Results tagged “porkchopexpress”

As Grub Street and others reported yesterday, a letter written last Thursday by Senator Chuck Schumer to Department of Health Commissioner Dr. Thomas Friedman may have prevented the forcible closure of the Red Hook Ball Field food vendors this past weekend. While this seems to be a small victory for the food purveyors, doubt remains whether the operating season for the newly food safety-certified vendors will end just after Labor Day, or at the end of October, the date observed by the vendors for the last few decades.

Like the rest of the city yesterday, Brooklyn was recovering from an angry summer squall that shut down the subways and even had its own tornado.

We’re pissed. After setting the date on our schedule for an excursion out to the Red Hook Ball fields this Saturday to sample some of the famous Mexican stalls, word comes from Porkchop Express that the opening has been postponed until May 5th. Apparently from the official Food Vendors Committee of Red Hook Park: ...administrative issues beyond our control have forced us to push this date to May 5th. We are very excited to set-up shop (or rather... shacks!) and begin our season as soon as possible.

Got a tidbit for us? Send it to the feedbag.

• There's been confirmation that the Red Hook ball field vendors will be starting their season on April 28th. We're keeping our fingers crossed for warmer weather by then. [via Porkchop Express]
• Jean Georges Vongerichten is in the process of transforming 66 from upscale Chinese to (presumably) upscale Japanese, with an emphasis on soba noodles. Once the metamorphosis is complete, it will be known as Matsu Gen. [via NYT]
• Crif Dogs is opening a "secret" bar next door to its current space. Reportedly, it will only be accessible via Crif Dogs' telephone booth, and drinks will be designed by mixologist Jim Meehan. The name? PDT -- which stands for Please Don't Tell. [via Eater, F&W]
• After a false start or two, Mercat is finally open. They're serving tapas from the Catalan region of Spain with an all-Spanish wine list to match. [via RG]

In suburbia’s conquest of New York, Subway and Quizno’s lead the culinary front, spreading almost as rapidly as Starbucks. But a quiet band of outsiders is fighting the good food fight, on the fringes. These are the shops that specialize in bánh mì, the French-accented Vietnamese sandwich that inspires cultish devotion among its fans (see The Porkchop Express). The latest reinforcements have risen up in the Brooklyn neighborhood of Boerum Hill. First there was Hanco’s last spring, and now, just around the corner, there’s Nicky’s Vietnamese Sandwiches.