HOT DOG REVIEW in New York: Dog Day Afternoon
Eat This NY
by Brian Hoffman
22h ago
Perhaps the New York hot dog is going the way of the pizza and gaining influence from out west. New Yorkers know Detroit-style pizza is as ubiquitous now (if not more so) as coal oven pies and it seems like most of the new hot dog places are ignoring the sauerkraut for a drag through the garden. For those that don’t know, a “drag through the garden” refers to all the fix-in’s on a typical Chicago hot dog. And that seems to be the latest and greatest Weiner variety in all of New York. After Bobbi’s and Emmett’s, I made my way to Dog Day Afternoon, which continues that trend. This little nook ..read more
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DISH OF THE WEEK in New York: Breakfast Burrito at CEREMONIA BAKESHOP
Eat This NY
by Brian Hoffman
6d ago
You’d think Williamsburg was a town in Texas with all the new breakfast burrito options. The latest I tried comes from a cute little bakery near the Williamsburg bridge run by a husband-and-wife team who touch on both their Vietnamese and Dominican heritages at Ceremonia Bakeshop. The pastries here, especially the mochi donuts, looked great, but I had my eye on the prize. Like many people who stop in for a gutbomb to go with their morning coffee, I was after the burrito. This monster was practically bursting at the seams. The flour tortilla was nicely browned and strong enough to hold in the ..read more
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BREWERY REVIEW in New York: Wild East Brewing Co.
Eat This NY
by Brian Hoffman
1w ago
Is it me or has the “craft beer” scene sort of cooled off? I am sadly not as plugged into it as I once was, despite still following it somewhat, especially in New York. And while there were quite a few brewery openings over the last decade (I remember when there were only four in the city), things seemed to have slowed down since COVID. Obviously, there are many factors that may be in play, including me not being as aware of it all as I once was pre-fatherhood. But I miss the excitement of checking out a new brewery and so, when possible, I’m going to try to continue my quest to hit all the l ..read more
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DISH OF THE WEEK in New York: Stewed Fish with Chili Sauce at SHAN
Eat This NY
by Brian Hoffman
1w ago
It’s hard not to order dan dan noodles or mapo tofu when visiting a Szechuan restaurant. Those are two familiar dishes that almost always hit home, but I have had them so many times and menus at restaurants like this are often pages long. I came to Shan, a welcome addition to Cobble Hill, during their weekday lunch special, which was a pretty great deal and featured some of the usual offerings. My eye was drawn to the fish filets since I know Szechuan restaurants bring out the flavor when it comes to fish and I wanted to try something a little different. The waiter steered me toward the fish ..read more
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DISH OF THE WEEK in New York: Egusi Dumplings at TATIANA BY KWAME ONWUACHI
Eat This NY
by Brian Hoffman
3w ago
It takes a lot for me to write about two dishes from the same restaurant two weeks in a row. It hasn’t happened since 2022 when I gushed over Gage & Tollner. And now Tatiana absolutely deserves at least two of their dishes being highlighted on these pages. In truth, I could probably keep going for the next three weeks until I’ve named (and praised) all the dishes I tried at this fantastic Lincoln Center restaurant. But I have to give an official mention to a mind-blowing take on Chinese soup dumplings with a West African twist. I’ve been eating as many soup dumplings in New York as possi ..read more
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DISH OF THE WEEK in New York: Braised Oxtails at TATIANA BY KWAME ONWUACHI
Eat This NY
by Brian Hoffman
1M ago
How did we possibly end up with reservations at Tatiana on the one date night we’ve had in months? It was just meant to be, I guess. I had placed a notification on Resy for Tatiana never thinking we would actually get a reservation. I just thought if we had an evening free, I should probably throw my hat in the ring. Like playing the lottery. Well, this may not have been quite as exciting as winning the lottery, but we did win a highly in-demand table at the restaurant many critics have named the best in New York last year. The location is very special, attached to Lincoln Center sharing as m ..read more
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CHINESE DUMPLINGS in New York: Zhu Ji Dumpling Stall
Eat This NY
by Brian Hoffman
1M ago
Zhu Ji Dumpling Stall has been hiding in Flushing for a long time, yet somehow I missed it until now. This is literally a stall just off Main Street where those in the know stop for some cheap and juicy dumplings. The set-up reminds me a bit of Fried Dumpling down an alley in Chinatown, which is eye-opening for tourists, but is old news for local foodies. Same holds true here, although the people operating the business seem to have a lot more patience than the infamous dumpling lady of Mosco Street. The menu is also a lot larger (mostly dumplings, buns, and rolls) and so it was a bit of a h ..read more
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DISH OF THE WEEK in New York: Dao Kou Chicken at CAULDRON CHICKEN
Eat This NY
by Brian Hoffman
1M ago
Eating food with your hands is one of the great pleasures in life. We have so many great hand (or finger) food in NYC. Tacos, pizza, bagels. Something I would not have put on that list (until now) is a whole chicken. Cauldron Chicken opened at the end of last year on a part of Bleecker Street that has an unbelievable amount of turnover. I’ve lost count of how many different food places have been in this one location. Let’s hope this one sticks around for a long time. They specialize in a type of chicken that is not often found in the city: Dao Kou, a 300 year old recipe, from the Henan provin ..read more
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PIZZA REVIEW in New York: Vito’s Slices and Ices
Eat This NY
by Brian Hoffman
1M ago
My search for the best pizza in New York continues…. Old school is a perfect term for Vito’s Slices and Ices. From the shadows of nearby Port Authority, this places screams nostalgia. Slices of greasy cheese pizza and colorful Italian ices. This is childhood. But ambiance is one thing (and Vito’s has it in spades), but could we also call the food old school? Perhaps, but back in the day, I was less discerning and a slice of pizza was a slice of pizza. Today, I expect more. Vito’s pizza isn’t bad, but it could use a little more attention to live up to the charm of its surroundings. The crust ..read more
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DISH OF THE WEEK in New York: Aguachiles Mixto Verde at MARISCOS EL SUBMARINO
Eat This NY
by Brian Hoffman
1M ago
I’m not used to ordering my food by color, but that is really what it came down to for me when choosing which aguachile to order. Of course, each color represents a different flavor, but we’ll get to that in a minute. Mariscos el Submarino opened in Jackson Heights during the pandemic and has been on my radar ever since we could eat outside again. This bright lively casual restaurant specializes not in submarines, but rather in aguachiles, which are a Mexican specialty consisting of shrimp and raw seafood that is quickly mixed with peppers, lime juice, cucumbers, and red onions. Not so differ ..read more
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