Sunday, November 29, 2009


222 Waverly Pl. (nr. Perry St.) New York, NY

Supposedly the greatest falafel in NYC. I think we'd want to save it for a warm day, as seating appears to be limited. Don't even pretend that you don't want to try some srug...

"Taim means tasty in Hebrew, and these specimens are -- one streaked with roasted pepper; another infused with harissa; and the third (and best) tinged with cilantro, parsley, and mint. Savor the individually, or do what we do -- stuff them into warm rounds of oil-and-herb-touched whole-wheat pita and a healthy dose of the Yemeni hot sauce called srug." -- New York Magazine

Dumbo General Store

I want to go to there for the shrimp and grits, and the banh mi sliders.  As usual, breakfast looks appealing, and so do the paninis for lunch.  Or even just a coffee. Maybe, I'll go there to get a coffee on my way to my kick ass parking space on Front Street, that I got thanks only to Id al-Adha and a little determination.  Friday to Friday, baby.  11:30 in the morning.  And maybe a coffee on the way.

Friday, November 27, 2009

Buttermilk Channel

Oysters with Concord grape mignonette. Roasted turnips with honey and sea salt. A Sunday dinner for two: roast chicken and a poached egg.  A menu just for veggies like Biscuit.  A cookie plate!  And brunch.

Dogmatic--A Gourmet Sausage System

"Welcome to Dogmatic Gourmet Sausage System. We offer the finest street food served in a restaurant environment.
Our handcrafted sausages, grilled to order, have no hormones, no antibiotics, no nitrates, no artificial flavors or colors and are naturally low in fat. But they do have an authentic flavor and a unique vertically designed shape, perfect for enjoying them on the go or on the stay. For the vegetarian, we offer spears of locally sourced organic asparagus -- the sausage of the vegetable kingdom.
Our artisan bread is baked fresh everyday. That's great and all, but to make it even greater we use a special spike to toast it from the inside out. This keeps the sausage warm instead of your hand.
Our gourmet sauces are also made fresh throughout the day. Pairing a sauce with a sausage is as easy as choosing what sounds good to you. Or, if you don't trust yourself, ask our chef to do it for you. If all else fails, there's always Dijon Mustard or good ole Ketchup to fall back on."

These, spikes, these baguettes, these sausages; all are a little shocking. But, I mean, truffle gruyere sauce?! Mint yogurt?! Tell me you don't want to go to there.

Wilfie & Nell

228 West Fourth Street (West 10th Street); (212) 242-2990;

Described by NY Magazine as "Irish tapas." Named after the grandparents of Dubliners Mark and Simon Gibson. McClure's Brooklyn pickles abound. I want the grilled cheese on Pullman loaf with pickles and wholegrain mustard -- WITH caramelized onions. For you, pigs in blankets with HP sauce and a pint of Blue Point lager to share. Let's take a trip down memory lane, i.e. 10th St -- what do you say?

Sigmund Pretzel Shop

                                                      A Pretzel Shop With a Zesty Twist

Katie Orlinsky for The New York Times
Published: November 24, 2009

     Lina Kulchinsky, a lawyer turned pastry chef, did not want to open an everyday bakery. One day her husband brought her a pretzel from a street cart and an idea clicked.
     “I am Russian and my baking had Eastern leaning, German, Austrian,” she said. “I got a lot of this working at Bouley and Danube. But what’s great about pretzels is that they can be so versatile.”
     Caraway is the flavor of one of her properly chewy pretzels, of course, but they also come in coarse salt, cheddar-jalapeƱo and cinnamon-raisin versions. There is also a salt pretzel dipped in caramel.
     Pretzel sandwiches, brownies, chocolate chip cookies, bomboloni and moist chocolate-ginger muffins are also sold. Above, Tricia Wancko, the manager, oversees it all.
     Sigmund Pretzel Shop, 29 Avenue B (East Third Street) sells pretzels for $3 and $3.50, pretzel sandwiches for $7. Other baked goods are $2 to $3: (646) 410-0333.