There’s been a lot of snarky ink spilled about how fast the ill-fated BarFry transformed into Cabrito. As is the case with many restaurants that fall under the scrutiny of bloggers, this new Mexican spot helmed by Dave Schuttenberg, whose pedigree includes stints at Fatty Crab and Craft, has already had the viability of its concept questioned. Blogger blathering aside, an initial visit shows Cabrito to be a high-end homage to a broad swath of... [continue]

When Mr. Skewer & Co. Brazilian Grill began building out its space a month ago, anticipation ran high among meatheads. Could it be true? Amid visions of short ribs and other meaty treats, some wondered, “Would there really be a rodizio opening on W. 14 St.?” As a recent visit to the new spot revealed, Mr. Skewer has about as much in common with a Brazilian churrascaria as its neighbor Quizno’s does. For one thing,... [continue]

Ever since he started buying whole animals, Willis Loughhead, the new executive chef at Country, has been turning out some top-flight charcuterie, as well several dishes that incorporate offal. Loughhead gets his meat from Fleisher's Grass-fed and Organic Meats in Rhinebeck, N.Y. As you can see here, he’s wasted no time curing meats. Hanging in the wine cellar at Country’s Dining Room are, from left to right, lamb pancetta, pork pancetta, house-cured pigs’s leg prosciutto... [continue]

At the Ethnic Market highlights international specialty foods and ingredients you're very unlikely to find at your local Gristedes. Ask anyone who’s ever browsed the aisles of an Indian grocery store about Indian junk food and the first thing that comes to mind will most likely be packages of spiced peanuts, chickpeas and other crunchy goodies. But it turns out there’s a snack that’s more reminiscent of American-style junk food: Kurkure. Kurkure takes its name... [continue]

Even though it had been open less than a week Wildwood Barbeque, the latest addition to the burgeoning New York City barbeque scene, was mobbed with merry meatheads Wednesday night. Folks were queued up at the entranceway, as they waited to taste meats from Pitmaster Big Lou Elrose. Big Lou had been deputy pitmaster of Hill Country and has cooked many a barbeque competition. He's clearly just at home smoking with the Texas post oak... [continue]

Whether you spell it Issan or E-san (as the folks at Poodam’s Thai Cuisine do), the cuisine from this Northeast region of Thailand by Cambodia and Laos is some of New York City’s most delicious and spiciest. The restaurant’s name translates to black crab. While that particular delicacy doesn’t appear on the separate Issan menu, there is yam poo dong, or pickled crab. When you order it the waitress will likely ask if you’ve... [continue]

Fans of Korean fried chicken who frequent Saint Mark’s Place have been holding their breath since December for TKettle to start offering the crispy bird. But this delay hasn’t kept Andy Pan, owner of the bubble tea and dumpling emporium, from launching seasonal specialties. Colder weather brought soup dumplings and now that the mercury has started to rise above the 70-degree mark, TKettle is offering Taiwanese shaved ice. During yesterday afternoon’s sneak preview there... [continue]

Kyotofu is best known for turning out beautiful Japanese desserts, but this Hell’s Kitchen hot spot has been steadily adding savory items, and its new spring menu features some surprises on both the sweet and savory fronts. Delicate homemade tofu has always been a point of pride, but now the bean curd has been incorporated into a slider. Carnivorous types will be pleased to learn that these are no mere veggie burgers; the patties are... [continue]

Initial reports of Sik-gaek, a Korean restaurant in Flushing's Murray Hill, implied that it’s a buffet-style barbecue spot. After walking from the 7 train to the corner of 149 Pl. and Roosevelt Ave., an entirely different kind of restaurant was encountered. Sik-gaek isn’t a barbecue joint, it’s the Korean equivalent of an izakaya. A quick Chowhound search reveals that this type of drinking establishment, known as po jang ma cha, can be found in basements... [continue]

For a place that bills itself as specializing in “Modern Asian Cuisine,” new Flushing restaurant Mulan seems better suited to the Epcot crowd than hardcore fans of Asian cuisine, modern or otherwise. To be fair this assessment is based upon an initial lunch and the place has been open less than a month. But as it stands now, the fare in the brand new skyscraper, Queens Crossing, is pretty ho-hum. It’s hard to believe that... [continue]

East Village pizzeria Artichoke has been open a scant two weeks, but the blogosphere is already abubble. All it took was one avid pizza geek kvelling to Slice that it’s on a par with Brooklyn's acclaimed Di Fara Pizzeria. This initial report led many to assume that this standing-room spot models its pies after those turned out by Dom De Marco, the maestro of Midwood. The only similarity between Di Fara’s and Artichoke is the... [continue]

Cocktail wizard Dave Wondrich used a Boston shaker as a time machine when he taught a room full of people how to make old-school drinks. Real old school--some of the libations that the author of Imbibe whipped up haven’t been made for more than 100 years. The occasion was yesterday's “Resurrecting Historic Cocktails,” an afternoon workshop at the Astor Center. Wondrich chose “four odd, eccentric recipes.” Odd is an understatement. Take the Blind Tom, a... [continue]

At the Ethnic Market highlights international specialty foods and ingredients you're very unlikely to find at your local Gristedes. The Japanese can claim responsibility for introducing kobe beef burgers to such temples of meat as the The Old Homestead Steak House. Now comes a startling new burger development: Japanese miniburgers. Actually they’re more like nanoburgers; each is barely the size of a nickel. If you’ve guessed by now that this snazzy little box doesn’t contain... [continue]

The blue awning above Tito Rad’s Grill and Restaurant, a homey spot situated next to a strip joint at the juncture of Queens Boulevard and Roosevelt Avenue declares “Finest Filipino Cuisine.” Culinary boasts aside Tito Rad’s might just win the prize for Queens' westernmost Filipino eatery. Little Manila lies some 20 blocks east. In any case Tito's menu has a cool logo: a slick dude in a Panama hat sits above the phrase, “Halika, kain... [continue]

Now that Chef Alex Ureña is reintroducing leche frita to the menu at Pamplona, one might assume it’s a riff on café con leche, considering his Dominican heritage. Sure there’s plenty of leche, and yes it's a riff, but the dessert whose full name is citrus leche frita, is a spin on a traditional Spanish sweet that translates to fried milk. This twist on this classic dessert consists of three golden pillows atop a slick... [continue]

At the Ethnic Market highlights international specialty foods and ingredients you're very unlikely to find at your local Gristedes. At first glance Casa Rivera in Jackson Heights seems like a catch-all South American grocery. A closer look reveals that it’s a purveyor of mostly Peruvian products with everything from bottles of the wonderful purple corn punch known as chicha morada to the ingredients needed to make aji de gallina, a chicken dish that comes with... [continue]

On the outskirts of Queens’ Murray Hill, which is best known for Korean barbecue and fried chicken, is a store that caters to a much less carnivorous crowd. Meat eaters who first see the green sign for Vege Eats, might think that all that's inside is Gardenburgers. But as the sign says, it’s a “vegetarian specialty food store,” which is putting it lightly. The shop has a huge wall of freezer cases that offer products... [continue]

Shigemi Kawahara, who’s known in Japan as the Ramen King, unveiled the much anticipated Ippudo last night at a press event packed with food bloggers and dozens of members of the Japanese media. The East Village ramenya is his company's first restaurant outside japan. With the last chill of winter hanging in the air, it was a perfect night for slurping noodles and hot broth. And oh, what noodles they were: The thin strands had... [continue]

While many folks were busy guzzling green beer, two food-obsessed Queens residents checked out a new restaurant in Jackson Heights for lunch yesterday. Since the joint is called Green Plantains, token points for St. Patrick’s day spirit should be awarded, even if there was no corned beef and cabbage to be had. Green Plantains bills itself as a “Nuevo Chino Latino Dining Experience.” Edward Ng, who helped craft the menu for acclaimed Bronx Chino-Latino eatery... [continue]

When a restaurant throws down a chili-laced gauntlet with the title, “Can you take the heat?” most people expect to be crying by the end of the meal. Andy Yang, Rhong-Tiam’s executive chef, has issued just such a challenge. Yang’s three-month old West Village Thai spot is offering a special tasting menu, which gets progressively hotter, through April 15. The prize for eating every last spicy morsel is dinner for two at his upcoming East... [continue]