You can get goat all over the city, especially in Indian restaurants. But Google “Goat Neck NYC” or “Smoked Goat Neck NYC” and see how many results come up. Go ahead I’m waiting. You will get many results, but all pointing to one place… Ducks Eatery. Thats because Ducks is the only place in NYC that offers it. Why? I’m not sure. But one bite out of that thing makes you wonder. Perhaps at this stage, its impossible for any chef with some integrity to add something like this to the menu without any infringement. Its a revelation of sorts. A level of tenderness and succulence I havent experienced in NYC, or at least not in a while.
Now I’m not the biggest fan of Guy Fieri. But on occasion I cross paths with him in my writings. Perhaps to the point of “maybe I should start watching those DDD’s” ( I even forget what they stand for. Drives, Diners, and Divas?). So instead of trying to give this the proper justice with food words like divine and OMFG, I will just refer you to this DDD clip which describes this dish and its inspiration very well. As you see, making this goat dish requires 59 easy steps, a culinary degree with a minor in economics. It makes the price ($36) look like a robbery (I’m the robber). You may also want to watch Fieri in another EWZ favorite, Gazala’s Place in Midtown
I suppose if you are a carnivore, that video is all you need. My job is done here. But I need to make it to at least 350 words or else its “No pastrami for you” the next time I’m at Z-List fave, and East Village tour staple Harry & Ida’s (Will and Julie Horowitz own Ducks and Harry & Ida’s). So what should we talk about to fill the gap. There’s a front moving according to the news. What happens when a front stops moving. Is it still a front? Or does it need to move by definition? They never report on fronts that stay still, I dont believe. You never hear “we have a front that is stuck for 3 days outside the Maryland coast”
I suppose I should also mention that the dry rubbed St. Louis Ribs here sport a beautiful red hue and would make any Texan blush (because of the East Village crowds). And the wings here are gorgeously jerked and pepper-corned, and are going straight into the NYC Wings Hall of Fame. We ordered another round. This is serious BBQ folks. But all of this including the seafood items like the fine smoked trout take on a supporting role after the most beautiful neck this side of Ibiza.
Apparently its called a Stationary Front. Where two air masses collide and neither strong enough to move each other. Sort of like drunk sumo wrestlers leaning against each other. But at some point they simply fall down and get dragged out of the rink ending in a tie I presume. But not before they piss on themselves. Boy, I sure hope I get to eat that pastrami again….
351 E 12th St (1st ave), East Village
Rating: Three Z’s (out of 4)
Stars range from Good to Exceptional. Simple as that
Recommended Dishes: Goat Neck, Trout, Ribs, Wings, just get the Goat Neck