64 Frost Street
(corner of Meeker and Frost)
Brooklyn, NY 11211
Mon – Fri: Open at 5:00 pm
Sat – Sun: Open at 12 noon
Take the L Train to Lorimer/Metropolitan. Walk North on Union Avenue or Lorimer Street until Meeker Avenue. Walk Northeast on Meeker Avenue to 64 Frost St.
If you are going to get drunk during the snowy tundra packed streets of NY, you may as well enjoy some great sausages and pretzels with your beer. From Jan 25 – Sunday Jan 30, you can sample from 12 different sausages including:
-Three sausage platter, $16 | Smoked Bratwurst, Weisswurst, Wiener
-Five sausage platter, $22 | Smoked Bratwurst, Weisswurst, Wiener, Knackwurst, Bratwurst
-Seven sausage platter, $27 | Smoked Bratwurst, Weisswurst, Wiener, Knackwurst, Bratwurst, Nürnberger, Bauernwurst
-Nine sausage platter, $33 | Smoked Bratwurst, Weisswurst, Wiener, Knackwurst, Bratwurst, Nürnberger, Bauernwurst, Bangers, Hungarian Kolbase
-Twelve sausage platter, $38 | Smoked Bratwurst, Weisswurst, Wiener, Knackwurst, Bratwurst, Nürnberger, Bauernwurst, Bangers, Hungarian Kolbase (Schaller & Weber) and Chorizo, Hot Italian, Red Wine & Rosemary (Meat Hook)
All platters are served with mashed potatoes and Loreley’s homemade sauerkraut. If you order the 7,9 or 12 platters you and your friends get a free round of .2 L Kolsch!
Live band on Sat Jan 29th by the Jug Addicts.
Get tickets here:
102 Suffolk St
(Between Delancey and Rivington)
Lower East Side, NY
Open: mon, tue, thu, fri 12pm – 10pm sat 5pm – 10pm
Closed wed & sundays
I checked out the BaoHaus in the Lower East Side a few weeks ago. As the joke goes (in more ways than one), BaoHaus was more of a snack than a meal. I ended up going to Soy Japanese a few blocks away for dinner. Soy features Japanese comfort food (no sushi) such as rice bowl dishes, soups, salads, and curry. Not sure if it’s the proximity of the open kitchen in the restaurant or the homey decor that makes you really feel like you’re sitting down at a friend’s place enjoying some home cooked meals. Soy kind of reminds me of Supercore out in Williamsburg minus the hipsters with their Macbook Airs.
The dish you must try is their avocado spicy tuna rice bowl dish. Although they don’t serve sushi here, with this dish you get all the ingredients of a spicy tuna roll in a huge bowl. Amazing! For dessert, check out the green tea cheesecake was pretty good too. Enjoy!
137 Rivington St (between Norfolk St & Suffolk St)
New York, NY 10002
What do you get when you combine traditional baozi with nontraditional stuffings like all natural hanger steak, or Pan fried organic tofu coated in sweet potato starch? You get some wildly delicious sandwiches like the CHAIRMAN BAO ($4.00) made with
Braised slow and low using all natural Berkshire Pork Belly served with Crushed peanut, cilantro, Haus Relish, and Taiwanese red sugar in a traditional chinese white flour steamed bun. Another way to describe it – a trendy arepa but without the cornmeal wrap.
I ordered the Chairman Bao, the UNCLE JESSE ($3.50)
VEGETARIAN Pan fried organic tofu coated in sweet potato starch topped with our Haus Sauce, cilantro, crushed peanut and Taiwanese red sugar, and the HAUS BAO ($4.50) all natural Hanger Steak Bao
served with Crushed peanut, cilantro, Haus Relish, and Taiwanese red sugar. They have a special 3 Baos and a drink for $10.
As I was getting my Chairman Bao, I noticed the enormous chunk of fatty pork and couldn’t resist asking for some hot sauce. I guess it’s kind of a natural instinct for me to eat fatty meats with hot sauce, but here it’s kind of a no no. They don’t have any hot sauce, don’t ask them for any hot sauce. The reason is because Bao Haus believes hot sauce drowns out the unique blend of flavors that they worked hard to create. I get it – I mean I would never use the Peter Luger steak sauce on their steaks but they still provide it for those who want to try it. My argument was really that hot sauce opens up the taste buds and further intensifies the flavors of grilled and braised meats and hoping they would produce some secret stash from behind the counter but it didn’t happen. We kind of agreed to disagree after that although someone on the staff said it would be a good idea for them to sell their own brand. I’m going to say that although the baos at Bao Haus are all awesome even without hot sauce, if you’re like me, BYO hot sauce to Bao Haus just to do a comparison.]]>
379 Grand St
Lower East Side New York
Open Tues-Sun (closed Mon) from 6:30 AM till all donuts are sold out ~5/7pm (no stale ones for tomorrow!)
A few weeks ago I embarked on a Banh Mi making quest after having lunch with some friends. That same day on the way home my friend Leah Kim introduced me to the Doughnut Plant.
You have to fucking try this shit. NOW
Doughnut Plant features completely fresh doughnuts made everyday with a variety funky flavors such as Creme Brulee, Toasted Almond, Raspberry, Peanut Butter glaze with raspberry jam, and valrhona chocolate. Eventhough they use all natural ingredients, no preservatives, no trans fat, no artificial flavorings, and no eggs, you’d never guess because these doughnuts are probably the best you’ll ever enjoy.
Many donuts are made with the old school method using yeast which makes for a richer and more flavorful dough. Doughnut plant is the end product of a legacy of family baking traditions starting from 1910. The bakery has been around since 1994 and at its current location since 2000. Can’t get down to the LES? You can enjoy Doughtnut Plant donuts at Dean and Deluca and also 9 locations in Japan! Needless to say, even on full stomachs from the noodles we had at lunch we still managed to have 2 donuts. The creme brulee was a definite hit. Enjoy!
hmmmmm, maybe I should try to make my own doughnuts too???]]>
72 Clinton St (at Rivington)
Back in 1998, when I would visit my friend Tizoc in the Lower East Side, the coolest place to hang out was Johnson’s (still is in my opinion) and the best place to eat was Cibao Restaurant. Both the bar and the restaurant have surprisingly survived the gentrification of the Lower East Side. PBR is still a few bucks at Johnsons and Cuban sandwiches are still less than $4 at Cibao. Cibao, in my opinion still makes the best Cuban sandwiches in the city. One reason is they roast all their pork fresh and keep it greasy and hot in their steamer next to their sandwich press.
If you can’t make it down to Cibao, here’s a recipe for you to make your own at home. It’s a perfect way to use that leftover pernil roasted pork.
Cubano Cuban Sandwich Recipe
3-4 slices of fresh roasted pork (make your own or buy at a local deli)
3-4 slices of ham
1 kosher dill pickle sliced
hero bread roll
Take the roll and cut lengthwise but don’t separate the pieces. Lather on the mayo and mustard. Add the ham, then add the pork, then add the pickle slices, then add cheese. If you have a sandwich press, press till golden brown.
If you don’t have a press, you can improvise by placing your sandwich inside of a toaster oven and pressing down the sandwich with your metal toaster tray. I used a metal cup to put extra force on the sandwich. Toast or broil for a few minutes till cheese melts and bread is golden and crispy. Slice the sandwich diagonally in the middle and eat immediately. Enjoy!
157 E. Houston St. (between Allen and Eldridge)
New York, NY 212.473.9900
Hours Everyday 5PM – 12AM Fri-Sat Open til 3AM
Macondo where swanky Miami meets semi-grungy lower east side AKA Lower-East-Packing. If you don’t mind the annoying Lower East Meat Packing crowd or if you get there early for their happy hour (till about 6:30 7pm?), Macondo is awesome. Sorry, I guess lately I’ve been kind of a hater of the lower east side. It’s just too over run with B&T and not too recently the meat packing crowd. Call it evolution, progress or gentrification. It happens.
Back to the food. The best way to describe the menu at Macondo is a unique mixture of fancy South American and Caribbean street foods. For happy hour, you can choose from a variety of small tapas dishes ranging from $3-$12 with some dishes that include a free Porron (sparkling red wine in a glass pitcher with a long spout from which you pour straight into your mouth – or someone else’s).
We started with a plate of the crispy spicy honey calamari which was a definite hit. The subtle spice, the crispy fried calamari with a sweet honey finish makes for a great appetizer. Then we split a cubano sandwich with a side of yucca fries. I’ve had better cuban sandwiches but this dish is definitely one that will do the job of filling you up since most of these dishes are on the small side.
Then our favorite dish was the Siete Potencias which is oysters, shrimp, clam, octopus, mussel, scallop, calamari in a tequila carrot aji-amarillo citrus sauce. Just think about these ingredients for a minute and you’ll realize how awesome it can really be.
We also managed to stuff down an arepa which turned out to be so so (I like the ones over at Caracas a bit more) and a sandwich with polenta and quail which had great presentation but as for taste, I can’t say I was a huge fan.
Also be sure to try out a few of Macondo’s special cocktails. The mojitos were very nice and I hear they have a special cocktail made from avocado, spiked with mescal, Cointreau and a coca leaf liqueur. Getting to Macondo early is my best advice and try to get one of the 2-3 stools by the sidewalk in the Summer / Spring time where you can enjoy your drinks al fresco. Enjoy!]]>