This is more of an important public announcement, rather than a full restaurant review. Pok Pok, as expected by some, ran its course and closed around a year ago. I never want to see restaurants close, but admittedly, I havent visited Pok Pok in the final year or so. The fact that it was never open for lunch (weekdays), and other serious Northern Thai joints like Ugly Baby popping up in Brooklyn had something to do with it. But with Krok, opening up in its place there are reasons to celebrate, and visit.
You might as well call it Krok Krok, as its not awfully different than the previous tenant. Krok’s menu is street food and Isan leaning, which means BYOB, Bring Your Own Bounty. While they may tone it down a bit for the white boys, toning it down here still means plenty of nice, bold flavors. After just one sit down, and a takeout order on another evening, I can tell you that this is some serious strong stuff. And being within six degrees of Pure Thai Cookhouse helps. Chef/partner Krit Ploysomboon cooked at Land Thai Kitchen, Pure’s UWS sister. Another partner owns a Thai restaurant in Queens.
Every dish I’ve had so far was outstanding. The Pad Kra-Prao, minced chicken (you can get pork instead), stir fried with garlic, chili and a vibrant basil sauce is especially superb. Another great chicken dish is the Gai Yang Bu-ri-ram, herb marinated and grilled with garlic, lemongrass, pepper, served with spicy sweet & sour and tamarind chili dipping sauces which you may or may not feel the need to use.
The fiery Moo Num Tok leads the grilled entrees column for a reason. Marinated Pork with herbs, lime and chili. It’s quite fragrant, and addictive just like the rest of them. The rice helps spell relief and so is the cabbage and cucumbers combo that comes with some of the dishes. If you are not getting them, ask. The lone green curry with chicken I’ve had so far was spot on. Looking forward to getting more intimate with this menu.
Krok
117 Columbia St (Kane), Columbia Street Waterfront District, Brooklyn
Rating: 2 Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Pad Kra-Prao, Gai Yang Bu-ri-ram, Moo Num Tok
When I was very young, like around age one, I was really really handsome. And I dont mean how all young babies and toddlers are beautiful in a way. I’m talking stunning beauty, almost girlish like. My nickname in daycare was Kendall. I had this ravishing hot blonde (I think that’s the correct color name) hair, and I was extremely pleasing to the eye. So pleasing that my parents were constantly worried of the ‘
In the black sea of Uzbek and Ukrainian eateries on Brighton Beach Ave, one can easily forget the avenue two blocks up, Neptune. Like 10th ave in Hell’s Kitchen, 7th avenue in Sunset Park, these are the forgotten practical blocks. As a visitor you tend to gravitate towards the hubs. But when you live in the hood, this is where you fix your chipped tooth, visit your favorite tarot card reader, or get that pastrami sub from the deli guy that knows exactly how you like it.
Apologies for the blurry photo. I start to shake in front of deliciousness. My posts will be smaller and to the point beginning… well it began actually. Too much going on in my life at the moment, so I dont have as much time to blog these days. But this is actually a good, refreshing change that will allow me to write about more places. More places, more usefulness, less mambo jumbo, same grammar.
As the great Manhattan rent squeeze continues, Brooklyn’s dining scene is getting more and more interesting. Years ago, you would never hear of notable places opening in neighborhoods like Prospect Heights, Bed-Stuy, Stuyvesant Heights. or any neighborhood with Stuy in it. Brooklyn is getting the same media coverage as Manhattan these days. Couple that with the ethnic food wonderland in the less gentrified areas of Brooklyn. Here are five very diverse spots I’ve been enjoying lately. A small sample showcasing what Brooklyn is all about these days.
In order to understand the name, one first needs to understand the location. One block over to the south is Hasidic Williamsburg, the most ultra-Jewish neighborhood in a borough loaded with Jewish neighborhoods (around 5). Once inside Hasidic Williamsburg you are not mistaken where you are. This is the one place in Brooklyn I’m not comfortable touring with visitors and I declined such requests in the past. Traif simply means “non-kosher”, a term not really used much even with Jews. Practically next door is sister restaurant Xixa, the Mexican version of small plate Traif. Xixa is pronounced Shiksa which means gentile girl, especially one that attracted a Jewish boy.
It’s Michelin Star season. When gracious winners throw parties to celebrate, while the losers and pretty much everyone else in the industry celebrate its awkwardness. Its the behemoth that everyone enjoys hating. In NYC two, and three stars are distributed with care while single stars are distributed like Halloween candy. My mother turns out has one. Some lose their hard earned stars within a year or two only to find themselves suddenly a lot more affordable (Bib Gourmet) while sporting the exact same menu that earned them the star. Should you look at Michelin for your French, Sushi and the default “New American” menu needs? Maybe. Should you look for it for Italian, Thai, Russian or [Name any other cuisine] needs? Nyet!
The first thing I have to tell you about Llama Inn in Williamsbutg is how gorgeous it is. Out of all the Peruvian I’ve been to in NYC, this is possibly the best looking. Albeit oddly situated in a not so attractive location by the highway. In fact I’m pretty sure the last time I came here this building was a gas station surrounded by other gas stations. The space is stylish even for the hotel filled chic Williamsburg standards. Designed by Joseph Foglia Designs, one can see how much time and effort went into this project.
Eating With Ziggy 