Old Tang – Part 2

Instagram Post 5/26/2018

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I just learned that the “noodle half” (the other half is a bakery) of Old Tang formerly at 135-45 Roosevelt Ave, Flushing, Queens has closed. (See previous post.) 😢 We hope they return🤞but we will never forget the delicious dishes we enjoyed like this wonderful beef noodle soup.

Sing along with photo #2:
🎼 Should old acquaintance be forgot,
🎵 and never brought to mind?
🎵 We’ll take a cup of kindness yet,
🎵 for Old Tang’s Sign! 🎶

Old Tang

Instagram Post 5/25/2018

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There’s about enough room for four people (three if they’ve already eaten) in the tiny but wonderful Old Tang at 135-45 Roosevelt Ave, Flushing, Queens. Each time I ventured in, there were new menu items to try; fortunately, it’s a short list so it will be relatively easy to accomplish my customary goal of tasting everything that’s available!
1) This is Dry Sauce Noodles as it appears when handed to you.
2) Like many dishes at Old Tang, it is assembled from perfectly prepared thick, chewy, translucent noodles plus a tiny bit of each of the seasonings ready to be portioned out by an expert hand. Lots of familiar additions, but it was the tahini-like sesame sauce that set it apart.
3) Not a pretty picture perhaps, but oh, so delicious! When all the ingredients are thoroughly combined, it’s practically impossible to tease out individual flavors, but in this case the whole is greater than the sum of its parts. And their adjoining bakery has some pretty fine treats for a finishing touch; photos in a future post!

Little House – Taro Cake

Instagram Post 5/24/2018

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A place of many delicious wonders, I am compelled to return to Little House Café, 90-19 Corona Ave in Elmhurst, Queens as soon as possible. It’s an Asian fusion counter service venue with a few tables and remarkable food; in addition to having the best Curry Mee with Young Tao Fu I’ve ever tasted, the sweets and desserts were a cut above as well. One of the most dramatic was this layered taro cake: gelatin, custard, taro, cake. Each layer brought something unique to the party: sweet, creamy, textured, fluffy. Remarkably, I was able to polish off the whole thing in one sitting because it wasn’t too sweet.

Yeah, that must’ve been why. 🐷

…and the cutaway stepped view.

Little House Cafe

Instagram Post 4/26/2018

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Most folks like soup well enough. As a matter of fact, there are those who can’t get through a cold, rainy day without an ample, piping hot bowl of it. But for me, no soup ever seemed to ascend to the droolworthy, shout-it-from-the-rooftops level of recommendation. Until now. Go to Little House Café, 90-19 Corona Ave in Elmhurst, Queens, and get the Curry Mee with Young Tao Fu, N4 on the menu. Described as “yellow noodles served in a spicy lemongrass coconut curry with vegetables and tofu stuffed with minced fish,” their version has a deeper, richer flavor profile than many of the variations I’ve sampled elsewhere.

Little House Café is an Asian fusion counter service venue with a few tables and a sizable array of baked goods (more on that aspect in a future post) all of which were top notch – and all of which point to a return visit before long!

h/t Joe DiStefano, Chopsticks and Marrow

Triple D’s

Instagram Post 4/16/2018

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It might stand for delicious delightful and delectable. Or perhaps def dope and diesel. But certainly not dainty delicate or dull because the jerk chicken from Triple D’s Place, 771 Washington Ave on the border of Prospect Heights and Crown Heights, Brooklyn is da bomb!

Brooklyn is home to some of the best jerk chicken in New York City so rising to stellar level here is no mean feat, but Triple D’s does just that. Ever had jerk that’s just not flavorful enough? Not here. Dried out? Not here. Just BBQ chix with some jerk sauce poured over? Not here. They keep the chicken spicy and flavorful, they keep it tender and juicy, and they keep me coming back.

(Oh, and a bottle of Ting, please!)


Instagram Post 4/13/2018

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If you’re gonna do only one thing, you’d better do it damn well. And oh, they do, they do!

BYGGYZ, the brainchild of Dewey Dufresne (yes, Wylie’s father) offers delicious, bespoke sandwiches crafted with impeccable attention to not only the quality of the ingredients, but the flavor compatibility of the component fixings. Here, for example, is not merely a roast beef sandwich; rather, it is a BYGGYBEEF – warm beef slow braised in pomegranate juice, with melted American cheese, hot pepper mix, BYGGYCHUP (the house ketchup) and BYGGYVEG, their mix of pickled fennel, carrots, red cabbage, currants and mixed herbs with Xxollent sauce on a seeded semolina hero. A Scrabble player’s nightmare, perhaps, but a gourmand’s rêve érotique.

Their bewitching sandwichy artistry even extends to dessert in the form of a DUSCREAM sandwich: a split Du’s vanilla cake doughnut filled with spiced apple ice cream and rimmed with cinnamon-oatmeal crumble.

IMHO, BYGGYZ comes by their all-caps name honestly; head to 37-39 Clinton St, Manhattan and taste what all the shouting is about.

Petee’s Pie

Instagram Post 4/2/2018

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🥧 > 🍰 IMHO and Petee’s Pie Company at 61 Delancey Street in Manhattan dishes up some of the best I’ve ever tasted, but making the decision about which of the delightful daily selections to choose is neither as easy as pie nor is it a piece of cake. Of course they have wonderful fruit pies, nut pies, and custard pies, but their chess pies are always first to grab my attention.

Chess pie occupies (ahem) the middle ground between cheesecake and custard pie. Devoid of cheese and generally with a little more body than custard pie (often due to the addition of cornmeal) they are incredibly rich and, unsurprisingly, hail from America’s South.

Folktales about the genesis of its name are plentiful. One has it that chess pie is so sweet, it needs no refrigeration and could therefore be kept in the kitchen pie chest ➡️ pie ches’ ➡️ chess pie. Another speculation involves a tangled explanation involving English curd pies (think lemon curd as opposed to cheese curd and therefore sans cheese) and an American corruption of the British pronunciation of “cheese pie” – a long way around if you ask me. I favor the simpler, homespun tale that goes, “That pie smells incredible! What kind is it?” to which the modest Southern baker’s humble response was, “It’s jes’ pie.”

This amazing black bottom Almond Chess Pie served with housemade vanilla ice cream was the capper on a day so packed with pigging out that we wondered if we would have room, but it was so delicious that it wasn’t a stretch. (Not so my belly, however.)

Kafe Louverture

Instagram Post 3/11/2018

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A quick visit to Kafe Louverture, 392 Halsey St, near Marcus Garvey Blvd, Bedford-Stuyvesant, Brooklyn yielded these two hot and fresh hand-rolled Haitian patties: salted cod (morue, my favorite) and vegetable. Not to be confused with denser Jamaican patties, these bbs were delicate, flaky and satisfying. Kicked up with a splash of hot sauce, they got my day started with a bang.

Be sure to check out the artwork while you’re there, much of which is for sale. Gotta go back for a deeper dive into the menu!

Tashkent Supermarket

Instagram Post 12/20/2017

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There are numerous markets that feature prepared “Russian” food along Brooklyn’s Brighton Beach Avenue, otherwise known as Little Odessa, and I admit to having more than a few favorites. Each features a wealth of dishes hailing from the Baltic States, Eastern Europe, the Southern Caucasus, Central Asia, and mother Russia herself and each boasts its own renditions of this first-rate fare.
Named for the capital city of Uzbekistan, Tashkent Supermarket at 713 Brighton Beach Ave, Brooklyn, NY, a relative newcomer to the strip, has a focus on Central Asian cuisine, but not exclusively. Shown here are three of my favorites from their salad bar. At the top there’s Lagman, a savory noodle dish (also found as a noodle soup) of the Uyghur people, an ethnic group living in East and Central Asia. Linguistically, the Chinese influence is easy to identify: lo mein → lagman. Moving clockwise there’s Khe, raw fish marinated in onion, spicy red pepper and vinegar. Russia and North Korea share an 11 mile border; the Korean culinary character of Khe is obvious. Finally, there’s Norin (aka Naryn), a dish I have yet to find at any of the other markets. Very fine noodles and a generous measure of cumin accompany thinly sliced beef, although in Uzbekistan and Kyrgyzstan it’s made with horsemeat!

Luda’s Dumplings

Instagram Post 12/1/2017

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The spirit springs from Eastern Europe but the spin is straight outta Brooklyn. We ordered the Wild Shrimp (made with parmesan and ricotta), roseate hue courtesy of beet infused dough, and the Classic (pork, beef and onion) because if you’re doing a tasting of anything, always start with the classic. Adorned with our choices of fried onions and bits of roasted mushrooms, Luda’s Dumplings also offers seven other toppings (including 🥓 bacon!) and even more sauces.
In addition to these perfectly delicious pelmeni, Luda’s Dumplings, 3371 Shore Pkwy, Sheepshead Bay, Brooklyn serves four other varieties including chicken breast, spinach & cheese, loaded potato, and sweet cheese (in a chocolaty dough). Four more reasons for me to go back!