simpsons and be glad to be an American while waiting for the belly bombs to explode.
Make sure you've got a clean path to the bathroom.
Ain't life grand!
ab
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Sahadi's
187 Atlantic Ave, Brooklyn, NY 11201
Leons Bakery gone?
Tay:
I'm replying to this with some trepidation, as more then once, trumpeting a treasured favorite has led me, given my personal limits of acceptability in respect to: crowds... and the inevitable dilution, to varying degree, of greatness, to have to back-away with a dirge in my head. As example > after 30 years reveling at and with Dom(s), feasting on not only obviously outstanding pie, but braised rabbit, baked swordfish, ethereal pasta dishes, heros and salads, ultimate soups...; I haven't been able to, chosen not to; visit Dom, Jr., Margaret, Michael... to feast (I do stop by to wish all well from time to time). One of the beauties of Dom's has always been it's democracy < rightly so. Everybody waits! Although I have thought about developing a system which delineates between those who truly will appreciate... beyond the great masses who believe they should... after reading a review in NY Mag., as example. But how? In my mind, not; is it right / correct; but how!
The above said: It's the Christmas... season > so, with malice towards none...
...Spectacular soulful rugelach can be found at > Margaret Palca Bakes: 191 Columbia St.
In addition Margaret is a doll.
ab
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Margaret Palca Bakes
191 Columbia St, Brooklyn, NY 11231
Apple fritters in NYC?
Fairway Cafe > Red Hook.
Not only delectable, but enormous > as big as a small manhole cover. OK, a tiny tiny manhole cover.
What you do is this:
Ask the girl behind the counter to place your Apple Fritter under the broiler for a moment to crisp it up. Grab a pint of Hagen Daz from the ice cream freezer > a knife, fork and spoon and head out to the best "alfresco" in town. < Better before the world was hip to it. But still... particularly on a weekday < I know this is a luxury; hang in the shadow of "The Lady" to your right and relax while watching the tugs, barges and on Thursdays; floating cities drift by. Slap on a pair of headphones and you're in another world. My personal favorite time, when the elements aline: dusk, as the daylight fades and a fast approaching, rip roaring thunder storm fills the sky > Josh White inspired lights, pounding rain; protected by Fairway's awning. Families romping in the foreground.
After your warm crisp Apple Fritter ala mode > buy a crisp skinned, golden Roasted Chicken with 2 sides for $8.00, a Brooklyn Lager and return "outback" for your second course.
Read a paper, smell life wafting by; eat, drink and relax >WYSC > While You Still Can.
ab
Drinks and Sides at Peter Luger
In my opinion > Luger's fries are amongst the best, if not the absolute best in town; far superior to the German Potatoes.
The other side of note I'd mention, and with reverence, is their thick sliced bacon. Brilliant! As others have mentioned with regularity. The resulting deliciousness due as much to being broiled and charred in their super-hot oven as to the quality of the pork. Presently, I believe the 2 at the top of the bacon heap right now are the perennial Lugar's and Maialino's.e
Looking for Best Almond Croissant
Unquestionably, in my (not so humble) opinionated opinion, the best Almond & Chocolate Almond Croissants are to be found in Brooklyn at Almondine. Like White Castle > Buy 'em By The Sack > if they haven't sold out as they often do.
My suggested home preparation after arriving home with my croissants is to: first, bottom side up; place the croissant under a broiler for about 30 seconds and taking it out of the oven, leaving it top down so the "crispy" won't become soggy > then after cooled repeat with the top exposed to the flame for about 10 seconds. Remove, place bottom down on a paper towel until 96% cooled. Dig in. Dig it and savor each bite.
Or, as soon as the counter person places it in front of you, aim a corner towards your mouth, open with enough clearance, close you eyes with anticipation, guide a corner into your salivating mouth > & JUST DO IT. Repeat until finished. Brush the crumbs off your shirt, eating the larger bits (intact pinhead size or larger) and leave satisfied.
Either method will delight.
P.S. I've had examples from all the suggestions previously mentioned as well as some not. As of today ALMONDINE's the joint.
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Moto:
Went way way back to check...
The 2 posts I referenced were both from 1999 < of course, End Of The Century...
...the correct titles of the posts were:
End Of The Century Chowhound Favorites
Best Coffee Shop?
Must have had a lot of free time in '99.
ab
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Moto, yes I agree with you. I was thinking about Roast Beef Sandwiches in the general, larger sense. They are indeed different animals. Yes, I must be as young as you and although I don't remember Dairy Doll, I do have fond memories of Buddies. At the time, it seemed to me, Disneyland had nothing on Buddies.
And do you remember Nathan's Back Room? If you're interested, some time ago when I was a regular poster at CH, I wrote a lengthy piece about a number of places in the area when time rolled by at a slower pace, when "we" were young(er). If you'd care to search it > I believe the title of the thread was END OF THE CENTURY. It included a bit about Nathan's Back Room.
Another "joint" you might remember, which I still hold in great affection was the late lamented Bluebird Diner on Utica Ave. Near Ices Queen. I wrote in detail, about The Bluebird, which before being the Bluebird was the Paris Diner in another post from long ago called, I believe FAVORITE DINERS.
Now that would have been some setting for a reality TV show!
Both these posts, if you care to, and can't be found by searching their titles, can I believe, be found by searching my name with a space between allen & bank. It later was morphed into allenbank.
Also, and finally, of possible interest; for the nickel, along with all the pleasure and cholesterol I imparted on you with French Fries with Cheese, I'll send you an original Lundy's lobster bib. When the Late Lamented Lundy's was being demolished I rummaged through the debris one summer evening and found a box of the original tufted lobster bibs. I had intended to mount them in frames with a photograph of Lundy's in its hay-day which I'd gotten from the Brooklyn Historical Society and market them in Boca, Miami and West Palm Beach. They're in my closet!
And truly finally, in full disclosure, about 6 years ago, 1 evening I had returned from Paris craving a Roast Beef Sandwich (and an order of "French!" with cheese) and knowing I would be close to RnR on my way from JFK, we pulled off The Belt at Knapp St. and headed to RnR. While on line, I heard someone, who it turned out was a "member of the gang" a childhood pal telling his wife about the day I hum, "invented" french fries with cheese and she scolded him with what she stated to him as unquestionable truth. "I'd been eating French Fries with Cheese at Bun n Burger long before Roll and Roaster had them".
I choose to believe she was hallucinating as I greeted my long lost friend and we didn't speak of it. She might have been right!
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Personally less impassioned and more esoteric maybe too much so for the Food Network, then my earlier suggestion > A Sicilian Panelle Sandwich faceoff.
Ferdinando's Focacceria vs. Joe's of Ave. U.
Sad but true > when last I served on jury duty this debate was as fervent as the case at hand. Even the judge weighed in.
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First > Sam, wrong about what? I said if you squint... they are both served on round buns, visual similarity; that's what I was commenting on. And, Sam & Moto, as one who's had more then his share of each, regarding who should win the "battle", which I wasn't going to comment on, I simply thought it would be an interesting competition, Rn'Rs roast beef, the quality of the beef, although admittedly it has diminished somewhat in the past decade(s). I've been patronizing RnR and B&C when "forced" by some from the "other" camp for 30 + years, is so far superior it needs no explanation. But I will as you seem so sure of your opinion.
B&C's beef is, although as you say sloppy with juice, as I say > slices of gray, often grizzled tasteless meat, I can't even refer to it as beef as the meat itself is tasteless. No hint of beefiness. The broth, which I do like, although much of the flavor of the broth / juice comes from what I perceive to be copious amounts of added salt, is responsible for 100% of the flavor of the sandwich. OK 90%.
The bun, which is an important, actually essential element to the sandwich, any sandwich for that matter, is of the most inferior quality, with no taste or structure at all. It simply disintegrates destroying any pleasure that might be derived from the sandwich. RnR's rolls are baked fresh; crusty on the exterior and soft, although retaining air-pocketed toothsome texture on the interior. They are ideal for absorbing and retaining a proper amount of their broth when dipped by the RnR counter girls. Nice kids all by the way.
In a side by side comparison of the broth, keeping in mind, I did say, and I do like B&Cs broth. RnR's is richer and has a more beefy base flavor. I know as fact from buddy Lamonica, RnR's sole founder and owner that the gravy / broth / juice, whatever are pure unadulterated drippings from the roasted beef.
RnR's beef is sliced much thiner (relatively) then B&C's adding to its being more tender.
I also prefer RnR's onions, again more flavorful, more cooked down onion essence. Almost a roasted onion compote.
So as any Brooklyn boy knows > drippy, goopy gray meat on a white bread bun that takes great effort to make it intact to ones mouth vs. a pink mound of beef on a crusty toothsome fresh baked roll which absorbs the rich beefy broth... Hum!
Some other opinions, observations and fact regarding our topic:
The / my suggested way to get an RnR sandwich is: rare beef with onions and cheese.
B&C wasn't begged, lets just say, wasn't asked to open a location in New York New York, Vegas < that really doesn't mean anything, I'm just sayin'.
Not relating specifically to B&Cs sandwich > their Roast Beef Plate is astounding to me. Particularly the canned string beans and awful fries.
Speaking of fries > you're welcome Moto. I was the first person, to have cheese put on an order of fries at RnRs. 2 weeks later, it was on the menu. If i only had a nickel... < that also means nothing; I just never think about that. Way ancient history "Cheez On Anything You Please". I guess you might say it's my claim to fame! The detailed story; kind of interesting, can be related upon request.
Further off topic irrelevance > try a 1/3 pound of blood rare Eagle Provisions (5th Ave.) roast beef on a Royal Crown Brick Oven Hero (lightly toasted) with roasted garlic, cubes of carmalized blackened sweet onions and Graften Cheader and yes, B&Cs beef broth (not too much) and then squint in satisfaction. Or hit-up Defone's for a roast beef and hot pepper hero.
ALL the above is nothing more then my opinion of course.
And finally, I apologize for the above rant and reaction. It's not "usually" my style, nor do I have the time or inclination to go on and on and on > although, I have been reminded more then once that, "brevity is wit". I'm not sure what set me off as I was, as evidenced by... maybe Sam's assertion that I was "completely" wrong. I am often wrong, but not often completely wrong, coupled with the fact that 2 weeks ago a guy came zooming out of B&Cs parking lot, and without looking (his admission) smashed into me. Maybe, that with my sincere belief in the superiority of RnRs sandwich over B&Cs.
Anyway, that's my opinion and I'm...
...I guess this is Brooklyn boys coming to blows 2010 style.
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Roast Beef Sandwiches in Brooklyn. Within blocks of each other. Broolkyn boys have come to blows.
Both serve the same type and when squinting, look alike.
Roll N Roaster Vs. Brenen and Carr. The battle begins!
Best Bread in Park Slope
Greetings Jen:
I must admit; that in part my "2nd best..." comment was a 1/2 open ended statement to allow for: the reality that I only have my opinion and each individuals' thoughts as to "the best" are as personal and valid as anyones and in my advanced age / supposed wisdom, am trying, with encouragement from more then 1 front, to keep my food-centric arrogance in check. That said, since you asked; my opinion of the very best our town has to offer in the magic, the alchemy, of flour, water and salt are pretty much the accepted usual:
Depending upon the given day, atmospheric conditions (I usually don't buy bread, if I can help it, when the humidity is high) and what's on the menu as side dish to the bread, I can't really say there's any single best loaf. Still...
...In addition to Almondine's alchemy (which I'll be more specific about in a moment) I'd list, again in no hard and fast, cast in concrete order:
A. Royal Crown's > Pane Antico, Chestnut Bread, Chocolate Bread and their Brick Oven. As a note regarding the Brick Oven loaf, in addition to many many ways to approach it, is during the Spring, like today; you sit outside at Paneontico ask Nancy "what's good today" she smiles in her sturdy Italian accent, "everything". So you look through the glass and order some of that, a piece of that, some of that, that, that and of course that and a stuffed artichoke and on Friday a pristine piece of baked fish (cod last Friday) and please yes, some Brick Oven with that. Toasted please. So then you eat and eat and sop up and eat. Sop up, swallow, smile and repeat...
B. Sullivan St. (not Grandaisy) Sullivan St.'s > first and foremost, Blistered Pizza Bianca. Their Pane Puglise. And I must, although not "bread" per se > their other worldly, out of THIS world > Brioche Square made with Mascarpone and burnished crispy golden copper cubes of bacon. As a rule, if one gets home, I toast, for just a moment, the bottom, then the top. I wipe the drool and smirk of superiority of knowledge and anticipation off my face and savor each bite. It IS magic!
C. Maybe not expected > I do dig the most, absolutely an the list Mazzola's Lard Bread, but Lioni's Latticini makes these Lard Bread Rolls that... first the size and shape; small torpedos > the crust to interior ratio (again, toast 'um up all around) is well "just right". Although I must admit tearing off a hunk of bread from a load is one of the great physical actions of man. The pepper and richness and the cubes of salami > more perfectly proportioned alchemy. But here's the kicker, unlike Mazzola's Lard Bread, Latticini Lard Rolls have an abundance of golden baked melted cheese that becomes a layer of frico. And finally, there's nothing better with a smokey bowl of Thick Rich Steaming Green Split Pea Soup.
D. Also, not on the usual "hit list" > something I happened upon > at Trader Joes: Their Whole Wheat English Muffins are very good. Grainy, wheat intense. I like 'um "toasted" with: Fruit jams, a melted gooey sharp cheddar (Ford Farms...) or... dripping with good sweet butter and a few grains of course sea salt and a turn of fresh pepper.
I'm not really a fan of Trader Joes but the muffins make the list. They're also good as a bread base for poached eggs. Good shape and all...
And then finally there's Almondine.
I was surprised not to see it mentioned which I believe was why I felt the overpowering need to post earlier. That absence as well as the fact that the Park Slope location needs support. I would have bet the farm their "numbers" would be 3 times those of the original Dumbo location, but it apparently is not the case. People, as borne out here; people who would know about it like yourself, just don't. True enough, it's semi concealed by its location, but still... I don't mean to shill for the place, but their product is extraordinary, the manager (not a partner), Josel (sp) is not only as dedicated to its success as can be, but in addition, a good soulful spirit and I do believe, I don't know, I believe financially they are in struggling to the extent... beyond that they shouldn't be given the quality of their products, of one morning just not being there. I should say, that although I do live in Brooklyn, I don't live anywhere, any longer, near Park Slope and further from Dumbo; but I have no 2nd thoughts about making the trip when I'm in need of:
A. Jen I believe, in my opinion, their Baguettes are the best in NY. Both their French Baguette and their signature Almondine Baguette are revelatory. The French is 100% white flour, while the Almondine Baguette is 50 % whole wheat 50 white flour and has a crispier crust. The interior of each are light, airy, still with dimension and character. I also think their round "mild" Sourdough and French Country loaves are outstanding. Both are partially whole wheat and partially white flour. Tap the bottom of each of these and you'll hear the authenticity of the loaves. Taste it and you'll purse your lips and find your head nodding in absolute approval.
Also > their Pretzel Bread is not to be missed. Simply outstanding, maybe in it's way the most pleasurable bread. Pleasurable in it's simplicity and subtle directness of character. They bake 2 types: a plain, no an unadorned Pretzel Bread / roll the same size and torpedo shape as Lioni's Lard Bread rolls > about 4" long and my preferred version, the shape and size of a standard brioche with a blob of gruyere erupting from it's middle. Perfection with a bowl of crimson tomato soup.
Finally, as Almondine was started by 2 gifted pastry chefs: Herve Pousso, who had previously been at: Payard and Le Bernadin ( I believe) and Jacques Torres, who was and is presently > Jacques "Wonka" Torres, (not presently an owner of Almondine) there are some sweets that should not, should NOT be passed up upon a visit.
Among the outstanding cakes, cookies, tarts; deserts...
If you don't try an Almond Croissant don't say I didn't tell you so. A word, an idea I don't use, I don't even know if I know how; but in this case I will, confidently > Ethereal! Mind Blowing!!!
Also of note: Their Chocolate Chip Cookie and their Fresh Berry Mille Feuille
and their...
Lastly and this is important > they often run out of many items, foremost their breads early. And when they're gone they're gone!
So Jen, I guess that's all I have to say about that aside from thanks for all your insight over the years.
Allen Bank
Best Bread in Park Slope
I vowed never to again post here unless there was no question in my mind of the validity and usefulness given the truism > to each his own. With that in mind...
...ALMONDINE > 0n 9th St. @ 7th Ave. < The 2nd best bread in NYC > No doubt < No question!
Allen Bank
What Are The 100 Best Dishes In The World & Where To Get Them
Hello Pat:
Unlikely you'll see this, or if you do, I, your reply, as I seldom visit CH these days. As a matter of fact, I was e-mailing someone in Portugal, mentioned Mealhada to them and thought I'd Google it to see what came up. Sure enough this CH thread. Before reading who'd wrote it, I read about Meta Dos Leitoes. Yes, one of the best meals I've ever had in my life as well. That particular trip / meal, was part of the same one which I wrote about on CH, under the title of Le Trou > moved at the time to the French Boards. Searching for the perfect Cassuolet. Just as with my finding, on the last day of my journey, the perfect Cassuolet, by pure dumb luck I happened upon Mealhada. I actually smelt it about 1/4 of a mile before driving into town, my chin covered with drool. I immediately after pinching myself and exploring the town, got a motel room as I knew I'd be in no condition to drive anywhere after the feed I predicted for later that night. It was like a Willie Wonka Factory for porkavores. The wonderful smokey greasiness, the crackling skin, their sparkling wine to cut the fat... and yes the chips, I'd forgotten the chips. I still, even though it's been years since... I still tell everyone who'll listen about it. Also, and still, one of the 2 best gifts I from time to time will give someone I think will be appreciative of it is, a triangular box of tooth picks I'd gotten from Meta Dos Leitoes. Wonderful packaging, down to the image of a suckling pig on a spit with the caption > Leitao assado a Bairradaa, on one of the 3 sides. The other 2 with the restaurants' information. The best gift I brought home during my travels that year. What a trip, what a year! I give them sparingly and actually have 3 left of the 9 they were gracious enough to give me.
I once actually thought of auctioning them off along with my / "The" original illuminated Pearsons Texas Bar-B-Que sign that I bought from Ellen Goldberg before she sold it; from the old LIC location, on CH when they / Jim was searching for funding. Well pre-CNET.
If you were wondering... the other gift I will sometimes give to someone I feel will "get it" is... when the original Lundy's (Sheepshead Bay) was under demolition, I scavenged through the rubble and found a box of original thick padded paper Lundy's "of Sheepshead Bay Brooklyn" Lobster Bibs. Of those, my original intention was to include them in a frame with a vintage photograph of Lundys from the 20s and market them in Florida to folks from Brooklyn who'd worked all week to take family to Lundys for the Shore Dinner. Oh those tiny round baking powder rolls > used to eat a million of 'um > and that was even before the clam chowder came out.
Anyway... if you see this, all my best and I hope you have been and remain well.
Regards,
Allen Bank
Found New Delicious Morsel > new to me anyway.
I agree Peter, everything seem to taste "cleaner" and the textures truer, more soulful all around. When next you're in the area make a detour to Good and Plenty To Go on 43rd off 9th and among other delectables try my favorite caky cookie in town > The Maple Walnut cookie. The sweetness of the maple icing is in perfect proportion to the savory of the cake-cookie. They make them on Tues. and they're on the shelf next to my favorite chocolate chip cookies > with and without dried cherries.
P.S. while I'm here > I enjoy your posts. You've got good taste pal. And...
...nice photo!
Found New Delicious Morsel > new to me anyway.
I've been instructed that > Brevity Is Wit...
...At the Sullivan Street Bakery > The mascarpone & prosciutto briouche. $2.50.
How to prepare to eat: Place in a broiler oven top down, and broil until crisp. Turn over, and broil until the crisp cheese bits turn golden and the mascarpone in the well of the square briouche becomes molten. You'll find a few succulent cubes of salty prosciutto floating in the cheese.
You must not take your eyes off it during this process or you risk it becoming charcoal. The difference between perfection and embers is seconds.
Crack a bottle, pour a glass of Brouilly and enjoy.
You must not turn your back during this process or you risk your sometimes significant other, being less then significant. Check for crumbs around the lips enacting a wry smile.
P.S. This is only to be found, I believe, at the only genuine, in my opinion, Sullivan St. Bakery, not to be found on Sullivan St.
I guess I'll never learn the trick of brevity. Call me witless if you like. You won't be the first or the last, but if your quick, you might be the next.
allen bank
Bagel Survey
Greetings All:
Bagles? I'm surprised there hasn't been a mention of my current favorite. Not even on Jim's list. And it's in Manhattan! I used to trek up to Columbia Bagels once a week for a dozen. They "were" my favorite...
...until one day; I walk "from Brooklyn" > through the hills and over "THE" Bridge, (Happy Birthday BB - don't miss the fireworks tonight) through the canyon, stopping in Sullivan St. Bakery for a huge hunk of magically transformed flour, water, olive oil, rosemary & salt..., Joe's, for a chunk of mozz., directly across the St. from Joe's for a cup of espresso while smelling the aromatic Spinich & Ricotta, and then continuing up 9th Ave. to 43rd to pick-up a maple cookie or... at Good & Plenty. Fortified...
...I continued up, then a bit across town, to 110th St. and Broadway.
WHAT THE ---K! Columbia Bagles > GONE! Condos on the march.
I repeat > WHAT THE... What was I going to do? Now you must understand, that there are somethings in life that without, make life just not worth living. A good bagel being one. Bagels being part of my personal DNA, my historic and emotional history.
Shortly "thank BOG" < with respects to Anthony Burgess, I discovered that Times Square Bagels on 44th off 7th WAS Columbia Bagels. A different crew, the same bready, heady, chewy and crusty friend that had packed its bags and left town without a word.
So... I made acquaintance with the "new guys", the manager and eventually the owner, who I'd not known at Columbia. I had an idea > "Alex" (the manager - a very nice cat), "Alex - I'm trying to be as healthy as possible these days, I dig your whole wheat bagels so, how about a dozen whole wheat with sesame seeds on top." Alex laughed as if I told him our economy was is good shape, repeated, "Whole wheat with sesame, on TOP" he emphasized for clarification, I though for a 1/2 a second, contemplated, seeds on the interior, and said, "yes, on the top, like the regular sesame bagels, but on whole wheat. "All right - come back in an hour". I did, and I've been getting a dozen a week ever since. I > we've tried others, but the WWSS, are what works best and I think is the best bagel in town. I must add here, that in the past few months, they haven't been quite as transcendent. This has been a function of poorer "thumb print point collapse" rolling and Alex's new child > sleep deprivation. Not ingredients, boiling, oven temperature or the latest Disney Show around the corner < Maybe it is The Little Mermaid? In any case, I'm doing, what I can by pointing it out. It seems to be week by week regarding the slippage.
Still it's to my taste, and feel, and smell the best around. And I'm thankful for it. I'd hate to have to move. So, "content" am I, I actually, have a system, a celebratory ritual for wrapping, packaging and freezing. It includes The Holmes Brothers and dancing around like a fool
As a endnote > I was hoping that an "everything" ala-mode whole wheat would be a winner, but, why I'd think different I don't know, like a regular everything, which by the way I invented along with french fries with cheese many decades ago, the onion burnt and charred black charcoal cinders when toasted.
Say hello to Alex & the boys for me and watch out for heavy thumbs and low flying tourist if & when you go by TSB.
ab
Looking for Julmust
The follow-up as promised > Nordic Delicacies, although very nice, were unfamiliar with Julmust as it's a Swedish product and the store specializes in Norwegian products, I assume.
