Akwaaba

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Instagram Post 3/21/2018

Akwaaba is a tiny, unassuming Ghanaian restaurant at 604 Parkside Ave in the Prospect Lefferts Gardens neighborhood of Brooklyn. Akwaaba means “welcome” which is precisely how we were made to feel: don’t expect a menu or even a specials board, just friendly folks who are eager to share their cuisine and tell you what they’re offering that day. (I suggest that if you don’t have prodigious instant memory recall skills, jot down some notes as the bill of fare is recited.) Ghanaian cuisine is largely, although not exclusively, based on a starch plus soup/stew paradigm or on rice dishes; the four of us shared four dishes that are typical of the region.
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Jollof Rice, served here with some crispy fried porgy and plantains (kelewele), was certainly tasty. There’s a keen rivalry among West African countries over whose version is the best but tomato paste figures heavily into all of them. We were more than happy with ours.
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Wakye, most closely associated with Ghanaian cuisine, is a coconut milk enhanced rice and beans dish evocative of West Indian rice and peas. The dark bit peeking out at the top of the plate is shito, the hot pepper Ghanaian condiment redolent of fish paste and authentically potent. You can purchase it jarred at many West African markets and in my experience, it keeps in the refrigerator almost indefinitely.

The delicious Peanut Stew and the Okra Stew (stews thickened with mucilaginous okra are an acquired taste, or perhaps more accurately, an acquired texture) featured goat and beef and are meant to be eaten with a starch….
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Our two starches were fufu, cassava pounded into a sticky, dough-like consistency (left), and banku, a fermented corn-based staple that smells vaguely like bread dough waiting to fulfil its mission in life. Best dining practices for both involve pinching off a bit with your fingers, dipping it into a stew, and popping it into your smiling mouth. Messy, yes, but once accustomed to it, you’ll happily see why fork and knife just don’t cut it for these dishes.
 
 

Allan’s Quality Bakery

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Instagram Post 3/16/2018

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Unquestionably and quite simply the very best Trinidadian currant rolls and coconut rolls I have ever tasted in my life; these are definitive and the real deal. What’s more, I’m told they often have CHOCOLATE currant rolls (!) and white chocolate coconut rolls as well. Head to Allan’s Quality Bakery at 1109 Nostrand Avenue, Prospect Lefferts Gardens, Brooklyn for some amazing Caribbean baked goods and a guaranteed smile on your face.
 
 

Hao Noodle and Tea

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Instagram Post 3/14/2018

Still going strong after nearly two years at 401 Sixth Avenue, Manhattan, Hao Noodle and Tea by Madam Zhu’s Kitchen is an absolute delight. With its focus on small plates perfect for sharing by two or three diners, sampling cuisines from wide-ranging regions of China is effortless: Madame Zhu has restaurants in Beijing, Shanghai and Hangzhou and the menu reflects those as well as other regions. The décor is comfortably contemporary and casual, the service more than attentive. Everything we ordered was unique and delicious and there were enough intriguing items on the menu to warrant a return visit.
(Click on any image to view it in high resolution.)Bean Curd Strip in Chili Sauce was perfectly executed with just a little kick.
Looking a bit like a twin to the bean curd strips, shredded Le Shan Chicken with Sichuan peppercorns and chili oil, one of their signature dishes, was tasty and juicy, a neat trick for white meat chicken.

Although somewhat unusually plated – as if one nugget had skidded away from the pack – the boneless Sweetly Smoked Sole, another signature dish, was delicious nonetheless.
We had to order a noodle dish of course, so Dried Shrimp Scallion Noodle, a delicate salute to Shanghai, filled the bill.
 
 

Shanghai Zhen Gong Fu

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Instagram Post 3/12/2018

Very much in the throes of their soft opening when we visited, Shanghai Zhen Gong Fu restaurant, 86-16 Queens Blvd, Elmhurst, Queens was still shy a number of menu items that we were craving. Here’s what we did get: (Click on any image to view it in high resolution.)

Cold Noodles with Sesame Sauce
Steamed Soup Tiny Buns with Pork
Kau Fu – braised wheat gluten with mushrooms


Cabbage with Salty Pork
Stir Fried Eel in Ninpo Style
Shredded Pork and Preserved Vegetable with Rice Cake

Curious about the rest!
 
 

Kafe Louverture

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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!
 
 

Paradis des Gouts – Part 1

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Instagram Post 3/10/2018

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Paradis des Gouts – Part 1. It’s always good news when one of my posts begins with “Part 1”: it means that a follow up is definitely in the offing. I hear that there are multiple chefs hailing from multiple African nations in the kitchen on various days – but all with a focus on Ivorian cuisine – and that fact alone compels me to make multiple return visits to this new West African restaurant at 1136 Broadway in Bed-Stuy, Brooklyn.

We tried only two dishes that day and both were certainly tasty. A perfectly grilled red snapper was served with attiéké (lightly fermented grated cassava with a texture like couscous), a rich onion/tomato/palm oil based sauce (a perfect foil to the crispy skinned fish) and a toss of sweet plantains. That Maggi seasoning cube you see perched atop the attiéké is ubiquitous at the West African table: just unwrap and crumble it over the top as you would salt over any starch, but it packs significantly more punch than mere salt to anything it graces.

We also ordered one of the Saturday specials, Plakali (cassava pounded into a sticky, dough-like consistency, best consumed with the fingers) and Palm Nut Stew (aka Sauce Graine) with Beef. It’s a dish I’ve enjoyed elsewhere – I’ve even made it myself a few times – and the recipe varies from chef to chef as much as a recipe for any stew might. All are based on palm nut cream (which you can purchase canned or do it the hard way and extract it from scratch) plus a wide assortment of potential candidate ingredients; I found this version particularly satisfying.

True to its name, this restaurant turned out to be a Paradise of Flavors; watch this space for an update on my return to paradise.
 
 

Los Helados de Salcedo

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Instagram Post 3/8/2018

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Thought you might need a palate cleanser after all that rich food I continually post! While wandering around Jackson Heights, a sign in the window of a little shop featuring goods from Ecuador caught my eye. Upon entering Ecuador Records Variedades at 92-11 37th Ave and making my way past piles of hand crafted clay pots and other charming imports, I headed straight to the freezer case and selected the ice cream pop depicted on the sign that sported distinct colorful layers of “mora, naranjilla y taxo con centro liquido de jalea de mora, guayaba”.

The Ecuadorian frozen confection sold under the name “Los Helados de Salcedo” (after the city, I suspect) was surprisingly good. Not only was it sweet and refreshing, but the flavors were distinct and richer than I anticipated.

Translation: Helados = ice creams. Mora = blackberry. Naranjilla, literally “little orange”, although unrelated (I’ve seen it as naranjillo and frequently as lulo), is a fruit with a tart, tropical, quasi-citrusy flavor that can be found locally either canned, jarred, or frozen. Taxo is also known as banana passionfruit; it’s the oblong shaped fruit pictured on the wrapper. Guayaba = guava. I’m not certain that I really detected the liquid center of blackberry jelly; greedily consuming the delectable pop, I may not have given it a fair chance.
 
 

Il Pesce

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Instagram Post 3/3/2018

Feasting on fantastic fish with fabulous friends at Eataly’s Il Pesce, 200 Fifth Ave, Manhattan. Sometimes you go out to enjoy the cuisine, sometimes it’s to enjoy the company; this was one of those times when both were delightful.
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I could have made a meal of the just-baked bread and imported olive oil (and wine, of course) but somehow I managed to exercise restraint as each dish came to the table prepared to perfection. Here’s what we devoured: (Click on any image to view it in high resolution.)

• Ostriche al Forno – broiled oysters with artichokes, basil, parsley, bone marrow breadcrumbs, and black winter truffle butter
• Razor Clams with lemon, parsley, and chili
• Fritto Misto alla Ligure – assorted fried seafood Ligurian style

• Cavoletti di Bruxelles – pan seared Brussels sprouts with capers, anchovies, and oregano
• Zuppa di Pesce – Amalfi style fish soup with gulf shrimp, Atlantic cod, and spicy tomato crostino
• Grilled Wild Tiger Prawns with Polenta and Salsa Verde

• Cavolfiore al Forno – roasted cauliflower tossed in anchovy butter and lemon juice
• Seared Gold Trout with potatoes, leeks, and parsley
 
 

Belarussian Xata

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You’re on the B/Q subway heading towards Sheepshead Bay, Brooklyn, you detrain at Sheepshead Bay Station, make a right onto Sheepshead Bay Road and enter the establishment at #1655. You likely thought you were in Sheepshead Bay. Given the signposts, a reasonable assumption. But it appears that you have been transported some 4,444 miles to Belarus – and the feast that you’re about to enjoy will only confirm that notion.

Welcome to Belarussian Xata.

Evoking the impression of a Belarusian cottage (хата), the décor is picture-perfect, from the roughhewn tables and rustic fences to the charming artwork, wall hangings and sconces; even the wooden menu covers reflect the theme. And the incredibly attentive and helpful staff, clad in enchanting authentic garb, will guide you through your experience with such appreciation for their homeland and knowledge of its cuisine that you’ll come away feeling that you have been immersed in Belarusian culture, if only for a brief moment in time.

The food shares some features of other Former Soviet Union cuisines: there’s no shortage of potatoes and pork with hearty, creamy sauces; and vegetables, when they make an appearance, have been puckeringly pickled. But make no mistake, it is unique to Belarus and everything I tasted was delectable – each of the four times I visited since their opening last fall!

Here are a few of the superb dishes we tried. (Click any photo to view in glorious high resolution.)


The Appetizer “Village Style” sets out three different kinds of salo (cured fatback, not unlike Italy’s lardo): plain, smoked, and Hungarian style – kissed with paprika – served with chunky fried potatoes and greens. I recommend constructing each forkful with a bite each of salo, potato or bread, one of the greens, and a bit of mustard. Highly enjoyable.

Herring “Village Style” consisted of herring fillets layered over potato, egg, cucumber, and onion, a perfect marriage of flavors and a lovely presentation.

Meat Assortment “Belorusskaya”. Beef tongue, roast pork, chicken roll, and peasant sausage fanned out across a wooden platter, served with horseradish or mustard.

Machanka, a traditional Belarusian specialty featured three kinds of pork – homemade sausage, pork ribs, and roast pork shoulder – in a tempting creamy gravy that reminded me a little of veal blanquette but on steroids. All of the meats were wonderfully flavorful and tender. You have the option of ordering the dish with either blini or potato pancakes but I highly recommend the blini in this case. Absolutely not to be missed.

Potato Pancake “Kupechesky Style” (pronounced koo-PETCH-e-skee) is another must have. Grated potatoes, pork brisket, tomato, mushrooms, cheese, and mayonnaise combine to make another amazing dish.

Potato Babka “Bobruisky Style”, named for the city in Belarus. You may be conditioned into thinking of babka as a form of coffee cake, but the word actually means “grandmother”, and by extension, something your grandmother would bake and serve you with a side of love. If you’ve ever had potato pudding (or kugel), you’ll immediately recognize this grated potato/egg mixture – Eastern European comfort food in a pot.

Potato Kolduni (pronounced kol-doo-NEE) with Mushrooms. Another must order. It’s the grated potato/egg concoction but stuffed with mushrooms, boiled egg, and fried onions in a tasty mushroom sauce. Also available with chicken (second photo) or pork and beef, but my favorite was the mushroom version.

Pork Knuckle “Village Style”, braised for tenderness then baked for Maillard-crisp flavor was falling off the bone.

Sour Cherry Dumplings and Cheese Dumplings – sweet and delicious.

Fried Meat Dumplings “Grodno Style”, also named for a Belarusian city. Fried dumplings filled with chopped beef and pork seasoned with onions and spices provided a solid contrast to the sweeter dumplings. Second photo: Gotta show the cheese pull, right? By the way, that day-glow green drink on the left is tarkhun, tarragon soda; it has that anise/licorice/tarragon flavor profile that some folks love.

Baked Tongue in Dutch Oven. Tender and savory beef tongue with potatoes finished in a Dutch oven with cream sauce and cheese. If you think you don’t like tongue, try this: it might change your mind.

Belarussian Pickled Vegetable Platter. Cabbage sauerkraut, two kinds of pickled cucumbers and two kinds of pickled tomatoes (green and cherry); this dish is a perfect foil for heavier fare.

Carp Baked In Dutch Oven. Carp fillet with onions, carrots, mushrooms, and potatoes in a creamy white sauce.

Potato Pancakes with Cracklings served with sour cream and copious bits of pork.

Chicken Giblets with Buckwheat (Kasha). Chicken hearts and liver in a creamy sauce of onion, carrots, and mushrooms with a side of buckwheat groats. Also available with mashed potatoes, but order the kasha!

We also got the Grilled Branzino with Vegetables, technically not a Belarusian dish, but one of us was craving fish and the grilled vegetables were a welcome addition. The kitchen did a good job here as well.

Napoleon – one of three luscious desserts we tried.

Masculine Ideal. I’m generally not a cake eater, but the abundance of caramel dulce de leche and nuts had me hooked on this distinctive dessert. You’re probably wondering about the name, but it’s traditional.

The most unusual dessert was warm Orshanskie (“сырники оршанские в чугунке”, literally Orsha cheese pancakes in a pot, Orsha being a city in Belarus), mini cheese balls with a few raisins added for good measure bathed in a sweet sour cream and poppy seed sauce. Surprisingly good!

This is Anastasia. Proficient in many languages, she studied linguistics and considered becoming an interpreter before coming to the US. Helpful, attentive, charming, and always anticipating our needs, all of us fell in love with her as she answered our unending questions and pampered us as if we were royalty. She is an angel.

The man who started it all. Marat Novikov, a restaurateur and businessman from Minsk, opened the original Belarussian Xata in Moscow in 2012. A warm and generous man, he operates his Brooklyn branch ably assisted by family members. His genuine hospitality and outstanding cuisine made for an unforgettable dining experience that we are all eager to revisit.

Don’t lose any time in planning your visit to Belarussian Xata, 1655 Sheepshead Bay Road in Brooklyn.

It is an absolute must.
 
 

Vintage Curry

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Instagram Post 2/25/2018

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It was our second lunch of the day (these things happen) and I wasn’t particularly hungry (that never happens), but my dining buddy had been eager to try Vintage Curry “British Style Halal Indian and Chinese Restaurant” at 87-77 168th Place in Jamaica, Queens. Now, I’ve consumed more curries in my time than I can remember and most have been just fine if unremarkable, but a menu boasting 48 varieties gave me pause. Ultimately, we landed on Balti Bhuna with Shrimp (luxuriating in a thick curry sauce of balti paste and fenugreek leaves) and Dumpakth Curry with Lamb (featuring red pepper and curry leaves in a heavy cream sauce).

The bucket in the photo is a balti, basmati rice on the side; dumpakth refers to a cooking technique in which meat slowly braises in its own juices in a handi (a shallow cooking vessel) that has been sealed with a crust that translates to incredibly tender meat.

The presentations were my first clue that we weren’t in Little India anymore. I tasted both dishes. Stunned, I found them to be a flavorful cut above what I was accustomed to and absolutely delicious – and that was a judgment rendered on a full stomach! Regrettably, I didn’t get a photo of the Peshwari Naan; suffice it to say it was the best I’ve ever had. It’s a trek, but I think I need to go back for a follow up. And next time, I’m bringing my appetite!

h/t Dave Cook, Eating in Translation