DJERDAN BOREK
2283 65 StreetBrooklyn, NY 11204
(718) 484-3180
This Albanian dinner (Yes, I said Albanian) looks a luncheonette. It is almost as hard to find as the country, itself being on a side street and an incorrect address on the menu. There are no hamburgers here. Instead plan to have Boreks, (similar to middle eastern Borekas ), that is a pastry that is stuffed with spinach or meat or cheese. The pastry is light and close to a waffle batter.
That’s it! Boreks make up almost the entire menu except for some wonderful desserts. A typical dessert is Baklava swimming in honey and/or Karo sauce or cake or pastry that flavored in the same way.
Boreks cost about $4 each and two Boreks are more that you can eat
for more see www.Ditmasestates.com
Saturday, February 20, 2010
Saturday, February 13, 2010
Noodletown is not the place you want to take a date
Noodletown
28 Bowery
New York, NY 10013
212) 349-0923
After midnight and after a show or movie, when most if not all of the food places in Chinatown, NYC have closed down, there is Noodletown on the Corner of Bowery and Bayard Streets
The atmosphere at noodletown is Chinese luncheonette when it was new and it is not new now. There is no maitre d’, cooked ducks and pigs hang in the window. Soup is scooped out unceremoniously in front everyone. The waiters are constantly busy and either do not have the time or the English to greet you and certainly not to hold your chair.
What noodletown does have is good home-style Chinese food. They go through great quantities of duck and the duck comes cut up with crispy skin and most of the fat gone. The Chinese broccoli is very fresh and steaming hot and actually cut so that even a Westerner can eat it with chop sticks. All the other dishes seem to have the same attention to detail that makes a meal very welcomed.
Like I said don’t take a date to Noodletown unless you want to impress them with your ability to find good simple Chinese food.
for more see www.ditmasestates.com
28 Bowery
New York, NY 10013
212) 349-0923
After midnight and after a show or movie, when most if not all of the food places in Chinatown, NYC have closed down, there is Noodletown on the Corner of Bowery and Bayard Streets
The atmosphere at noodletown is Chinese luncheonette when it was new and it is not new now. There is no maitre d’, cooked ducks and pigs hang in the window. Soup is scooped out unceremoniously in front everyone. The waiters are constantly busy and either do not have the time or the English to greet you and certainly not to hold your chair.
What noodletown does have is good home-style Chinese food. They go through great quantities of duck and the duck comes cut up with crispy skin and most of the fat gone. The Chinese broccoli is very fresh and steaming hot and actually cut so that even a Westerner can eat it with chop sticks. All the other dishes seem to have the same attention to detail that makes a meal very welcomed.
Like I said don’t take a date to Noodletown unless you want to impress them with your ability to find good simple Chinese food.
for more see www.ditmasestates.com
Friday, February 5, 2010
English Country House in NYC
This house is large but not overwehlming. Perfectly located, near Newkirk Plaza, on a cul de sac, with security cameras and easy parking
Be transported to the English Utopia Movement with this Classic American Foursquare complete with English Ivy on an old brick retaining wall. A wonderful front yard with porch and a large backyard to grow your vegetables.
Five bedrooms, 2 baths, full hospitality suite
asking price $ 779,000
Be transported to the English Utopia Movement with this Classic American Foursquare complete with English Ivy on an old brick retaining wall. A wonderful front yard with porch and a large backyard to grow your vegetables.
Five bedrooms, 2 baths, full hospitality suite
asking price $ 779,000
Saturday, January 30, 2010
Luckily, some things don't change
Joe’s of Avenue U
287 Avenue U
Brooklyn, NY
718 449 9285
I was 13 years old when I first went to Joe’s of Avenue U. Even after fifty years, Joe’s a Focacceria Palermitana has not lost its Sicilian roots. Initially Joes\’s was only open for lunch. When lunch or the mid day meal was the main meal as it was back in Sicily. Gradually even Joe’s has adapted but its menu harks back to an even ancient era. A time when tomato was unknown in Italy (pre Columbus) and fish or fish sauce was the main flavoring... You can still get Pasta cchi Sardi (pasta with sardine sauce). Please note the dialect difference between Sicilian and standard Italian.
Slowly, very slowly times have changed even for Joe’s. It is now open for dinner, but credit cards are verboten. Joe’s still has the steam trays for take out for the harried Italian housewife. I can still remember the sharp yet loving ear slap I got for misbehaving
I had the Tunnina all’Agro e Dulci, (sweet & sour Tuna) my favorite of decades, and it is still wonderful. It makes you wonder why anyone would put Tuna in a can. The Vrocculi ri Rapi (broccoli rabe) and the Capunata di Milinciani ( Eggplant garnish ) are in a class by itself. The food is still terrific, plentiful and inexpensive. A full dinner for two with house wine and dessert is about forty dollars.
for more www.ditmasestates.com
287 Avenue U
Brooklyn, NY
718 449 9285
I was 13 years old when I first went to Joe’s of Avenue U. Even after fifty years, Joe’s a Focacceria Palermitana has not lost its Sicilian roots. Initially Joes\’s was only open for lunch. When lunch or the mid day meal was the main meal as it was back in Sicily. Gradually even Joe’s has adapted but its menu harks back to an even ancient era. A time when tomato was unknown in Italy (pre Columbus) and fish or fish sauce was the main flavoring... You can still get Pasta cchi Sardi (pasta with sardine sauce). Please note the dialect difference between Sicilian and standard Italian.
Slowly, very slowly times have changed even for Joe’s. It is now open for dinner, but credit cards are verboten. Joe’s still has the steam trays for take out for the harried Italian housewife. I can still remember the sharp yet loving ear slap I got for misbehaving
I had the Tunnina all’Agro e Dulci, (sweet & sour Tuna) my favorite of decades, and it is still wonderful. It makes you wonder why anyone would put Tuna in a can. The Vrocculi ri Rapi (broccoli rabe) and the Capunata di Milinciani ( Eggplant garnish ) are in a class by itself. The food is still terrific, plentiful and inexpensive. A full dinner for two with house wine and dessert is about forty dollars.
for more www.ditmasestates.com
Not Fancy, but Good
Buckley’s Tavern
2926 Avenue S
Brooklyn, NY 11228
718 998 4222
Not Fancy, but Good
Buckley’s Tavern has grown up what started as a local bar with food is now a real restaurant and catering hall. Unlike some expansions Buckley’s has had the sense not to change what made them special. Their menu is limited with daily specials, but what they do they do well. There is a large local crowd and the waitress’s know most by name and are often invited to sit at the table to gossip.
You can start off with Onion or Lentil Soup and an individually baked loaf of hot bread shows up. The meats are simple but always done perfectly and the Chicken Parmigana makes you wonder if Buckley’s is not really and Italian name in disguise. The portions are gigantic, doggy bags are the rule.
Dinner for two is about fifty dollars without drinks
for more www.ditmasestates.com
2926 Avenue S
Brooklyn, NY 11228
718 998 4222
Not Fancy, but Good
Buckley’s Tavern has grown up what started as a local bar with food is now a real restaurant and catering hall. Unlike some expansions Buckley’s has had the sense not to change what made them special. Their menu is limited with daily specials, but what they do they do well. There is a large local crowd and the waitress’s know most by name and are often invited to sit at the table to gossip.
You can start off with Onion or Lentil Soup and an individually baked loaf of hot bread shows up. The meats are simple but always done perfectly and the Chicken Parmigana makes you wonder if Buckley’s is not really and Italian name in disguise. The portions are gigantic, doggy bags are the rule.
Dinner for two is about fifty dollars without drinks
for more www.ditmasestates.com
Sunday, December 27, 2009
Bice, a chain restaurant, like you have never seen
Bice Ristorante
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
Bice, far from the usual chain restaurant
Bice Ristorante
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
4 East 54 Streets
New York, NY
212 688 1999
Bice New York, is part of a chain of restaurants, but this is not your fathers McDonald’s
There are several Bice restaurants around the world we were at the Manhattan branch. The first thing you notice that the décor is lively but dignified, in some ways similar to Kellari. The next thing to notice is that even though this is not an inexpensive restaurant (dinner can easily be $ 100/person) there are children at the table, albeit well dressed and at there best behavior. Indeed three generational tables are not uncommon.
The most important thing about any restaurant is the food and Bice truly shines.
A classic beet and spinach salad is upgraded by using goat cheese rather than the traditional blue cheese, add slivered baby white and green beans and you know you are at someplace special.
Lobster bisque separates the cooks from the chefs. Most cooks add corn starch to try to thicken the broth the result is usually clumpy or cloying. If you try to reheat the bisque the cream will scald and the bisque will often smell and taste burnt. Bice’s bisque was hot, tangy with tomato, but smooth with cream. The Lobster medallions on top were proof of the bisque pedigree.
There are many good dishes at Bice try the Veal Scaloppini. Normally this is made with lemon slices or juice and the result is a sour taste. But at Bice preserved lemon is used gone is the sour taste replaced by a wonderful lemon bouquet and taste.
For more see www.ditmasestates.com
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