Every day between the hours of 11am and 3pm, a block away from North End Grill, and outside the courtyard of The World Financial Center, are five parked food trucks. Every Monday, one of these trucks is the Kimchi Taco Truck, and unless you decide to come early, expect to wait in line of upwards of twenty minutes. For this truck has the best food offered all week.
Phillip Lee, the founder of the truck, is a madman. Seriously, think about it. A man in love with Korean flavors who wants to make the distinct impact on the American public by bringing it to them in a recognizable form. Tacos. Who doesn't love tacos? Who doesn't love Korean food? Who the hell wouldn't love a Korean taco??
Now you understand.
If I'm lucky enough to have the time to wait on line at the truck before heading into work, I'm a very happy man. For $8 you can get three tacos, and then you can eat them right in the park overlooking the waterfront.
Kimchi Taco Truck offers four different types of tacos. Korean-marinated short ribs, spicy pork, braised chicken, and a falafel kimchi taco for vegetarians. The rest of the menu is very diverse. Kimchee bowls and even a kimchi cheesesteak are offered. All ingredients are made on the truck, and set you off on an intense culinary journey, if only just for a few bites.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sep 6, 2012
Nov 22, 2011
Tea House at Japanese Tea Garden
On my visit to San Francisco I wasn't planning on doing many "touristy" things. Many buildings, attractions, and sites that most tourists flock to really don't interest me that much. When I visit a new city, I get to know it best I can through its food and people. However, when I read about the Japanese Tea Garden located right outside Golden Gate Park, I couldn't resist making the one hour trek over from my hotel to see it.
The Japanese culture has always piqued my interest. The architecture, the people, the clothing, customs, traditions, language, and food. I mean, really, what is there not to love? Everything about it is beautiful. Offering a type of zen and tranquility no matter what is it you're gazing upon.
The Japanese Tea Garden in SF is said to be America's oldest public Japanese tea garden. It was originally created in 1894 as a one-acre Japanese-style garden. Over the next few decades, a man named Makoto Hagiwara, a Japanese landscape architect, had moved his family onto the property. Mr. Hagiwara put all his personal wealth, passion, and creative talents into the garden to achieve in what he thought in his own eyes was perfection, and expanding it to about five acres.
In 1942, along with many other Japanese Americans, Mr. Hagiwara and his family were forced to move from their home and live in internment camps. When WWII was over, he and his family were not allowed to move back into their home, and in subsequent years, many of the Hagiwara family heirlooms were removed, replaced with other additions, and eventually turning into a public space for viewing.
Walking up to the Japanese Tea Garden is very minimalistic. Open landscape with a few small statues and man-made stools in front of an Asian-style gate. On one of these stools sat an older Asian male, playing a Japanese flute for passer-by's. What made him stand out was his engaging smile as he played, saying with it "I am happy, and there is no other place in the world I would rather be than here right now". As you then walk through the main entrance, you are transported into another world.
The Japanese culture has always piqued my interest. The architecture, the people, the clothing, customs, traditions, language, and food. I mean, really, what is there not to love? Everything about it is beautiful. Offering a type of zen and tranquility no matter what is it you're gazing upon.
The Japanese Tea Garden in SF is said to be America's oldest public Japanese tea garden. It was originally created in 1894 as a one-acre Japanese-style garden. Over the next few decades, a man named Makoto Hagiwara, a Japanese landscape architect, had moved his family onto the property. Mr. Hagiwara put all his personal wealth, passion, and creative talents into the garden to achieve in what he thought in his own eyes was perfection, and expanding it to about five acres.
In 1942, along with many other Japanese Americans, Mr. Hagiwara and his family were forced to move from their home and live in internment camps. When WWII was over, he and his family were not allowed to move back into their home, and in subsequent years, many of the Hagiwara family heirlooms were removed, replaced with other additions, and eventually turning into a public space for viewing.
Walking up to the Japanese Tea Garden is very minimalistic. Open landscape with a few small statues and man-made stools in front of an Asian-style gate. On one of these stools sat an older Asian male, playing a Japanese flute for passer-by's. What made him stand out was his engaging smile as he played, saying with it "I am happy, and there is no other place in the world I would rather be than here right now". As you then walk through the main entrance, you are transported into another world.
Nov 18, 2011
4505 Meats
If you're going to be in San Francisco, I highly recommend making a visit to The Ferry Building. Ride a trolley car down the Embaracadero, take in the sights of the beautiful San Francisco Bay, get off at The Ferry Building, take a walk inside, and savor the smells of all the beautiful artisinal vendors that await you.
The Ferry Building has a little of everything to satisfy the foodie inside of you. Save your appetite, though, and after venturing through, make sure to take a walk outside on Tuesdays, Thursdays, and Saturdays, to visit the Farmer's Market outside. This is where you surely will not be disappointed.
4505 Meats is a small meat vendor serving freshly grilled meats to patrons visiting the Farmer's Market. The smell of the grilled meats intoxicates you, attracting you closer to their chalkboard menu portraying some of the best items you possibly could imagine at a Farmer's Market.
Turducken sandwich? Duck Sausage? Fried Turkey Leg? Yes, please.
The Ferry Building has a little of everything to satisfy the foodie inside of you. Save your appetite, though, and after venturing through, make sure to take a walk outside on Tuesdays, Thursdays, and Saturdays, to visit the Farmer's Market outside. This is where you surely will not be disappointed.
4505 Meats is a small meat vendor serving freshly grilled meats to patrons visiting the Farmer's Market. The smell of the grilled meats intoxicates you, attracting you closer to their chalkboard menu portraying some of the best items you possibly could imagine at a Farmer's Market.
Turducken sandwich? Duck Sausage? Fried Turkey Leg? Yes, please.
Aug 23, 2011
Tacos el Bronco
I would be surprised if anyone tells me that haven't had some sort of Mexican food in their lives. Mexican food is just a part of American culture nowadays as the hamburger. Tacos, burritos, enchiladas, taquitos, salsa, mole, nachos, tamales, quesadillas, and guacamole. Is your mouth watering yet? Mine is too.
But like many cuisines across the United States corporate monkeys looking to make a quick buck destroyed the image of Mexican cuisine. Chain and fast food restaurants like Taco Bell, On the Border, Chilis, and even Chipotle are using sub-par ingredients, dismal food pairings, and charging customers an arm and leg for it. What's even more surprising? People are willing to pay for it.
Mexican food is about love. Mexican food is about simplicity. It's not about deep-frying a burrito and covering it in three types of cheese, with a side of "Spanish" rice and beans. It's about taking quality meats, slow-braising them until tender, and serving them inside soft, warm tortillas with onions, cilantro, and lime. It's about taking homemade masa (corn-based dough), stuffing it with braised meats, and steaming it inside a banana leaf until tender. In Mexico they fill their burritos only with meat and refried beans. Whoever came up with the idea of stuffing rice, meat, salsa, sour cream, lettuce, avocado, beans, and cheese into a burrito is just looking to scam you by making you pay $12 for it. Mexican food doesn't need all that. As long as you have a passionate cook that knows how to handle the ingredients, you realize you don't need all the extras. You taste the love that they put in with their own hands.
But like many cuisines across the United States corporate monkeys looking to make a quick buck destroyed the image of Mexican cuisine. Chain and fast food restaurants like Taco Bell, On the Border, Chilis, and even Chipotle are using sub-par ingredients, dismal food pairings, and charging customers an arm and leg for it. What's even more surprising? People are willing to pay for it.
Mexican food is about love. Mexican food is about simplicity. It's not about deep-frying a burrito and covering it in three types of cheese, with a side of "Spanish" rice and beans. It's about taking quality meats, slow-braising them until tender, and serving them inside soft, warm tortillas with onions, cilantro, and lime. It's about taking homemade masa (corn-based dough), stuffing it with braised meats, and steaming it inside a banana leaf until tender. In Mexico they fill their burritos only with meat and refried beans. Whoever came up with the idea of stuffing rice, meat, salsa, sour cream, lettuce, avocado, beans, and cheese into a burrito is just looking to scam you by making you pay $12 for it. Mexican food doesn't need all that. As long as you have a passionate cook that knows how to handle the ingredients, you realize you don't need all the extras. You taste the love that they put in with their own hands.
Aug 17, 2011
Rickshaw Dumpling Truck
Dumplings aren't something you need to learn to love.
The Rickshaw Dumpling Truck is one of many mobile food vending units of Rickshaw Dumpling Bar, which has several locations throughout New York. Rickshaw Dumpling Bar was co-founded in 2005 by Chef Anita Lo. In my mind a very high-class but low-key chef, she is the Executive Chef of Restaurant Annisa in Greenwich Village, and has been a former contestant on Iron Chef America, Top Chef Masters season 1, and most recently seen in the public eye on Food Network's Chopped. In 2010 she left Rickshaw Dumpling Bar to pursue other culinary interests, but her legacy still lives on in these handmade, steamed bundles of joy.
At the Dumpling Bar locations, you can choose between five different types of dumplings. You then have your choice of getting them pan-fried or steamed, on top of a large salad or in a bowl of hot noodle soup. Service is fast, the portions are large, and everything is just so damn good.
Although still good, the trucks only offer three types of dumplings, and you can only receive them steamed, and on their own with a dipping sauce. Chicken with Thai basil, pork with Chinese chives, and vegetarian edamame. Rickshaw prides itself on using organic Bell & Evans chicken, the same used by most NYC restaurants, and organic edamame. The flavors are clean, and do come through. However, at $6 for 6 pieces, you wonder how paying $1 for a steamed dumpling is justified.
The Rickshaw Dumpling Truck is one of many mobile food vending units of Rickshaw Dumpling Bar, which has several locations throughout New York. Rickshaw Dumpling Bar was co-founded in 2005 by Chef Anita Lo. In my mind a very high-class but low-key chef, she is the Executive Chef of Restaurant Annisa in Greenwich Village, and has been a former contestant on Iron Chef America, Top Chef Masters season 1, and most recently seen in the public eye on Food Network's Chopped. In 2010 she left Rickshaw Dumpling Bar to pursue other culinary interests, but her legacy still lives on in these handmade, steamed bundles of joy.
At the Dumpling Bar locations, you can choose between five different types of dumplings. You then have your choice of getting them pan-fried or steamed, on top of a large salad or in a bowl of hot noodle soup. Service is fast, the portions are large, and everything is just so damn good.
Although still good, the trucks only offer three types of dumplings, and you can only receive them steamed, and on their own with a dipping sauce. Chicken with Thai basil, pork with Chinese chives, and vegetarian edamame. Rickshaw prides itself on using organic Bell & Evans chicken, the same used by most NYC restaurants, and organic edamame. The flavors are clean, and do come through. However, at $6 for 6 pieces, you wonder how paying $1 for a steamed dumpling is justified.
Jul 14, 2011
BonChon
The freshness, the bold flavors, the passion put into every piece of food that comes out of the kitchens, the unrelenting pursuit of perfection. That is why Korean food makes my mouth water.
BonChon chicken is one of many Korean fried chicken chains that have popped up in the United States over the past few years. Like pizza joints across New York, fried chicken restaurants live all over South Korea. Never eaten as a meal but more as a snack, South Koreans enjoy their wings and drumsticks with hot peppery sauces, garlic-soy sauces, pickled radishes, and beer or soju (think Korean vodka, but VERY strong).
So now their fried chicken lifestyle has made its way over the United States. But what makes it so different from the fried chicken we all grew up on? For years what we have referred to as the ultimate soul food?
Southern fried chicken is all about the crust, and cooks that are truly passionate about their chicken spend years trying to perfect their recipes. Brining, marinating, dredging, and frying. Size, oil temperature, cooking times, and condiments all come into play. Most of the time served with skin, and sometimes not. Arguments can be made for hours going back and forth as to who does it best, and which method is correct.
BonChon chicken is one of many Korean fried chicken chains that have popped up in the United States over the past few years. Like pizza joints across New York, fried chicken restaurants live all over South Korea. Never eaten as a meal but more as a snack, South Koreans enjoy their wings and drumsticks with hot peppery sauces, garlic-soy sauces, pickled radishes, and beer or soju (think Korean vodka, but VERY strong).
So now their fried chicken lifestyle has made its way over the United States. But what makes it so different from the fried chicken we all grew up on? For years what we have referred to as the ultimate soul food?
Southern fried chicken is all about the crust, and cooks that are truly passionate about their chicken spend years trying to perfect their recipes. Brining, marinating, dredging, and frying. Size, oil temperature, cooking times, and condiments all come into play. Most of the time served with skin, and sometimes not. Arguments can be made for hours going back and forth as to who does it best, and which method is correct.
Jun 28, 2011
L'Express
Imagine this. You go out for a night on the town. You're partying, you're drinking, you're having a good time. Then between 2am and 4am, it's all over. You're buzzed, you're drunk, you're hungry. Visit to the open halal cart with the usual chicken over rice and gyros? Visit the diner with the usual burgers, eggs, and sandwiches? What could be better at that exact moment than knowing there's a 24 hour Lyonnaise bistro open right around the corner?
This is what draws me into L'Express. Not only is the restaurant 24 hours, but the food here is very, very good.
The decor is minimalistic. During the overnight hours the restaurant is actually very dimly lit. White tabletops covering dark wood tables, with matching dark wooden chairs. Wall-sized windows looking straight out to Park Avenue, and a bar which never stops serving through the night (ok, maybe from 4am-12pm). It's not the decor which should invite you in here, though, it's the food.
Even at 2am their menu is full of options, including breakfast if that's what you're in the mood for. I've been here a few times, and there hasn't been anything I haven't enjoyed. Granted, I have yet to visit this 24-hour bistro while completely sober, so my opinion here really doesn't matter. (Side note, I apologize for this fact due to the pics in this post being very blurry and dark.) On this visit I started with the House-made pate, and finished with the Moroccan-spiced lamb burger.
This is what draws me into L'Express. Not only is the restaurant 24 hours, but the food here is very, very good.
The decor is minimalistic. During the overnight hours the restaurant is actually very dimly lit. White tabletops covering dark wood tables, with matching dark wooden chairs. Wall-sized windows looking straight out to Park Avenue, and a bar which never stops serving through the night (ok, maybe from 4am-12pm). It's not the decor which should invite you in here, though, it's the food.
Even at 2am their menu is full of options, including breakfast if that's what you're in the mood for. I've been here a few times, and there hasn't been anything I haven't enjoyed. Granted, I have yet to visit this 24-hour bistro while completely sober, so my opinion here really doesn't matter. (Side note, I apologize for this fact due to the pics in this post being very blurry and dark.) On this visit I started with the House-made pate, and finished with the Moroccan-spiced lamb burger.
Jun 4, 2011
Hill Country Chicken
“A fresh fried chicken joint”
I do not want to start a debate with fried chicken enthusiasts, or get hung by Southerners on who has the best fried chicken in New York City. Hopefully, we can agree that the fried chicken served at Hill Country Chicken is damn good.
I’ve been here twice, and this place is always packed, no matter what time you go. HCC sources out extra-large all-natural chickens, prepares them fresh daily, and the result is an immensely flavorful, crispy, and juicy piece of chicken. They have three dining areas, with sidewalk seating open for the season, and a main dining area with plenty of large tables. The downstairs area is a little more private, with plenty of more seating, as well as banquettes, offers a view of their prep kitchen, and also serves as a kid’s party area complete with board games and a classic Space Invaders arcade machine.
The chicken here is sold by the piece, in both classic and Mama El’s (the founder’s grandmother) recipes. Every piece of chicken offered here is brined in buttermilk, spices, and herbs, coated with a flour, egg, and cracker crust, and deep-fried to perfect crispy goodness. Something else that may shock everyone is to know that the fried chicken served here is skinless. With the cracker crust, though, let me tell you, you’re not going to miss the chicken skin at all. They then toss it in a variety of spices. My god. My mouth is watering just thinking about it.
Jun 3, 2011
Maialino
I’ve been to Maialino, located in the Gramercy Park Hotel, about three times now. However, I never made it into their dining room, as I love to sit at the long open bar, which is why it’s only fair I review just the bar area in this post.
The bar area at Maialino has a very modern European café look to it, and their dining room resembles an old school Roman trattoria. Blue and white picnic-style tablecloths cover the wooden tables, fresh baked breads line the walls, a small open kitchen displaying the house-made charcuterie, wine bottles lining the room dividers, and huge windows facing the street allowing so much natural light in. Maialino is definitely a great place to grab a drink and a quick bite to eat. They even serve breakfast, and I have been trying my best for months to wake up early enough try their Porchetta sandwich. Roast pork and fried eggs served in a roll. Now that sounds like a great way to wake up.
To say the staff is friendly is an understatement. Everyone who works here is incredibly nice. For those who know me, yes this opinion is a little biased as I know a quarter of the staff, but I can see how they serve other patrons as well. Every diner here seems very comfortable, as if they were sitting in someone’s home. Danny Meyer’s famous hospitality definitely comes through with this restaurant.
Jun 2, 2011
White N' Hot Halal Truck
Halal carts. They’re all over NYC. Five dollars can get you a great meal of chicken n’ rice, lamb n’ rice, falafels, gyros, shish kebabs, and even burgers and fries at some of them.
There are as many of them lingering the sidewalks of NY as there are hot dog carts. Most people grab a meal at the closest one out of convenience. Others are worth going out of the way for. Asking a true New Yorker what the best halal cart/truck is in NY can spark a debate that would never end. By the way, if you mention “Platters” in midtown you’re clearly labeled as a tourist, or from New Jersey.
Don’t get me wrong, Platters is good, but it’s not worth all the hype and attention it receives. Also, I don’t see why I should wait upwards of 20 minutes for street food there, as the line is usually down the block. My favorite halal truck in NY is called White N’ Hot, and it’s parked at the corner of 28th Street and Madison Ave.
Platters is the one all the tourists flock to, but White N’ Hot is the one that all the cab drivers come to. That’s a true sign that you know it’s going to be good. The truck is parked there all day, from noon to 4am. If you go late, like I do around midnight or so, you’ll always get friendly service. The two guys running the truck love what they do, and love feeding the people of the neighborhood. Even when the bar crowd at Pranna empties out, you’re never waiting more than five minutes for your food.
May 27, 2011
Junoon
With Tabla now closed, the torch of fine dining Indian in the Flatiron District has now been passed along to Junoon, which surprisingly is located just two blocks away from where Tabla resided.
A few months ago I had the pleasure of walking into Junoon for the first time and meeting the Executive Chef Vikas Khanna. If you’re a fan of the television show “Kitchen Nightmares”, you may remember Chef Vikas from the episode featuring “Dillon’s” Indian restaurant in midtown, in which he was brought in as a consulting chef to help get the restaurant back on track. The show did a great job showcasing Chef Vikas’ signature style and flavors, and now his cooking is on display at Junoon. Today I returned to the restaurant and tried his cooking for the first time.
At first notice of walking into Junoon you realize no expense was spared, anywhere. Junoon means “passion”, and this restaurant is the lifelong dream of Rajesh Bhardwaj, the man behind “Café Spice”. This restaurant is beautiful, and there is a touch of elegance everywhere. Upon entering you walk into a small room with a small reflecting pool, of which the sleek black hostess stand can be seen through two more glass doors. The hostess stand is directly in front of a 50-foot passageway which also contains a long reflecting pool filled with stones, white sculptures covering flood lamps, and beige sandstone sculptures depicting vines (the same design on their website). I couldn’t help but feel reminiscent of Shalimar Gardens in Lahore, Pakistan. The main dining room is to the left of the pool, in which an open kitchen stands in the middle.
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