Meb Byrne

Archive for the ‘om nom nom’ Category

Peking Duck Nachos

In chinese, dinner, fusion food, lunch, nyc, om nom nom on May 13, 2011 at 4:07 pm

Midtown Manhattan is not the first place I’d go for adventurous cuisine, unless the adventure is titled Things I Could Eat Back Home For Half The Price. Similarly, a Chinese restaurant is not my go-to for nachos. (If I had a go-to for nachos. Which I don’t.) Ruby Foo’s in Times Square, that palatial fortress of vermillion drapes and betassled chandeliers, has set out to disprove both preconceptions heartily.

Introducing Peking Duck nachos. Four oversized wonton wrappers are fried to a bubble-pocked golden crisp and piled high with pico de gallo, pulled duck breast and zigzags of wasabi creme fraiche. At first bite, the delicate, flaky wonton shatters in your mouth, causing a mini-avalanche of toppings everywhere. An impressive array of textures, from the impossibly brittle wrapper to the firm crunch of cubed tomato and the oily mouthfeel of the duck sauce, keep your palate guessing. The taste is intriguing yet inoffensive: the fatty, savory sweet duck meat is more mild than the spicy beef of traditional nachos, and jalapenos and wasabi add a subtle zing without burning your mouth.

You’ll want several napkins and several good friends to attack this ungainly appetizer. Forgo your dignity and dig in.

Ruby Foo’s is located at 1626 Broadway at 49th Street, just north of Times Square.

Advertisements

Mango Cinnamon Margarita

In alphabet city, drink, east village, om nom nom, spanish, tapas on July 1, 2010 at 9:00 am

What It’s Good For: Kicking off a great afternoon or an even better night.

Where To Get It: Poco, 33 Avenue B at 3rd Street.

At first encounter, this thick, sunshine-spiked drink smiles up at you from its squat glass. One sip through your straw is pure tropical sweetness, when ka-POW! It kicks your taste buds into gear with its rush of cinnamon-infused tequila. Still, the alcohol is stealthy enough (and the mango delicious enough) that downing three or four of these is frighteningly easy. Hands down, the mango cinnamon margarita is the best specialty cocktail on Poco’s inventive menu. It’s so good, you’ll want one for lunch the next day.

One crucial caveat: You do not want this drink unless it’s been mixed by Brett (who works Friday nights and Saturday brunch). The other bartenders simply do not mix as well as he does.

Bacon Peanut Brittle

In american, east village, nyc, om nom nom, recommended, Southern on June 24, 2010 at 7:00 am

What it’s good for: To kick off your meal of shrimp and spicy Andouille sausage piled high over creamy grits; seared brussel sprouts; complementary warm oatmeal cookies; and some of the best fried chicken in town.

Where to get it: The Redhead, 349 East 13th Street between 1st and 2nd Avenues.

In this bastion of Southern comfort food, you’ll want to start out your meal with only one dish. The bacon peanut brittle isn’t brittle per se, but individual nuts lacquered in bacon fat and dark, delicious snips of bacon. Keep your eyes peeled for the few nuts that clump in twos and threes in their sugary coating; they’re the mouth equivalent of the toy in the Cracker Jack box. Savory and sweet with a satisfying lip-smacking crunch, the small dish is large enough to bring the extras home. Believe me, you’re going to want those leftovers in the morning.

Coconut Tapioca Pearls, Coconut Jelly with Passion Fruit Sorbet

In dessert, nyc, om nom nom, soho, thai on June 9, 2010 at 10:37 pm

What’s It Good For: When you still crave dessert after a filling repast, but can’t handle the chocolate cake.

Where To Get It: Kittichai, 60 Thompson Street, between Spring and Broome Streets.

This light, refreshing treat arrives in a deep, slope-sided bowl, full of tiny, translucent bubbles. These chilled globules of coconut-infused tapioca range in size from peppercorns to jumbo jelly beans, with a firm texture and a light, milky sweetness. A goldenrod scoop of tangy sorbet is dolloped in the center and embossed with delicately tart seeds. The sorbet’s edges crack and spread as it melts into the tapioca soup, like the yolk of a perfectly poached egg. Scoop up one component, then the other, and finally the two together. Slurp them in and let them melt and meld in your mouth. Repeat with gusto.