In East Village, during my tour we discuss the 4 pillars or principles of the Temperance movement when we visit a Temperance fountain: Temperance, Faith, Hope, and Charity. While in Hell’s Kitchen we discuss the 4 pillars of Hell’s Kitchen: Thai, Mexican, Ramen, and Gay Bars. Temperance supporters would obviously disapprove of this neighborhood today. Until they taste any of the items below that is.
My 5 favorite Thai dishes that appear in the latest W42st, come from 3 places, the only Thai I go to these days in Hell’s Kitchen. (There must be around 30 in the area). Rule of thumb for Thai in HK and anywhere pretty much, the dingier the place, the better the food. If you see chandeliers, run. If it smells a little, and you see a menu that looks like hasnt changed in 15 years with items crossed out with a pen, stay.
Pick up your free copy of W42st anywhere in Hell
Ratchaburi Crab & Pork Dry Noodles at Pure Thai Cookhouse – Its all in the name. Mix in the broth from the bottom of the bowl and you get magic. A good introduction to the outrageous 9th avenue Thai scene for the rookies
Oxtail Soup at Pam Real Thai – One of my favorite winter dishes. Chunks of tender, juicy Oxtail in a beautiful Vinegary broth that packs a punch (heat!). Its BYOB! Bring Your Own Bounty.
Duck Larb at Larb Ubol – When in Larb, you have to eat, well, Larb. An Isan specialty of liberally seasoned minced meat with chili, lime and other addictive goodies served in room temperature. I’m partial to the ducky
Seafood Kee Mao at Pam Real Thai – And the Dandruff award goes to… Over the years I tried this guilty pleasure all over Hell’s Kitchen. This is head and shoulders above everyone else.
Pumpkin Custard at Pure Thai Cookhouse – When a place has only one dessert, well, you have no choice. Because its only one. A not too sweet custard with coconut sticky rice inside a banana leaf is pure diviness.
You can get easily lost in the constant changing dining shuffle here in NYC. One minute its Poke, another minute its Ramen, and before you know it, Sabra joints popping up all over like.. well, Sabra. When Balaboosta first opened 7 years ago, it was quite the welcoming menu featuring refreshing Middle Eastern and north African fare not so easily available elsewhere. But today, with places like Nur, Timna, Taboon, and even Balaboosta’s hipper sister Bar Bolonat, this once perfect housewife (the meaning of Balaboosta) seems a little lost, neglected, disowned by the family and left in a nursing home in Idaho
You may as well forget everything you know about Ikinari, the latest Japanense import to hit the streets of NYC. The gimmick of standing while eating quickly caved in to stressed out New Yorkers. While thousands of runners are running the NY marathon as we speak, the rest of us creatures of habit having major difficulties coming to terms with the idea of eating while standing. Eating while walking is acceptable. Standing, not so much.
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!
Taco Wednesday (or is it Tuesday), taco month, national taco day. I lose track sometimes, and I never discriminate. I once even had an Al Pastor on a Thursday, a designated personal soup day. I did not enjoy it. But is there a governing body that registers all these national days? Are all 365 days already taken, or can things overlap. For example, can we add a National Shakshuka day on a day that just happens to be a National Chihuahua day. Personally I dont see why Shakshukas and Chihuahuas cant be combined, but I can see the need for a limit of some sort as eventually the list will become too tedious to maintain its usefulness. Do Chihuahua even eat Shakshuka? I bet Sabra Chihuahuas do.
The Financial District just got “a bisele” more interesting. Well, a lot actually. If you notice I dont even have a space for Financial District on the blog, which means I’ve never actually written about anything in that area. Even the foodie desert of Staten Island outnumbers it 3-0. Well you do have Eataly, Brookfield Place, a Nish Nush branch, some nifty food trucks and a dead rabbit. So when its time to recommend a place after taking selfies with the Bull’s private parts, its actually fairly easy due to lack of many options. I myself get attracted to the north, Tribeca.
Culinary Slowdown. Its a real first world problem. Its when a food enthusiast wakes up one day realizing he hasnt eaten anything noteworthy in days or weeks. Its when a food writer suddenly experiences difficulties coming up with new ideas and writes only about pizza for two weeks! Its when you sit in a restaurant with your spouse after a mini hiatus and the spouse gives you that “you know, we could have been anywhere” look. I’ve been there before.
Eating With Ziggy 