Monday, August 31, 2009

Rockaway Taco







Located near the rumbling elevated train station in an unglamorous strip of the Rockaways, this shack turns out killer Mexican grub. There is a small outdoor seating area and the food is cheap here, with most dishes under $5. I ordered a bean quesadilla served on a fried tortilla with white cheese and popped for fried sweet plantains($1 extra). Delish! Refried beans, cheese, plaintains with a squeeze of lime. There are fish tacos and other requisite faves. Fresh squeezed juices like watermellon are served too. Hot sauces are on the tables. This is a no frills beach joint that fills you cheaply.
GO!

Saturday, August 29, 2009

La Flor







In a decidely unglamorous location under the tracks of the #7 train sits this bakery/cafe that turns out bangin' breakfast/brunch plates all cooked to order in their open kitchen. My brunch was decidely feastlike at a price that would have been at least 1/3 more for this quality in a hood like Park Slope. Plus as crowded as it was there was no waiting. The waitresses run around frantically, but they got everything right. Starting with my hot chocolate with an ice-cube which had a touch of cinnamon and was quite good. The cranberry scone was tasty served with butter and prepackaged preserves. If they made their own it would have been a home run. My Mexican inspired eggs, potatoes and cheese was delish. I also ordered a fresh corn salad as well as a mixed South American potato salad. The corn salad was freshly shucked and better than the one at DBGB, with a hint of balsamic. The purple potato salad with it's Peruvian potatoes was original and delish. I really can't think a better tasting brunch I have had in a while. The whole meal was under $20 and this was a giant amount of lovely food.
GO!

Tuesday, August 25, 2009

Timmy' Os












Old school lunchonette in Corona with the charming owner serving lunch counter faves and custard on the cheap. Specials like a burger, fries and soda for $5. Same special with a frank also for $5. I was there for the custard post Tortilleria Nixtamal. Custard of the day is blueberry pie, with pieces of pie and the chocolate and orange being mainstay flavors. Timmy' O attended the Frozen Dessert Institute of America where he honed his craft. Custards are smooth and creamy and orange tastes like an old fashioned creamsicle. Prices are very reasonable in this part of Queens.


GO!

Sunday, August 23, 2009

Tortilleria Nixtamal







Absolutely worth the trip to Corona for artisan Mexican food in a place that makes its own tortillas with special corn they order and roast it themselves inhouse to make the masa. It was love at first sight when I saw the cute outside porch as well as a sort of back yard where a big pot of pork was cooking. The interior is also colorfully cute where the lovely tortilla press works. Here the owner lovingly creates authentic chow in this Corona corner. I ordered the taco al pastor which is sort of a pork souvlaki cooked on a spit squeezed in with fresh pineapples. WOW! Different pieces of superflavorful pork, some tastefully fatty with slivers of pineapples, onions, and cilantro on their fresh tortilla- sabroso. Next I ordered the salsa combo which was a green, a red and guacamole in a pretty trio dish with fresh fried chips. Delish- warning- chips here are outta the park and super addictive. A spicy pork and chicken tamale left me stuffed and sated.
MUST GO!

Sunday, August 16, 2009

Royal Crown Bakery


Darkly just baked loaves of perfection at this old school Brooklyn bakery that sells to many fine food shops around the city. As I stood in wonder at the beauty of these loaves, I was a little faint. I have not been to this epitome of Italian bakery perfection in years and was relishing the moment. I bought a smaller baguette still warm, just out of the oven and sprinkled with flour for $1. Broke off a piece and remembered this flavor as the same as the last time I was here years earlier. Delish.
Must GO!

Thursday, August 13, 2009

Lot 2







Bland, interior except for some carved wood beamed ceilings and the requisite exposed brick lead to a restaurant where the food and ingredients rule. New Brooklyn cuisine is expertly represented. Passionate people from the waitress to the owners asked what we thought and it showed in the food. Rolls from Sullivan Street bakery with butter start the service. The menu is made of of smaller dishes, reminicent of Prune on the LES. We ordered two dishes to share. The steamed clams with roasted tomato, fresh chilies and garlic bread was a flavor burst for $13 bangers. The other dish of olive oil poached cod, melted leeks and white beans was also fresh flavor popping good for $19. Melt in your mouth cod, with flavorful beans and leeks was a lovely combo. Dessert of cheesecake with almonds and blueberries was next. There were only 3 dessert choices and one was peach ice and the other chocolate pudding with candied peanuts, we went with the cheesecake. The dessert was a small round cheesecake with crunchy slithered almonds on top which added a nice crunch and yummy blueberries cooked with sugar.
Go!

Wednesday, August 5, 2009

Capsouto Freres



















Perfection personified in the soaring space of this classic Tribecca bistro. We having been eating at Capsouto on and off for years to celebrate birthdays and special occasions. Brunch is a treat here and has remained consistently great as the brothers Capsouto keep a keen eye on quality in and out of the kitchen. At a brunch to celebrate my friend Mark's birthday, we sat overlooking the soaring space and were presented with the familiar warm rolls, house made orange and pear preserves with pretty butter. There is a prix fix brunch of $29 which includes a starter, entree and dessert. My starter of mushroom soup was very rich, full of mushrooms and delish. The main of salmon with a cream sauce, rice with carrots and broccoli was tasty. Mark's main of pasta with shrimp and scallops in a creamy sauce is yummy. One word about service, it does not get any better and servers are well trained and super professional. Now for the dessert. Souffles are a specialty here and I asked for a combo of chocolate and raspberry- I asked and they created. My chocolate souffle with raspberry sauce was tdf. Mark's housemade chocolate chip ice-cream served in a crispy baked shell with real and candied fruit was also delish.