22 January 2015

BG Café Creole

HAITI

According to the awning, this casual Haitian eatery is open 24 hours a day, but by the time the sun goes down it seems like they are past their prime. Walking in for a fairly early winter dinner, the selections were not exactly bountiful, and I hoped lunchtime saw greater options for patrons.

The wall behind the steam table lists all manner of choices written in nice handwriting, but it is best to simply check in with the person working and ask what is available. She will open compartments and show you dishes, maybe suggest a few here and there. We inquired about a few interesting things and were told they would have to be prepared, which seems like a normal scenario in a restaurant, but here seemed like the last thing they wanted to do. Our questions eventually become a hassle, but only because we were unfamiliar with the place I suppose.


The one main entree that was available up front was poule en sauce ($8, above and below), which goes by the name "stew chicken" in other Caribbean cuisines. We took it with rice and peas (beans), also available is white rice. She will ask if you want more sauce, and keep saying yes as this stuff is delicious and a lot is necessary to mix with the mountain of rice. All sorts of seasoning and peppers are in this sauce, a dark and delightful bite. Two fried plantains are also included.


When we seemed determined to have another dish, but none of our inquiries seemed desirable to cook, she went to the kitchen and asked us to wait. A minute later a small cup of legume ($8, below) arrived in our hand, which we immediately ordered. As you can see, I asked for more plantains instead of more rice, which we figured to have enough of. This is probably a mistake, as the thick vegetable stew needs rice. What might surprise a vegetarian is that legume, the french words for vegetable, actually contains chunks of meat and is completely unsuitable for them.


Thankfully for meat eaters, the stew is great and we polished it off. It is think and slimy and oily, but those are all used in positive ways here. Besides the rice, maybe a loaf of bread would suit it well.

This is an enjoyable place to hang out in, even if the jukebox does screech to a halt when you walk in. Haitian cab drivers and others fill the space with French language, and it all seems like a crowd in the know. I will try it again for lunch someday and report back the findings at midday.

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19 January 2015

New Topps Bakery/Restaurant

GRENADA
ST. VINCENT + THE GRENADINES

The awning of this Flatlands Avenue Caribbean joint is not necessarily enough to draw the casual explorer inside, but some of the exotic words on the glass storefront are. What exactly is oil down and tania logg anyways?

Speaking with the people here for a moment, it is clear that they want to have the moniker of being pan-Caribbean and not hole themselves into one or another of the island nations. Flags from many are displayed from each along the bakery counter in front. The one seen in the photo below is Dominica. The largest flag of the place, on the wall in front, is that of St. Vincent and the Grenadines, the home of the owner.


You can find oil down in a couple other nearby countries, but only Grenada claims it as its national dish, and furthermore uses it as the name of a neighborhood party you may be invited to if you happen to make friends. It is now on my bucket list to get invited to one of these possibly all-day parties where everyone pitches in to help prepare the dish.

What an oil down ($10, small portion, below) actually is, sensual massage jokes aside, is a very hearty stew of breadfruit and coconut milk, callaloo, dumplings, plantains, and an assortment of meat. An oil down comes to life when the oils from the coconut milk simmer out and combine with the other ingredients. It is all cooked in one pot and allowed to do this for quite some time. the lady here called the stew a curry, and effectively it could be as coconut milk and a generous amount of curry powder makes the broth.

Available Fridays and Saturdays only

Along the top of the photo above you see one of the extremely dense dumplings that are served in the dish, guaranteed to fill you up even in its small rendition. I was asked when I ordered if I wanted everything in it, and regardless of whether I know what the list of "everything" entails, I usually make it a point to answer this question in the affirmative. I was greeted with a dish of chicken, pork, and fish combined. A lot of the former two meats were very bony and seemed to be more for flavor than bites. A quick search online about it brings to light the fact that all manner of parts of a pig is usually included in the pot when this is cooking, and some of those are bound to end up on your plate.

I also ordered a cup of the Grenadian cocoa tea ($1.50, below), a smooth but barely chocolatey drink that was quite tasty. I did note a hint of something savory in it, but could not distinguish it.


I enjoyed sitting here and listening to the jovial singing and laughing of the cooks from the kitchen, which drowned out the Jesus-themed radio that was playing. I kept looking over to the bakery cabinets, wanting to have a sweet tooth, but on this day the baked goods seemed like an afterthought. Of the four or five customers that came in to grab takeout while I was sitting here, everyone went for hot meals. When one lady from Grenada spotted me eating my oil down, she asked me about it and was quite proud that I had ordered and enjoyed the dish. She and her companion ordered one to go, and if it were not for the scarves and hats and winter coats we were all putting on to leave, it could have felt like our own version of the island party.

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18 January 2015

La Goulette

TUNISIA

While Tunisian food does not separate itself much from Mediterranean cuisines further to the east, La Goulette seems to be the first restaurant I have seen in New York City that takes an active interest in calling itself specifically from this small North African country. It adapts that pan-Mediterranean blue and white theme and makes a special restaurant in Williamsburg of all places, an informal counter and dining room. Order from their colorful menu boards and take a seat and wait to be called.


The wait might be more than most counter establishments, but that only seems a result of the complex dishes served here, all of which seem to come out very fresh.

Dining alone, I settled on a dish that gave me as much of an assortment as I could get, the roasted cauliflower + artichoke over chicken shawarma ($10, below). Often in Lebanese or similar Mediterranean counters, I cannot resist the allure of roasted cauliflower in the case, but inevitably it disappoints me in its limp coldness. In this dish (and the $5 side that is served without the bed of chicken), the vegetables are warm and fresh, with burnt edges from the grill.


The shawarma is a softer (almost mushy?) cut of chicken than found on a spit, but is delicious. The whole thing could benefit from a healthy dose of toum, the garlic sauce native to the Levant, but alas is not widely used in Tunisian cuisine. The counterman will ask if you want your dish spicy, and saying yes is confirmed not to be dangerous in the least.

Obviously alcohol is not served here, and I decided for a cold beverage rather than tea. The La Goulette smoothie ($5, below) is banana, dates, and milk as per the menu, but has a fair helping of honey to give it a good sweetness. I taste a lot of banana, and the smoothie is good, but I would possibly ask for a higher date quotient next time since it is made fresh.


The small zone of the same name in Tunisia serves as the port of entry for Tunis, the capital of the country. This is a good metaphor for the first restaurant of its kind here in our city, a wonderful place to start.

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17 January 2015

Amanda's Pupuseria

EL SALVADOR

The "front" door on the side of this small hut fooled me with its open sign, making me wonder if it was connected to a dining room in the main building. On this sunny winter day I could not squint and see through the windows, and thus made the mistake. I found Amanda at her griddle, busy making the pupusas she is famous for, and scrambled to explain my error.

Needless to say, this is a strictly take away operation, but they do have a small table and a few chairs nearby for nice weather or optimistic winter days like this.


The little hut used to be a hot dog stand, and sits directly across the street from Maria Hernandez Park in Bushwick. The menu has about five or six options on it, but the lady before me and I kept ordering things that would require a wait. Her and I both ended up settling for chicharron y frijoles and queso y frijoles varieties. All options here are $2 per pupusa.


These thick corn tortillas are of course stuffed with their ingredients, and served with a small side of chopped cabbage and vinegar which is covered in a slightly spicy sauce, giving you the opportunity to create differently mixed bites. I hesitate to call this curtido because it is not fermented.

It is fairly obvious that Amanda has been in this game for a while, as the pupusas are excellent, especially for this part of the city. If you want your summer pupusas in a park and are tired of the scene in Red Hook, this will be a very nice alternative.

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12 January 2015

Sariling Atin

PHILIPPINES

If you happen to make it across busy Queens Boulevard (many don't! R.I.P.) and into this small turo turo, you are in for a good treat. The style of restaurant is repetition of the Tagalog word for "point," simply because you are offered foods dispayed in front of you on a steam table and to make your selections, do just that.

In the front of the shop is a well-stocked grocery that is fun to peruse for anyone that is fascinated with groceries from other cultures like I am. I never miss an opportunity to browse a grocery store when I am traveling. Behind these rows you eventually find the tiny dining room, four or five tables, and Filipinos coming in mostly for takeout.

There are three options here, one for every appetite. 1 item for $4.50, 2 for $6.50, or 3 for $9.50. Each selection gets you a plate of rice or noodles along with your dishes, and I found that three was far too much for me even though I was quite hungry.


My dining companion went with the noodles (pancit), which are very thin and fried, and almost an afterthought. I noticed that unless you clearly state you prefer them, they naturally start making you a plate of rice. Her selections are in the photo above, beef kaldereta (left), a stew with carrots and potatoes, as well as a tomato-based sauce and liver paste. She also opted for the pork menudo (right), which is another stew of sliced pork and liver, garlic, onions, tomatoes, potatoes, and I think even raisins were in there. It has a slightly vinegary taste and as with most Filipino dishes is nicely accompanied with rice unless you want a very salty experience.

As alluded to earlier, I overdid it with three options. Clockwise from top right is the pork adobo, sisig, and bistek. Out of all the dishes we had this day, the adobo was the one I liked the most. No matter what the meat used, this stewing process also uses vinegar, but is very unique from the Spanish version. It sits in quite a bit of oily sauce which is perfect with the rice.


The sisig falls the most flat due to the lukewarm nature of turo turo, something that many westerners complain about this style of eating already. When I knew I was not going to be able to finish, I saved most of my portion of the bits of pork head and liver and heated it up the next day at home on my stove. The bistek is the least recommended of everything we tried, and for beef is far less appetizing than the kaldereta.

The people working the counter here are busy at meal times, but friendly enough to answer questions for the uninitiated and give a very good experience.

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11 January 2015

Slavyanskiy Bazar

RUSSIA

From the street, Coney Island Avenue's Slavyanskiy Bazar does not seem like all that much. It is not flashy or gaudy like many Russian and former Soviet restaurants tend to be in Brooklyn, but inside you will find some of the best Russian food in the city. I gathered together a group of six for an outing here, two of whom were Russian, and one Ukrainian. All three of them, not to mention the rest of us, were quite happy after finishing.

The order of a Russian menu and the ordering habits of friends have taught me that there is a typical fashion that your meal should take place in, the first stage always being cold appetizers. We ordered three, including the herring seledka ($8.50, below), a handsome dish of well-prepared fish slices and pickled vegetables. Very simple and effective.


The slices were not as thick as usual in our second dish of beef tongue ($7.50, below). I thought this lent itself better to enjoy the dish more, especially when combined with the accompanying mayonnaise. Also recommended is stealing some of the purple horseradish that will be somewhere on the table.


New to my life, but very traditional apparently is the aspic ($11.50, below), curiously with an "an" in front of it on the menu, and called "xolodec" on our receipt in transliterated Russian. My friend described it to me as meat jelly, which is probably the best way to call it. The cooking process is somewhat like what happens after you put meat into your fridge after a meal and find it congealed in its own fat the next day.

The menu states this is "Jewish style" but I am fairly certain that at least part of the indiscernible meat within is pork. As you can see, the dish is served with a rather healthy steak knife and is cut into sections for everyone to try. It is served with horseradish if a kick is desired.


They have three varieties of pelmeni ($7, below), "Siberian," chicken, and veal, which all look about the same when they are put on the table. The tastes inside are also only subtly different, but my favorite is the Siberian, actually the birthplace of pelmeni in the first place. This version has lamb inside.


Customers preferring vareniki will not be disappointed either, as they have ten varieties to choose from, two of which are even sweet. We tried the vareniki with potatoes, mushrooms, and onions ($8, below), which had the three ingredients inside and were covered in them as well. These larger dumplings use a bit more dough than the pelmeni.


The borscht Ukrainian ($6.50, below) is served with three pompushkas, which are basically unsweet fried donuts. I immediately wanted to dip them into the borscht, but they do not soak up much liquid since they are already full of grease (in a good way). Note that the Russians did not try this, and probably knew better. A nice dollop of sour cream rests in the middle of the soup and is ready to be stirred in, changing the color from red to pink. The soup is excellent and filled with plenty of garlic.


The only entree we ended up ordering after our barrage of starters was the beef stew ($20.50, below), which at first is covered by a freshly baked flaky bread that rises on top of the clay pot it is served in. Also included on the polished wood carving board are small portions of cabbage and peas, used however you like.


Once the warm bread is removed, it is good for dipping into the stew or eating on its own, as it is already very moist. The beef itself comes in large hunks, and the stew takes on the flavor of the plums that are also within the recipe.


The only thing left to do after stuffing ourselves was the long walk to the Atlantic Ocean down Coney Island Avenue to Brighton Beach, to take in the late afternoon winter sunset and walk off some of the calories.

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05 January 2015

Baul Daada Jal Muri Shop

INDIA

Jhal muri is the Bengali version of a popular puffed rice chaat snack bhelpuri that is eaten all over India.  When I was in Kolkata, walking the streets would invite opportunities to sample from many carts. It is hard to walk a block there without seeing a kati roll stand or jhal muri cart, and usually both. Of course, the Bengali snack is known to set your mouth on fire as many Bengali foods do, and is usually served in a folded page of yesterday's newspaper.

In Jackson Heights, a friendly man sets up his little cart on 73rd Street each day after 3pm or so and plies his trade to passersby. Make an order (point, smile, stand there and shake your head), and watch him assemble your snack from about ten bottles and containers. I found his version much wetter and less crispy than Kolkata versions, most likely due to his ample use of multiple chutneys and mustard oil. The latter is used in generous portion when you say you want it spicy.


Those that enjoy spicy snacks will get their kicks from this jhal muri (above). The other ingredients (onions, cilantro, tomatoes, roasted soybeans, and chickpeas, amongst others) are no match for the intense spice in the dish. I enjoyed myself but had to give in and buy a bottle of water about halfway through. I do not recommend dumbing it down, but you can tell him mild if necessary.

It is not a full meal, but can be combined with a larger plate from a nearby sweets shop or anything else. It is just the simple enjoyment of getting a little piece of West Bengal from a Queens street.

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03 January 2015

Lakruwana

SRI LANKA

Formerly in the space that went on to house San Rasa, another Sri Lankan restaurant that has since also moved out, Lakruwana has shifted quite a ways down Bay Street to the Stapleton section of Staten Island. This neighborhood has seen decades of neglect after the Verrazano-Narrows Bridge was completed in 1964 and shifted business elsewhere. The differences between outside and inside are quite significant when you pass through the doors, as calm and serenity take hold.


On weekends, and now including Friday, most people come here for the all you can eat buffet (shown above) that costs a very economical $12.95 and includes a dessert bar. I overheard vegetarian customers as we ate here who all seemed satisfied, but the buffet also includes many meat dishes, multiple curries, two types of rice, and plenty of crispy papadum.

My plate below shows two curries (pork and pineapple), deviled chicken, and an eggplant dish all morphing into one dark object. Lentils, potatoes, and greens add color, texture, and different tastes to each bite. A normal Sri Lankan plate would have much more rice to accompany the dishes, but I tried not to fill up on it and used my utensils shamefully.


Not pictured is a fantastic thin egg curry that is minty green in color and best suited for laying over a mound of their fine basmathi rice. Other menu items are available, and I was a bit jealous of the big group that ordered a plate of hoppers for their meal.

The mango lassi ($4.95, left) and passion (fruit) juice ($3.95, right) are both a good way to cleanse the palate between bites. The four item dessert bar seemed like one item and three distractions, as the mango mousse here is absolutely fantastic.


I have spent some time in Sri Lanka, and overall the atmosphere and food reminded me of the few times I stayed in a somewhat nice hotel and had access to a buffet meal there. The restaurant is choked full of "traditional" Sri Lankan items you might find in gift shops. While this might sound like a negative, I did not really see it that way, as the hospitality and freshness of everything was quite good, even if each individual dish was not blowing any minds. It will be nice to return on a weekday and try some of their cooked to order Sri Lankan specialties.

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