Father’s Day Redux

We ate cake.

We noshed on party mix.

We started drinking mimosas at 8:30 AM and didn’t stop till the orange juice was gone. 

Then we just drank straight champers. 

But, of course, we also had to eat real food.

Here are a few of the bites that we had:

pix 002 Omelette at Bistro Cassis

It may seem stupid to include an omelette on a list of great eats, but this is one of the better omelettes I have had on the UWS. The restaurant itself is fine, if not memorable, but the omelette is a thing of beauty. Done French style, it is very thin and delicate, rolled around freshly chopped herbs like thyme and tarragon, filled with a silky layer of tangy Gruyere cheese. It is filling but extremely light and is served with wonderful roasted-fried hybrid potatoes. An ideal breakfast or lunch, and the outdoor seating is wonderful for a Father’s Day celebration.

pix 011 Sundried tomato spread at Luce

This restaurant is a standby. It’s fairly priced with a large dining room, nice enough for a dinner out but casual enough to never need reservations. The place is great for kids but has a full bar, so you can get so tipsy that you forget that you have kids at all. The Italian food on the menu is very good – fresh salads, well prepared fish, and a great mushroom ravioli .And the best thing on the menu is free – how often can you say that?! The sundried tomato spread that comes with the bread basket is nothing short of delicious. The spread isn’t overly salty or oily, but lush and full of ripe tomato-y flavor. It’s so umami that it almost tastes porky, even though it’s vegetarian. It’s divine on bread, mixed into your pasta dishes, on a fork, or on your fingers.

If they sold it by the barrel, I would buy two of them. 

pix 053 Sausage and shrimp skewers at Pig and Khao

Okay, so I didn’t actually eat at the restaurant. Definitely didn’t go there on Father’s Day. And I don’t know if this dish is on the menu. But when chef Leah Cohen prepared her Southeast Asian food for us at The Samsung House (ps, that fridge that dispenses sparkling water and an oven that has a special insert that lets you cook 2 things at 2 different temperatures are why I am glad that I live in the 21st century. Well, that and Bravo.), I knew that I had to visit her restaurant ASAP. These skewers were a standout on an entire menu of memorable dishes. Soft and juicy and briny and salty. Coated in young rice flakes that puffed like Rice Krispies when fried, they had an added crunch that was reminiscent of fried chicken. The sauce served alongside was tart, sweet, hot, and wonderfully savory with fish sauce. Cohen has a real knack for balancing flavors, and I can’t wait to try all the dishes at her restaurant. 

Well, maybe for next Father’s Day, we will!

I attended The Samsung House as a press event. I was not compensated nor was I required to write about my experiences. My opinions are my own and unbiased. 

Kimcheese Sandwiches at Porsena Extra Bar

I saw a famous chef cooking in her own kitchen. At lunch service, nonetheless.

That shouldn’t be a huge deal…but it is.

In this day and age of celebrity chefs with huge restaurant empires, it’s not the most common thing to see an acclaimed chef cooking inside her own restaurant instead of jet-setting to fabulous events.

So imagine my thrill at seeing Sarah Jenkins walking through Porsena Extra Bar, her diminutive add on to the loved East village Italian restaurant Porsena.

Porsena Extra bar is small and narrow, with – as  the name implies – a long bar at which you can sit and drink some wine from the extensive, excellently priced list. As far as food goes, don’t expect strictly Italian dishes like next door. Instead, expect some of Jenkins’ more whimsical dishes.

Salami, goat cheese, and fig jam on baguette

Simple and perfect. The fig jam is sweet but not cloying or sugary it really tastes just like ripe, jammy figs. It is served with spicy salami that is garlicky and peppery but not salty or greasy. It is soft in texture, multifaceted in taste, and works well with that sweet jam and the creamy, mild goat cheese. The bread is literally perfect – not too hard, not too squishy.  This sandwich is just beautifully constructed, and is served with a light, bright salad where even the cucumbers are peeled and sliced on a bias.

It’s that attention to detail that really make a difference.

Grilled Kimcheese

This puts all other kimchee/cheese combos to shame. Yes, I’m saying this beats them all. The Pullman bread is soft and incredibly buttery, so it has a crispy, thin layer where it has touched the grill. Underneath that sheath is a soft, buttery layer of bread. It melts into the American cheese and kimchee puree filling. The filling is subtle – I might not even know that it was kinchee if I hadn’t read the menu. The filling is creamy and beautifully gooey, but with a slightly spicy garlicky tang that isn’t overtly fishy or salty. The kimchee puree cuts through the buttery richness of the other ingredients and makes this rich sandwich a star. Split it with a friend or be prepared to take a long nap afterwards.

Porsena Extra Bar is a gem. It’s super inexpensive for the quality, with a very cheap and high quality happy hour. In the evening, there  is an entirely different menu than the one at lunch, and you can also order food from Porsena next door. The service is jovial and efficient, and the vibe is perfect for a solo lunch.

Plus, Sara Jenkins is in the kitchen either here or next door. , overseeing the food

It shouldn’t be such a big deal, but it totally is.


Momofuku Noodle Bar – Unique Ramen and Rockin Buns

It’s hard to have a restaurant in NYC that is cool and relevant for even a minute. If you have one for years? Along with an ever expanding empire, a name in the media, and a highly acclaimed magazine? Well then, you are probably David Chang. The man behind the Momofuku has several restaurants, all of which are still so cool that you will have to wait a minimum of 25 minutes, no matter what time of day you walk in. Don’t expect his restaurants to be traditional, but do expect them to be delicious and very inventive.

Case in point: Momofuku Noodle Bar.

This long, light East Village restaurant is always packed, but the tables turn quickly. Expect to be jostled as you wait for your seat (don’t forget to put in your name with the host), and then consider yourself lucky if you get a booth. Most of us are sat at a long, high communal table with stools without backs. Just FYI.

Brisket buns with horseradish mayo, pickled red onions, cucumber, and lettuce

Having already tried the famous pork buns, I went with the brisket buns this time. Wow. Really, really awesome. Very tender brisket, with a melting layer of fat, smoky as if it was on the BBQ, but soft as if it were cooked the Jewish way. Layered on a soft, sticky bun with cool veggies and creamy, hot horseradish mayo, this really hits the spot. It also prepares you for the rest of the meal – not traditional, not totally Korean OR Japanese OR anything else…just totally Chang. 

Chilled spicy noodles with sichuan sausage, spinach,a nd candied cashews

Stop the presses. This may be my new favorite noodle dish in NYC. 

The noodles are incredibly springy and al dente, with just enough give to absorb the mouth numbing, lip tingling, nose running house made chili oil. The sausage is hot and juicy, filled with Sichuan spices that are warming and aromatic. The spinach soaks up more of that delicious chili oil and even the cashews – not my favorite nut – were a welcome crunchy, sweet note. The portion is extremely generous and the flavor is well balanced. I really can’t say enough about it.

Mint Chocolate Cake Truffles

Not my favorite cake truffles, as they are a bit aggressive in the mint department, but still tasty enough to gobble down whole.

A lunch here will cost you about $20, but I am shocked to say that it’s worth it. The ingredients are high end, the food is really unexpected, and it is so tasty. I am craving those noodles as I write this and can’t think of another ramen in town that is more unique or better balanced in terms of flavor. Add to that excellent, fast service, and you have a restaurant that will absolutely last the test of time.

Actually, it already has. 

East Noodle and Izakaya – More Than Meets the Eye

You know those restaurants you walk right by? The ones that seem just a little too cheap, or where the menu is jut a little too big, or where the deal just seems a little too good to be true? Most of the time you are right to pass those by. Most of the time, you just keep on walking to a smaller, more authentic place, and you are sure to get a better value for your time and money.


sometimes, you should go into those places. Like when there are 5 of you who are cold and hungry and just on the verge of whining. Like when this place has a huge table just waiting for you. Like when the atmosphere is jovial and fun, not to say rowdy.

Like when you pass East Noodle and Izakaya on St. Marks. From the outside it’s a tourist trap. From the inside, it’s a melting pot of student teachers form NYU, families with kids, couples on dates, and lone diners at the bar.

It’s ideal for a delicious but inexpensive meal.

Though you could get the agedashi tofu, creamy and custardy within its crisply fried exterior, saturated in salty sauce, or the thick and hearty vegetable pajeon, that isn’t why you come here. You come here for the many delicious yakitori. Here are just a few of my favorite skewered meats and vegetables:

Chicken thigh with scallion

Simple but supremely done. Moist and tender chicken, slightly bitter from the char marks on the outside. Tinged with salty soy and separated from the bite of sharp scallions, this is a delightful skewer.

Chicken thigh with yuzu

Oh, get this. The thigh is rough and charred from the fire, bursting with savory juices within. Atop, it is brushed with sour yuzu juice that is so spicy that it makes the lips tingle. Not overly fiery, it definitely announces its presence, and it’s hot and sour taste compliment’s the meat’s natural sweetness.

Pork belly

Pork, come to mama. Supremely fatty and sweet, with a garlicky bbq sauce on the outside that picked up the savory notes of the pork. If you don’t like pork belly or visible fat, don’t get this. But if you love the natural taste of pork and the  mushy taste of well caramelized fat, then jump on this skewer and ride it to the end of the line.

Chicken hearts

Like grilled liver but a bit less chalky and more bouncy. That minerally, iron-heavy taste combined with salty-sweet teriyaki sauce. If you like liver, you will absolutely love chicken hearts. Get over it people…if you have eaten hot dogs, you have eaten offal.


Yeah, i know I said it was all about the skewers. But this Korean holdover really deserves mention. Glass noodles sautéed with vegetables. It sounds so simple, doesn’t it? But these noodles are something else. Tender and slippery, with a good bite. Coated in salty, umami forward sauce that is sweet without being cloying and savory without being aggressive. Sweet onions, soft zucchini, and other vegetables rounding out the dish. This is really something where the whole is greater than the sum of its parts. Bravo to the chef.


Traditional? No. But delicious? Yep. Soft and sticky rice, crisped by the dolsot, blended with spicy gochujang, bits of softened vegetables, and strips of long, thin, delightfully fatty gyudon beef. Don’t miss it…it’s addictive.

This whole place is addictive. I defy you to spend more than $30 a person here, with each person leaving stuffed to the gills. The service is fast, the atmosphere is fun, and the food, while not revelatory, is really tasty.

You will be so glad that you stepped into a restaurant that you would normally pass over.

Sundaes and Cones – Far Out Ice Cream

Here’s a little secret – I am a pretty sub-standard food blogger.

That IS a shock to you, whether you like it or not!

I say this because I don’t always blog where I eat. Sometimes I go out simply to enjoy myself, with no plans to photograph or specifically remember any of the goodies I consume. That really lets me live in the moment without wondering if I captured the burger’s juiciness in photos or if it is cinnamon or ginger that I taste in a cocktail.

However…occasionally something I eat is so extraordinary that it stops me in my tracks and I start taking pictures mid bite, because I simply know that I have to share it with my readers (all 12 of you).

That happened to me this weekend at Sundaes and Cones.

This east village ice cream shop is small but well designed, with a few small tables and a large floor area to gawk at the ice cream flavors. On this cold night it was easy to grab some of the few seats, but on a summer weekend, I could imagine that it would be a take-out or nothing situation. This would be a very cute spot for a first date or a solo indulgence.

Now a word on the ice cream…you can get butter pecan or chocolate ice cream here. But why would you? Why when you can get flavors the likes of which you have likely never tried. Let’s go in order from most conventional to least:

Pistachio Almond

 This is undoubtedly the most nut forward ice cream I have ever had. The flavor is so concentrated that it is more like gelato than ice cream. It has that pure,  totally sharp flavor that usually only gelato has, but with the light, clean taste of the cream in the background. This is almost savory, but then has a touch of sugar that balances it into an ice cream. This is actually TOO nutty and rich for me, but the person who ordered it was a huge fan. Topping it with some of the shop’s freshly whipped cream might be a way to break up the almost aggressive nuttiness.


If you have had poi and hated it, welcome to the club. To me, it tastes like mud flavored glue. Thus, I had no desire to try this taro ice cream. Them someone ordered it, and I figured “what the hell? One bite won’t kill me.” And indeed it didn’t. In fact, it downright bowled me over. This purple hued ice cream, dense and clinging to the plastic spoon in purple streaks, tastes for all the world like a frozen brick of halvah! It is peanut buttery, Butterfinger-y, sesame-sugar tinged…nothing at ALL like poi! This is fantastic for anyone who loves peanut butter. And, by the way, anyone who doesn’t love peanut butter, needs a visit to the head doctor. This is highly recommended.


Sweet and fresh as cream with the simple, earthy taste of corn in there. It at first tastes like vanilla ice cream but then the taste of corn reverberates in the mouth, filing the entire palate and even nostrils with the buttery taste of popcorn. There are even kernels in there, miraculously soft and even juicy in the frozen cream. This is fantastic on its own and could be improved by only some of that aforementioned homemade whipped cream.

Now you see why I had to take pictures mid bite. You see why I needed to tell you about it. It’s enough to get me down to the east village on a freezing night and it’s enough to get me to try taro.

It deserves a blog post.

Brick Lane Curry House – I Phought the Phaal

Some people skydive to get their thrills. Some people race cars, or even shoplift.


I eat food so spicy that even Adam Richman threw in the towel.

Brick Lane Curry House is an English style curry house. This means that it has a huge menu with classic British-Indian dishes like chicken tikka masala, aloo gobi, and naan. It also has phaal, which is listed on the menu as:

“An excruciatingly hot curry, more pain and sweat than flavor! For our customers who do this on a dare, we will require you to state a verbal disclaimer not holding us liable for any physical or emotional damage after eating this curry. If you do manage to finish your serving, a bottle of beer is on us, as is a certificate of completion and your picture in the (P)hall of fame.”

It is considered by many to be the spiciest dish in NYC, so hot that all flavor is obscured and those who eat it are solely doing so because they are masochistic.

So, of course, I had to do it.

The restaurant is just what you imagine in an Indian restaurant – sitar music playing, cloth napkins, servers carrying burnished bowls of curry and biryanis. The vibe is one you have seen a thousand times before, and it is welcome every time. It is equally good for families, a group of friends, or even a date.

Maybe not a first date. Unless you are really sure that the other person will be turned on by seeing you snarf down smelly Indian food.

Pappadums and Chutneys

Each table is brought a crisp, lentil infused pappadum and a selection of chutneys – sweet tamarind, fragrant cilantro, and fresh tomato and onion. The basket is not incredible, but it is welcome and introduces you to the pungent, tangy flavors that will permeate the rest of the meal

Lamb Samosas

The measure by which I judge any Indian restaurant. The samosas arrived piping hot, and the flaky exterior broke open to reveal minced lamb and juicy peas. The aromas were of cinnamon, cumin, and the slight sweetness of fennel. The lamb was mild, with just enough gaminess to counteract the sweet tomato chutney served alongside.

These are some of the best samosas in the city, and I could make a meal of these alone.

Onion Kulcha

Fluffy, hearty, stuffed with sweet onions, this bread is not only delicious, but necessary to sop up the many sauces.

Saag Paneer

A generous portion of creamed spinach served with soft, creamy paneer. This Indian farmer’s cheese has the mild taste of cream cheese and the texture of soft tofu, and is a welcome accompaniment to the garlicky spinach. This dish is ideal for anyone who loves creamed spinach or is new to Indian food – there is no pervasive cumin or ginger flavor, and the spinach is so thick and savory that it is a main dish all on its own.

Now, for the main event…

Chicken Phaal

At first glance, this looked like chicken mole. A few peppers, a few scattered seeds…meh, I can handle that.  And, at first, I could. The aroma was smoky and a little spicy with red pepper, and at first bite chicken was moist and tender. At first it was a bit spicy and deep, like chipotle peppers. I became brave and took another spoonful of sauce. Then, it started. The burn flooded the insides of my cheeks,   then my lips. It went from a slight prickle to an insistent burn, and by the time that it stretched to the back of my throat it was an all out pounding, scraping, insistent burn. I was sweating and my nose was running. I was miserable. But beneath the misery…I was in heaven. The sauce was layered with ginger, coriander, and cumin. The spice made my heart beat faster and gave me a sort of high – I was drunk off the pleasure and the pain. Forget 50 Shades of Grey…you want hot, this is hot. Even a spoonful of cool raita couldn’t cool it.

Needless to say, I couldnt’ finish it. My raw, throbbing tongue and chapped lips made me give up. I got not beer. No certificate. No honor. But the very cheap prices, excellent service, and really wonderful food ensure that I will be back, and soon. That certificate will be mine.

You won the battle, Phaal, but not the war. I’ll be back.

Brick Lane Curry House on Urbanspoon

3 Hot Cocktail and Wine Bars in NYC

It’s about that time again, where I take off my eating pants and put on my drinking hat. Time for a round up of the most delicious cocktails I have had in recent memory!


This is one of the coolest bars I have ever frequented. Hidden inside a divey hot dog shack, you go into an old telephone booth, pick up the receiver, and give your name (reservations are a must – call at 3 pm the day you want to go). Then, the back of the telephone booth will open and you will be led into a small, elegant space where a James Beard nominated cocktail program awaits you. Everything from a bourbon-bacon fat cocktail to a peanut butter and celery concoction to the cocktail in the photo above, with the flavor of candied apples and rum, is complex and unexpected. The price is steep, but the payoff is excellent. As an added bonus, you can get hot dogs and tator tots designed by chefs like David Chang and Daniel Humm – really Haute Junk Food. This is a destination cocktail bar that is sure to impress.

Glass of Fino Sherry, Terroir Tribeca

This wine bar is known not only for its delightful small plates (anything fried is a good bet) and excellent by the glass wine selection, but for its very reasonable happy hour. So reasonable, in fact, that if you get there before 6 pm, your glass of sherry is FREE! This is a wonderful introduction to sherry, a potent fortified wine. This is much less sweet than I expected, with a strongly nutty aroma that was perfect with a wedge of manchego cheese. One small glass of this and you may, as I did, find yourself hooked! And hey, the price is right!

NYC and the Orient at Slightly Oliver

This cocktail bar can’t possibly be on the Upper West Side. Except that…it is. Large, decorated like an eccentric English library, and with a collection of delicious craft cocktails, this place is so swanky that it seems more like the East Village than neighbors with Barney Greengrass. This drink, with Thai Basil infused Gin, Yellow Tomato Water, Reduction of Tangerine and Peppercorn, and Habanero Bitters speaks well to that point. Light, herbal, with a slight kick from the bitters and a note of sweetness from the Tangerine, it is like a subtle bloody mary – the best one I have had in NYC. If you like Bloody Marys, get this. If you don’t, there is a cocktail menu filled with expertly crafted libations, one of which is sure to tickle your fancy.

And if you don’t drink, sorry for this post…and really sorry that you don’t drink.

Slightly Oliver on Urbanspoon

Momofuku Ssam Bar Duck Dinner

Going to Momofuku Ssam Bar is kind of like going to your high school reunion. Even though you know what to expect and will see all the same old familiar faces, you still have expectations, want to look good and  go with friends.
And, chances are, you will get smashed and spend the whole night laughing and gossiping.
This time, I didn’t indulge in any libations, but my time was no less fantastic. Momofuku Ssam Bar is David Chang’s first restaurant in an empire that now spans nearly all of Manhattan. Though it has recently undergone somewhat of a rebirth, it is as delicious as ever, and as perfect for a night out with the girls or a first date. The long, high table in the middle provides most of the seating, though there are some tables in the dining room. Be warned that none of the bench seats have backs. Dark, with music blaring and hipsters serving, the atmosphere is somehow cool and not at all obnoxious like it would be elsewhere.
Steamed Pork Buns
The classic. Though they are no longer my favorite pork buns in town, they are nonetheless delicious. Soft, slightly sweet rice buns surrounding crisp cucumber, smoky gochujang and a thick slab of tender, melting pork that is slick with juice and enlivened by a dab of Sriracha. This is so decadent and rich that even half of one satisfied me.
Okay, I lied….I had a whole one.
These are the pork buns of the future. Deep fried pork, impossibly crisp on the outside, and almost creamy on the inside. It tasted like pork confit because it was so totally porky and decadent. Served with juicy tomatoes, tangy pickled radishes and a smoked mayonnaise, it was an innovative take on my favorite sandwich of all times. The smoked mayonnaise was the shocking star here – it made the pork sweeter,the tomatoes meatier and really contrasted well with the bright zing of Sriracha. This is a must for anyone who likes BLTs. It actually surpassed the pork buns as my favorite appetizer of the night.
Duck Dinner
This is why we came. Though Momofuku Ssam Bar has a strict no reservation policy, you sidestep that rule by pre-ordering one of their large format fests – fried chicken, a whole bo ssam, or  – the choice my girlfriends and I made – a whole roast duck, stuffed with pork sausage, served with confit duck on the side, herbs, garlic rice, and chive pancakes

Oh, and gochujang, hoisin and scallion-soy sauce. And  fried shallots and salt. And Bibb lettuce.

And Crispy Duck-Fat Potatoes, served with a smoky-spicy chile sauce that some thought was incendiary but I found more pleasantly warming.

And Braised Swiss Chard, soft but not mushy, in a pungent, salty fish sauce dressing enlivened by crisply fired shallots and a bracing amount of garlic.

It was a lot of food. We ate all of it, save for 4 slices of duck and a few grains of rice. That is how delicious it was. We ate a whole duck.
This is the best duck in NYC – it just is. Moist and juicy, with a mild, non-gamy flavor that is as satisfying as beef but as light as pork loin. The skin was crispy and crackled pleasantly underneath my knife. In between the skin and meat was a pearly layer of fat, glistening and succulent. The skin was lacquered with salty and sweet spices that I could not discern, nor did I want to. I couldn’t taste the sausage, to be honest, but that might be because I was too busy stuffing my face with the confited duck – all texture and pure duck flavor. That crunchy fried skin, bubbling up in cracklings that burst with deep flavor in my mouth. That
moist meat, so delicate and juicy that I couldn’t bear to cover its taste with any of the delicious sauces. I tore at this beast with my hands. I dunked the meat into the sweet and smoky hoisin, the gently spicy gochujang, that incredible soy-scallions sauce. I wrapped slices in crisp lettuce leaves, covered them in fragrant cilantro and folded them into warm, paratha-like chive pancakes with garlicky, sticky rice. I ate until I almost felt sick, and then I ate some more.
And then I felt sick.

And it was worth it. This meal, inclusive of everything except the appetizers, was $140 and could have easily fed 5 people. That would be about $35 per person for some totally incredible food. The service was great, the food was delicious, and the fact that we got a table while other people were shivering outside in the cold, clamoring to sit down….well,  who doesn’t love some schadenfreude? I like Momofuku Ssam Bar on its own, but this duck meal is the best bang for your buck for sure.

If only they were going to serve that roast duck at my high school reunion.

Momofuku Ssäm Bar on Urbanspoon

Nomad – Moroccan Tapas in the East Village

The East Village is one of my favorite food neighborhoods in NYC. High end establishments sit next to tiny mom and pop shops. Indian food neighbors French fare. Rowdy bars are just a block down from exclusive and elegant cocktail lounges. There is something for whatever mood or appetite you may have.
 Nomad is a Moroccan inspired tapas bar. The mood inside is a slightly sexed up version of Epcot’s Morocco Pavilion. Rose colored walls, a cloud-painted ceiling, pillowed banquettes…it was campy, but in a good way, and put me in the mood to sit back and enjoy.
 Trio of Dips (from bottom left): Hummus, Fava Bean and Feta Artichoke. 
The ample servings of the dips arrived with warm, crispy outside and fluffy inside pita bread. 
Hummus – creamy, lemony, only slightly garlicky. Neither too gluey nor too grainy, a generous slick of fruity olive oil on top made the citrus flavors stand out. Excellent hummus. 
Fava Beans – I had never had fava bean dip before and it was totally delicious. Earthy like beats, toothsome like chickpeas and zesty with garlic and cumin, it was a heartier and more complex version of hummus. Slightly thicker, with more chew and less creaminess than traditional hummus, this was my favorite dip of the night. 
Artichoke and Feta – Now, I loved this but not everyone did. It was extremely pungent and grassy – like goat’s cheese gone wild and funky. Salty and smooth with meaty chunks of artichokes, it was full of dill and – you guessed it – garlic. 
Luckily, this was a gals only meal. Cause no one would want to kiss me after this meal. 
 Grilled Calamari Salad with Pears, Fennel, Greens, Tomato, and Red Onion. 
This was a shockingly excellent version of grilled calamari. I wasn’t expecting such tender, mild, well made calamari. It wasn’t at all mushy, but was quite tender with just hte barest spring to it that lovers of calamari enjoy. The dressing was incredibly bright and tart, melding with the sweet fennel, the juicy pears, the acidic tomatoes and the gentle bite of the red onion. This is an excellent dish for someone who has never had grilled calamari – very mild, not at all fishy or rubbery.
Duck Pastilla L’Orange with Duck and Almonds. 
This is why you come here. It’s why Moroccan food is so popular. A crispy, crackling phyllo dough sprinkled with powdered sugar and tart-sweet orange syrup surrounds a slightly gamy duck filling. The ground duck is mixed with almonds, cinnamon and cumin and the many sweet aspects of the pastilla made the savory ones taste even more savory and hearty. Sweet and savory is the name of the game here, and if you like samosa or duck, you will LOVE this dish. 
And, if you happen by this restaurant, chances are you will be very pleased. Pleasant staff, low prices and tasty food make for an enjoyable meal or snack. It isn’t a destination meal, but it is absolutely worthwhile if you are in the neighborhood and want to try some Moroccan food.
Nomad on Urbanspoon

Croxley Ales – The Standard-Setting Wings

It’s no secret that I can eat like a dude. I love bacon wrapped hot dogs, huge steaks and pizzas covered in various meat products. Something else I love: Wings. And I am pretty sure I discovered the holy grail, courtesy of another gal who can match me in the manly eating habits department. 
 Croxley Ales is a straight man’s haven. We are talking multiple televisions playing different sporting events, a huge draft beer selection, room to sit while you get tipsy and full, and enough guys to make you forget that your girlfriend made you watch The Notebook again last night. Pretty much, this place is great. 
 Irish Nachos.
If you haven’t had these, you didn’t spend enough time getting drunk in college. French fries topped with bacon, scallions and melted cheddar cheese. There was nothing totally extraordinary about these – frozen fries, some soggy, not very seasoned. But something about melted cheese globbing onto fried potatoes, sprinkled with salty bits of pork and fresh, zingy scallions gets me every time. I wasn’t even drinking, but I could imagine that these would only get better with alcohol consumption. 
And then…it was onto the wings. 10 cents per wing. And they were GOOD.
 Honey Wings – Sweet, crunchy, honey caramelizing on the outside to a perfect crunch. The meat inside the sugary shell was moist, tender and hot enough to burn my tongue. That’s a good thing. 
 Teriyaki Wings. 
No way did this come out of a bottle. Tangy, salty, sticky, a little sweet, savory with green onion sand sesame seeds. Is anything better than teriyaki with chicken? Didn’t think so.
Hot Wings. 
Vinegary, spicy, a thin crust surrounding those juicy drumsticks and delicate wings. Dipped in some EXCELLENT blue cheese dressing, these set the chicken wing standard. Spicy but not painful, bones loaded with tender but not mushy meat and a dressing on the side that was funky enough to compete with the spicy zing of the wings. 
I usually do a rather poetic wrap up, but really, what can I say here? Cheap, delicious food, not so great for a first date but AWESOME for talking about what happened on that first date with the guys. 
Or, if you are a gal like me…spilling the dirt on what happened to your girls!

Croxley Ales on Urbanspoon