Posts tagged cuisine

The Queens Kickshaw introduces its brand new “egg-centric” brunch starting today!  Be sure to check out the outrageously inventive and delicious dishes, like these cold-poached eggs… an umami benedict with miso butter and pickled mustard seed “caviar” on cranberry walnut toast.  Brunch will be served Saturdays and Sundays from 9 to 4…  The Queens Kickshaw | 40-17 Broadway, Astoria | http://www.thequeenskickshaw.com/

The Queens Kickshaw introduces its brand new “egg-centric” brunch starting today!  Be sure to check out the outrageously inventive and delicious dishes, like these cold-poached eggs… an umami benedict with miso butter and pickled mustard seed “caviar” on cranberry walnut toast.  Brunch will be served Saturdays and Sundays from 9 to 4…  The Queens Kickshaw | 40-17 Broadway, Astoria | http://www.thequeenskickshaw.com/

HinoMaru Ramen officially opened on Ditmars in Astoria this week, and I stopped by last night to check it out (here’s my post on GrubStreet).  It’s dinner service only until next week when lunch will start.  They offer eight regional ramen bowls with a whole list of add-ins (they’ll refill your broth with more noodles for $2 Kaedama), and pork buns, gyoza, donburi, and this refreshing watermelon salad with tomato, yuzu vinaigrette, and scallions. HinoMaru Ramen, 33-18 Ditmar Blvd., Astoria; (718) 777-0228

One of the best lunch specials in Astoria, Yajai Thai offers any curry (red, green, panang, massaman, or karee), noodle (pad thai, glass noodle, pad see-ew, singapore, egg noodle, or noodle soup), or fried rice with your choice of chicken, beef, tofu, or mixed vegetables for just $6.95 (which includes soup AND salad)… shrimp or calamari is $1 extra.  It’s a no-frills, cozy, dive restaurant with generous portions, silk flowers, and a warm staff.  The thai iced tea comes in a giant frosted mug.  Lunch special available from 11:30 a.m. to 3:30 p.m. weekdays.  Yajai Thai, 33-16 30th Ave., Astoria; (718) 956-9559; http://yajaithaifood.com/

The Santa Fe Shepherd’s Pie at Mojave, a killer chili mac with golden cheese-cloaked macaroni baked atop a rich bed of pork & beef braised in Dos XX and Iggy’s Jack; Mojave, 22-36 31st St. (under the Ditmars stop on the N/Q), Astoria; (718) 545-4100; http://mojaveny.com/

The Santa Fe Shepherd’s Pie at Mojave, a killer chili mac with golden cheese-cloaked macaroni baked atop a rich bed of pork & beef braised in Dos XX and Iggy’s Jack; Mojave, 22-36 31st St. (under the Ditmars stop on the N/Q), Astoria; (718) 545-4100; http://mojaveny.com/

Linn Restaurant serves up some delicious Japanese dishes in a traditional Osaka style, like the koori tofu (Sweet tofu suspended in Japanese gelatin, served with a blackened sugar syrup), Miso Ramen, Hanetsuki Gyoza (black pork and garlic dumplings fried into a tissue-paper thin crepe you punch out like little edible paper dolls), and Yose Tofu (Boiling soy milk is turned into homemade tofu table side in a piping hot clay pot, and served with scallions, daikon, bonito flakes, and a soy-mirin broth).  Linn Restaurant, 29-13 Broadway, Astoria; http://www.linnrestaurant.com/

Giuseppe Viterale of Ornella Trattoria has created a delicious Italian spin on corned beef and cabbage to celebrate St. Patrick’s Day… homemade buckwheat pasta tossed with olive oil, braised cabbage, potatoes, garlic, and fontina cheese, topped with tender ribbons of cinnamon-clove-infused corned beef.  Ornella Trattoria, 29-17 23rd Ave, Astoria; (718) 777-9477; http://www.ornellatrattoria.com/

Giuseppe Viterale of Ornella Trattoria has created a delicious Italian spin on corned beef and cabbage to celebrate St. Patrick’s Day… homemade buckwheat pasta tossed with olive oil, braised cabbage, potatoes, garlic, and fontina cheese, topped with tender ribbons of cinnamon-clove-infused corned beef.  Ornella Trattoria, 29-17 23rd Ave, Astoria; (718) 777-9477; http://www.ornellatrattoria.com/

The new spring menu at Bear in LIC is mind-blowing… as delicious as it is gorgeous.  Slow-roasted duck with apples, cranberries, and crispy rice partitions; a citrus-kissed oyster pond of shucked oyster, clam, scallop crudo, assorted roe, & micro herbs; seared sea scallops in sesame-coconut cream with spring potatoes and asparagus ribbons; wonton-wrapped brats with wholegrain mustard. Bear, 12-14 31st Ave, Long Island City; (917) 396-4939; http://www.bearnyc.com/

(top) Brik: lightly fried phyllo pocket stuffed with shredded tuna, capers, parmesan, parsley, and a fresh, soft-centered egg that spills out when cut open… Tunisian tradition is that a man seeking the blessing of his bride-to-be’s family must successfully consume her mother’s version of this dish without spilling any egg; (bottom-left) Chakchouka: a ragout of peppers, tomatoes, onions, garlic, parsley, cardamom, cumin, and cayenne, with a fresh egg cracked over the top, adding a depth and creaminess to the tender vegetables, served with balthazar bread or pita for dipping; (bottom-center) bourek: 3 cigar shaped phyllo rolls stuffed with ground steak, parmesan, egg, and parsley… lightly fried; (bottom-right) Merguez Aiolissa: spicy cayenne-garlic lamb sausage with caramelized onions and harissa aioli on a crunchy Balthazar baguette; Harissa Cafe, 34-05 30th Ave, Astoria: (718) 545-9595; http://www.harissacafe.com