Tag Archives: Food Tour

Williamsburg/Greenpoint Food Tour

22 Sep

I joined some friends the other day for a Williamsburg-Greenpoint food tour.  They actually started at 9:30am, but as the tour schedule didn’t end until 12am, I opted out of the first half of the tour, and joined around 4pm.

Now, the person who planned this tour is Jay’s best friend from high school, Jordan Cohen.  He has been teaching English in Santiago, Chile for the last several months. He is a foodie.  I also attended Blue Hill in Westchester for his birthday dinner one year. So when he made a short trip back to NYC, there were lots of places he had been hankering to try.  Here is the full schedule, for those of you who are interested. All rights reserved to Jordan Cohen.

Williamsburg/Greenpoint Food Tour

9:30am – Eating Begins

Egg ($8) http://www.pigandegg.com/menus/breakfast/

-Country Ham Biscuit


Saltie (10am-6pm $16 or $8/)

-Scuttlebutt – hard boiled egg, cauliflower, pickles, feta, black olives,  capers, aioli

-Clean Slate – hummus, quinoa, pickles, yogurt, naan


Yummus Hummus (7am-11pm $8/) http://www.yummushummusbar.com/menu/

-Hummus (Baked Bulb/Hummus Hot)


Il Passatore (noon-12:30 — 2 – $15)

-Piadina prosciutto, mozzarella, and rucola (7)

-Insalata si Rapette con Pecorino – beets salad w/ mixed green, pecorino  cheese, & sherry dressing (7)

-Gnocchi al Burro – spinach and ricotta cheese dumpling w/  butter and sage  sauce (8)


St. Anselm (noon-11pm $2.25/)



Endless Summer Taco Stand (noon-2am – $3)

-Pork/Beef Tacos

3pm – Drinking Begins

Cafecito Bogota – (9am-11pm $8)

-Llanera arepa (Carmelized beef, onions in homemade chimichurri sauce, topped with avocado slices)

-Cordillera arepa (Red beans, hogao sauce, crispy green plantain, and grated queso blanco)

-white sangria


Lomzynianka (noon-9pm $5) http://www.lomzynianka.com/entrees.html

-Polish Platter (two pierogies, kielbasa, stuffed cabbage, bigos, and mashed  potatoes)

-Hungarian Pie (potato pancakes with beef goulash)

-Polish vodka? no se


The Commodore (4pm-12am no se ~$15)

-Fried chicken w/ biscuits and “Saltie” potato salad + adult cheese sandwich  and green-chile hominy

-Get loaded on $2 beers and/or house specialty pina coladas


Silent H (Dinner only — $6-9) http://www.silenthbrooklyn.com/menu_dinner.html

-Carpacio – A cold starter that’s extremely hot. Have your water ready.  Air- dried beef sashimi drizzled with a chili cilantro-lime sauce.

-Shrimp Street Toast – Peppered shrimp dippers with a fluffed taro and mung  bean spread.

-Veggie Street Toast – Sautéed mushroom dipper

-“Secret Stash” Chef’s beer of the week


La Superior (Dinner only – $8) http://www.lasuperiornyc.com/back/menu/dinner/menudinner_cs.ai_negritas.pdf

-Torta Ahogada – Sourdough bread, carnitas, beans, extra hot arbol sauce


Paulie Gee’s (6pm – 11pm $16) http://www.pauliegee.com/specials_menu.php

-Seasonal special pizza


Honeychiles’ @ Charleston Bar (5pm-2am — $8) http://honeychiles.com/menu.html

-Po’ Boy

-Hush puppies

-Louisiana brews


Fatty Cue’ (Late Night until 1am $19, Dinner (pies) $6) http://www.fattycue.com/menus#late_night

-Smoked pork shoulder banh mi

-Smoked brisket sandwich

-First place pies

-continue getting loaded

1am – Eating Ends

4am – Drinking Ends

Now, not everything went exactly as planned. I ended up being around for the Sliders because St. Anslem’s isn’t open until later in the day. Silent H was closed. We skipped Honeychiles because we were all stuffed and looking forward to Fatty ‘Cue too much.

So, the first thing I had was a Hungarian Pie, split between 3 people at Lomzynianka. Hungarian Pie is basically a humongous latke folded in half and filled with beef goulash. Um. What’s not to like? A cute older (what I assumed to be a couple) runs the place, and when you’re eating there its like you’re grandparents invited you over for dinner.  So cozy, such comfort food, really nice people.

Next up, The Commodore. The frid chicken was really really good…but alas, not the best I’ve had. But the little buns and Salty-sweet butter they served with it were to die for. Somehow after the fried chicken we managed to ALSO split an Adult Cheese with what I believe were Poblano Peppers in it.

I know its starting to look like heart attack central around here, and that’s not too far off, but keep in mind that these were all being split between several people.

At this point we headed over to St. Anslem’s for sliders.  It turns out that they recently lost their liquor license, so we ordered our sliders and headed next door for some beers.

I have not stopped thinking about these sliders. They were so good. I am not a fan of big meaty burgers – I like thin patties, delicious creamy melted cheese, and soft buns. That was exactly what these were. I want to go back. Now.

After the sliders and sampling some new Belgian beer, we took a much needed long walk to Paulie Gee’s in Greenpoint, where we got one margherita pizza and one pizza with hot honey. If you are a pizza aficionado, Paulie Gee’s in a must-try.  Paulie himself was even there to meet and greet every table, walking around in his apron and holding a vintage-style bottle of Coca-Cola. He and I had a nice chat. I told him I had a food blog, he told to check out his Flickr.

You can probably understand why at this point nobody was exactly jumping up at the though of going and eating a Po’ Boy. So we went straight to Fatty ‘Cue, a mix of Malaysian food and American Southern BBQ, the Grand finale of the night. Unfortunately, the late night menu, which contains the famous smoked pork shoulder banh mi AND the smoked brisket sandwich, doesn’t start until midnight, and because we had cut out a couple of places, it was about 10:30pm when we got there. Rather than wait, we decided to go with the Hand-pulled lamb shoulder and the Whole Pig (which, by the way, is just pig parts, no-where near a whole pig). Everything was delicious, but not getting the smoked brisket sandwich was a huge disappointment, considering that Grub Street named it the best sandwich in New York City.

And the perfect drink pairing of course…

Those pigs look about how I felt by the end of the day.


Baked Chicken Meatballs

16 May

When our friend Jill came to New York from Oregon to visit us a few weeks ago, we took her on a (mini) food tour of New York. She is 14 weeks pregnant, so no drinking for her!! Instead, we did our best to fit in some good eats in the short time that she was here. In the middle of a day of shopping, we stopped at Momofuku Milk Bar in the East Village for some Cereal Milk Ice Cream, got brunch another morning at Clinton Street Bakery (gahh Wild Maine Blueberry Pancakes w/ Maple Butter), and went to lunch at The Meatball Shop.

The Meatball Shop opened within the last few months, and I hadn’t been yet. But my friend Sam, a native New Yorker turned Berliner, told me she heard great things about it (even in Germany she’s the first to know all the great stuff in NY), so I decided to go, and I’M SO GLAD I DID. Wow wow. These meatballs were uncomprehensively moist, I don’t know how they do it. I would love to get my hands on their recipe.

Well I couldn’t find that, but eating there inspired me to find my own meatball recipe. The ones I had at The Meatball Shop were beef, but I went with a bit of a healthier chicken meatball.

Baked Chicken Meatballs
Adapted from Gourmet


3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley

Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.

Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan or roasting dish.

Stir together remaining tablespoons of tomato paste and oil and brush over meatballs , then bake in upper third of oven until meatballs are just cooked through, about 15 to 20 minutes.