Results tagged “broadwayeast”

On behalf of the Village Voice, critic Robert Sietsema dines at chef Anita Lo’s newish Bar Q and deems the tuna-rib appetizer “mouth-worthy.” But then things go wrong, and Anita’s mom gets caught in the crossfire: “An appetizer of baby back ribs ($11) with ‘my mother's BBQ sauce’ tastes like it's been dumped out of a white carton from the local Chinese carry-out… The spicy pork wings remain flightless because they're heavily coated with cloying Korean ketchup.” Yet Bar Q “thrilled” the Post’s Steve Cuozzo on “all visits but one when Lo happened not to be in the house.”

With all the alarming facts about catastrophic climate change at our fingertips, most of us know by now that every day needs to be Earth Day. And one of the easiest ways to start minimizing environmental impact is by considering what goes into our own mouths. Here in New York, Broadway East, a new “plant-based” (but not strictly vegetarian) restaurant, has made sustainability a top priority.

Writing for the Post, Andrea Strong feasts at Broadway East (pictured), the chic new Lower East Side organic restaurant with the dainty carbon footprint: The restaurant composts, filters and carbonates its own water, uses a green linen company, and donates waste cooking oil to the Environmental Energy Recycling Corp. Oh, and the food? Strong calls it “a brilliant compromise” between carnivores and vegetarians, “showcasing veggies along with organic meat and sustainably harvested and locally procured seafood.”

THE JAKEWALK: This romantic Carroll Gardens wine, cocktail and cheese bar is named after a Prohibition-era malady called the “Jake Walk”: a stiff-legged gait that afflicted drinkers of Jamaica Ginger, an alcohol-based “tonic” tainted with a leg-paralyzing neurotoxin. It’s the third in a growing “Smith Street empire” run by the owners of nearby haunts Smith & Vine and Stinky Bklyn. Their new venture, which opened last night, boasts (deep breath) 50 wines by the glass, 120 kinds of whisky, a rotating specialty cocktail list and a menu bulging with 40 cheeses, 20 cured meats, caviar and a “fondue of the day.” 282 Smith Street, Brooklyn, (347) 599-0294.