AlwaysInformed: August’s Best RUB Burger

Arthur Bovino — September 01, 2010

The Donut Burger, a special Monday night burger at RUB BBQ (August 2nd).

Those who know, eat RUB BBQ’s special Monday night burger. Those who don’t, rhapsodize about Five Guys. Seriously, don’t take our word for it, as weekly Monday night burger regulars, Jonathan Burr and Andrew “Goose” Gussman will tell you, Scott Smith and Andrew Fischel’s weekly special is more than a shtick. The afternoon announcement is a great what’s-the-special-gonna-be-today moment almost powerful enough to make you think Monday’s closer to Friday than it is. Rather than a weekly update, here’s a month’s roundup of the Monday burgers, including our pick for August’s blue ribbon winner.

More Monday night burgers at RUB BBQ >>

AlwaysInformed: BBQ Soft Serve Now at Milk Bar

Maryse Chevrière — July 28, 2010

BBQ Soft Serve with Potato Chip Crunch at Momofuku Milk Bar.

When it comes to soft serve flavors, there really is nothing out of realm of possibility for the Milk Bar team. Their latest WTF creation, just out today: BBQ.

Whatever reason compels you to try it—curiosity, daring, a genuine love for savory desserts—if you’re going to go there, then you just kind of have to do it: go all the way, embrace the concept. “Can I get the Potato Chip Crunch on that too, please?”

The result ($4.90) is predictably weird. Not sour, like most Milk Bar flavors, instead it’s tangy, gradually sweet. It evokes cocktail sauce, or maybe Tabasco— you can’t put your finger on it. It’s not as offensive as you’d expect. With a sharp fragment of salt speckled potato chip, the equation gets even more complicated. You just have know when to stop. The whole serving would just be too much.

Always Informed: A-Pou’s Taste

GutterGourmet — July 28, 2010

Taiwanese “Special” Pork Dumplings with Hot Chili Sauce from A-Pou’s Taste in Astor Place.

I admit, I’m prone to addiction. So, I’m an easy mark for a dealer, particularly one who sets up around the corner from my home on Astor and Lafayette. I smell the smoke and gotta get me some pot…stickers. A-Pou’s Taste (A-Pou meaning “Grandma’s”) is a new Taiwanese street cart that offers a choice of four different pot stickers.

There are vegetarian, kimchi beef, and Hong Kong chicken dumplings, but I was sold on their signature offering: Taiwanese “Special” Pork. Five long, pan-seared, crêpes-like dumpling beauties for $3.50. The lady squirts soy sauce over the dumplings, but it’s quickly overtaken by a deceptively sweet (at first) hot chili sauce packed with pepper seeds.

I’m hopelessly hooked. God damn, God damn the pot-stickerman.

Restaurant: A-Pou’s Taste
Location: South side of Astor Place, b/n Fourth Avenue and Lafayette.
Hours: Mon-Sat, 10:00am-10:00pm.

AlwaysInformed: RUB BBQ Burger Bash Update

Arthur Bovino — July 27, 2010

RUB BBQ’s Green Chile Cheeseburger, cross, and owner Andrew Fischel with Pit Master, Scott Smith.

Every week we’ve been saying we want RUB BBQ to open a burger joint. We’re not there yet, but last night, the owner, Andrew Fischel noted something to us that we haven’t seen any coverage about: RUB BBQ’s burger will be going up against some of the gastrosphere’s big burger players at the New York City Wine & Food Festival’s Blue Moon Burger Bash this fall.

If you’re going, “RUB does a burger?” you can’t call yourself a self-respecting New York burger aficionado— they’ve been serving burgers every Monday night since November. (If you missed it, check out this interview with RUB’s Pit Master, Scott Smith.) Given that in addition to their standard burger, Fischel and Smith have done a different regional burger every week since the beginning of the year, the next question of course is: which burger will they choose for Burger Bash? We have the scoop.

Read on, Burgerfiends... >>

AlwaysInformed: Spekuloos for Sale from Wafels & Dinges

Arthur Bovino — July 14, 2010

A Liège Wafel with Spekuloos Spread and Strawberries from Wafels & Dinges.

There it is in the in-box, sweet, sweet news: “IT’S NOT PEANUT BUTTER, IT’S SPEKULOOS!” Wafels & Dinges is now selling their secret weapon, Spekuloos, the “winning ingredient” used in their victory over Bobby Flay on Food Network’s Throwdown.

While it may not be being popularized across the country at quite the breakneck pace the press release makes it seem— “And It’s Spreading Across America”— (look out! it’ll be on your jelly sandwich in the lunchroom tomorrow!) this is exciting news. If you’ve missed our previous coverage, basically, Spekuloos (or Speculoos), tastes like Golden Grahams Cereal in dessert sauce form. Spekuloos didn’t originate as a spread, but as a cookie— for the full details, read all about it here.

Previously, finding Spekuloos was tough. You could buy the cookies at Le Pain Quotidien and at Walgreens which sells Lotus Bakeries’ ‘caramelised biscuits’ rebranded in the United States as Biscoff. As far as we can tell, before this, getting the spread meant ordering a 28oz jar for $7.58 through the airline food supplier, Gourmet Center.

Now you can buy Spekuloos through Wafels and Dinge’s website, at their truck, and at their new stands at the South Street Seaport, Riverside Park, and at the Arcadia Gift Shop on Eighth between 21st and 22nd Streets. “It leaves Spekuloos-virgins in awe,” their site claims. Indeed.

AlwaysInformed: Shake Shack’s Beat the Buzzer Game

Arthur Bovino — June 30, 2010

The Shake Shack’s online line game, “Beat the Buzzer.”

Are we the only ones who didn’t know about the Shake Shack game? If so, we haven’t been diligent enough about checking the Shack Cam before we leave the office for lunch. If waiting on line at Shake Shack doesn’t already slurp up enough of your day, you can wait on it in the office too. If you haven’t seen it, the online game on the Shack’s site, “Beat the Buzzer,” which launched a few weeks ago puts you on the line, virtually. You still get buzzers and burgers here, but it’s in exchange for points.

To play, you click on the Atari-looking joystick on the upper right corner. You get 30 seconds per level, and you need a certain number of points to proceed to the next level. You get points by clicking the buzzers when they vibrate— they’re each worth 50 points. “You’ll have to be quick, the Shake Shack line is always moving!” explains the site. Indeed, that’s the hope.

Shack icons (burgers, concretes, fries, etc.) equal bonuses. Funny enough, burgers only get you 75 points. Higher bonuses are reserved for the wine glasses (200), bottles (225), and dog bones (250).

There’s already a Shack HQ App out there for line updates and custard flavor info, but no Beat the Buzzer App as far as we can tell. Now that’s an app they really need to make so you can play the line game, on the line. Whoah, meta, dude.

AlwaysInformed: Perky Jerky

Madeline G. Muldoon — June 17, 2010

Perky Jerky: guarana flavored, caffeine-imbued beef jerky.

An energy drink spills on some beef jerky during a ski trip, and two Wharton students, Matt Keiser and Brian Levin, have an idea for the ultimate term paper nourishment or snack for an all-night, cross-country drive: Perky Jerky. Keiser and Levin’s beefy energy jolt comes from the 60 milligrams of caffeine from guarana per ounce— a fruit said to contain double the caffeine of a typical cup of coffee.

The jerky certainly possesses the traditional flavor base– you know you’re eating dried beef. But, it also provides a sweet-sour burst with each bite of the surprisingly tender meat. The jerky also lacks the toughness and excess preservatives that make most national brands less appetizing. Even sports stores like Sports Authority have started to carry it. It’s as equally health-conscious as it is invigorating— the perfect combination for an off-road snack.

AlwaysInformed: ESPN’s Match Truck

Maryse Chevrière — June 11, 2010

Clockwise from top: Carne Asada Burrito with Skirt and Flank Steak marinated in Lime, Garlic, Cilantro and Beer (Mexico); a server at the ESPN Match Truck, the crowd during lunch.

In what is perhaps one of the more exciting pieces of recent food truck news, ESPN’s Match Truck debuted this morning at Columbus Circle to dish out snacks to hungry World Cup fans.

As reported, the menu was designed by Kogi truck chef Roy Choi who drew inspiration from the street foods of some of the participating teams. Team USA’s Silver Dollar Pancakes and Sliders scored over Italy’s Seared Rice Balls, and it was a draw between South Korea’s Yaki Mandoo Dumplings and Spain’s Tortilla Española— both very good. But if we had to back a team based on their representative dish, we’d have to side with Greece for the Lamb Gyro or Mexico for the Carne Asada Burrito.

Photographs of the Food from ESPN's Match Truck >>

AlwaysInformed: Eddie’s Pizza Truck Debuts June 10th

Arthur Bovino — May 27, 2010

Plain Thin Crust Pizza at Eddie’s in New Hyde Park on Long Island, “Home of the Bar Pie.”

Courtesy of the Always Hungry Twitter feed, we hear that the new truck by Eddie’s Pizza, which was first reported by Slice as slated to hit the City’s streets in late May, has pinpointed an actual planned day to start serving their bar pies while on the move: June 10th.

If you haven’t eaten at Eddie’s before, and you’re planning your weekend Hamptons trip, check out HungryHamptons: Where to Eat on the Drive for the details on how to get there.

Always Informed: Tabla’s Frankie Cart is Back

Arthur Bovino — May 25, 2010

A Frankie being made at Tabla’s Frankie Cart.

Good news for Flatiron frankies fanatics: Tabla’s Frankie Cart is back. The folks at the cart said they started up again last Thursday. If you haven’t had a frankie, it’s an Indian wrap whose construction is similar to a Kati Roll, save for the thin, egg-washed wrap. You can read more about frankies, and their origin in last year’s announcement of the cart’s arrival.

There are apparently a few menu changes this year. The Pao are gone, so too the Sprouted Bean Chaat, but the Chicken Tikka Frankie has been joined by an excellent version with lamb. The Pombupani (Sparkling Limeade with Pomegranate Juice) are still on the offer— they’re refreshing and not-too-sweet. It looks like the cart’s Kulfi Pops have been joined by another Indian dessert: the Chocolate Chip Cookie Kulfi Sandwich.

Location: Outside Tabla at 11 Madison Park.
Notes: Takeaway only.

AlwaysInformed: Shakes Coming Soon to Baoguette

Maryse Chevrière — May 24, 2010

It’s no secret that Michael Bao is constantly adding to his ever-expanding empire. From the looks of a freshly painted menu above the register at the Baoguette on St. Marks, the latest addition is milkshakes.

Though not available yet—representatives from the restaurant said that they were waiting on equipment—it appears that flavors like Toasted Sesame, Black Sesame, Avocado, and Durian will be on the offer. No word on exactly when the new frozen treat program will be launching, so be sure to keep on the lookout.

AlwaysInformed: Cake Balls Now at Milk Bar

Maryse Chevrière — May 19, 2010

Birthday Cake Bonbons from Momofuku Milk Bar.

Still bummed about Momofuku Milk Bar’s decision to drop their cake-by-the-slice option? The backlash must have been pretty fierce, because as of this week, both the East Village and Midtown shop locations are offering an alternative: cake bonbons.

More on Milk Bar's New Cake Bonbons >>

AlwaysInformed: New Bar Artisanal, Same Pan con Tomate

Maryse Chevrière — May 18, 2010

Pan con Tomate at Bar Artisanal.

Today’s news that chef Terrance Brennan’s Bar Artisanal has been reincarnated as a “Spanish restaurant and tapas bar,” means the former menu’s French-bent dishes are gone.

The popular goat cheese-stuffed Lamb Burger has been dropped, and the Pissaladières reintroduced with new ingredients as “Pa Cocas.” New items like Sea Urchin Crema, Liquid Foie Gras, and Manchego Tempura sound intriguing, but then, we could have told you Bar Artisanal did Spanish well.

Some of the original menu’s Spanish dishes remain, most importantly, the Pan con Tomate. It’s offered classic-style, with Boquerones, or with Jamón Serrano. The rendition ranked number two on our Top 5 list of the City’s best. Its thin application of rubbed tomato strikes an appropriate balance with garlic-heavy bread. Of course, there’s the bonus of a side of juicy tomato purée.

AlwaysInformed: New Spring Menu at reBar

Arthur Bovino — May 18, 2010

Consommé with free-range organic Chicken Broth, Ramps, and Parsley Root.

Spring. Regrowth. Resurgence. Revamped. Newly installed chef Jeremy Leech has been at the helm of reBar, the cavernous DUMBO bar and restaurant for about two months, and we’d heard buzz about it at the LUCKYRICE Night Market. So we were intrigued by an invitation to sample the new dishes the former Flatbush Farm sous-chef had devised.

Inside the brick space, floors creak, communal tables buzz, and vaulted ceilings allow conversations other diners can’t hear. There are good cocktails. Take the serious Coney Island Iced Tea— it actually tastes like unsweetened iced tea, with punch, and stirring does thankfully little to its complexion. There’s a Cucumber Martini, with Crop Organic Cucumber Vodka, a Blood Orange Margarita that tastes like orangeade, and the Ginger Smoke, one of those strong, sweet cocktails where you don’t taste the strong. Beer cocktails too, like an Irish Black Russian that was bittersweet and refreshing.

Photographs of Food and Drink at reBar >>

Always Informed: Meat Pies at Myers of Keswick

GutterGourmet — May 11, 2010

A selection of meat pies from Myers of Keswick.

The New York Post’s recent meat pie round-up overlooked one indomitable bit of the British Empire left in the West Village, Myers of Keswick. Since 1985, it has been one of the City’s best spots for meat pies— the place to amble in when you’re feeling peckish for something scrummy.

There is the comforting Cornish Pastie, with beef, potatoes and peas in a flaky pastry crescent reminiscent of an empanada. Want a proper curry? Try the Curried Lamb— like an Indian samosa, but still very British. And of course, one of the all-time favorites, the Pork Pie ($3.25). A hand crimped lard pie dough covers the steaming fatty minced pork meat encapsulated in the wonderful jelly produced by boiling pigs’ trotters. The Pork Pie with Port and Stilton Topping ($2.75) is a great spin on this, with some funk that’s not to be trifled with.

More Photographs of Myers of Keswick's Meat Pies >>