New York City

Village Cafe – Once Upon a Time in Azerbaijan

Village Cafe - Guru HingalThis is not your father’s Coney Island Ave.  When I lived in that part of Brooklyn in the 80-90s, Turkish places like Sahara dominated.  Turkish, car washes, ice cream, and affordable divorce lawyers to be exact.  Nowadays, the business hub, that doesnt quite lead to Coney Island, features even better Turkish (Taci’s Beyti), respectable Moldovan (Moldova), Uzbek royalty (Nargis), swanky Russian nightclubs like Chinar, and a plethora of Pakistani joints between Foster and H.  And when I want to kick it up a notch, there’s always Z-List fave Werkstatt (I’m overdue).  Coney Island Avenue is a foodie paradise.  And the divorce lawyers now speak 17 languages.

With that said, you can drive the entire length of Coney Island 100 times, and miss one of its biggest gems, Village Cafe.  The restaurant is hidden inside a parking lot of a liquor shop (yes you can park inside).  Its like one of those Staten Island mini malls where you pick your laundry.  You’ll see a “Village” sign in what looks like an oversized temporary tiki hut.  Its a strange name for an Azerbaijani restaurant considering almost all other Azerbaijani restaurant names contain Baku or Azerbaijan.  But I’m sure “Village Cafe” just rolls off the tongue for the Azerbaijani.Village Cafe - Kutaby

What is Azerbaijani food you ask?  Its not too different than some of its neighbors like Georgia, Uzbekistan and Turkey.  Kebabs and Plov (rice pilaf) dominate, although the latter is sweetened with dried fruits so quite different than the Uzbek version.  Soups, meat filled flatbreads, kebabs wrapped in flatbread, kebabs in soup, and something called Guru Hingal (more on that later).  Just please dont call it Russian food.  Yes, you will get your Russian classics at Village like Borscht and Pilmeni, considering the location of the place and this is a former soviet republic after all.

The bread (they call it Turkish bread) is good, but who needs that when you have Kutaby, Azerbaijani flatbread filled with minced chicken, lamb or greens.  Its a must order.  The salads are your typical central Asian/Russian (Ok, only this one time) tomato, avocado, and the Georgian Lobio among many more.  I’m intrigued by “Unexpected Guests”, and “Simple & Delicious”.  I believe the former is only for walk-ins.  The soups get a bit more foreign sounding, though the only one I tried is the familiar Kharcho, which isnt quite as potent as Tone Cafe’s version 2 miles south, but good enough.

Village Cafe - DessertMeats in a form of kebabs and lamb chops dominate the menu.  Lulya kebab (minced meat) here is thick and juicy.  But what sets them apart here is they are wrapped with thin dough.  Get the lamb over chicken.  Guru Hingal is a thin pappardelle like noodles topped with a “ragu” of onions, and lamb cooked in its own fat.  You wont find better tasting pasta in south Brooklyn.

The village people (staff) are friendly and efficient.  No alcohol or pork as its Muslim, but as with many such places in south Brooklyn, you can bring your own alcohol.  You just cant bring your own pork.  The desserts here are good.  The Napoleon is fresh and huge.  But try the “Pakhlava”, denser, nuttier, not as sweet and better than your average Baklava.  Looking forward to try more here, especially when I arrive unannounced.

Village Cafe
1968 Coney Island Ave (Ave P/Quentin, Brooklyn)
Rating: 2 Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Kutaby, Lamb Lulya Kebab, Chicken Kebab, Guru Hingal, Pakhlava

Categories: Brooklyn, New York City | Tags: , , , , | 2 Comments

Bowery Meat Company – Come for the Meat, Stay for Lasagna

Bowery Meat Company - TomahawkSometimes I cringe when I read my old posts.  Ever so often it starts with the title.  Why did I call BMC, a “Croatian Seafood Delight” in 2014.  I remember BMC had broiled oysters which were popularized by Croatian immigrants in New Orleans, but still, what was I thinking.  Turns out, after reading the post (more chills), I see that I was simply making fun of the confusion of what type of restaurant is BMC.  Many dismissed it as a steakhouse.  On Yelp at that time it was listed as “Salad, Italian, Seafood”.  And the owners didnt really like the “Steakhouse” tag, calling it stale, uncool, and touristy.  Hence… Croatian!

The owners are still correct today.  I dont know of too many young New Yorkers that go to traditional steakhouse these days.  But in 2020 Justin Bieber’s fave BMC feels like a steakhouse whether the owners like it or not.  Just not the classic steakhouse most tourists, or older New Yorkers usually consider.  In fact BMC may be the best example of a modern steakhouse in NYC today.  Unlike other such meat specialists like Minetta Tavern, and 4 Charles Prime Rib, meat and more meat reign supreme at BMC.  I imagine not that many go to BMC for their Oysters, or Duck Lasagna.  But they should…

The Duck Lasagna actually dictates the ordering game plan.  If you get it ($58, for 2-8 ppl), you may want to take it easy with the meat.  And if you skip it, knock yourself out.  Or if you are like me, do the lasagna and the knocking.  Its magnificent, and much meatier than I remember.  A fine combination of duck, mushrooms, creamy Caciocavallo, Parmesan, and plenty of noodle texture.Bowery Meat Company -Cauliflower

The meat selection at BMC is always impressive.  Its perhaps the only steakhouse offering the Ribeye cap that comes rolled into a hockey puck shape.  Its arguably the best piece of the cow and thats why its $68 for what looks like about 6 oz of meat.  Its still one of the best steaks I ever had.  But on this night, we “settled” for the 40 oz Tomahawk Ribeye.  As expected it was perfectly cooked, though I wished for a bit more flavor from the crust.  While a sauce with this cut is not normally necessary, the house sauce is worth using.  It made the fries taste that much better, and we even took some home.

Another discovery this time was the roasted cauliflower steak.  Its topped with quite the pungent Pumpkin Seed Pesto.  The very shareable, Lasagna size, bread pudding is a smashing finisher.  It contains apples, lots of Candied Pecans, Caramel Chocolate, and Vanilla Ice Cream.  Its yet another must.  The one beef I got with BMC is the lack of affordable wine.  I understand we are at an expensive steakhouse, but still.  Impressive list but not much under $100.  2017 Nebbiolo for example is not exactly a bargain at $95.

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Bowery Meat Company
9 E 1st St (2nd/3rd, East Village)
Rating: 2.5 Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Duck Lasagna, Bowery Steak, Broiled Oysters, Cauliflower Steak, Bread Pudding

Categories: East Village, New York City | Tags: , , , | Leave a comment

Top 10 Dishes of 2019

Another fantastic eating year is in the books folks.  Just to be on the safe side, for the purpose of this post, I’m not planning to eat anything until 2020.  Figured I’ll give this Intermittent Fasting thing that everyone is talking about a go finally.  Eat freely for the first 362 days of the year only.  Ever wonder why these lists come out so early in December by Eater, and the rest of them?  Do they not plan to eat anything interesting the rest of the year and postpone all eating assignments to January?

Anywho, its actually been a rather a rough year, and perhaps contrary to the first line of the post, not exactly my favorite food year.  Personal tragedies, and an accelerated number of great eateries closing all over the city contributed.  There’s no more rhyme or reason to restaurants closing these days.  But 2019 still saw some great openings and old favorites continue to deliver…

Peking Duck at Pinch Chinese

Who said the most expensive item on the menu is often the best.  I did.  Many times.  Because its true more often than not.  This $105 duck that needs to be ordered and paid for days in advance is a triumph.  And not bad value considering the four of us couldn’t finish it.  Without sounding too much like the Oscars, this is the third nomination for Pinch Chinese who previously got nods for the Wind Sand Chicken and Crab dish in this space.

Crabmeat Tom Turmeric at Taladwat

2019 saw the talented David Bank (Pure Thai Cookhouse) finally open another massively successful Thai hit in Hell’s Kitchen,  And he somehow managed to keep it fresh in Little Thailand.  In about half a dozen visits during the year, only once I did not order this well balanced milky goodness.  With Gloria now shuttered, this is the best crab dish in the kitchen today.taladwat - crab

Pastrami Sandwich at Hometown BBQ Industry City

Yes, this means I finally found a parking spot in Industry City.  And yes, I finally found a compelling reason to visit Industry City.  This ultra flaky pastrami may be as good as it gets in NYC today.  It borders too salty on the first few bites, but settles in beautifully.  Fatty in all the right places, like slow dancing with your mother in law.  A nice homage to the classic Jewish deli pastrami on rye.Hometown BBQ Pastrami

Tagliolini al Ragu at Rezdora

If you look at the word ‘Bastardized’ in the dictionary you’ll see a picture of the classic American spaghetti Bolognese.  If you ever had the real thing, Tagliolini al ragu in Emilia Romagna or Tajarin in Piedmont, you are probably nodding profusely right now.  So before you hurt yourself, head to Rezdora.  It shouldnt surprise anyone considering chef/owner Stefano Secchi’s resume includes Modena royalty Osteria Francescana, and Hosteria Giusti.

Rezdora-Tagliolini

Eater

Parrillada de Setas at Tomiño Taberna Gallega

When I dine alone, I often order mushroom dishes, because I’m legally not allowed to order them when I’m on a date.  Its in my marriage contract.  And sometimes when I see a good looking mushroom dish on the menu while with Mrs Z, I have to sneak back into the place on another day in order to have it.  This one was worth the hassle.  A wonderful sweet and savory medley of Enoki, King Oyster, Maitake with goat cheese, garlic and honey.Tomino - Mushroom salad

Wagyu Ragu at Kāwi

Perhaps the most important opening of the year in NYC doesnt get enough attention.  Probably because of the mall location (Hudson Yards).  There are about 5 very solid dishes I can pick from Kawi, but the Wagyu ragu that comes with table side scissored rice cakes is a no brainer.  The kind of umaminess not experienced since the debut of Ssam Bar’s spicy rice cakes.Kawi - Wagyu Ragu Rice Cakes

Carrots at Ducks Eatery

Leave it to smoking wizard Will Horowitz to make carrots taste this good.  The man behind the the legendary pastrami, watermelon ham, and goat neck (a former Top Dish) got another hit which got vegan chain By Chloe’s attention.  The carrots are treated just like pastrami which means it takes about a week to make them taste like meat.Ducks Eatery Carrots

Lobster Noodles at Wayan

One of the most thrilling openings of the year, and a dish I think about often, sometimes in most inappropriate moments.  Like when Mrs Z tells me about her day and then ruins the moment with a “Are you listening”?  Its like the most amazing Mazemen (drier Ramen) you’ll ever have.  Ramen noodles, chili, butter, soy, thai basil and plenty of Maine lobsta.Wayan - Lobster Noodle

Djolof Fried Rice with chicken at Berber Street Food

In vanishing NY its refreshing to see places like Berber Street Food keep opening.  Michelin trained Diana Tandia created quite the sweet formula to attract a slew of locals very quickly.  The Djolof is a tomatoee Senegalese rice dish that is essentially like the best Biryani you’ll ever have.Berber Stree Food - Djolof Fried Rice

Fresh Whole Fish at Hunan Slurp

The plethora of new Chinese places opening all over the city changed the way I eat fish in NYC.  This whole market fresh fish is chopped with bones and all, and covered with garlic, ginger, and a supremely flavorful homemade chili sauce that I can drink from a wine glass.Hunan Slurp - Fish

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Best Tacos in Hell’s Kitchen

Alan's KitchenTacos, one of the four pillars of Hell’s Kitchen.  Thai, Ramen, and bars are the other three.  I cant think of many Hell’s Kitchen corners where you are not less than 5 minutes away from good tacos.  But try telling that to the 100 or so poor souls standing on a long line in freezing temps at Los Tacos #1 (or is it #2) in Times Square because their notes say so.  Oh its good alright.  But in this Little Puebla there are options.  Many options.

Carnitas at Alan’s Kitchen Mexican Cuisine – The newest kid on the block may very well be the best of all.  No alcohol license as of this writing, but the kitchen dishes out some of the juiciest pulled pork and Carne Asada (top pic) around.  Perhaps the closest you can get to Mission (San Francisco) quality.  339 W 44th St (8/9)    

Shrimp at Otto’s Tacos – Small shrimp but with a lot of Chutzpah.  Smartly seasoned, served with Serrano cream and onions.  Slightly inconsistent as of late, but when they are on they are on.  And when they are not, they are still one of the better shrimp tacos out there.  705 9th Ave (48/49)

Al Pastor at Tulcingo Del Valle – One of the old guards on 10th.  When neighbor Tehuitzingo unexpectedly shuttered, the other T became the king of Al Pastor.  You cant mix and match here, so bring friends, or a bigger appetite.  Or both.  665 10th Ave (46/47)

Carnitas at Tacuba – This is the entree, not the “tacos”.  Although the small designer tacos are good here as well.  Order the Carnitas main and manufacture your own tacos.  Its hard to screw up with that wonderfully greasy suckling pig featuring plenty of crispy Chicharron.  802 9th Ave (54/53)

Oyster Mushroom at La Palapa – While everyone else is offering just boring cactus, the newest taco joint in Gotham West Market has the most impressive array of Veggie tacos.  The mushroom here works very well with the Chihuahua cheese and Pasilla peppers.  Its like a Russian Mushroom Julienne taco.  600 11th Ave (44/45)

Tulcingo Del Valle

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Taladwat – The New Thai Sensation on 9th

Eating With Ziggy

taladwat - pompanoDecember 1st, 2019 Update:

Even with one of the most prominent Thai gone (Larb Ubal), Thai food in Hell’s Kitchen today is an embarrassment of riches.  They keep multiplying, making ugly babies.  On 9th they are more common than pharmacies or delis.  On 10th where its much tougher to survive, they are going strong.  But if I have to pick one name out of the bunch that has the best combination of food, comfort, and accessibility, its Taladwat.

Like a fine wine aging in dog years, Taladwat gets better every month.  David Bank (Pure Thai Cookhouse) and Brian Ghaw (Feast) essentially perfected the local formula by offering the most robust Thai flavors inside a mini beer garden setting.  The setting and concept is unlike anything else available on 9th, or pretty much the city for that matter.  While its not the prototypical pre-theater type, the location, and accessibility (at…

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Thankful!

Happy-Thanksgiving-1On Thanksgiving we give thanks to the things and people we take for granted.  This is perhaps the most meaningful Thanksgiving, and the first one I was not particularly looking forward to (first one without dad).  So I would like to take this opportunity to give thanks..

Thankful to the most important person in my life, my wife.  Don’t know where I’d be without her at this point in my life.  Probably having Thanksgiving at Pure Thai Cookhouse by myself staring at the wall.

Thankful to my mom who had a rough year.

Thankful to my daughters.  Couldn’t possibly be prouder.

Thankful for my lone black umbrella.  When you live with three women choosing a manly umbrella can be tough sometimes.

Thankful for my friends.

Thankful for Tacos.

These are mostly not in any particular order btw, otherwise tacos would have been much higher.

Thankful to live in such a multicultural city where I can say Bonjour in the morning patisserie, Shalom at lunch, and “Whoa, too spicy, where’s the hong nam man” (toilet in Thai) for dinner.

Thankful for Hockey and the NY Islanders, even though they stunk it up last night.

Thankful for Depeche Mode.  Greatest music gift in history.

Thankful to the person who invented Anti-Pervert Hairy Leg Stockings.  Makes holiday gift buying so easy for me.

Thankful to all the visitors who entrusted me on their precious vacation time and took my tours.

Thanks to the visitor who returned my black umbrella 6 months later.

Thankful to the Trip Advisor NY forum!  Not sure where I’d be without your support at this point.  Probably divorced, eating by myself at Pure Thai Cookhouse.

Thankful to the owner of Pure Thai Cookhouse!

Happy Thanksgiving!

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Three to Consider in Brooklyn

Hometown BBQ PastramiEvery time I sneeze a new restaurant opens in Brooklyn.  Every time Mrs Z sneezes, a dove commits suicide.  Its the loudest sneeze on the planet, that comes without warning.  Think a samurai shout or a mother giving birth to triplets.  Some of the new restaurants generate hours long waits or impossible to reserve, but thankfully plenty of solid oldies around.  Today you get three for the price one.

Xixa – I dont know what took me so long to get to this Mexican fusion.  Maybe the inner Jewish guilt.  Xixa after all, and its sister Traif (where we ate before), are situated just outside of Hasidic Williamsburg.  Xixa, pronounced Shiksa, means gentile woman (not Jewish).  Traif means not Kosher.  Its like two bullies laughing while pointing fingers at a kid eating Gefilte Fish off a can.  But Xixa has been around for a while now, and still packs young folks nightly.  Its hard to pick favorites from the many small and large plates.  But give the Elote (corn or carrots), beets, duck or short rib Carnitas a try.  Playful menu, with playful drinks to match.  241 S 4th St (Williamsburg)

XixaOlivier Bistro – Its beginning to sound like another cliche, but Olivier Bistro is the type of place every neighborhood needs.  I’ve been frequenting Olivier for a few years now but for some reason never wrote about it.  Talented French born Olivier Verdier is constantly on his toes, offering a mix of specials and a plethora of French classics for the steady regulars.  Its the closest you’ll get to an authentic French Bistro in Brooklyn.  The burger is always solid.  As are the Shishito peppers, Cassoulet, Moules Frites, Hanger Steak, and make sure to ask about today’s poison! (fish).  I’ve never had a bad dish here.  469 4th Ave (Gowanus)

Hometown BBQ Industry City – I havent written much about Industry City because, well, I can never find parking.  And I havent had truly compelling reasons to keep going.  Until now.  The ultra flaky pastrami sandwich at this new Hometown branch may be as good as it gets in NYC today.  It borders too salty on the first few bites, but settles in beautifully.  Its a nice homage to the classic Jewish deli pastrami on rye.  Industry City (Sunset Park)

And talking about pastrami, I inform you with heavy heart and slightly elevated cholesterol that EWZ fave Harry and Ida’s in the East Village is closing this weekend.  I wish nothing but the best to Will and Julie.  There will never be anything like Harry and Ida’s.

Hometown BBQ

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Santina – Stays Fresh a Little Longer

Santina - CecinaRemember that old commercial.. “Stay Fresh a little longer… say goodbye a little longer..”,  The actual products dont stick, but the songs often do.  If you dont remember this one its probably because, well, it doesnt exist.  Its actually a Wrigley Big Red gum commercial that goes “So kiss a little longer…”, and the fresh part was only in my head.  But the idea of the commercial is that the gum will keep you fresh longer than normal so you could kiss longer, for some reason.  Why would anyone want to do it in public is beyond me.  Kissing in public for more than 3 seconds is rare, awkward and should be banned frankly for the safety of the individuals and motorists.  You practically asking for herpes.  And at home you have Listerine for that.

But last time I checked, this is not Hygiene With Ziggy.  Its a food blog.  Major Food Group’s Santina, five years later, still feels fresh and unique.  With the ever changing regional Italian scene on the island, Santina stays true to its concept – fun, inventive spin on coastal Italian.  Italians, like in many cultures around the world, generally live very close to their land.  On the coast of Sicily for example you may find beautiful sweet Gambero Rosso (red shrimp).  While 10 km inland, you find yourself wrapping Focaccia around sausage and ricotta.  Coincidentally, ever wonder why we have so many lobster/crab shacks, and various seafood joints by the water?  Its not like any of the seafood comes from the Hudson or Buttermilk Channel near Red Hook.

Santina Squash CarpaccioMuch of Santina’s originality is attributed to one item, Cecina.  While Santina bills itself as coastal Italian, mainly Liguria and Tuscany, this chickpea pancake is different than anything we had between Genoa and Lucca.  Its softer and spongier, but not in a bad way.  On recent visits I enjoyed it with tuna infused with Calabrian chili, and avocado thats essentially the best Guacamole within a two mile radius.  Once wrapped with the Cecina ‘slice’, you get four tasty snacks.  Add the accompanied red sauce to the second or third Cecina for a change of pace and maximum oomphness.  The Cecina is reason #365 why you should stop reading Infatuation.  Clearly I cant!

The only thing better than a restaurant with a signature dish is one with two.  The Squash Carpaccio is a brilliant combination of thinly sliced squash, pumpkin seeds, brown butter, pink peppercorn, and crème fraiche dropped like Hershey kisses.  Another recent discovery is the Capellini Blue Crab – simple but effective.  Perhaps a spoonful of crab shy from being VERY effective.  Avoid the boring wild rice calamari.  The spicy potatoes side is one of those dishes I’m seeing elsewhere nowadays, but rarely comes close to Santina’s version.  In previous visits we’ve also enjoyed the chicken, Shrimp Zingara, and Santina Fusilli that are menu staples.

Santina
820 Washington St (under the begining of the High Line, south end)
Rating: 2 Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Cecina, Squash Carpaccio, Capellini Blue Crab, Spicy Potatoes, Shrimp Zingara, Santina Fusilli

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The 16 Dishes that Define Hell’s Kitchen Today

Eating With Ziggy

Nano Ecuadorian Nano

15 years behind a desk deep inside Hell’s Kitchen introduced me to the wonderful world of car dealerships, construction machinery, and gay bars. I watched the neighborhood develop, grow and become one of the least appreciated food areas in NYC today.  It is a NYC neighborhood, full of personalities and stories.  9th ave has morphed into a little foodie paradise over the years, while 10th ave is full of destination gems.

Today I sit behind another desk, my own.  But I still visit Hell’s Kitchen about twice a week for work (so subtle) and research, and it still feels like a second home.  As with just about any Manhattan neighborhood, its nice to explore the area on your own.  But to bring some of these stories to life and understand what this neighborhood is all about, I recommend taking a tour (ok, not so subtle).  These are the dishes…

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Cremini’s – From Le Marche With Love

Cremini's CresciaIf you’ve been reading this blog for a while, you may or may not have noticed a slow moving shift.  A shift in the type of establishments I frequent, and write about.  Gone are the days of the almost weekly expensive meals.  Hooray fast-casual!  There was a time when I would enthusiastically read the power rankings and hot lists on a regular basis, but these days it feels more like a monthly chore.  Among my other usual sources, I now concentrate on random openings instead.  Places that open with or without any buzz, offering something that gets my attention, in convenient areas.  

The shift began a few years ago when I finally understood what “buzz” and “hot” means.  I started to talk to owners and chefs about artificial hype, and the various techniques to achieve it.  The shift continued when we started to experience disappointing meals by some of the buzz elite, some of which I’ve never written about.  But the turning point may have been when a well respected hot list I follow included a restaurant that belonged to someone I know.  That restaurant was most definitely not hot, and most definitely shut three months later.  What made it hot?  Around 3k to a marketing firm.

Enter tiny Cremini in Carroll Gardens.  The type of mom/pop that wouldnt normally make much social media noise, and is more of a neighborhood hangout.  Although Eater’s Robert Sietsema did discover its Crescia flatbread (more on that soon).  Cremini’s opened a few months ago by a young couple offering specialties of their home region, Le Marche, the lost region of Italy.  While we dont have any other Le Marche dining options as far as I know, Cremini’s is also the type of place every neighborhood needs.

Cremini'sOwners Riccardo and Elena live upstairs, and the only thing missing in their little place on Court Street is a bell.  “Like eating in someones house” is a cliche these days, but there’s no better way to describe this one.  Perhaps one day they’ll get busy enough to hire more staff and function more like a regular restaurant.  But for the time being, its like walking into your neighbor’s house, grabbing a newspaper, pretending you can read Italian.  And after chatting about politics, and 80’s Eurotrash with the owners, about an hour later, maybe eat something.

The menu is unconventional but not too foreign.  There’s even a burger, and its a good one.  But its important to keep an open mind and not expect a full menu as so many restaurants all over Italy.  Although Cremini’s may refer to Elena’s fried cream custards, you get the sense that its the stuffed Ascolana olives that are closer to a specialty here.  There are six varieties, from classic, spicy, veggie and more.  Best plan of attack is mix and match the 9 pieces, 3 x 3.

Not too far from Cremini’s, people wait one hour for the “hottest” pizza at the moment, F&F Pizzeria (its good!).  And a bit further out some wait three hours for a red hot burger at Red Hook Tavern.  Meanwhile there’s zero wait at the moment for Elena’s steakhouse quality burger where she mixes three meats, and counters with Provolone, sweet caramelized onions, and.. bacon.  The only other main is Le March style “meatballs” of fried pasta with ragu.  You’ll enjoy them as long as you can convince the inner New Yorker in you not to expect, well, meatballs.

Cremini's MeatballsThe Crescia is like a cross between a Piadina and Laffa flatbread where you can mix and match various meats and cheeses.  The Mortadella and Gorgonzola settle nicely once the taste buds get over the initial Gorgonzola funkiness.  One thing about the new Italian immigrants is they dont mess around with the raw materials.  No need to bastardize much these days like the old Sicilian immigrants did.  Another such example here is the excellent Tiramisu.

Cremini’s is not the type you expect perfection.  Its the type you want to root for.  When you talk to restaurant owners these days you get the sense that its a brutal, survival of the fittest market.  A real estate market that erased virtually all such places in some neighborhoods across the river.  One just needs to step inside Cremini’s to remind ourselves why they are still needed.

Cremini’s
521 Court St, Carroll Garden
Rating: 2 Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Fried Olives, Burger, Crescia, Meatballs, Tiramisu

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