Dave Cook

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Dave Cook

Dave Cook

@EIT

Eating In Translation examines interesting, usually inexpensive food in and around New York, and occasionally farther afield.

New York Katılım Haziran 2008
207 Takip Edilen2.6K Takipçiler
Dave Cook
Dave Cook@EIT·
Without returning to the shop to ask, I couldn't identify the filling of this Ukrainian pampushka. If the flavor were cloying and perfumed rather than rounded and modestly sweet, I might have recognized rose hip jam. A pleasant surprise from East Village Meat Market, Second Ave.
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Dave Cook
Dave Cook@EIT·
Buttered pecan doughnut, Doughnut Plant, Grand St., Manhattan
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Dave Cook
Dave Cook@EIT·
Ivorian poisson braisé with attieke, sauce graine with foutou banane, and choukouya poulet with alloco, Chef Paul Restaurant, Morrisania, Bronx. Best: the choukouya, chicken that's been marinated, grilled, then sautéed with onions.
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Dave Cook@EIT·
Ube pan, generously filled with mashed, sweetened purple yam, from Tagpuan NYC, a Filipino bakery-cafe in Woodside, Queens. Also shown: elaborately topped donuts you might not dare unless you're sitting down.
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Dave Cook
Dave Cook@EIT·
Breaded chicken cutlet sandwich, with avocado, melted cave-aged gruyere, tomato, hot peppers, and herb mayo on toasted ciabatta, from Milano Market, Broadway, Manhattan. Enjoyed last year but posting only now, prompted by online discussion of Milano's predecessor, Mama Joy's.
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Dave Cook@EIT·
Black-eye cake, aka Chinese cake — in biteaway view, it shows off a spiced and sweetened paste of black-eyed peas — from Guyana Choice Bakery, South Richmond Hill, Queens (comped)
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Dave Cook
Dave Cook@EIT·
A steamed-to-order rice roll with BBQ pork (cha siu) from Wong Kwong Hop, Elmhurst, Queens. Weekends only. The more I dug in, the meatier it seemed — tidbits of pork found their way beneath the noodles like raisins beneath bran.
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Dave Cook
Dave Cook@EIT·
Khao kluk kapi at the four-seat dining counter of Kinn Thai, inside Olly Olly Market, Eleventh Ave., Manhattan. Typically this dish of shrimp paste fried rice is served deconstructed, as shown here, allowing you to mix in the likes of candied pork belly at your pleasure.
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Dave Cook
Dave Cook@EIT·
Cempedak, shown leaning on their stout cousin, jackfruit, in a Singaporean hawker center, rarely appear Stateside. My recent taste came in a moon cake (comped by Taste of Surabaya) at the recent Indonesian bazaar at the parish hall of St. James Episcopal Church, Elmhurst, Queens.
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Dave Cook
Dave Cook@EIT·
Kyay oh sichat at the new Sophie's Rangoon Kitchen, Elmhurst, Queens. My deep bowl (all of Sophie's bowls seem to be deep!) piled pork meatballs, pork liver, egg (and a quail egg), fishballs, Chinese broccoli, and sautéed minced garlic atop a tangle of vermicelli.
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Dave Cook
Dave Cook@EIT·
A duck egg sesame bagel from Bagel Joint, 230 Calyer St., Greenpoint, Brooklyn. Yes, you can taste the difference between this and a run-of-the-mill egg bagel — it's richer and less sweet — but I wish the "shell" were a little firmer, too.
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Dave Cook@EIT·
At the El Tio tamale cart (Nassau Ave. at Manhattan Ave., Greenpoint, Brooklyn), only the chicken mole variety remained on offer in late morning; the other four tamales had sold out. Very tasty, but next time I'll spring forward sooner!
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Dave Cook
Dave Cook@EIT·
William Eggleston's untitled photo of The Shake Shack, taken on Kodachrome (c. early '70s, somewhere in the American South) and newly printed using the vivid but now extinct dye-transfer process. William Eggleston: The Last Dyes, at David Zwirner gallery, 533 W. 19; closes today.
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Dave Cook@EIT·
My new local benchmark for curry laksa — available only during weekend brunch, ideally in the skylit back room — at Kelang, Greenpoint, Brooklyn. Photos can merely hint at the richness of the coconut curry broth.
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Dave Cook@EIT·
An oyster cake (biteaway view), one of several fried snacks continually prepared at the Lao Yang cart, in a repaved alley at the base of the LIRR platform, Flushing, Queens
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Dave Cook
Dave Cook@EIT·
Cilantro salad, dry bean curd with hot pepper, fish in spicy bean sauce, and deep-fried squid legs, Fu Le Da Pai Dong (aka Dong Bei Da Pai Dong), Flushing, Queens. The salad is a star; give some credit to those tiny golden potato crisps.
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Dave Cook@EIT·
I might have written, "once the menu at this Turkmen kitchen expands in coming months."
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Dave Cook@EIT·
Crisp outside, juicy with lamb and onion inside: the namesake savory pie at Fitchi House, 1005 Surf Ave. (inside Rare restaurant), Coney Island, Brooklyn. Further reports to follow, once the menu expands in coming months with the likes of shashlik and dograma. H/T Brian Clifford
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