AlwaysQuestioning: Sazón’s Genaro Morales

The Gluttoness — June 04, 2009

We recently sat down with Genaro Morales in TriBeCa at Sazón, the second location of his Midtown, Puerto Rican restaurant, Sofrito, to find out how he plans on spicing up the neighborhood.

Click here for the full interview with Genaro Morales >>

Making the Grade: Sazón

The Gluttoness — May 26, 2009

“Sazón, Genaro Morales’ new restaurant in TriBeCa is the second location of his Puerto Rican restaurant, Sofrito. He recently told me that while Sofrito’s menu tends to cruise the Caribbean, Sazón’s focuses on Puerto Rican recipes. Ricardo Cardona, the executive chef at both restaurants has tweaked ingredients in some of Sofrito’s dishes for the new menu, but despite Mr. Morales’ claim and a few new dishes and desserts, the original menu seems intact. The most significant additions are two new appetizers: Surrullitos and Alcapurrias.”

CLICK HERE FOR THE FULL SAZÓN REVIEW

AlwaysQuestioning: Terrance Brennan & Bradford Thompson of Bar Artisanal

The Gluttoness — May 26, 2009

Together, Executive Chef, Terrance Brennan (of Artisanal and Picholine) and Consulting Chef, Bradford Thompson (formerly of Lever House) are delighting diners with their ““French”:http://www.alwayshungryny.com/thought-for-food/tag/French/ inspired” interpretation of Mediterranean small plates in an extension of the Artisanal brand, Bar Artisanal. AlwaysHungryNY recently sat down with these two chefs who have turned the failed Trigo space into a grand bistro in TriBeCa. When the kitchen at Bar Artisanal has settled into a routine, Brad hopes to open a restaurant with French and West Indian themes. In the meantime, the two are perfecting dishes, and eating plenty along the way.

AHNY: Are you Always Hungry?
BT: I’d say so, yeah…for adventure.
TB: No, because I nosh all day, especially with the new restaurant.

AHNY: So, what did you eat today?
BT: Two espressos and a cappuccino. We had a photo shoot all day. Oh, and granola.
TB: We had the photo shoot, so I tasted the Pizza, Chutney, Steak Tartare}thought-for-food/tag/Steak-Tartare/, Roquefort Parfait, Chickpea Frites, Oysters and Hangar Steak.

Brennan & Thompson on trends, snack foods and 'must-have' ingredients >>

AlwaysHungryNY: “Doubles With Slight” Remix

April 07, 2009

As the self-proclaimed stateside authority on doubles, we were so pleased to find this incredible piece of video genius. In the last couple of weeks, we’ve written about the history and given our own recipe in All About Doubles, and we even went on a Doubles Quest visiting more then 20 restaurants in search of the best in New York. For us, this doubles-themed remix, set to T.I.‘s “Whatever You Like.”, seems like the perfect culmination of all of our hard work.

A note that will help you understand the video: In Philadelphia, you order your Cheesesteak “wit onions”. In Trinidad, doubles are best ordered “with slight”—a reference to the added pepper most doubles addicts prefer.

An instant classic, the chorus for this awesome doubles anthem goes as follows:

“Channa on barra
Tastes so nice
You can eat doubles all night
Girl, I said you can eat the doubles with slight…peppa

Forget about chicken
Forget about rice
Get it in your hand, one time, girl, you can have the doubles with slight
I said you can have the doubles with slight…peppa…”

AlwaysHungryNY: All About Doubles

Arthur Bovino — March 25, 2009

Picture a Caribbean setting. It’s dawn. Hungry Trinidadians en route to work, stop money in hand to surround a street-side food vendor. He furiously spoons curried channa into two pieces of bara, dresses them with sauces and condiments, wraps, flips and exchanges it for cash then begins the hypnotic rhythm again. Customers are so eager to eat, they’re practically still on line, untwisting wax paper ends and eating something so hot, steam rises into the warm air.

The clamored-for snacks above are called ‘Doubles,’ a vegetarian street food from Trinidad. A Doubles consists of two pieces of fried, usually golden, flat, palm-sized pieces of quick bread, served with chickpea curry, called channa. The bara, as the bread is called, resembles a fried version of Indian naan or roti. The presentation of Doubles varies slightly. Depending on the vendor, they could resemble a soft-taco, a sandwich, or a mini-burrito. While it’s possible to find Doubles throughout the day, they’re predominantly enjoyed either for breakfast or as a late-night snack after or during ‘liming,’ a Trinidadian term for hanging out.

Click for the History of Doubles Complete With a Recipe >>