Things To Do In New York When You're Fed

The time had come to call to order the first international DINNERGEDDON board-meeting; which sadly required those of our UK correspondents who had free time to make the trek out to some small town called New York City... have you heard of it?



We flew on a plane!

Once we had the business chatter out of the way (we shredded the notes; take THAT Patriot Act!) there was nothing to do but eat and drink.

"Anybody know any good places to eat around here?"

Fortunately for us, DJ Kneedriver did.




Roberta's - Bushwick, Brooklyn.

Now, we realise this looks pretty spooky, but rest assured, this place is the perfect way to ease into Brooklyn. You know why?



PIZZA.

You walk through that imposing door, behind which you'd expect Carey Elwes to be doing some messed up stuff, to be greeted by the enveloping hum of friendly yammering, heavenly smells, and a real open-fire stone pizza oven.

Behold our blurry action shot!



We ordered up a Specken Wolf, a Chicken Of The Sea, a Da Kine, and a Millennium Falco.


Four funny names; four serious pizzas.

Roberta's even take the time to feature a real herb garden in the back (cared for by Mrs. Kneedriver, we should add) which provides not just fresh herbs for the toppings, but an open space to cool off in, away from the white-hot heat of that bad-ass oven.



After our trip across the Atlantic, illegally stowed-away in the cargo-hold of an industrial freighter jet, we felt a little stone-baked ourselves.

Would you like to see a picture of a pitcher?



BANG. Bet you didn't see that one coming.

This beer was "Six Point Sweet Action", and New York friends, you take this stuff for granted. This Brooklyn-local brew is both smooth and sweet (as the name would suggest) and was the ideal tonic for our jet-lagged metabolisms.

Reeling from the buzz of pizza and beer, we ended our night as we would every night to follow... chilly bottles of Magic Hat.



Morning came.



We felt fine about it.



Ever had Red Velvet Cake for breakfast? It sorts you right out.



So creamy and luxurious (again, as the name would suggest.) We will shortly be attempting a home-made version which will hopefully get its own post, so KEEP YOUR PEEPERS PEELED KIDS.

A heavy day of pilgrimages to locations used in Crocodile Dundee II set us up for more of that geographical oddity that is, the NYC Ale.



This is Dead Guy Rogue.

Not dissimilar to some eastern beverages such as London Pride or Sussex Best, but just, well... different. Colder, that's for sure; with a sweeter, more acidic edge that gave it a much lighter finish.

It was the perfect appetiser for MORE BEER. A thirst that could only be quenched at the source...



BROOKLYN BREWERY = The Source.



Every friday night, the Brooklyn Brewery; in the heart of Williamsburg, opens its doors to the masses to enjoy their fine product in its natural habitat. Rows of picnic benches line the factory floor where you can swap money for tokens and get crunked on the freshest hops in town.

Check out this gear!



Mega stuff.

DINNERGEDDON took it very seriously.



What does one do when they feel a snack coming on?
They get Snacky!



This neon-themed Japanese joint is small, homey, and has a kind of Hunter S. Thompson vibe to it... The feeling that we had just stepped through "the looking glass" pervaded, and we began to feel light-headed.



Fortunately these Garlic Soy-Drenched Greens arrived just in time to keep us grounded. Leaping upon them the same way that a mother jaguar leaps upon those that seek to harm her cubs, we ate most of these before our camera could even take the picture (hence the scarcity of the portion on display... trust us, there was a mountain of them.)

The steamed leaves retained a nice crunch, and the sweetness of the dressing made for a rich and satisfying start to our Asian odyssey.



This is Snacky's own version of a long-established DINNERGEDDON favourite, the Bi Bim Bap, and is as good as any we've ever had. Just as always, it stirs together into a big heaping love-in of deliciousness, and because the food continues to cook itself while you eat, each bite really is different from the last.

Of course we took full advantage of a deal that pairs a chilly bottle of Tsing Tao beer with a crisp shot of Sake for a bargain price.



It's combinations like this, that lead to combinations like this...



KIM CHEE HOT DOG!

Some of us had never tried Kim Chee before, while others at the table we seasoned connoisseurs of this vinegary/sweet pickled cabbage. Not dissimilar to Sauerkraut, just A LOT more full on, it is kind of a berserk choice for a condiment, yet oddly appealing in a way that is difficult to describe. We will be acquiring some of our own shortly...



A good night's sleep left us feeling refreshed and completely not-at-all jet-legged.
Honestly. Not even a tiny bit.

Fancy an insanely strong coffee?



Man, that is a work of art. The people at Blue Bottle Coffee in Williamsburg really know what they're doing.



Utilising the power of what can only be described as a COFFEE BONG (see above) Blue Bottle roast their own beans and drip their own brews to bring you the richest, most natural cup in town. Quite the eye-opener, and perfectly matched to a Lox Bagel on the river-front.



We now find ourselves lacking an appropriate segue into dinner, so let's just use a Segway.



Smoothly done.



This behemoth is the Diner cheeseburger, and it is no exaggeration that I would readily crawl all the way from England to New York on my hands and knees just to get another one. I might need a snorkel for the middle part of the journey, but it would be worth it.



All the meat for these burgers comes fresh from the grass-fed organic butchers right next door, so what you're eating is nothing but the highest quality steak, in patty form. I asked for mine rare, and it came just how I wanted it; pink in the middle, full of flavoursome juices, and big enough to demand two hands to complete the task.



We toasted to Diner, as it remains in our minds the single best meal of the trip. Look at the intense face DJ Kneedriver is pulling in the background... that's what this much red meat does to you.



We will finish this epic post (have you made it this far?) with a breakfast place that is one part greasy-spoon, one part Cheers bar, and one part backyard clubhouse:

JIMMY'S



This place is so much fun. Check out the decor!



Colour me charmed.

They aren't shy up "Irishing" up your breakfast either, should you so desire...



Classy touch. We placed our order, and were promptly brought complimentary cinnamon donuts to enjoy while we waited.



I know they are a simple pleasure, but holy mackerel! I can't believe they give these beauties away free, fresh from the fryer! Awesome.


CHEESE GRITS AND FRESH CORNBREAD

Grits are very much an American phenomenon; being a kind of savoury porridge made with bacon-grease, but man oh man, they are no laughing matter. Just an intense flavour hit with every spoonful, and a perfect pairing with some slightly sweet cornbread for mopping up with.


MADE-TO-ORDER SPINACH, GOAT'S CHEESE AND HAM SCRAMBLE

If you wanna "have it your way" at Jimmy's, they are more than happy to oblige, with an extensive list of scramble ingredients to throw in the mix. Check out the occurrence of more grits and cornbread on the side too! That is out of control.


PULLED-PORK HASH WITH EGGS

You'd think something like pork, potatoes, and eggs would basically be the same everywhere you go, but Jimmy really knows how to handle the humblest components and elevate them into a thing of greatness. Nobody is leaving his place with room for dessert, that's for sure. (Although to be fair, you've already had your dessert with those free donuts. Oof.)

Highly recommended.

...and with that, we reluctantly packed our bags, knowing full well that we were likely to exceed our weight-allowance due to a little extra food-induced "baggage".

Thanks a bunch New York. I hope we didn't eat you out of house and home.

Next DINNERGEDDON board-meeting in the UK? I'll get the Jellied-Eels in!

Good Company at the Tortilleria

- NEW YORK -

Article taken from Mark Shue's blog, DJ Kneedriver.

Last night, we got the tacos.

A block or two from our apartment is Tortilleria Mexicana Los Hermanos. It started life as a humble family-owned tortilla factory on Starr Street in Bushwick. In the front of the factory, they set up a little kitchen where they'd cook up fresh tacos, tortas, and picadas for the family, friends, factory workers, and passerby. Word got out about the food they were serving. After positive reviews ran in the New York Times and the Village Voice, they suddenly found themselves in the spotlight. People came from all around the five boroughs to partake in this delicious goodness. Anthony Bourdain even came there on his television show, No Reservations.

Lucky for us, they weren't too crowded the other night. So we went on through to the back with some bodega beers and enjoyed a great meal of steak tacos and a vegetable picada. About a third of the way into our tacos, the owner, Marcelo, came up and introduced himself and offered us two Modelo Especials. He was super friendly and had a great sense of humor. His english was pretty limited, and our Spanish was sadly awful, but we shared some good conversation and some hearty laughs.

As he was sippin' on the Modelo, he told us he was getting geared up to go on vacation, back to Mexico with his wife. His eldest daughter is going to hold down the fort while he's gone. She's really cool, and I guess we first made acquaintences with her about a year and a half ago, when we first came to Los Hermanos. She's always at the tortilleria - taking orders, cleaning up, cooking, cleaning, talking with customers, and generally keeping things organized. Marcelo told us he'd been in the tortilla business in Brooklyn for years. Los Hermanos is his third operation. Recently, he started hosting art shows and rock n' roll parties in the factory. He said he loved hosting the shows, but there are too many people coming out for the space they have. Some of the shows turned into wild parties till the wee hours. Too much awesome for one space to handle, Marcelo hinted.

Marcelo told us that we just so happened to be there on his son's 23rd birthday. His family began to gather in the back of the factory, lighting candles on the birthday cake. "Happy Birthday to you, Happy Birthday to you.." we all began singing. Marcelo's son blew the candles out, and we were offered a piece of cake. We hung out for another hour with the fam, trading stories about growing up, raving about Mexican food, life in Brooklyn, and good times. They are were such a warm and tight-knit family, and it we were so grateful to be included in the awesome evening. As we started to leave, Marcelo's drinking buddy gave us two leather spiky punk bracelets. Fuck yeah.

I love Los Hermanos.

Sunday Brunch at Pequeña

In Brooklyn, weekend brunch options are in no short supply. Being a poor and hungry man, one must choose carefully when deciding to brunch out. What's worth the long wait, and the teeny bit of coin in my pocket? Where will I receive a most memorable meal, made with love and good vibes, in an atmosphere I could float around in all day? Pequeña - for brunch, lunch, or dinner - is always up there in the top of the list for me. This tiny nook in the heart of Fort Greene is an old friend. Consistent, delicious, fresh, and good vibey. Tops.


I started things off with a café con leche. So simple and so nice. Heaps of frothy milk in a rich and smooth espresso base. Truly delicious and soul-soothing.

Amey ordered the coconut margarita special. I sampled this, and it was fantastic. Pequeña knows how to make a margarita. Their straight margs are some of my favorite in the whole city. More on that in another post.

Pequeña offers a few signature brunch dishes that are made in a cast iron pan, and served up in this nice ceramic boat. This one is my jam. Totally simple concept, executed marvelously. A hefty portion of golden plantains serve as the base of this dish, cooked to perfection. Refried frijoles negros top the plantains, with two fried eggs sealing the deal. Garnish with freshly diced tomatoes and cilantro, serve some warm corn tortillas on the side, and there you have it. A serious boat of awesome.

This brunch made me a very happy dude. The balance of the sweet plantains, the savory eggs and black beans, and the zesty cilantro was muy delicioso.

Pequeña. It's pure 100% Awesomegeddon.

Midnight - or any time - at the Oasis

NEW YORK

I'm not going to beat around the bush on this one. Oasis is king. See the way that sign just glows? It's a shining beacon, directing all the weary sailors, gypsies, wanderers, and starving artists through its doors.
Oasis has been making what is arguably the city's best falafel for much of the past decade. I had my first religious Oasis experience sometime around 2005, and I've been back a zillion times. Not only do they produce some of the most delicious food available, they also produce the most consistent food available. I've never been here on an "off" day. Not once. It's like an old friend. The owners are true experts and artists. I've been ordering my falafels and shawarmas from the same 3 or 4 dudes since I first came here years ago. And there's always some entertaining contemporary middle eastern music videos playing on the TV. Living in a city that is always changing and perfecting things, always tearing down and building new, it's so comforting to come to this place. This hallowed spot, it's food, and it's staff need no perfecting. It's a pitch perfect experience every time.

You know what they say: "Location, Location, Location." Oasis is located literally steps from the Bedford Avenue L Train stop in the central Williamsburg neighborhood of Brooklyn. I eat Oasis for dinner on the way home. I eat Oasis at 3 or 4am after a long night at the bar. I even eat Oasis for breakfast sometimes. I would bet that 75% of my blood carries traces of garlic, chick peas, and tahini.
The standard falafel sandwich costs a mere $3. Add hummus to it for 50 cents. This price hasn't changed since I first came here in 2005. If I have the coin, I'll usually go for the hummus addition. It adds even more flavors and textures to this already perfect package. I order my sandwich with the works, leaving the hot sauce on the side, so I can spice up each bite as I take it.

There she is. Get in my belly!!!

Let's dissect this puppy.

They start with a fresh pita bread, not too soft and flimsy like a lot of the store-bought pita bread can be. It's the vessel which will be stuffed to the gills with awesome tastes. It's gotta be delicious, and it's gotta be strong. Then they coat the insides of the pita with a generous share of homemade hummus. Best hummus I've had in NYC, and they sell it by the tub. So smooth, garlicky, creamy. Add the homemade falafel balls. This is where they really get it right. Falafel is the "meat" of the sandwich, and it needs to deliver. Fried to perfection, these balls aren't too greasy, too charred, or 'fast foody' tasting - they taste fresh and hearty. The Oasis dudes let the chickpeas and spices do the work, deep frying the falafel just enough to create a perfect crunchy outer shell without overdoing it.

Top with fresh shredded lettuce, pickles, seasoned onion, and fresh pink cabbage. This step brings three essential elements into the sandwich for me:

1: Color

I've heard this saying before, and I tend to subscribe to this thinking when I cook or eat out... If all the major colors are represented in a meal, one walks away feeling more nutritionally and mentally satisfied. By this stage, the falafel is bursting with pinks, reds, greens, whites, browns, tans, yellows. It looks beautiful.

2: Crunch

The way the crunchy pickle, cabbage, onion, and lettuce compliment the meaty falafel, creamy hummus, and pita... Well, it's just genius.

3: Freshness

"You mean, this hearty sandwich will kick a hangover's ass AND it's healthy and fresh too??"

Yes. Yes. Yes.

Top off the sandwich with homemade tahini sauce and hot sauce. The Oasis tahini sauce is stuff of the gods. I would bath in it. Daily. If I had a bathtub. I would not bath in the hot sauce, because I would fear burning orifices, but I am a huge fan of it as well.

The juices drip all over creation as I devour this sandwich. Usually about midway through, the pita begins to split at the seams, oozing tons of hummus and tahini from the bottom and sides. I slurp it up from every angle, so I don't lose too much to the counter below. Before I know it, I've destroyed this sandwich. I am in heaven. My garlic breath can be smelt from outside on the street. And I'll likely be back in a day or two.