AlwaysPartying: 2009 Vendy Awards

The Hungry Goat — September 28, 2009

New York City’s love affair with street vendors was on full display at Saturday’s 2009 Vendy Awards. A crowd of over 1,000 hungry New Yorkers—a record high for the event—filed into historic Corona Park to sample and support the eleven contenders by way of an hours-long eat and repeat marathon.

Highlights included: Biryani Cart’s kick-ass Kati Roll, the chorizo huaraches by Vendy’s winner, Country Boys/Martinez Taco Truck, Big Gay Ice Cream Truck’s Caramelized Bacon Ice Cream Sandwich, and “Freddy” The King of Falafel’s unforgettable performance with two lovely belly dancers.

Top, Country Boys/Martinez Taco Trucks’ Chorizo Huaraches. Bottom left, Chicken Tacos.

2009 VENDY CUP WINNER
Country Boys/Martinez Taco Truck – Fernando & Jolanda Martinez
Served: Fernando said he selected his clients’ favorites, Huaraches, Quesadillas or Tacos with a choice of chicken, beef, or vegetarian filling.
AlwaysHungry For: Anything with seafood.
AHNY Notes: Fernando said his favorite restaurants are El Viejo Yayo, and Barzola.

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Featured Restaurant: Beyoglu

The Gluttoness — August 10, 2009

Beyoglu’s Shepherd Salad

With its pseudo-tented ceiling and brilliant, multi-colored walls, Beyoglu’s vibrant décor is well-matched to the colorful plates of Turkish meze served there. It was opened under the guidance of the outspoken Turkish chef, Orhan Yegen of Sip Sak, who claimed to us to have been “cheated” out of the restaurant, which he says still relies on his recipes. Regardless, the vegetarian-heavy menu still includes brilliant and bountiful salads and a slew of mezes made for sharing. It has been embraced by the Upper East Side and become appreciated for its heart-healthy cuisine and tremendous value.

Traditional staples like stuffed grape leaves, mashed eggplant salad and falafel are expertly executed, as are the hot rounds of worth-it Turkish bread. Fork-tender octopus is enhanced by ezme, which is like a spicy vegetable tapenade, and a refreshing, dill-scented spinach accented with sweet bites of shallot. You can easily fill up on zucchini pancakes and phyllo cigars filled with feta, but save room for the whole-grilled fish, meaty kebabs with nutty rice pilaf, and dessert: crumbly pistachio halva or flaky baklava with a foamy cappuccino. This cuisine can be heavy on the olive oil, but on the whole, a meal at Beyoglu is characterized by bright, fresh flavors. It’s ideal place for a casual evening of authentic Turkish dining.

Check out the pictures from a recent meal at Beyoglu on its restaurant page here.

AHNY Challenge: Tasting the Triple

Arthur Bovino — April 27, 2009

We’re always looking for culinary creations and New York City food challenges, so when we were alerted recently to an epic West Village masterpiece at the bottom of a Chowhound post titled, NYC Food Challenges, we were intrigued. It even had a good name: The Triple.

What’s a Triple? As, Nels, the user who posted about the creation described it:

“One Mamoun’s falafel sandwiched between one slice of Joe’s pizza (on the bottom, cheese side up) and one slice of John’s pizza (on the top, cheese side down). Best enjoyed with lots of hot sauce from Mamoun’s.”

A pizza sandwich using slices from Joe’s Pizza AND John’s of Bleecker Street? With a Mamoun’s falafel sandwich in between the two? Before you could say “carb attack” The Gluttoness and I had planned the logistics of how to create the sandwich at its peak quality. We had to make and eat it, right away.

Click to read about eating "The Triple" >>